Palak Paneer is one of the most beloved dishes in North India, known for its rich, creamy texture and the vibrant green color from the spinach gravy. The combination of soft paneer cubes and spiced spinach gravy creates an unforgettable experience for the taste buds. This recipe will guide you step-by-step to recreate this iconic dish in your own kitchen, with detailed instructions and tips to make it perfect every time.
What Is Palak Paneer?
Palak Paneer is a vegetarian dish made primarily of paneer (Indian cottage cheese) and palak (spinach), both of which are simmered in a flavorful and spiced gravy. The spinach is pureed and cooked with various spices to create a smooth, fragrant sauce, while the paneer adds a delightful texture that absorbs the flavors of the gravy. The dish is often enjoyed with naan or rice, making it a comforting and filling meal.
The dish is traditionally made by first blanching the spinach, then cooking it with a blend of spices, ginger, garlic, and onions, and finally adding the paneer cubes. It is typically finished off with a touch of cream for richness and a sprinkle of kasuri methi (dried fenugreek leaves) to enhance the flavor.
The Origin of Palak Paneer Recipe
Palak Paneer originates from North India, where paneer is a staple protein used in many dishes. Spinach, or “palak,” is a common vegetable in Indian cuisine, making it an ideal pairing with paneer. Although the dish is often associated with Punjabi cuisine, variations of it can be found across different regions of India, each with their own spin on the ingredients and preparation methods.
While the exact origins of Palak Paneer are difficult to pinpoint, it has been a favorite in Indian households for generations. Its rich, flavorful gravy and the creamy texture of paneer make it an ideal choice for special occasions or a comforting weekday meal.
Ingredients
To make the perfect Palak Paneer, you will need the following ingredients:
For the Spinach Purée:
- 250g fresh spinach (palak), washed and stems removed
- 2 green chilies
- 1-inch piece of ginger
- 2 garlic cloves
- Ice water (for blanching)
For the Gravy:
- 2 tbsp oil or ghee (clarified butter)
- ½ tsp cumin seeds
- 1 bay leaf
- 1 small cinnamon stick
- 2 green cardamoms
- 1 clove
- ¾ cup finely chopped onions
- ½ cup chopped tomatoes
- ¾ tsp ginger garlic paste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp cream (optional, for richness)
- 1 tsp kasuri methi (dried fenugreek leaves)
- 250g paneer, cubed
Step-by-Step Directions and Preparation Method
1. Blanch & Purée Spinach
The first step in making Palak Paneer is to blanch the spinach, which helps to retain its vibrant green color and ensures a smooth purée. Here’s how to do it:
- Bring a pot of water to a boil and add a pinch of salt.
- Add the fresh spinach leaves to the boiling water and blanch them for about 2 minutes. The leaves should soften but still retain their color.
- Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process and preserve the green color.
- Once the spinach has cooled down, drain the water and blend the spinach along with the green chilies, ginger, and garlic to make a smooth purée.
2. Prepare the Masala Base
Now that your spinach purée is ready, you’ll need to create a flavorful masala (spice mix) base. Here’s how to prepare it:
- Heat oil or ghee in a large pan over medium heat.
- Add the cumin seeds, bay leaf, cinnamon stick, cardamoms, and clove to the pan. Sauté for a minute until the spices release their aroma.
- Add the finely chopped onions and sauté them until they turn golden brown, stirring occasionally to prevent burning.
- Stir in the ginger garlic paste and cook it for 1–2 minutes, until the raw smell disappears and the paste becomes fragrant.
- Add the chopped tomatoes to the pan and cook them down until they soften and become mushy.
- Now, add turmeric powder, red chili powder, and salt to taste. Cook the mixture for another 2–3 minutes until the oil begins to separate from the masala.
3. Simmer the Spinach Gravy
Once the masala base is ready, it’s time to add the spinach purée:
- Add the prepared spinach purée to the masala and mix well.
- Allow the spinach mixture to cook for about 3–4 minutes, stirring occasionally. You’ll notice the gravy begin to bubble and thicken.
- Stir in the garam masala, kasuri methi, and cream (if using). The cream adds a rich texture and balances the spices, giving the dish a smooth and velvety finish. Mix everything together and cook for another 2 minutes to let the flavors meld.
4. Add Paneer
Now, it’s time to add the star ingredient—paneer!
- Gently add the cubed paneer to the spinach gravy. Stir carefully to avoid breaking the paneer cubes.
- Let the paneer simmer in the gravy for 2–3 minutes, allowing it to soak up the flavors. Be sure not to overcook the paneer, as it can become rubbery.
Variations of Palak Paneer Recipe
While this recipe follows the traditional method for making Palak Paneer, there are a few variations that you can try:
- Vegan Palak Paneer: Replace the regular paneer with tofu for a vegan version of this dish. Tofu absorbs the flavors of the gravy just like paneer, making it an excellent substitute.
- Palak Paneer with Onion-Tomato Gravy: Some variations of Palak Paneer feature a richer onion-tomato gravy, where the onions and tomatoes are blended into a smooth paste before cooking with the spinach.
- Spicy Palak Paneer: For those who love extra heat, you can add more green chilies or red chili powder to the recipe to intensify the spice level.
- Cheesy Palak Paneer: Add grated cheddar or mozzarella cheese to the gravy for a cheesy twist on this classic dish.
FAQs About Palak Paneer Recipe
1. Can I make Palak Paneer ahead of time?
Yes, Palak Paneer can be made ahead of time. In fact, the flavors often improve after sitting for a few hours. Store the dish in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat gently on low heat, adding a little water if the gravy thickens too much.
2. Can I freeze Palak Paneer?
You can freeze Palak Paneer for up to a month. Allow it to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and reheat on the stove. The texture of the paneer may change slightly after freezing, but the flavors will still be delicious.
3. What can I serve with Palak Paneer?
Palak Paneer is best served with butter naan, garlic naan, or jeera rice (cumin rice). For a lighter option, serve it with steamed basmati rice. You can also garnish it with a drizzle of cream and a few julienned pieces of ginger for extra flavor.
4. Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach as a substitute for fresh spinach. Just make sure to thaw and drain the spinach thoroughly before using it to make the purée. Frozen spinach tends to release more water, so be sure to adjust the gravy consistency if necessary.
5. How do I make the gravy smoother?
If you prefer a smoother gravy, you can blend the masala base (onion, tomato, and spices) before adding the spinach purée. This step will create a finer texture for the gravy.
Conclusion
Palak Paneer is a classic North Indian dish that perfectly balances flavors and textures, offering a rich, creamy, and flavorful experience with every bite. The combination of tender paneer and spiced spinach gravy makes it a favorite among vegetarians and non-vegetarians alike. Whether you’re cooking for a special occasion or preparing a comforting meal for your family, this recipe is sure to impress.
With a few simple ingredients and easy-to-follow instructions, you can recreate this iconic dish at home. Don’t forget to experiment with variations to suit your taste preferences, and enjoy the satisfying warmth of this flavorful North Indian delicacy. Happy cooking!
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The Ultimate Palak Paneer Recipe: A Creamy North Indian Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Palak Paneer is a vegetarian dish made primarily of paneer (Indian cottage cheese) and palak (spinach), both of which are simmered in a flavorful and spiced gravy. The spinach is pureed and cooked with various spices to create a smooth, fragrant sauce, while the paneer adds a delightful texture that absorbs the flavors of the gravy. The dish is often enjoyed with naan or rice, making it a comforting and filling meal.
Ingredients
For Spinach Purée
- 250g fresh spinach (palak), washed and stems removed
- 2 green chilies
- 1 inch ginger
- 2 garlic cloves
- Ice water (for blanching)
For Gravy
- 2 tbsp oil or ghee
- ½ tsp cumin seeds
- 1 bay leaf
- 1 small cinnamon stick
- 2 green cardamoms
- 1 clove
- ¾ cup finely chopped onions
- ½ cup chopped tomatoes
- ¾ tsp ginger garlic paste
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp cream (optional)
- 1 tsp kasuri methi (dried fenugreek leaves)
- 250g paneer, cubed
Instructions
1. Blanch & Purée Spinach
- Boil water with a pinch of salt. Add spinach and blanch for 2 minutes.
- Transfer immediately to ice water to retain the green color.
- Drain and blend with green chilies, ginger, and garlic to a smooth purée.
2. Prepare the Masala Base
- Heat oil/ghee in a pan. Add cumin, bay leaf, cinnamon, cardamoms, and clove.
- Sauté onions until golden. Add ginger garlic paste and cook until fragrant.
- Add tomatoes and cook until soft and mushy.
- Stir in turmeric, chili powder, and salt. Cook until oil separates.
3. Simmer the Spinach Gravy
- Add spinach purée and mix well.
- Cook for 3–4 minutes until it begins to bubble.
- Add garam masala, kasuri methi, and cream. Mix gently.
4. Add Paneer
- Add paneer cubes and simmer for 2–3 minutes.
- Avoid overcooking to keep paneer soft.
Notes
Pair Palak Paneer with warm roti, naan, or jeera rice, and finish with a squeeze of lemon juice to enhance the fresh spinach flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 14g
- Cholesterol: Moderate
Keywords: Spinach Paneer, Creamy Palak Paneer, Indian Palak Paneer, Palak with Paneer
