Palak Paneer Recipe (Indian Spinach Paneer)
Palak Paneer Recipe (Indian Spinach Paneer)
Indulge in the vibrant flavors of Indian cuisine with this delightful Palak Paneer recipe, a quintessential dish that beautifully combines fresh spinach with soft, creamy paneer cheese. Bursting with aromatic spices and wholesome vegetables, this dish offers a nutritious feast for both the palate and the senses.
Ingredients
Here is a look at the primary ingredients we will need for making a palak paneer recipe. Scroll up to get a detailed list of all the ingredients and their amounts.- Paneer cubed (500 gms)
- Sliced onion (1.5 cups)
- Ginger (1/3 inch PC)
- Garlic (6-7 cloves)
- Tomatoes chopped (2 cups)
- Green Chilies (5-6 pcs)
- Jeera Powder (1 tspn)
- Dhoney Powder (1 tspn)
- Garam Masala Powder (1/2 tspn)Whole Jeera or cumin seeds (1 tspn)
- Whole Dry Red Chili (2-3 pcs)
- Chopped vegetables (3-4 cup optional)
- Turmeric Powder (1/3 tspn)
- Red Chili Powder (1/2 tspn)
- Sugar (1 tspn)
- Salt (to taste)
- White Oil
- Butter (1 tbl spn)
- Half of a lemon
Instructions
- Slice the onions, chop the tomatoes, and make a paste of the ginger and garlic. Chop the carrots, beans, cauliflower, and any other vegetables that you want to add. Cut the paneer into cubes and you can fry them, but I like mine soft and spongy, and hence I don’t fry the paneer.
- Now, let us prep the spinach leaves or palong shak. Soak the spinach in cold, iced water for 15 mins to retain the color of the leaves better.
- Then wash the green leaves thoroughly under running cold water and use your fingers to clean the leaves of all the dirt.
- Using warm water also helps to wash out the fertilizers and chemical manure.
- In a large deep pot or dekchi, we will put our roughly chopped spinach leaves.
- Cover and let it sit over medium-high heat till all the leaves wilt. This helps to reduce the volume of the leaves and takes the raw bite off them.
- Next, let this cool, and we will make a smooth puree of the spinach.
- Add as little water as required and use either a blender a mixer or a food processor to make this green paste and set aside. This entire procedure helps retain the green color of the spinach more.
- Next, heat some white oil and add in the whole cumin seeds or jeerey, crushed dry red chilies, and turmeric powder along wth some sugar.
- Add in the sliced onions, chopped onions, ginger, garlic paste, and mix well.
- Cook everything well for 3-4 mins.
- Add in the red chili powder, cumin powder, coriander powder, and salt to taste. Also, slit the green chilies and add in.
- Cook for 2 more mins.
- Add in the chopped vegetables and peas.
- Then cover and cook for 3-4 mins till the vegetables get tender.
- The green puree that we had made needs to be slowly poured and mixed in the pot now.
- Mix in and cook covered for 10 mins.
- Check and fix the salt in the palak gravy.
- Squeeze in the juice of the lemon half now. This too helps in retaining the color of the palak paneer gravy.
- Add in the cubed paneer and the garam masala and cook for 5 mins more on medium heat.
- Add in a dollop of butter at the end.
- Serve this super nutritious and tasty Indian palak paneer or palang paneer recipe with roti or parantha.
If you like the recipe, don’t forget to let me know in the comments section below.
