Palak Paneer recipe with step by step photos and video. Palak paneer is a mildly spiced, creamy spinach sauce with Indian cottage cheese . Make this delicious and nutritious Punjabi dish with my simple home style recipe .
Here are few more Palak and Paneer combinational recipes which I often do at home , do check if it interests you : Palak Paneer Pulao , Palak Paneer Salad and Palak Paneer Bhurji
Jump to:
About this recipe
Palak Paneer is one of the most popular Indian dish , its smooth , creamy and delicious. Its made with fresh spinach leaves, paneer (firm cottage cheese), onions, tomatoes and spices.
My version of this palak paneer is very simple and easy to make , dhaba style recipe . Unlike any restaurant style , this recipe doesn't include whole spices . It's not only easy to make but has wholesome true flavors along with being utterly delicious and nutritious.
Watch Video
You need to try this Palak Paneer recipe because
- Its nutritious with iron , fibers, calcium and protein
- Gluten Free
- Rich , flavorful and creamy
- Can also make a Vegan recipe
Tips and variations to Palak Paneer
Spinach – Try to use fresh leaves as the quality of palak makes a lot of difference in the taste of this dish. You can also make this recipe with small or baby spinach leaves.
Paneer – Though homemade Paneer works best , you can also try with store brought firm Indian cottage cheese. For a vegan option, you can replace paneer with tofu. I prefer to toss paneer in oil before using but one can use it directly in this recipe without frying. If you fry paneer then make sure to dip fried paneer in cold water or buttermilk this way paneer remains soft without turning it hard or chewy.
Fresh Cream : Adding little cream at the end of the dish , not only enhances the taste but also gives a creamier texture to the sauce. For vegans , try using cashew cream..., it tastes wonderful.
Lime Juice : Its strictly YES for this dish. It not only uplift palak paneer taste but also helps in proper absorption of nutrients . Vitamin C with Calcium and Iron together , what more to expect?
Spices – Basic spices like cumin seeds , red chili powder and garam masala powder are used in this recipe. Few uses whole spices too in this recipe but I find it be too bold , hence I don't prefer to use. If you wish you can use it
Other Produce – Onion, tomato, green chili , ginger, and garlic are also required to make this recipe.
Step by step directions to make Palak Paneer
Bring water to rolling boil
Turn off the heat. Immerse spinach leaves and green chilies in this hot water for 5 minutes.
Add blanched spinach leaves into ice cold water. This is called shocking , this step avoids further heating and also ensures to retain deep green color of leaves. Most importantly it’s essential to unlock and lock nutrients, hence don’t miss this step.
After 3-4 minutes, remove spinach leaves and green chilies from water and add to mixer jar/blender.
Blend to smooth puree without adding any extra water.
Take a non-stick pan, heat 1 tablespoon oil. Add paneer cubes and toss until it turns light golden in color.
Once it turns golden in color, remove paneer cubes and dip in water or buttermilk. This step helps to make paneer soft
In the same non-stick pan , add butter and cumin seeds .
When it splutters add minced ginger, minced garlic and chopped onion.
Saute until onion turns golden in color.
Add turmeric powder (optional), red chili powder and tomatoes, saute till tomatoes turn mushy.
To this add palak puree mix well and add ½ cup of water.
Add salt to taste and paneer cubes.
Mix well everything, cover lid and cook for 5 minutes.
Now regulate heat to simmer, add ¼ teaspoon garam masala powder and fresh cream. Mix well everything and turn off the stove.
Add lemon juice mix well and serve with Roti.
It can also be served with Naan ,Chapati , Paratha or with Jeera rice.
P.S : Updated recipe with few new images
Recipe
Palak Paneer Recipe
Ingredients
- 250 grams Palak / spinach
- 200 grams - Paneer / Indian Cottage Cheese
- 3 to 4 Green Chili - less spice variant
- 2 no’s Onion - medium size, finely chopped
- 1 no - Tomato, finely chopped
- 1 teaspoon Garlic - minced or paste
- 1 teaspoon Ginger - minced or paste
- 1 teaspoon Jeera / Cumin Seeds
- ¼ teaspoon Turmeric Powder - optional
- ½ teaspoon Red chili powder
- ¼ teaspoon Garam Masala
- 1 tablespoon Fresh Cream
- 1 teaspoon Lemon Juice
- 1 tablespoon Oil
- ½ tablespoon Butter
- ½ to ¾ Cup water
- Salt to Taste
Instructions
- Bring water to rolling boil and turn off the heat.
- Immerse spinach leaves and green chillies in this hot water for 5 minutes.
- Add blanched spinach leaves into ice cold water. This is called shocking , this step avoids further heating and also ensures to retain deep green colour of leaves. Most importantly it’s essential to unlock and lock nutrients, hence don’t miss this step.
- After 3-4 minutes, remove spinach leaves and green chilies from water and add to mixer jar/blender.
- Blend to smooth puree without adding any extra water.
- Take a non-stick pan, heat 1 tablespoon oil. Add paneer cubes and toss until it turns light golden in colour.
- Once it turns golden in colour, remove paneer cubes and dip in water or buttermilk. This step helps to make paneer soft
- In the same non-stick pan , heat butter add cumin seeds .
- When it splutters add minced ginger, minced garlic and chopped onion. Saute until onion turns golden in colour.
- Add turmeric powder (optional), red chili powder and tomatoes, saute till tomatoes turn mushy.
- To this add palak puree mix well and add ½ cup of water.
- Add salt to taste and paneer cubes.
- Mix well everything, cover lid and cook for 5 minutes.
- Now regulate heat to simmer, add ¼ teaspoon garam masala powder and fresh cream. Mix well everything and turn off the stove.
- Add lemon juice mix well and serve with Roti. It can also be served with Naan ,Chapati , Paratha or with Jeera rice.
Video
Notes
- Adding paneer cubes into water/curds after tossing helps it to remain soft. You can even add paneer cubes directly without tossing also , it's up to your choice.
- Be careful while adding salt to any green leafy vegetables as it contains sodium.
ASIYA says
Thanks for the insight, i will try it
Muktha says
Thank You 🙂