Palak Paneer Recipe

Amongst the paneer dishes which is most commonly made in Indian homes is Palak Paneer. In this dish, Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry. It's a nutritious and delicious dish that can be enjoyed with Jeera rice, naan, or roti. Here's a  recipe for making Palak Paneer

Ingredients of making Palak Paneer :

• 250 grams paneer, cubed
• 4 cups fresh spinach leaves, washed and chopped
• 1 medium-sized onion, finely chopped
• 2 medium-sized tomatoes, chopped
• 2-3 green chilies, chopped (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 tablespoons oil or ghee
• 1 tablespoon butter (optional, for richness)
• 2 tablespoons fresh cream (optional, for garnishing)

Instructions of making Palak Paneer :

1. Blanch the Spinach:

• Boil water in a large pot. Add the spinach leaves and blanch them for about 2 minutes.
• Drain the spinach and immediately place them in ice-cold water to retain their green color.
• Once cooled, blend the blanched spinach into a smooth puree. Set aside.

2. Prepare the Paneer:

• Heat a little oil in a pan and lightly fry the paneer cubes until they turn golden. Remove from the pan and soak them in warm water to keep them soft. Drain before adding to the curry.

3. Make the Curry:

• Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn translucent.
• Add ginger-garlic paste and chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.
• Add chopped tomatoes and cook until they become soft and mushy.
• Add turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well and cook the masala for a few minutes until the oil starts to separate.
• Add the spinach puree and mix well with the masala. Let it cook for about 5-7 minutes, allowing the flavors to blend.
• If the curry is too thick, you can add a little water to achieve the desired consistency.

4. Add Paneer and Finish:

• Add the fried paneer cubes to the spinach gravy. Mix gently to coat the paneer with the gravy.
• Add a tablespoon of butter for extra richness, if desired.
• Simmer the curry for another 5-7 minutes, allowing the paneer to absorb the flavors.

5. Serve your Palak Paneer:

• Garnish with a drizzle of fresh cream on top, if desired.
• Serve the Palak Paneer hot with Jeera rice, Naan, or Roti.

Enjoy your homemade Palak Paneer, a classic Indian dish full of flavor and nutrients!

Note: 

*You can use 1/2 teaspoon of sugar if the spinach is bitter,. That's totally optional.

Country of origin- India

State- Punjab