Palak Paneer Recipe

9/26/2017 Palak paneer recipe | How to make palak paneer recipe
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Palak paneer recipe | How to make palak

paneer recipe
BY SWASTHI , ON SEPTEMBER 13, 2017, 161 COMMENTS
Palak paneer recipe Indian cottage cheese in spinach gravy. Palak paneer is one of the most loved
north Indian dishes. It is very easy to prepare and tastes delicious. It is served with naan, roti or even
with any avored rice like plain basmati rice or jeera rice.
https://indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/ 1/39
Palak paneer recipe can be made in so many ways. This is an easy and healthy one which i nally
arrived at after trying so many other recipes. There is no blanching involved in the recipe, so no loss of
nutrients in the spinach. You can check more palak recipes here which I have shared on the blog.
New
New New
For the regular use, i make this without any cream, curd or nuts. To get a restaurant style taste and
gravy, you can use cream or cashews or almond milk. Instructions included in the recipe below. To get
the best color, keep garam masala to minimum in this recipe and also prevent overcooking which
darkens the dish.
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Serving suggestions: palak paneer goes well with

Indian at breads like roti, naan or plain paratha.
Plain or avoured rice like jeera rice, biryani rice or ghee rice or veg pulao.
Palak paneer recipe card below
Palak paneer recipe | How to make palak paneer 5.0 from 46 reviews
recipe
Prep time Cook time Total time
10 mins 25 mins 35 mins
Palak paneer recipe - Indian cottage cheese in simmered onion

tomato spinach gravy. It is served with plain or flavored rice,
paratha, naan or roti
Author: Swasthi
Recipe type: Side
Cuisine: North Indian
Yield / Serves: 2 to 3
Ingredients (240 ml cup used)

1 heaped cup paneer cubes/ Indian cottage cheese (150 grams)
2 cups palak tightly packed (100 grams)
2 to 3 green chilies deseeded
cup fine chopped onions or cup paste
cup tomatoes (deseeded) or puree
tsp kasuri methi
tsp coriander powder (optional)
tsp cumin powder
to tsp garam masala
1 tsp garlic paste or ginger garlic paste
1 inch cinnamon stick
2 green cardamoms
2 cloves
tsp cumin or jeera
Oil or butter as needed
2 to 4 tbsp. Fresh cream or 10 cashews(refer notes)
salt as needed
How to make the recipe

Preparation
1. This step is optional. Fry paneer in a pan with 1 tsp oil for 2 to 3 mins. To keep them
soft, you can also drop them in water and leave for 10 to 15 mins. Drain and set
aside.
2. In the same pan, add green chilies, spinach and fry for just 2 to 3 mins on a medium
heat. Spinach must wilt off thoroughly. Do not overcook. Set aside to cool.
3. Grind spinach with green chilies to a smooth puree.
How to make palak paneer gravy
1. Heat a pan with oil, add cinnamon, cardamoms, cloves and cumin, when they begin to
splutter Add onions and fry till they turn transparent.
2. Add ginger garlic paste and fry until the raw smell goes away.
3. Add tomatoes and salt, fry till they turn mushy.
4. Add kasuri methi, garam masala and coriander or cumin powder. Saute until the
mixture leaves the sides of the pan.
5. Pour half cup water and stir. Cook until the mixture thickens.
6. Simmer the flame, add the pureed spinach. Mix well and cook until it begins to bubble
for about 2 mins.
7. Add paneer and mix. Switch off.
8. This step is optional. If using cream add it now. As a substitute to cream, you can
soak 10 cashews in warm water for 15 mins and blend to a smooth milk cream
consistency.
9. Serve palak paneer with naan, roti or rice.
Notes
Take care not to add too much water or too much cream as it will make your gravy thin. A
thicker gravy tastes better.
If using cashews, soak them in warm water for 15 minutes and blend to a smooth puree.
Alternately you can soak almonds for about 4 hours, peel off the skin and blend to a
smooth paste or milk.
Nutrition Information
Calories: 150 Fat: 8g Carbohydrates: 14g Sodium: 250mg Protein: 10g Cholesterol: 25mg
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How to make palak paneer recipe

1. Wash cleaned palak thoroughly in a large pot lled with water. I also sprinkle vinegar and salt to
remove the pesticide residue. Rinse a few times more. Drain o the water completely.
2. This step is optional. Heat a pan with 1 tsp oil and saute panir just for 2 to 3 mins. You can add them to
warm water and leave for 10 to 15 mins to keep them soft. Drain and set aside. I do not add to water.
3. To the same pan add another tsp oil, saute green chilies and palak on a medium heat.
4. Switch o when the leaves wilt o . This takes only 2 to 3 minutes. Do not overcook, spinach takes only
2 to 3 mins to cook. If there is any stock of spinach left, you can use up, need not evaporate it.
5. Cool it completely. Add to a blender with green chilies. We are not going to use red chilli powder, so
the heat comes only from green chilies. Mine were not hot, so i used 3.
6. Make a smooth paste. Set aside.
7. Heat oil in a pan or pot. Add cardamom, cinnamon, cloves and jeera. Do not skip the dry spices as we
are not going to use much garam masala in powder form which helps to retain a good color.
8. Add onions or onion paste. Fry until golden.
9. Add ginger garlic paste or garlic paste alone. Fry until the raw smell goes.
10. Add deseeded tomatoes or tomato puree and salt.
11. When the tomatoes turn fully mushy, add crushed kasuri methi, coriander powder and garam
masala. You can also add kasuri methi later along with pureed palak.
12. Saute until the masala smells good for 2 to 3 mins or until it begins to leave the sides of the pan.
13. Add half cup water and cook on a medium heat.
14. When the gravy thickens, lower the ame completely. Add the puree.
15. Mix it well and cook until it begins to bubble just for about 2 mins. I do not suggest cooking for long
at this stage as it discolors the gravy.
16. Add the fried paneer. Mix well. Switch o the stove.
17. This step is optional. To make the palak paneer gravy creamy and tasty like in restaurants, add cream
or cashew milk or almond milk. If using cashews, soak them in warm water for 15 minutes and blend to
smooth puree of thickened milk or cream consistency. For health reasons, if you like to avoid cashews,
you can also use almonds. Soak them in water for about 4 hours. Remove the skin and blend them.
Serve palak paneer with rice, roti or paratha.
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Comments
Rekha says
SEPTEMBER 21, 2017 AT 11:51 AM
Vry easy steps and looks yummy!!! will de nitely try today..
Reply
Paulina says
Thank you. That was rich and delicious and the palak maintained its beautiful colour.
Reply
swasthi says
Welcome Pauline. Thanks for the comment
Reply
KasuriMethiHater says
Why do you add Kasuri Methi in all dishes?
Reply
swasthi says
Hi!
I could not stop laughing after reading your comment, your name and email id.
Well you can always skip kasuri methi from any recipe if you do not like it. I use it
not in all recipes but only in north Indian recipes which require a unique avor. For
instance this palak paneer has no avor of its own since not much garam masala
or spices are used and the avor of palak is also not much, so kasuri methi has
been used.
Kasurimethi also has unique health bene ts.
Reply
KasuriMethiHater says
Just kidding! I always follow your recipes except kasuri methi. They turn out
to be awesome!
Reply
swasthi says
Thanks a lot!
Reply
Rajesh kumar singh says
AUGUST 24, 2017 AT 11:25 AM
Good
Reply
padma says
AUGUST 21, 2017 AT 10:05 AM
Hi Swasthi,
Super..
Reply
Steven says
AUGUST 11, 2017 AT 9:46 PM
A Very delicious and easy to follow recipe! Praised as one of the best things I have
cooked! A side question, What kind of green chili do you use? Is there a more speci c
name? I used a Serrano pepper (substitute for Jwala pepper). Thanks from Austin,
Texas!
Reply
swasthi says
AUGUST 16, 2017 AT 2:40 AM
Welcome Steven
Thanks for trying.
I used a malaysian variety green chilli which is not hot but pulpy, so it lends a
good green chili avor. Not sure of the name. We dont eat much hot foods so I
used these kind of chilies. Any chili that is not very hot but pulpy will be great in
this recipe.
Reply
Rabea says
JULY 10, 2017 AT 8:09 AM
Hi Swasthi,
I was wondering can I use frozen baby Spinach for this Recipe?
I had tried another Recipe but it was terrible! I am hoping as you have made all the
steps so easy with photos and such that I can re-create your version well.
Thank you,
Rabea
Reply
swasthi says
JULY 10, 2017 AT 8:34 AM
Welcome Rabea
Palak paneer tastes good only with Indian spinach / palak.
I guess Indian palak is not sold as baby spinach, its a di erent kind of spinach.
I have used baby spinach only for stir fry recipes and not for gravy any time. Not
sure how it tastes. I am sorry that I couldnt help you.
Reply
sudha seth says
JUNE 8, 2017 AT 4:59 PM
how your palak paneer has such a beautiful green color , when i make the taste is very
good but color never comes like that i think because of tomato . please help
Reply
swasthi says
JUNE 9, 2017 AT 1:37 AM
Hi Sudha
Two things i feel is important for the good color
1. using Tender or young palak
2 Not cooking much after adding the palak puree to the onion tomato gravy and
ame at the lowest.
I too had these mixed experiences of very good color to slightly dark.The above 2
are my observations. Thanks for trying
Reply
Pallavi says
JUNE 2, 2017 AT 6:14 PM
Hi
I made palak paneer for the rst time. I dont know why but it became bitter. Can u tell
me wht could have gone wrong n how i can repair it? Or improve on it the next time?
Reply
swasthi says
JUNE 3, 2017 AT 3:09 PM
Pallavi not sure why it has turned bitter,

There is no frying of masaala either in the recipe to turn bitter.
I guess it should be the palak
Reply
Michelle says
MAY 21, 2017 AT 3:50 AM
I made your homemade paneer and added it to your palak paneer recipe. I followed
your instructions intently and the payo is phenomenal. Great recipes. I thank you for
sharing your expertise.
Reply
swasthi says
MAY 21, 2017 AT 4:07 AM
Welcome Michelle
Thanks a lot for trying and sharing the outcome. Very glad to know the recipes are
useful.
Reply
Maria says
MAY 4, 2017 AT 4:22 PM
Superb I tried it n it came out really tasty.
Reply
swasthi says
MAY 5, 2017 AT 1:35 PM
Thanks Maria
Reply
Nida says
APRIL 17, 2017 AT 10:43 AM
The recipe is interesting. Can u please tell me why do we have to add garam Masala
powder again. Is that really required.
Reply
swasthi says
APRIL 17, 2017 AT 10:55 AM
Thanks Nida
You can skip garam masala. since we use onion and tomato, they have to be
spiced up slightly, so it is good to use garam masala
Reply
S. Vijayalakshmi says
APRIL 14, 2017 AT 3:06 AM
What is meaning of kasuri methi. How prepare it?
Reply
swasthi says
APRIL 14, 2017 AT 3:32 AM
kasuri methi is dried fenugreek leaves. i.e dried methi leaves
Reply
Agnes says
APRIL 6, 2017 AT 12:35 PM
Super Im going to try this
Reply
swasthi says
APRIL 6, 2017 AT 1:04 PM
Thanks Agnes
Do try it!
Reply
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9/26/2017 Palak paneer recipe | How to make palak paneer recipe

HOME RECIPES BIRYANI BREAKFAST SNACKS CHUTNEY SWEETS RICE

PANEER CURRY BACHELOR SOUTH INDIAN NORTH INDIAN CHICKEN EGG

ANDHRA NON-VEG BABY KIDS LUNCH BOX ABOUT COLLECTIONS

Custom Search SEARCH

Palak paneer recipe | How to make palak

For more Paneer recipes, check

Serving suggestions: palak paneer goes well with

Palak paneer recipe card below

Palak paneer recipe - Indian cottage cheese in simmered onion

Ingredients (240 ml cup used)

How to make the recipe

Tyffyn: Trusted Lunchmate

How to make palak paneer recipe

6. Make a smooth paste. Set aside.

8. Add onions or onion paste. Fry until golden.

10. Add deseeded tomatoes or tomato puree and salt.

13. Add half cup water and cook on a medium heat.

Serve palak paneer with rice, roti or paratha.

Share this post:

TWITTER FACEBOOK GOOGLE+ PINTEREST LINKEDIN EMAIL REDDIT

YOU MAY LIKE THESE

Vegetable biryani in pressure cooker recipe | How to make veg

Rasgulla recipe | How to make soft spongy juicy rasgulla | Sweets

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Diwali sweets recipes | 100 diwali recipes | Snacks sweets recipes

Pasta recipes | 12 Easy pasta recipes | Spaghetti recipes

Mushroom masala recipe | Mushroom gravy | Mushroom recipes

Prestige PIC 2.0 V2 Bluewud Victor Coffee

Share Your Comments & Feedback:

Rate this recipe:

SEPTEMBER 21, 2017 AT 11:51 AM

SEPTEMBER 13, 2017 AT 4:27 AM

SEPTEMBER 13, 2017 AT 8:44 AM

Welcome Pauline. Thanks for the comment

SEPTEMBER 9, 2017 AT 3:55 AM

Why do you add Kasuri Methi in all dishes?

SEPTEMBER 9, 2017 AT 4:49 AM

SEPTEMBER 9, 2017 AT 5:45 AM

SEPTEMBER 9, 2017 AT 5:54 AM

Rajesh kumar singh says

AUGUST 24, 2017 AT 11:25 AM

AUGUST 21, 2017 AT 10:05 AM

AUGUST 11, 2017 AT 9:46 PM

AUGUST 16, 2017 AT 2:40 AM

JULY 10, 2017 AT 8:09 AM

JULY 10, 2017 AT 8:34 AM

sudha seth says

JUNE 8, 2017 AT 4:59 PM

JUNE 9, 2017 AT 1:37 AM

JUNE 2, 2017 AT 6:14 PM

JUNE 3, 2017 AT 3:09 PM

Pallavi not sure why it has turned bitter,

MAY 21, 2017 AT 3:50 AM

MAY 21, 2017 AT 4:07 AM

MAY 4, 2017 AT 4:22 PM

Superb I tried it n it came out really tasty.

MAY 5, 2017 AT 1:35 PM

APRIL 17, 2017 AT 10:43 AM

APRIL 17, 2017 AT 10:55 AM

APRIL 14, 2017 AT 3:06 AM

What is meaning of kasuri methi. How prepare it?

APRIL 14, 2017 AT 3:32 AM