Palak Paneer is a smooth, creamy, tasty vegetarian dish originated from Indian subcontinent which is made out of paneer ( Indian cottage cheese) in a pureed spinach and seasoned with ginger garlic, garam masala and other spices.
The recipe I have shared today is very easy to make and it is very healthy too. It is a big hit in my family!! Whenever I buy both spinach and paneer together, Iam generally asked to make palak paneer. Infact my kids ask for some more and tell me to prepare it the next time too.
We are not going to blanch the spinach in this method as blanching removes most of the nutrients from it. We are going to saute the spinach for a short time till it wilts. This gives a good taste to this dish.
I have used 2 to 3 tbsp of fresh cream finally. In case if you do not have fresh cream, add 10 cashews to the spinach when sauting it and blend it to smooth in a mixer.
Home made paneer or even the store bought one works good for this recipe. If using frozen one, soak it in warm water for 15 to 20 minutes before using it. Paneer pieces can be sauted in oil before use or it can be used as fresh and can be directly added to spinach.
This palak paneer goes well with jeera rice, naan, roti, chapati, ghee rice and also with plain rice. A must try recipe ❤
- Spinach- 1 bunch
- Paneer- 12 to 15 big pieces ( if using small pieces, upto 20 can be used)
- Onion- 1 medium sized ( finely chopped)
- Tomato- 2 ( finely chopped)
- Ginger garlic paste- 1 tsp
- Green chilli- 2 to 3 ( I used 2)
- Cumin seeds- 1/2 tsp
- Kasuri methi- 1/2 tsp
- Garam masala- 1/2 tsp
- Bay leaf- 1
- Cinnamon stick- 1 inch
- Cloves- 2
- Cardamom pods- 1
- Fresh cream- 2 tbsp ( 3 tbsp can be used too)
- Salt- as needed.
Choose only young and fresh spinach. Remove the stems or stalks of spinach/palak as they make the gravy bitter. Clean the leaves well two to three times in running water. You can also use vinegar and salt first to remove any pesticide used.
- Use good quality garam masala for better taste.
- If using butter for cooking, add it with oil. Use oil first and then butter. This prevents butter from burning.
- The quantity of paneer pieces can be reduced too. I normally like the gravy to have more paneer pieces.