Palak Paneer Recipe

Delicious Palak Paneer served with steamed rice

Palak Paneer is an easy and delicious dish that is made not only during special occasion but as daily meal item. Palak Paneer is quite popular among kids since it gives them an alternate to eat Spinach without loosing on taste.

5 from 4 votes

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Course: Currys, Main Course

Cuisine: Indian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 406kcal

Author: Team Felicity

Ingredients

Main Ingredients for Palak Paneer

350 g Palak leaves Spinach
225 g Paneer Indian Cottage Cheese
1 Medium Onion
2 Medium Tomato
10 g Green Chilli
4 Garlic Cloves Lahsun
1 Inch Ginger Adarak
2 Whole Red Chilli
2 Bay Leaves Tej Patta
1/2 tbsp Cumin Seeds
Pinch of Hing Asafoetida
2 tsp Salt or As per taste
1/2 tsp Turmeric Haldi
1.5 tsp Red Chilli Powder Lal Mirch
1.5 tsp Garam Masala
10 tsp Fresh Double Cream
2 tbsp Ghee Clarified Butter

Instructions

Preparation Steps to make Palak Paneer

First, Wash Palak leaves thoroughly in tap water 3 - 4 times.
350 g Palak leaves
Take water in a utensil and pour 6 - 7 cups of water into it. Add 1/4 tsp Salt to it and let it boil.
Once the water boils, turn off the flame.
Now, put washed Palak leaves into the boiled water, run it in using spatula for 2 minutes.
Pull out Palak leaves from boiling water and put them in cold water. Let the Palak leaves rest in cold water for a couple of minutes.
Meanwhile, dice onion into 4 large pieces, and blend it with green chillies, Garlic and Ginger in a blender. Once blended take them in a bowl for later use.
1 Medium Onion, 10 g Green Chilli, 4 Garlic Cloves, 1 Inch Ginger
Dice tomatoes into large pieces and blend it in a blender to make Tomato puree. These blended puree will be used to make Palak Paneer later.
2 Medium Tomato
Dice Paneer into small and medium rectangular pieces and keep them aside.
225 g Paneer
By now Palak leaves would have returned to normal temperature, so put them in blender to make Palak puree.
This Palak puree along with other pastes that you have prepared earlier will be used to make Palak Paneer.

How to make Palak Paneer

Once we are done with the pre-preparation steps we are ready to make Palak Paneer.
Take a frying pan and put it on high flame.
Add clarified butter (Ghee) to it.
2 tbsp Ghee
Now, add Cumin seeds, Asafoetida, Whole Red chillies and bay leaves to it and saute for a minute.
2 Whole Red Chilli, 1/2 tbsp Cumin Seeds, Pinch of Hing, 2 Bay Leaves
Add onion-garlic paste to it and saute for a couple of minutes until they become light brown in colour.
1 Medium Onion, 10 g Green Chilli, 4 Garlic Cloves, 1 Inch Ginger
It is time to add Indian spices - Salt, turmeric, red chilli powder and garam masala to it. Run it using spatula for a minute. Add little water in case the paste starts to stick to the frying pan.
2 tsp Salt or As per taste, 1/2 tsp Turmeric, 1.5 tsp Red Chilli Powder, 1.5 tsp Garam Masala
Now, it is time to add tomato puree to Palak Paneer masala.
2 Medium Tomato
Mix tomato puree well and you are ready with Palak Paneer gravy.
Once, tomato puree is mixed well, add Palak Puree to it.
Again, mix Palak puree well with masala.
Add 1/2 cup of water to cook it well. You can add a little bit more water in case the puree is thick.
Cover the frying pan with a lid so that Palak gravy splutters don't mess your kitchen counter and gas stove.
Let it cook for 5 - 8 minutes but keep running the curry with a gap of minute or two using spatula.
Now it is time to add fresh double cream to Palak Paneer gravy.
10 tsp Fresh Double Cream
Run it for a minute or two so it mixes well.
Now add diced Paneer pieces to Palak Paneer gravy and mix it well.
Now, cover the frying pan with a lid and let it cook for another 2 - 3 minutes.
Turn down the flame as Palak Paneer is now ready.
Your Palak Paneer is now ready to be served. Top it with a spoonful of fresh cream before serving.

Notes

Few considerations while cooking and serving Palak Paneer -

Since Palak Paneer gravy is little thick, it starts spluttering which will mess up your kitchen counter. Cover the frying pan with a lid to avoid that.
Do not boil Palak too long in preparation step as you may risk loosing all its nutritional benefits.
If you are serving Palak Paneer with Rice, then gravy will be a little thinner so you may need to adjust water and spices accordingly.
It is a good idea to serve thick Palak Paneer gravy with Chapati, Paratha and Naan.
You can also add spoonful of butter while cooking and serving. Since, we have already used Ghee which is better than using butter while cooking hence this was not required.

Nutrition

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