- 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
Here is a look at the primary ingredients we will need for making palak paneer recipe. Scroll up to get the detailed list of all the ingredients and their amounts. Slice the onions, chop the tomatoes and make a paste of the ginger garlic. Chop the carrots, beans, cauliflower and any other vegetables that you want to add. Cut the paneer in 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 manures. 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 or a mixer or a food processor to make this green paste and set aside. This entire procedure heps 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 onion, ginger garlic paste and mix in 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 over 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 parathha. If you like the recipe don’t forget to let me know in the comments section below.