Easy Palak Paneer
Palak paneer is a delicious and healthy vegetarian Indian recipe that is made with pureed spinach and Indian cottage cheese. This homemade palak paneer gets ready within 30 minutes. Serve it with any Indian bread or plain basmati rice it tastes awesome.
Servings 6
Calories 396kcal
Equipment
- 1 Cooking pot
- 1 Blender
Ingredients
- 500 gms spinach
- 1.5 cups paneer cubes
- ½ cup milk/ cream
- 1 large red onion finely chopped
- 1 large tomato finely chopped
- 2-3 green chilies finely chopped, adjust as per taste
- 1 tablespoon chopped garlic adjust as per taste
- 1 inch piece of ginger finely chopped
- 2 dried red chilies
- 1 teaspoon cumin seeds
- ½ tablespoon coriander powder
- ½ teaspoon red chili powder adjust as per taste
- ¼ teaspoon turmeric powder
- ¼ teaspoon crushed kasoori methi dried fenugreek leaves powder
- ¼ teaspoon garam masala
- Salt as per taste
- 1 tablespoon mustard oil/ any other cooking oil of your choice
- 1 tablespoon ghee/ butter optional but recommended
Instructions
- Wash spinach and keep aside.
- Boil water in a large pot. Add salt. Once the water starts boiling add spinach. Blanch for 2-3 minutes and then transfer to a large bowl of ice-cold water. Let the spinach remain in cold water for about a minute and then transfer to a grinder/ food processor.
- Add green chilies to the grinder. Make a slightly coarse paste of spinach and green chilies. Keep the paste aside.
- Heat oil in a pan. Break each red chili into 2-3 pieces and add to the oil. Saute for a few seconds and then add cumin seeds. Saute the cumin seeds for a few seconds or until they become fragrant.
- Add chopped garlic and saute for a few seconds or until its raw smell goes away.
- Add onion and cook until the onion starts turning brown.
- Next, add turmeric powder, red chili powder, and coriander powder. Saute for around 30 seconds on low flame.
- Add chopped tomatoes, ginger, and salt. Mix and cover the pan. Cook until the tomatoes turn mushy.
- Add spinach puree along with around a cup of water. Mix everything and cook for around 2-3 minutes.
- Next, add garam masala, kasoori methi, milk, and paneer. Mix everything. Cook for around 1-2 minutes and then cover the pan. Switch off the stove. Don't remove the lid for at least 5 minutes.
- Drizzle some ghee or butter on top. Serve hot with roti, naan, paratha, or rice.
Video
Notes
- Don't overcook the spinach otherwise, it will turn bitter and lose taste too.
- If you prefer smooth palak paneer, make a smooth paste of spinach. Also, use the paste of onion, tomato, garlic, and ginger instead of using them in chopped form.
- After adding milk stir continuously for at least a minute otherwise, milk may curdle.
- If you don't like raw paneer use fried/ baked paneer.
- Vegans may enjoy this dish by replacing paneer with tofu or boiled potatoes.
- For a very smooth and creamy palak paneer, blend it with a blender before adding milk and paneer.
- More recipe tips and tricks are shared in the post above. Please follow them to make this recipe.
Nutrition
Calories: 396kcal | Carbohydrates: 17g | Protein: 18g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 218mg | Potassium: 932mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12315IU | Vitamin C: 77mg | Calcium: 588mg | Iron: 4mg