Palak Paneer Recipe: A Healthy Spinach and Cottage Cheese Delight

Palak Paneer is a classic North Indian dish combining fresh spinach (palak) and soft paneer cubes in a creamy, mildly spiced gravy. Known for its vibrant green color and rich flavors, this dish is loved for its nutritional value and simplicity. Whether served with naan, roti, or rice, Palak Paneer is a healthy and delicious way to enjoy greens.

^{Image credit : Chef Ajay Chopra}

Ingredients List

For the Paneer:

• 200g paneer, cubed
• 1 teaspoon oil for frying (optional)

For the Spinach Puree:

• 2 cups fresh spinach leaves, washed and chopped
• 1 green chili
• 2 cups water

For the Gravy:

• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, pureed
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1/4 cup fresh cream or cashew paste (optional)
• Salt to taste

Instructions

1. Blanch the Spinach:
   • Boil 2 cups of water in a large pan, add spinach leaves and cook for 2-3 minutes.
   • Drain and immediately transfer spinach to ice-cold water to retain its green color.
2. Make Spinach Puree:
   • Blend the blanched spinach and green chili into a smooth puree. Set aside.
3. Fry the Paneer (Optional):
   • In a pan, heat a teaspoon of oil and lightly fry paneer cubes until golden. This step is optional but adds a slight crisp to the paneer.
4. Prepare the Gravy:
   • Heat oil or ghee in a pan, add cumin seeds and let them sizzle.
   • Add chopped onions and sauté until golden brown.
   • Stir in the ginger-garlic paste and sauté until the raw smell disappears.
5. Cook the Tomatoes:
   • Add tomato puree and cook until the oil separates from the mixture.
6. Add Spices:
   • Mix in coriander powder, cumin powder, garam masala, and turmeric. Stir well and cook for 1-2 minutes.
7. Combine Spinach Puree:
   • Add the spinach puree and mix well. Cook for 3-4 minutes on medium heat.
8. Add Paneer:
   • Gently add the paneer cubes to the gravy. Mix carefully to coat each cube with the spinach gravy.
9. Add Cream (Optional):
   • Stir in fresh cream or cashew paste for a richer texture. Adjust salt as needed.
10. Simmer:
    • Let the Palak Paneer simmer on low heat for 5-7 minutes.

Tips and Variations

• Add Kasuri Methi: A pinch of dried fenugreek leaves (kasuri methi) adds an extra depth of flavor.
• Vegan Option: Replace paneer with tofu and cream with coconut milk or almond paste.
• Spicier Version: Add more green chilies or red chili powder to increase the heat.

Nutritional Information

• Calories: Approx. 250 per serving
• Protein: 12g
• Carbohydrates: 10g
• Fat: 18g
• Fiber: 4g

Storage and Reheating Instructions

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat on the stovetop or microwave until hot. Add a splash of water if the gravy thickens.

Serving Suggestions

• Serve with: Naan, roti, jeera rice, or plain steamed rice.
• Side Dishes: Pair with cucumber raita, papad, or a simple salad.

Frequently Asked Questions

Q: Can I use frozen spinach for this recipe?
A: Yes, frozen spinach works well. Thaw and drain excess water before blending.

Q: How can I make this dish dairy-free?
A: Substitute paneer with tofu and cream with coconut milk.

Q: Can I skip frying the paneer?
A: Yes, frying is optional. Adding fresh paneer cubes directly is perfectly fine.

Learn how to make Homemade Paneer with this easy guide.

Enjoyed this Palak Paneer recipe? Try it at home and let us know your thoughts in the comments. Share it with friends and family who love Indian cuisine!