Palak Paneer – Creamy & Delicious
Summary
- This recipe offers a unique twist on the traditional Palak Paneer, featuring a creamy paneer puree blended with sautéed onions, tomatoes, and spinach. It's a rich and flavorful dish that's sure to delight your family and friends.
All Ingredients - Main Ingredients
- Palak Leaves 1 bunch
- Paneer 200 gms
- Water as needed
- Oil 2 tbsp
- Ghee 1 tbsp
- Cumin Seeds 1 tsp
- Onion 2 nos
- Ginger Garlic Paste 1 tsp
- Green Chilli 2 nos
- Turmeric Powder 1/2 tsp
- Kashmiri Chilli Powder 2 tsp
- Coriander Powder 2 tsp
- Salt 1 tsp
- Tomato Puree 2 nos
- Garam Masala 1 tsp
Tools You'll Need
- Kadai
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Chop Palak Leaves
Wash and finely chop 1 bunch of palak leaves.
Step 2: Prepare Paneer Puree
Add 200 gms of paneer to a grinder. Add enough water to achieve a creamy, flowing consistency. Grind until smooth.
Step 3: Heat Oil and Ghee
In a wide kadai, add 2 tablespoons of oil and 1 tablespoon of ghee.
Step 4: Temper Cumin Seeds
Once the oil is heated, add 1 teaspoon of cumin seeds and until they splutter and become fragrant.
Step 5: Sauté Onions
Add 2 thinly sliced large onions and for a few minutes until they turn a light golden color.
Step 6: Add Ginger Garlic Paste and Green Chillies
Add 1 teaspoon of ginger garlic paste and 2 slit green chillies. Mix well and for a minute until the raw smell disappears.
Step 7: Add Dry Spices
the flame to low. Add 1/2 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chilli powder, 2 teaspoons of coriander powder, and 1 teaspoon of salt. Mix well and cook for about a minute on low flame to prevent the spices from burning.
Step 8: Add Tomato Puree
Add the puree of 2 tomatoes. Mix well with the onions and spices. Cook until the raw smell of the tomatoes is gone and the oil begins to separate from the mixture.
Step 9: Add Chopped Palak
Add the chopped palak leaves to the mixture and mix everything well until the palak wilts and blends with the masala.
Step 10: Incorporate Paneer Puree
Once the palak is cooked, add the prepared paneer puree. Gently mix it in, maintaining a low flame, until it is well blended with the palak mixture.
Step 11: Simmer with Paneer
Cook the mixture on a medium-low flame for about , stirring occasionally, allowing the flavors to meld.
Step 12: Add Garam Masala
Finally, add 1 teaspoon of garam masala powder. Mix it well to enhance the flavors.
Step 13: Final Simmer and Serve
Cook for another until the oil separates and the dish achieves a rich, creamy texture. Turn off the stove and serve hot with chapati, fulka, roti, naan, or rice.
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