Palak Paneer was one such dish that I used to cook at least 3-4 times in a month during our Delhi days. Nutritious, wholesome, and lip-smacking good, this North Indian dish is an all-time favourite in my family. I don’t cook it that often nowadays but whenever I do we enjoy having it a lot. My family loves to eat Palak Paneer with Roti/Phulka while I’m good with rice. It’s a popular Indian dish, so there are many variations of the recipe, I’m sharing my version here, the way I love to cook Palak Paneer for family. I hope you’ll enjoy cooking it, and if you’re trying the recipe don’t forget to share your experience with me. 🙂
Palak Paneer
Nutritious, wholesome, and lip-smacking good Palak Paneer. Learn how to cook this restaurant-style dish at home.
Ingredients
- 750g- Palak/Spinach
- 250g- Paneer/Fresh Cottage Cheese
- 2- Green chilli
- 1 large- Onion (chopped)
- 1 large- Tomato (chopped)
- 8-10 cloves- Garlic (chopped)
- 1 tsp- Ginger paste
- 1½ tsp- Coriander powder
- ½ tsp- Turmeric powder
- Salt to taste
- ¼ cup- Fresh Cream (I used Amul’s)
- ½ tsp- Cumin seeds
- ¼ tsp- Garam masala powder
- 1 tbsp- Butter
- 1 tbsp- Vegetable oil
Instructions
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For Palak Paneer, we will be using the spinach leaves and tender stems only. Cut off those thick stems, and put all the spinach leaves and tender stems in a strainer. Wash well under running water, keep aside to drain.
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Fill a bowl with ice-cold water, keep aside. Blanch the spinach for 2-3 minutes, with a tong transfer the spinach to the ice-cold water immediately. Take out the spinach and keep aside to drain. This step is essential as it helps to preserve the green colour of spinach.
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In a food processor blitz the spinach with 2 green chillis until smooth puree forms, keep aside. I’ve got 418 grams of puree to prepare the dish.
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Cut the paneer into cubes, keep aside.
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Heat butter and oil in a pan, temper with cumin seeds.
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Add chopped onion and sauté over medium heat until light brown in colour.
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Add chopped garlic, sauté for a few seconds.
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Add chopped tomato, ginger paste, coriander powder, turmeric powder, and salt. Mix and stir over medium heat until the tomatoes soften. Add the spinach puree, mix well.
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If the spinach puree becomes thick, you can add water at this stage to adjust the consistency of the curry to your liking. The consistency of this dish should be medium-thick, not runny. Cook for 5-6 minutes over low-medium heat, stir in between.
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Add the Paneer cubes, garam masala powder, and fresh cream, mix gently. Cook for 2 minutes more.
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Remove from the heat. You can garnish Palak Paneer with a swirl of fresh cream.
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Serve it hot with Roti, Naan, or Peas Pulao.
Tried it, love it!
Hi Mark, Happy to hear that you enjoyed trying the recipe, Happy Cooking!