Palak Paneer Recipe
Indulge in the delightful flavors of this creamy and smooth Paneer Palak, an easy-to-make North Indian dish. The star ingredients are fresh spinach leaves and paneer, combined with onions, tomatoes, and a blend of aromatic herbs and spices.
Ingredients
For Spinach Puree
- 250 grams spinach or 5 to 6 cups roughly chopped spinach
- 1 to 2 green chilies or 1 Serrano pepper or 1 to 2 Anaheim peppers – chopped
- 1 to 2 small to medium garlic cloves – roughly chopped (optional)
- 1 inch ginger – roughly chopped
- 3 cups water for blanching spinach
- 3 cups water for ice bath
Other Ingredients
- 2 tablespoon oil or ghee (clarified butter) or butter
- ½ teaspoon cumin seeds
- 1 small to medium tej patta (Indian bay leaf)
- ⅓ cup finely chopped onions or 1 small to medium sized onion
- 1 teaspoon finely chopped garlic or 4 to 5 small to medium garlic cloves
- ⅓ cup finely chopped tomatoes or 1 small to medium sized tomato
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper or paprika
- 1 pinch asafoetida (hing) – optional
- ½ cup water or add as required
- ¼ or ½ teaspoon Garam Masala – add more if required
- 200 to 250 grams Paneer or tofu
- 2 tablespoons low fat cream or 1 tablespoon heavy whipping cream
- 1 teaspoon kasuri methi leaves (dry fenugreek leaves) – optional. kasuri methi is crushed and added right towards the end. just before adding cream.
- salt as required
For Garnish
- 1 to 2 teaspoons cream (low fat or heavy cream or cooking cream) or butter for garnish – optional
- ½ to 1 inch ginger – julienne
- lemon or lime wedges or slices
Instructions
Making Spinach Puree
- Rinse the palak or spinach leaves very well in running water. Tender stem are fine. If the stems are stringy, then discard the stems.
- Boil 3 cups water in a pan or microwave or electric heater. Add ¼ teaspoon salt to the hot water and stir. When the water comes to a rolling boil, switch off the flame. Add the spinach leaves in the hot water. Let the palak leaves sit in the water for about 1 minute.
- After 1 minute, using a pasta tong, take the leaves.
- Immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. This method helps in preserving the green color of the spinach. Just add 8 to 10 ice cubes to 3 cups water to get cold water. Allow the spinach leaves to be in the cold water for a minute.
- Then drain the ice cold water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
- Make a smooth palak puree. No need to add water while making the puree. Keep the spinach puree aside.
Sautéing Onions And Tomatoes
- Heat oil or ghee or butter in a pan or kadai. If using butter, melt it a low flame making sure that the butter does not brown.
- Add the cumin and let them splutter.
- Then add the tej patta or Indian bay leaf.
- Add the finely chopped onions. Saute till the onions become golden.
- Then add the finely chopped garlic. Saute till the raw aroma of garlic goes away. No need to brown the garlic.
- Add the chopped tomatoes. Stir and saute the tomatoes till they soften.
- Once the tomatoes are softened and you see fat releasing from the sides of the mixture. Then add the turmeric powder, red chili powder and asafoetida/hing.
- Mix very well.
Making Palak Paneer
- Then add the palak puree and mix well.
- Add about ½ cup water or as required. Mix again.
- Simmer for 6 to 7 minutes or more till the palak or spinach is cooked. Season with salt. The gravy or sauce will also thicken by now.
- Stir and add garam masala powder.
- Stir again and then add the paneer (Indian cottage cheese) cubes.
- Mix very well and switch off the heat. Be quick as we don't want heat the paneer for more 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.
- Lastly, add 2 tablespoons of low-fat cream. If using heavy whipping cream, then add 1 tablespoon of it. Stir gently again so that the cream gets incorporated in the gravy uniformly.
Garnish
- Pour the palak paneer in serving bowls. While serving you can top it with some butter or cream.
- You can also drizzle a few drops of lime or lemon juice on top along with ginger julienne on the palak paneer.
Serving Suggestions
- Stir and serve palak paneer hot with some roti. It also goes very well with Indian breads like tandoori roti, phulka, paratha or naan.
- Being a versatile dish, it also accompanies rice dishes from the indian cuisine like cumin rice, vegetable pulao, ghee rice, saffron rice and even a simple steamed rice very well.
Nutrition
Calories: 265kcalCarbohydrates: 8gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 43mgSodium: 419mgPotassium: 437mgFiber: 2gSugar: 2gVitamin A: 6132IUVitamin C: 22mgCalcium: 332mgIron: 2mg
Tried this recipe?Let us know how it was!