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Palak paneer is a smooth, delicious vegetarian curry that is loaded with the good stuff in terms of nutrition and really pretty to look at.

Palak paneer has a spinach curry with thick chunks of paneer or Indian cheese. It is a popular North Indian main that goes really well with rotis, naan and rice.

To make it vegan, use tofu in place of paneer.

You will also enjoy: Dal tadka, sabut masoor dal, Yellow dal tadka, Kulith dal, chana masala.

Ingredients:

Spinach: A large bunch is used for the signature colour and taste.

Curry: Onion, ginger, garlic and tomatoes along with green chillies form the base of the curry.

Paneer: Indian cottage cheese made by curdling milk is the vegetarian protein content here.

Spices: Garam masala is used to give the curry a bit of spice. Salt is added as per taste. Cumin seeds are also used for an earthy flavor.

Oil: Vegetable oil or olive oil can be used. For a richer taste, ghee can be used.

Instructions

For the pretty dark green colour, cook the spinach correctly. You can blanch it in boiling water for a minute till it wilts and then immerse it in cold water to stop cooking. This spinach is then ground to a puree.

Or like me you can wash the spinach and then wilt it for a couple of minutes in a pan.

Spinach leaves wilted after cooking in a pan.

Cool it down and blend it with a couple of green chillies for a dark green spinach puree.

Wilted spinach leaves with green chillies in a blender.

To make the curry, heat 1 tbsp. ghee or vegetable oil in a pan. Add 1 tsp. cumin seeds and allow to sputter. Add in chopped onion, minced garlic and ginger. Cook for about 5 minutes minutes till it is golden.

Onions, ginger and garlic being cooked in a pan.

Then add 2 chopped tomatoes and some salt and cook further till the masala is mushy.

You can choose to blend it to make it smooth or leave it chunky. Now add the spinach-green chilli puree to the curry and cook for a couple of minutes.

Add garam masala and salt to taste. Now add in cubed paneer and cook for a minute more.

Spinach curry with paneer cubes in a pan.

Take it off the fire. Garnish with some ginger juliennes, coriander leaves and some fresh cream (optional). Serve palak paneer hot with rotis (Indian flat bread), naan or rice. It makes for a great lunchbox meal. Enjoy!

Tips

1. I avoid turmeric or red chilly powder in this recipe to retain the green colour. If you want more heat, add more green chillies to the spinach earlier.

2. You can also slightly saute or deep fry paneer pieces if you like though I prefer them soft.

3. Remember to wilt or blanch your spinach. Don't overcook it or it will lose its beautiful colour.

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Palak Paneer Recipe

Rachna Parmar

This is a super easy and tasty palak paneer recipe that is bursting with nutrition and is so good in taste. Do try the recipe.

5 from 3 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course | Curry

Cuisine North Indian | Uttar Pradesh | Punjabi

Servings people

Calories 204 kcal

people

Ingredients

3 spinach
2 green chillies
2 cups Paneer cubed
6 cloves Garlic minced
1 inch ginger minced
1 onion chopped
2 tomatoes chopped
½ tsp. cumin seeds
1 tsp. garam masala
Salt to taste
1 tbsp. ghee or oil

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Instructions

This recipe needs the spinach to maintain its beautiful green colour. Hence, ensure that the spinach does not get overcooked. After cleaning and washing the spinach, I put in the dry leaves with stems in a wok. I let the leaves release their own water and let them sweat it out for a couple of minutes. You will get some water and wilted leaves. Now along with the green chillies, blend it and keep it aside.
Alternatively, you can blanch the spinach by dipping in boiling water for a minute till the leaves wilt slightly and turn dark green. Then immediately immerse them in cold water. This stops cooking of spinach. Now puree in a blender with green chillies.
In another wok, take some oil and heat. Now tip in the cumin seeds till they sputter. Add in the sliced onion and cook it for a couple of minutes till it is translucent. Add in the ginger and garlic and cook further. I like them to be golden. Now tip in the chopped tomatoes and cook everything together. You can add a bit of salt to hasten the process. I prefer to blend this chunky paste to a smooth one in the blender. If you like it chunky, you can leave it as it is.
Now add your spinach paste to this onion-garlic-ginger-tomato paste and cook it for a few minutes so that you get a lovely green gravy. Now add in the garam masala powder and salt. Now add in the soft cubes of paneer .
I cook it for just a couple of minutes more. Taste and adjust seasoning as per taste. Don’t cook it for too long after this.
Take it off the fire. Garnish with some ginger juliennes, coriander leaves and some fresh cream (optional). Serve palak paneer hot with rotis (Indian flat bread) or rice. It makes for a great lunchbox meal. Enjoy!

Notes

1. I avoid turmeric or red chilly powder in this recipe to retain the green colour. If you want more heat, add more green chillies to the spinach earlier.

2. You can also slightly saute or deep fry paneer pieces if you like though I prefer them soft. 3. Remember to wilt or blanch your spinach. Don't overcook it or it will lose its beautiful colour.

Nutrition

Calories: 204kcalCarbohydrates: 9gProtein: 13gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 1gCholesterol: 44mgSodium: 60mgPotassium: 82mgFiber: 2gSugar: 2gVitamin A: 80IUVitamin C: 7mgCalcium: 592mgIron: 1mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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Comments

5 from 3 votes (3 ratings without comment)

Palak Paneer Recipe | How to Make Palak Paneer

Ingredients:

Instructions

Tips

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