Palak Paneer is a classic North Indian dish made with fresh spinach puree, Indian cottage cheese (paneer), and aromatic spices. It's creamy, flavorful, and packed with nutrients — a perfect vegetarian meal that pairs beautifully with roti, naan, or jeera rice.
📝 Ingredients
For Blanching Spinach:
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500 grams fresh spinach (palak)
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4 cups water (boiling)
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3 cups cold water (for ice bath)
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1 tsp salt
For Palak Gravy:
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2 tbsp oil or ghee
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1 tbsp butter (optional for richness)
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1 tsp cumin seeds
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1 bay leaf
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1-inch cinnamon stick
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2 green cardamoms (optional)
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1 large onion, finely chopped
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1 tbsp ginger-garlic paste
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2 medium tomatoes, pureed or finely chopped
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2 green chilies (adjust to taste)
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1/4 tsp turmeric powder
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1/2 tsp red chili powder (or Kashmiri chili for color)
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1/2 tsp garam masala
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Salt to taste
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200–250 grams paneer (cubed)
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2 tbsp fresh cream (optional for garnish)
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1/2 tsp kasuri methi (dried fenugreek leaves, crushed)
🔥 Instructions
1. Blanch and Puree Spinach
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Wash spinach thoroughly under running water.
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Boil 4 cups water in a pot with 1 tsp salt.
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Add spinach leaves and blanch for 2 minutes until wilted.
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Immediately transfer spinach into ice-cold water (to retain the green color).
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Drain and blend into a smooth puree with green chilies. Set aside.
2. Prepare the Gravy
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Heat oil or ghee in a pan. Add cumin seeds, bay leaf, cinnamon stick, and cardamom.
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Once aromatic, add onions and sauté until golden brown.
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Stir in ginger-garlic paste. Cook until raw smell disappears.
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Add tomato puree. Cook until oil separates from the masala.
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Mix in turmeric, red chili powder, and salt. Cook for 1-2 minutes.
3. Add Spinach Puree
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Lower the heat. Add spinach puree and cook for 5–6 minutes, stirring occasionally.
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Add a splash of water if the gravy is too thick.
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Stir in garam masala and kasuri methi.
4. Add Paneer
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Gently add paneer cubes and simmer for 3–4 minutes.
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(Optional) Lightly fry paneer cubes before adding for extra flavor.
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Drizzle in fresh cream and mix gently.
🍽️ Serving Suggestion
Serve hot Palak Paneer with:
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Butter naan
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Roti
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Jeera rice
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Tandoori paratha
💡 Chef’s Tips
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Add a small pinch of sugar to balance the bitterness of spinach.
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Use homemade paneer for the softest texture.
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To make it vegan, substitute paneer with tofu and cream with cashew cream.