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.
Course Main Course
Cuisine Indian
Keyword palak paneer, palak paneer recipe
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Calories 1123kcal
Author Puja
Ingredients
500gmSpinachcleaned and washed
300gmPaneer, Cottage Cheesecut into cubes
2Onionfinely chopped
2Tomatofinely chopped
1tspGarliccrushed
1tspGingercrushed
2nosGreen Chillifinely chopped
4tbspCooking Oiland also some extra oil to fry paneer
1tspCumin Seeds
2pcsBay Leaf
1pcsBlack Cardamom
1pcsCinnamon Stick
1tspCoriander Powder
1tspCumin Powder
1tspTurmeric Powder
1tspGaram Masala Powder
1tspChilli Powder
1/2tbspKasturi 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.
Once it gets cold put the leaves in a blender, make a fine and smooth puree and keep it aside.
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).
Take out extra oil and in the same oil and kadhai when it is hot add cumin seeds and bay leaf.
When it starts spluttering add crushed garlic and green chilli.
After a few seconds add chopped onion and fry until golden brown.
Add chopped tomato, mix well. Cover and cook over low heat for 5-7 minutes, stirring in between.
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).
Now mix all the ingredients with little water.
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.
Now add paneer cubes and little water and cook for few minutes.
Add the spinach puree and little water as required and cook for another 5-7 minutes.
Add sukhi kasturi methi, mix well and after a minute or two, then switch off the gas.
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.
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.