Palak Paneer – Classic Indian Style
Summary
- Learn to make a delicious and healthy Palak Paneer, a popular Indian vegetarian dish. Fresh spinach is blanched and blended with aromatic spices, onions, tomatoes, and ginger-garlic, then cooked with soft paneer cubes in a creamy, flavorful gravy.
All Ingredients - For Palak Paste
- Palak (Spinach) 4 bunch
- Oil 1 tbsp
- Green Chillies 2
- Ginger 1 inch
- Garlic Cloves 8
- Onion 1
- Tomato 1
All Ingredients - For Gravy
- Oil 1 tbsp
- Butter 1 tbsp
- Shahi Jeera (Caraway Seeds) 1 tsp
- Turmeric Powder 1/4 tsp
- Chilli Powder 1 tsp
- Coriander Powder 1 tsp
- Garam Masala 1/2 tsp
- Water 3/4 cup
- Salt to taste
- Whisked Curd (Yogurt) 2 tbsp
- Paneer (Indian Cottage Cheese) 200 gms
Tools You'll Need
- Pan
- Blender
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Blanch the Spinach
Bring hot water to a boil in a pan. Add 4 bunches of palak (spinach) and for until wilted. Immediately transfer the spinach to ice-cold water to stop the cooking process and retain its green color.
Step 2: Sauté Aromatics
Heat 1 tablespoon of oil in a pan. Add 2 green chillies, 1 inch of ginger, 8 garlic cloves, 1 chopped onion, and 1 chopped tomato. for until the vegetables soften slightly.
Step 3: Prepare the Palak Paste
Allow the aromatics to cool completely. Transfer them to a blender along with the palak. Blend everything to a fine, smooth paste.
Step 4: Temper Spices
In the same pan, heat 1 tablespoon of oil and 1 tablespoon of butter. Add 1 teaspoon of shahi jeera (caraway seeds), 1/4 teaspoon of turmeric powder, 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Fry the spices for until fragrant.
Step 5: Cook the Palak Gravy
Add the prepared palak paste to the pan with the spices and mix well. Pour in 3/4 cup of water and add salt to taste. Stir thoroughly. Cover the pan and cook for , allowing the flavors to meld.
Step 6: Add Curd and Paneer
After , stir the gravy. Add 2 tablespoons of curd (yogurt) and mix well. Cook for another . Finally, add 200 grams of cubed paneer and cook for until the paneer is heated through and coated with the gravy.
Step 7: Serve
Serve the hot Palak Paneer garnished with a drizzle of fresh cream, alongside roti, naan, or rice.
Pro Tips
• Blanching spinach and immediately transferring it to ice-cold water helps retain its vibrant green color.
• Adjust the amount of green chillies to your preferred spice level.
• For a richer taste, you can add a tablespoon of fresh cream at the end.
Variations
• Add a pinch of kasuri methi (dried fenugreek leaves) for an enhanced aroma.
• For a vegan version, replace paneer with firm tofu and use plant-based yogurt and butter.
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