Palak paneer recipe is one of the classic Indian recipes. This flavourful dish combines the richness of paneer with the earthy flavors of spinach, resulting in a dish, which is not only visually appealing but also incredibly satisfying. We can make it with or without using fresh cream. Follow the tips section, to add creamy texture without adding cream.
With this homemade Palak Paneer masala recipe, you will be able to treat yourself and your loved ones to a delicious healthy meal that is bursting with flavors and nutrients. Prepare a restaurant-quality recipe at home by following the simple steps below.
Also try our other curry recipes, like Easy Chole Recipe. Prawn Masala Curry, Brinjal Curry, and Khandeshi Dubuk Vade Curry.
Table of ContentsRecipe Card for Quick Palak Paneer Recipe:
Palak Paneer Recipe
Equipment
Ingredients
- 2 cups spinach leaves
- 100g paneer
- 1 onion
- 1 tomato
- 3 garlic cloves
- ½ inch piece of ginger
- 1 green chilies
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon oil
- 1 tablespoon butter
- Salt to taste
Instructions
Preparing the Spinach Paste
- Heat ample water in a kadhai to blanch the spinach. Once water starts boiling add spinach leaves to it. And let them blanch for a couple of minutes.
- Drain the spinach and immediately transfer it to a bowl of ice-cold water. This helps to retain the vibrant green color and nutrients in it.
- Let it cool completely. Now drain and transfer the spinach to a grinder jar. Add ¼ cup of water and grind it in a smooth paste. Keep it aside.
Making palak paneer
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Now, add 1 teaspoon of cumin seeds, finely chopped green chili, garlic, ginger, and onion to it. Sauté it for 2-3 minutes.
- Then add finely chopped tomato to it and cook it properly.
- Now, add 1 teaspoon of red chili powder, 1 teaspoon of garam masala, ½ teaspoon of turmeric powder, and 1 teaspoon of crushed kasuri methi to it and mix well. Kasuri methi gives an aromatic flavor to the dish.
- Saute the spices for 2 minutes, then add palak paste and salt to it and mix well. Cook it for a minute. Then add half a cup of water to achieve gravy consistency, and cook it for 2 minutes.
- Cut the paneer into medium-sized cubes and add it to the palak gravy. Mix it gently. Now cover and cook it for 3-4 minutes.
- Serve the tasty mouthwatering palak paneer by garnishing it with fresh cream.
How to make Palak Paneer Recipe with step-by-step pictures:
Preparing the Spinach Paste:
1. Heat ample water in a kadhai to blanch the spinach. Once water starts boiling add spinach leaves to it. And let them blanch for a couple of minutes.
2. Drain the spinach and immediately transfer it to a bowl of ice-cold water. This helps to retain the vibrant green color and nutrients in it.
3. Let it cool completely. Now drain and transfer the spinach to a grinder jar. Add ¼ cup of water and grind it in a smooth paste. Keep it aside.
Making Palak Paneer:
1. Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan. Now, add 1 teaspoon of cumin seeds, finely chopped green chili, garlic, ginger, and onion to it. Sauté it for 2-3 minutes.
2. Then add finely chopped tomato to it and cook it properly.
3. Now, add 1 teaspoon of red chili powder, 1 teaspoon of garam masala, ½ teaspoon of turmeric powder, and 1 teaspoon of crushed kasuri methi to it and mix well. Kasuri methi gives an aromatic flavor to the dish.
4. Saute the spices for 2 minutes, then add palak paste and salt to it and mix well. Cook it for a minute. Then add half a cup of water to achieve gravy consistency, and cook it for 2 minutes.
5. Cut the paneer into medium-sized cubes and add it to the palak gravy. Mix it gently. Now cover and cook it for 3-4 minutes.
6. Serve the tasty mouthwatering palak paneer by garnishing it with fresh cream.
Tips and Variations:
1. Choose Fresh Ingredients: To ensure the best flavors and textures in your dish use fresh spinach and fresh paneer. Adding thick stems of spinach while making spinach puree may add a bitter taste to the recipe.
2. Blanching The Spinach: While blanching spinach, do not overcook it. Retain the vibrant green color and the nutrients by adding it to ice-cold water after blanching. It stops the cooking process and preserves the color.
3. Paneer Preparation: You can lightly pan-fry the paneer cubes before adding them to the dish. This adds a slight crispiness to the paneer.
5. Creamy Texture: For a creamy texture, you can add heavy cream or use yogurt in the last step. Also, you can add cashews while making palak paste. Using fresh cream in the recipe gives a restaurant | hotel-style taste to it.
6. Garam Masala: Garam masala can greatly impact the flavor of the recipe. You can use store-bought garam masala or make your own by roasting and grinding whole spices like cardamom, cinnamon, cloves, and black pepper.
Serving Ideas:
- Serve Palak Paneer with hot, freshly baked naan or fluffy roti.
- Prepare fragrant basmati rice and serve with hot Palak Paneer.
- Make jeera rice by adding some cumin seeds and ghee to it and serve it with creamy palak paneer.
- You can serve it with different parathas like Methi Paratha, aloo paratha, or Cabbage Paratha.
- Make deep-fried puris to serve with Palak Paneer. The crispy puris provide a delightful contrast to the creamy paneer.
