Palak paneer recipe | How to make palak paneer recipe
er recipe – Indian cottage cheese in smooth creamy delicious spinach gravy. Palak paneer is one of the most loved North Indian dishes that’s eaten with roti, paratha, naan, jeera rice or even with plain rice. It is very easy to prepare and can be made in so many ways. This is an easy and healthy palak paneer recipe which I finally arrived at after trying so many other recipes.
Ingredients (240 ml cup used)
Ingredients for palak paneer recipe
heaped cup, cubes or Indian cottage cheese (150 grams)
or indian spinach, tightly packed (100 grams)
or butter as needed
- 2 to 3
fine chopped or ½ cup paste
ginger garlic paste
or garlic paste
(deseeded) or puree
or dried fenugreek leaves
- 2 to 4
or 10 cashews (refer notes)
- salt as needed
Dry spices for palak paneer
Spice powders for palak paneer recipe
or jeera powder
- ¼ to ½
How to make the recipe
Preparation for palak paneer
Pluck spinach and check for worms. Add to a large pot of water. I usually spray vinegar and leave for 10 mins before rinsing them to remove the pesticide residue.
Discard the water and rinse them again a few times. Remove them to a colander.
optional for low oxalate diet – If you prefer to blanch, then bring 4 cups of water to a boil. Then add the spinach to it along with ¼ tsp salt. Keep them for 2 mins and remove to a bowl of water with 10 ice cubes in it. After 2 minutes remove to a colander.
This step is optional. Firstly fry paneer in a pan with 1 tsp oil for 2 to 3 mins. To keep them soft, you can also drop them in water and leave for 10 to 15 mins. Drain and set aside.
In the same pan, add green chilies and spinach as well. Fry for just 2 to 3 mins on a medium heat. Spinach must wilt off thoroughly. Do not overcook. Set aside to cool.
Blend spinach with green chilies to a smooth puree in a mixer jar.
How to make palak paneer gravy
Heat a pan with oil. Next add cinnamon, cardamoms, cloves and cumin. When they begin to splutter add onions and fry till they turn transparent.
Add ginger garlic paste and fry until the raw smell goes away.
Then put in tomatoes and sprinkle salt. Next fry till they turn mushy.
Next add kasuri methi, garam masala and coriander or cumin powder. Saute until the mixture leaves the sides of the pan.
Pour half cup water and stir. Cook until the mixture thickens.
Next simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble for about 2 mins.
Add paneer and mix. Switch off.
This step is optional. If using cream add it now. As a substitute to cream, you can soak 10 cashews in warm water for 15 mins and blend to a smooth milk cream consistency.
Serve palak paneer with naan, roti or rice.