Palak Paneer Recipe – How to Make Palak Paneer


Written by Puja

Palak Paneer Recipe is a healthy nutritious and delicious recipe from North India. This creamy spinach recipe with paneer cubes in it tastes yummy with most Indian bread and rice.

palak paneer recipe

About Palak Paneer Recipe?

Palak Paneer is one of the most delicious North Indian curries. It is a healthy spinach-based gravy, made with spinach puree and cottage cheese, seasoned with fresh ginger, garlic, and spices.

Palak Paneer Recipe goes well along with roti, paratha, puri, naan, fried rice or with simple steamed rice as well. There are a lot of versions of this recipe.

palak paneer

Even if you use fewer spices in this recipe, still it tastes yummy. Like the one I have prepared, while I was on Low Carb Diet. Low Carb Palak Paneer Recipe tastes awesome with the Low Carb Naan Recipe.

In this Palak Paneer recipe, I have not blanched the spinach. Instead of blanching, I like to saute the palak for a bright green color.

palak paneer recipe

So, if you want to get the real taste of palak paneer, make it without blanching. It will be more delicious. Just give it a try.

And one more thing, I didn’t use the cream for this recipe, as I didn’t feel the need for it. And of course, I try to avoid fancy ingredients in my recipes so that even a bachelor and newlywed can make the recipe easily. But of course, you can add some if you want after you switch off the gas when the palak paneer gets cooked well.

Some More Palak Recipe you Might Want to Try:

Dry Aloo Palak Recipe

Aloo Palak Recipe

Low Carb Palak ka Saag

palak paneer

Basic Ingredients used to make Palak Paneer Recipe

Spinach: Try to use fresh and small leaves. The quality of palak, makes a lot of difference in the taste of this dish. But don’t worry, if you don’t find small leaves, you can still make it.

Paneer: Try to use fresh paneer or you can use homemade paneer also. To make this curry vegan, you can replace paneer with tofu.

Dry Fenugreek Leaves: – I love adding dried fenugreek leaves in palak paneer. Fenugreek leaves are often used as an herb or seasoning in Indian food, but it’s not a requirement.

Whole Spices: – I have used the cinnamon stick, black cardamom, cumin seeds, and bay leaf here. Whole spices add a lot of flavors, but you can skip them too.

Other Ingredients: To make palak paneer you would also need some onion, tomato, ginger and garlic.

palak paneer

Palak Paneer Recipe

Palak Paneer Recipe is a healthy nutritious and delicious recipe from North India. This creamy spinach recipe with paneer cubes in it tastes yummy with most Indian bread and rice.
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Course: Main Course
Cuisine: Indian
Keyword: palak paneer, palak paneer recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 1123kcal
Author: Puja

Ingredients

  • 500 gm Spinach cleaned and washed
  • 300 gm Paneer, Cottage Cheese cut into cubes
  • 2 Onion finely chopped
  • 2 Tomato finely chopped
  • 1 tsp Garlic crushed
  • 1 tsp Ginger crushed
  • 2 nos Green Chilli finely chopped
  • 4 tbsp Cooking Oil and also some extra oil to fry paneer
  • 1 tsp Cumin Seeds
  • 2 pcs Bay Leaf
  • 1 pcs Black Cardamom
  • 1 pcs Cinnamon Stick
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Chilli Powder
  • 1/2 tbsp Kasturi Methi Leaves
  • Salt to taste

Instructions

  • Add spinach in a pan or kadhai and let it cook uncovered on a medium flame. Let it cool down.
    palak paneer
  • Once it gets cold put the leaves in a blender, make a fine and smooth puree and keep it aside.
    palak paneer
  • Heat oil in a frying pan and deep fry or shallow fry the paneer pieces in oil. (paneer tend to burn off soon, carefully toss them on medium flame until light golden color and remove to a plate).
    palak paneer
  • Take out extra oil and in the same oil and kadhai when it is hot add cumin seeds and bay leaf.
    palak paneer
  • When it starts spluttering add crushed garlic and green chilli.
    paneer palak
  • After a few seconds add chopped onion and fry until golden brown.
    palak paneer
  • Add chopped tomato, mix well. Cover and cook over low heat for 5-7 minutes, stirring in between.
    palak
  • In the meanwhile take a bowl add, ginger, turmeric powder, coriander powder, red chilli powder, salt, slightly crushed cinnamon sticks and badi elaichi. (You can add cinnamon stick and black cardamom in the beginning also, while adding cumin seeds).
    palak
  • Now mix all the ingredients with little water.
    palak paneer
  • Add all the mixed contents of the bowl in a pan and fry, stirring constantly on medium flame, covering in between for about 10-12 min or, until the paste turns a light brown color and the oil separates.
    paneer palak
  • Now add paneer cubes and little water and cook for few minutes.
    paneer
  • Add the spinach puree and little water as required and cook for another 5-7 minutes.
    palak
  • Add sukhi kasturi methi, mix well and after a minute or two, then switch off the gas.
    palak
  • You can add a small cube of butter or some fresh cream to it, if you wish.
  • So the yummy Palak Paneer Recipe is ready to eat.
    It goes really well with hot chapatis, paranthas, naan and fried rice.
    palak paneer

Notes

For a smoother gravy, after sauteing the onion and tomatoes, cool it and blend with little water for a smooth puree. And cook this again until the oil separates. And when you see the gravy is thickening, add the palak puree to it.
Do not overcook spinach as overcooking darkens the dish.
While serving you can top palak paneer with some butter, fresh cream, ginger julienne, or lemon juice.

Nutrition

Nutrition Facts
Palak Paneer Recipe
Amount Per Serving (125 gm)
Calories 1123 Calories from Fat 657
% Daily Value*
Fat 73g112%
Saturated Fat 10g63%
Cholesterol 51mg17%
Sodium 1862mg81%
Potassium 4187mg120%
Carbohydrates 74g25%
Fiber 24g100%
Sugar 29g32%
Protein 54g108%
Vitamin A 50280IU1006%
Vitamin C 206.5mg250%
Calcium 874mg87%
Iron 20.1mg112%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

Frequently Asked Questions about Palak Paneer Recipe

Is it necessary to Blanch the spinach before you puree?

Blanching your spinach helps give palak paneer a vibrant green colour. Blanched spinach also gives the spinach puree a creamier consistency.

But it’s not necessary. To maintain the green color simply cook the palak uncovered. But in case you want to blanch, you need to:

Heat water with a tsp of salt in a large pot.

Clean the spinach and wash it thoroughly under running water.

Once the water comes to boil, switch off the gas, add spinach and let the palak leaves sit in the water for about 1-2 minutes.

After that, using a pasta tong, take out the leaves.

Immediately add the palak in a pan containing ice cold water, you can also add some ice cubes in the water. Let it be in the cold water for a minute.

Drain the water, and the spinach is ready to blend.

Why is my Palak Paneer Bitter?

Spinach has a very peculiar bitter taste. This taste often comes due to the presence of oxalic acid found in spinach. For cutting down the bitterness of the spinach leaves, you may add fresh cream to this recipe. The cream is added to cut down on the bitterness of the spinach leaves and make them rich.

Does Palak Paneer increase weight?

Palak paneer is everyone’s favourite and different people cook it using different spices and flavours. Just remember to cook it in less oil. And paneer is high in protein, which makes it a great choice for weight loss.

How to make Vegan Version of Palak Paneer?

If you want to make a vegan version, replace the paneer with tofu. And the cream with cashew cream, coconut cream, or almond cream or just skip the cream altogether.

If I want to omit the tomato, will that effect the taste much?

You can skip the tomatoes and squeeze some lemon juice while serving. It will give the same taste as an omitted tomato.

Is it necessary to fry Paneer?

It’s not. you can add paneer just like that also, after adding palak puree. The reason I fry because I love fried paneer in it. And second, after frying I don’t need to cook paneer or tofu in the gravy as they are already cooked. So, it’s a win-to-win situation. πŸ™‚

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Bhindi Masala Curry Recipe

Matar Paneer Recipe

Matar Paneer Recipe is a tasty Indian curry recipe made using Cottage Cheese and Green Peas. It goes really well along with roti, paratha, puri, plain rice, pulao and naan.
Check out this recipe
matar paneer recipe

Creamy Spinach Curry

Check out this recipe
creamy palak curry

Tari Wale Aloo ki Sabzi

Tari Wale Aloo ki Sabzi is a combination of potato cooked in tomato based curry with a nutty flavor of gram flour and a blend of Indian spices. Tari wale aloo ki sabzi goes really well along with poori.
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Tari wale aloo

A lot of time, effort and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.

A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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