Palak Paneer is likely one of the hottest Indian dish made with succulent Paneer cubes (Indian cottage cheese) in a clean spinach sauce. I share two methods to make this wholesome dish – a homestyle model and a restaurant type model with a charcoal smoking technique (introduced again on reader’s demand). Each the colourful inexperienced palak paneer recipes are made with recent spinach leaves (palak in Hindi), aromatics, herbs and spices. Make these tremendous scrumptious spinach paneer recipes with my simple step-by-step picture information and video.
Homestyle Palak Paneer Recipe
Palak Paneer is likely one of the hottest Indian curries round, and with good cause. This deliciously creamy and vibrantly inexperienced dish is made with paneer in a mildly spiced recent spinach sauce. It is a pleasant and straightforward to make vegetarian foremost you simply need to attempt!
This scrumptious palak paneer is a household recipe that my Mother handed right down to me. She has been making this recipe for our household for years, and I’m so blissful to get to share it with you right here.
It is likely one of the hottest and well-liked spinach paneer recipe on the weblog, to not point out our favourite at dwelling. Filled with wholesome vitamins like calcium, iron and vitamin C, it is a meal that I can be ok with consuming.
On this recipe, I present you the best way to rapidly blanch the spinach. That is executed in order that the dish has a pleasant inexperienced colour, in addition to for some well being advantages.
Do you know that blanched spinach is more healthy than uncooked? Because of this, I at all times suggest blanching spinach earlier than utilizing them in my assortment of Palak Recipes.
This scrumptious palak paneer goes effectively with roti, naan, or paratha. In case you are gluten-free, you can even serve it with cumin rice or biryani rice, saffron rice or ghee rice.
Palak Paneer and Saag Paneer Distinction
Saag paneer and palak paneer are phrases which are usually used interchangeably, however they’re truly completely different dishes. Palak paneer is an genuine Indian dish made with solely spinach puree, whereas saag paneer is made with a combination of two to three numerous varieties of greens.
Within the Punjabi or Hindi language the phrase ‘saag’ means greens, and ‘palak’ means spinach. Varied leafy greens fall underneath this class of ‘saag’, together with: amaranth leaves, spinach, dill leaves, radish leaves, mustard leaves, fenugreek leaves and purslane.
Saag paneer appears to have been popularized outdoors of India, nonetheless it’s nonetheless very unusual in India. My mother-in-law by no means makes saag paneer per se, nonetheless, there are 4 variations of palak saag that she makes.
One is made with lentils (Dal Palak), one other with white chickpeas, the third with potatoes (Aloo Palak) and the fourth with paneer – popularly often called palak paneer.
Regardless that they’re completely different dishes, each palak paneer and saag paneer are wholesome and scrumptious vegetarian curries.
Step-by-Step Information
The right way to make Palak Paneer Recipe
Recipe 1
Blanch and Purée Spinach
1. Utilizing a colander or strainer, rinse the palak (spinach) leaves (250 grams or 0.55 kilos), very effectively underneath working water.
2. Boil 3 cups water in a pan, microwave or electrical heater. Add ¼ teaspoon salt to the recent water and stir.
Then add the spinach leaves to the recent water. Let the spinach leaves sit within the water for about 1 minute.
If doing this on a stove-top, make sure you take away the pan from the recent burner.
Whereas the water is coming to a boil, make a bowl of ice water and set it apart. Simply add 8 to 10 ice cubes to three cups of water to get chilly water.
3. After 1 minute, pressure the spinach leaves.
4. Instantly switch the palak (spinach) leaves to the bowl containing ice chilly water. This technique of “stunning” the spinach helps protect the colourful inexperienced colour of the spinach.
Permit the spinach leaves to remain within the chilly water for a minute to cease the cooking course of.
5. Drain the ice chilly water and press the spinach to take away any extra moisture. Add the spinach in a blender or grinder jar with 1 inch chopped ginger, 1 to 2 garlic cloves and 1 to 2 chili peppers (inexperienced chillies).
You should use a hand-held immersion blender to make the puree in case you choose.
6. Make a clean spinach purée by blitzing the substances collectively. There ought to be no want so as to add any water to make the purée. Set the spinach purée apart.
Make Spinach Gravy
7. Warmth 2 tablespoons oil, ghee or butter in a pan or kadai (wok). Within the photographs under I used butter. If utilizing butter, soften it on a low warmth ensuring that it doesn’t brown.
8. Add ½ teaspoon cumin seeds and allow them to splutter.
9. Then add one small to medium-sized tej patta (Indian bay leaf).
10. Add ⅓ cup finely chopped onions (1 small to medium sized onion).
11. Sauté till the onions develop into golden.
12. Then add 1 teaspoon finely chopped garlic. Sauté until the uncooked aroma of garlic goes away, however cease in need of browning the garlic.
13. Add ⅓ cup chopped tomatoes (1 small or medium sized tomato).
14. Stir and sauté the tomatoes till they soften.
15. As soon as the tomatoes are softened and also you see fats releasing from the perimeters of the combination, then add ¼ teaspoon turmeric powder, ½ teaspoon crimson chili powder (or substitute cayenne pepper or paprika) and a pinch of asafoetida (hing).
You could find asafoetida at your native spice retailer or on amazon, however in case you don’t have it, you may skip it.
Additionally, please be aware that many commercially accessible manufacturers of asafoetida are processed with wheat. In case you are gluten illiberal, please make sure you buy gluten free asafoetida.
16. Combine very effectively.
17. Add the spinach purée to the pan.
18. Combine effectively.
19. Add about ½ cup of water or as required. Combine and stir once more.
20. Simmer the gravy for six to 7 minutes or extra till the palak puree is cooked. Season with salt as required. The gravy can have thickened by now.
21. Stir and add ¼ to ½ teaspoon garam masala powder.
Assemble Palak Paneer
22. Stir once more after which add the paneer cubes (200 to 250 grams cottage cheese) on to the gravy.
You may also choose to evenly pan-fry the paneer cubes in some oil till they’re evenly browned after which add them to the palak gravy. On this case, you don’t must prepare dinner the paneer additional.
23. Combine gently and switch off the warmth.
24. Lastly add 2 tablespoons of sunshine cream or cooking cream or low-fat cream. I used Amul model cream. If utilizing heavy whipping cream, then add 1 tablespoon of it.
You may also add 1 teaspoon crushed dry fenugreek leaves (kasuri methi) at this step, nonetheless that is optionally available.
25. Stir gently in order that the cream will get uniformly included into the gravy.
26. Serve palak paneer sizzling with roti, naan or paratha or cumin rice or ghee rice. You’ll be able to high it with some butter or cream additionally whereas serving.
Drizzle a number of drops of lime or lemon juice on high together with ginger julienne. Get pleasure from!
Restaurant Type Palak Paneer
This recipe is a restaurant type model of palak paneer made with spinach puree, onions, spices and paneer. It doesn’t embody tomatoes and is likely one of the finest restaurant type palak paneer recipe that you would be able to make.
This scrumptious recipe was shared by my dad who had obtained it from considered one of his Punjabi buddy, who owned a well-liked dhaba within the Mumbai suburbs.
On events, my dad would get us palak paneer or Paneer Butter Masala and dal makhani from uncle’s dhaba and we’d at all times relish it as youngsters. This dhaba is closed now, however the recollections stay.
On some days, once we are in a temper to have restaurant-style meals at dwelling, I make this palak paneer recipe. The homestyle model that I’ve shared above may be very completely different from this recipe.
The primary distinction is within the proportion of some substances included on this restaurant type palak paneer recipe. The second massive distinction is flavoring the dish with a singular charcoal smoking method (often called ‘dhungar‘) that basically make it a high notch recipe.
There isn’t a tangy or bitter ingredient that I add on this palak paneer recipe. In order for you a little bit of tang, be at liberty so as to add 1 small to medium tomato after sautéing the ginger-garlic paste. Alternatively, you may add a number of drops of lemon juice or dry mango powder.
Serve the spinach paneer sizzling with tandoori roti, naan, chapati or jeera rice or biryani rice. It additionally pairs effectively with as easy steamed rice.
Step-by-Step Information
The right way to make Restaurant Type Recipe
Recipe 2
Components You Want
For Spinach Puree
- 250 grams spinach or 8.81 oz
- 3 cups sizzling boiling water for blanching
- 2 cups water for ice bathtub
- 8 to 10 ice cubes
For Pan Frying Paneer
- 250 grams paneer or 8.81 oz
- 3 tablespoons oil
For Spinach Sauce
- ½ teaspoon cumin seeds
- 2 small tej patta or 1 medium to massive tej patta (Indian bay leaf)
- ⅓ cup tightly packed finely chopped onions – 60 to 70 grams or 1 medium-sized onion
- 1 teaspoon ginger paste (1 inch peeled ginger crushed to a paste in mortar-pestle)
- 1 teaspoon garlic paste (6 to 7 small to medium peeled garlic, crushed to a paste in mortar-pestle)
- 1 to 1.5 teaspoon finely chopped inexperienced chilies – swap ½ teaspoon crimson chili powder or cayenne with inexperienced chilies)
- 1 pinch turmeric powder (floor turmeric)
- ½ teaspoon black pepper – crushed in a mortar-pestle – optionally available
- 1 teaspoon dry fenugreek leaves (kasuri methi) – for extra hints of bitterness you may add general 2 teaspoons of dry fenugreek leaves
- ½ teaspoon garam masala powder
- ¼ cup gentle cream or low-fat cream or 2 to three tablespoons whipping cream
- 1 pinch of sugar
- salt as required
Technique
Blanch Spinach
1. Rinse 250 grams spinach leaves very effectively in working water. As soon as they’re rinsed, place them in a colander, in order that the surplus water drains off.
If the stems are tender, then maintain them. But when they are laborious or fibrous, then discard them.
2. Boil 3 cups water in a pan. You may also boil water in an electrical heater after which take it in a pan or bowl.
3. Add the spinach leaves within the water. Combine to mix and immerser the leaves within the water. Blanch the spinach leaves in water for 3 minutes.
4. When the spinach leaves are blanching, in one other bowl, take 2 cups some water and add 8 to 10 ice cubes.
5. After 3 minutes, take away the blanched spinach leaves from the recent water and add them to the chilly water. Stir gently so that every one the leaves are immersed within the chilly water.
After 1 minute, take away them with pasta tongs or utilizing a strainer/colander drain all of the water.
6. Place the spinach leaves in a grinder or blender jar.
7. Grind or mix to a clean puree. No want so as to add any water whereas grinding or mixing. In case you choose you can even mix the blanched spinach leaves to a barely coarser puree.
Pan Fry Paneer
8. This step is optionally available however advisable as evenly golden pan-fried paneer cubes style good.
Warmth 3 tablespoons oil in a well-seasoned pan or non-stick pan. Place the paneer cubes (250 grams).
9. Flip over when one aspect is evenly golden and fry the opposite aspect.
10. Fry until the paneer cubes are gentle golden evenly. Keep away from frying an excessive amount of or for an extended time, as then the paneer cubes develop into dense.
11. Take away after which drain the fried paneer cubes on kitchen paper towels.
12. To melt the paneer extra, maintain them instantly in water. Let the paneer to be within the water for 3 to 4 minutes. Then evenly squeeze them and maintain apart.
Word that that is an optionally available step and you may skip it.
Make Spinach Sauce
13. Now in the identical oil, during which we had pan-fried paneer, add the next spices – ½ teaspoon cumin seeds and a pair of small tej patta or 1 medium to massive tej patta (Indian bay leaf).
Fry until the cumin splutters on low to medium-low warmth.
14. Then add ⅓ cup finely chopped onions.
15. Stir effectively. Sauté the onions until they flip gentle golden on medium-low to medium warmth.
16. Then add 1 teaspoon ginger paste, 1 teaspoon garlic paste and 1 to 1.5 teaspoon finely chopped inexperienced chilies.
You’ll be able to additionally add ½ to 1 teaspoon inexperienced chili paste as an alternative of chopped inexperienced chilies. ½ teaspoon crimson chili powder or cayenne pepper may also be added as an alternative of inexperienced chilies.
17. Stir and sauté until the uncooked aroma of ginger-garlic goes away.
18. Now add the bottom spices and herbs:
- 1 pinch of turmeric powder
- ½ teaspoon black pepper, crushed in a mortar-pestle, optionally available
- 1 teaspoon dry fenugreek leaves (kasuri methi) – crush the dry fenugreek leaves between your palms after which add to the sautéed onions.
19. Stir and blend effectively.
20. Add the spinach puree.
21. Season with salt in line with your style preferences.
22. Add in a pinch of sugar. Stir and blend.
23. On a low to medium warmth, for about 6 to 7 minutes, simmer the gravy until it barely thickens.
If the consistency seems very thick to you, then add in a splash of water. Combine and simmer for a couple of minutes.
Make Spinach Paneer
24. Add ¼ cup gentle cream or low-fat cream (or 2 to three tablespoons whipping cream) and ½ teaspoon garam masala powder.
25. Stir to mix to a good combine. The cream ought to be combined very effectively with the palak sauce or gravy. Then flip off the warmth.
26. Add the paneer cubes.
27. Combine them effectively with the remainder of the gravy. Cowl the pan and put aside.
Charcoal Smoking Technique
28. That is an optionally available step, however I extremely suggest it. Burn a small piece of pure charcoal on a stovetop with the assistance of tongs.
Place a small flame proof rack or a grill pan like proven within the picture under on the stovetop.
On high of the rack, place the charcoal. Burn the charcoal rigorously until its crimson sizzling utilizing a pair of heat-proof and fire-proof steel tongs.
29. Now place a small bowl or some layers of an onion within the gravy. Place the charcoal on high.
Add ½ teaspoon oil on the charcoal. You may also maintain 1 clove or ½ teaspoon cumin seeds on the charcoal after which pour the oil. As quickly as you pour oil, smoke will emit from the charcoal.
30. As quickly because the smoke begins to emit, instantly cowl the pan tightly with a lid. Maintain the pan lined for a minute in order that the charcoal’s smoky aroma and taste will get infused with the dish.
For a slight tang you may add ¼ teaspoon dry mango powder or a number of drops of lemon or lime juice and stir earlier than serving.
31. Serve restaurant type palak paneer with tandoori roti, naan, chapati, paratha or cumin rice or saffron rice. The evenly spiced spinach sauce or gravy additionally pairs effectively with steamed rice.
You’ll be able to high the palak paneer with some butter or cream or grated paneer whereas serving. Additionally, you may drizzle a number of drops of lime or lemon juice on high paired with a number of ginger julienne, when serving.
Skilled Ideas & Variations
- Spinach: Use recent, tender spinach leaves. Take away the stems from the leaves if they’re dense or stringy; any tender stems could be added. You may also use frozen spinach as an alternative of recent. In case you use frozen, the leaves have already been blanched, so you may skip that step. Squeeze of the water from the frozen thawed spinach very effectively.
- Blanching: I like to recommend blanching the spinach within the recipes. It solely takes a number of further minutes and has so many advantages! Blanching removes the uncooked style, bitterness and metallic taste of spinach making it extra palatable.
Blanching additionally removes dangerous microorganisms and pesticide residues, in addition to makes the vitamins of the spinach extra bioavailable. It additionally helps to protect the inexperienced colour of the spinach leaves, making your palak paneer extra stunning. That, my associates, is a win-win-win.
- Paneer: For the homestyle palak paneer recipe, you may choose to evenly pan fry the paneer cubes after which added to the spinach sauce for added richness. If attainable attempt to use recent, Do-it-yourself Paneer. For packaged or frozen paneer, comply with the directions written on the pack.
- Particular Components: Dry fenugreek leaves (kasuri methi) and asafoetida (hing) could be skipped in case you shouldn’t have these.
- Vegan choices: In case you’re vegan, you’re in luck! You’ll be able to simply swap in tofu for the paneer on this recipe. I’ve made palak tofu many instances, and the sleek spinach gravy tastes superb with the tofu. You should use cashew or coconut cream rather than common cream, or simply skip the cream altogether.
- Restaurant type flavors: The homestyle palak paneer recipe may also be smoked utilizing the charcoal method (dhungar technique) that I’ve illustrated within the restaurant type model.
FAQs
Sounds such as you skipped the blanching step. Uncooked spinach leaves have excessive ranges of a compound often called oxalic acid that causes a bitter style.
Blanching your spinach leaves (i.e. cooking them briefly in sizzling water) will take away the oxalic acid, which not solely makes the spinach style higher however may also make the vitamins extra accessible in your physique.
In case you blanched the spinach and it nonetheless tastes bitter, attempt including a tablespoon or two of 35-50% cream. The fats content material will assist to clean the bitter style.
I might not suggest freezing palak paneer as a result of the paneer will lose its smooth texture once you reheat it once more.
Furthermore as per Ayurveda, recent cooked meals has most prana (life power). It’s subsequently higher to eat palak paneer (and all meals) when they’re freshly cooked and sizzling or heat.
Be happy to swap in cashew paste, malai (a layer of cream collected on high of cooled milk that has been boiled earlier), or coconut cream.
Good query! Previous to freezing, spinach is already blanched to guard the mobile construction of the veg.
As such, you may skip the blanching step and transfer alongside to mixing. However bear in mind to squeeze all of the water from the thawed spinach.
Spinach stems develop into moderately fibrous as they grow old and larger. Make sure to take away any thick stems previous to blanching.
You may also choose to make use of child spinach leaves as an alternative, as they’re extraordinarily tender and don’t require you to take away the stems.
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Palak Paneer Recipe (Spinach Sauce With Paneer Cubes)
Palak Paneer that’s scrumptious, clean and creamy. This simple palak paneer recipe is made with recent spinach leaves, paneer, onions, tomatoes, herbs and spices. This is likely one of the hottest North Indian dish.
Prep Time 30 minutes
Prepare dinner Time 10 minutes
Complete Time 40 minutes
Forestall your display from going darkish whereas making the recipe
Making spinach puree
Rinse the palak or spinach leaves very effectively in working water. Tender stem are tremendous. If the stems are stringy, then discard the stems.
Boil 3 cups water in a pan or microwave or electrical heater. Add ¼ teaspoon salt to the recent water and stir.
When the water involves a rolling boil, flip off the warmth. Add the spinach leaves within the sizzling water.
Let the spinach leaves sit within the water for about 1 minute. After 1 minute, utilizing a pasta tong, take the leaves.
Instantly add the palak or spinach leaves in a pan or bowl containing ice chilly water. This technique helps in preserving the inexperienced colour of the spinach.
Simply add 8 to 10 ice cubes to three cups water to get chilly water. Permit the spinach leaves to be within the chilly water for a minute.
Then drain the ice chilly water. Add the spinach in a blender or grinder jar with chopped ginger, garlic and inexperienced chilies.
Make a clean palak puree. No want so as to add water whereas making the puree. Maintain the spinach puree apart.
Sautéing onions and tomatoes
Warmth oil or ghee or butter in a pan or kadai. If utilizing butter, soften it a low warmth ensuring that the butter doesn’t brown.
Add the cumin and allow them to splutter.
Then add the tej patta or Indian bay leaf.
Add the finely chopped onions. Saute until the onions develop into golden.
Then add the finely chopped garlic. Saute until the uncooked aroma of garlic goes away. No must brown the garlic.
Add the chopped tomatoes. Stir and saute the tomatoes until they soften.
As soon as the tomatoes are softened and also you see fats releasing from the perimeters of the combination.
Then add the turmeric powder, crimson chili powder and asafoetida/hing and blend very effectively.
Making palak paneer
Then add the palak puree and blend effectively.
Add about ½ cup water or as required. Combine once more.
Simmer for six to 7 minutes or extra until the palak or spinach is cooked. Season with salt. The gravy or sauce may also thicken by now.
Stir and add garam masala powder.
Stir once more after which add the paneer (Indian cottage cheese) cubes.
- Combine very effectively and switch off the warmth. Be fast as we do not need warmth the paneer for extra 30 seconds to 1 minute. Overcooking paneer will make them chewy and dense.
Lastly, add 2 tablespoons of low-fat cream. If utilizing heavy whipping cream, then add 1 tablespoon of it.
Stir and blend gently once more in order that the cream will get included within the gravy uniformly.
Garnish
Pour the palak paneer in serving bowls. Whereas serving you may high it with some butter or cream.
You may also drizzle a number of drops of lime or lemon juice on high together with ginger julienne on the palak paneer.
Serving Options
Stir and serve palak paneer sizzling with some roti. It additionally goes very effectively with Indian breads like tandoori roti, phulka, paratha or naan.
Being a flexible dish, it additionally accompanies rice dishes from the Indian delicacies like cumin rice, vegetable pulao, ghee rice, saffron rice and even a easy steamed rice very effectively.
- Blanching: I at all times suggest blanching spinach when making palak paneer recipe. Blanching removes the uncooked style, bitterness and metallic taste of spinach and makes it palatable with out having any after style. Aside from preserving the inexperienced colour of the spinach leaves, it additionally removes dangerous microorganisms and pesticide residues.
- Pan-frying paneer: The paneer or tofu cubes may also be evenly fried after which added to the spinach sauce. On this case, you don’t must prepare dinner the paneer or tofu within the gravy as when frying they’re already cooked.
- Spinach: Use recent tender spinach leaves. Take away the stems earlier than from the leaves if they’re dense or stringy. Tender stems could be added. You may also use frozen spinach as an alternative of recent spinach.
- Paneer: Use recent and smooth paneer or higher to make use of do-it-yourself paneer. For packaged paneer or frozen paneer comply with the directions written on the pack.
- Optionally available substances: Kasuri methi (dry fenugreek leaves) and asafoetida (hing) could be skipped in case you shouldn’t have these.
- Vegan variations: Substitute paneer with tofu. Use cashew or coconut cream rather than common cream, or simply skip the cream altogether.
- Scaling: Make a big batch of this recipe if making for events or get-togethers.
Vitamin Information
Palak Paneer Recipe (Spinach Sauce With Paneer Cubes)
Quantity Per Serving
Energy 265 Energy from Fats 207
% Day by day Worth*
Fats 23g35%
Saturated Fats 10g63%
Polyunsaturated Fats 1g
Monounsaturated Fats 7g
Ldl cholesterol 43mg14%
Sodium 419mg18%
Potassium 437mg12%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 6132IU123%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 22mg27%
Vitamin D 1µg7%
Vitamin E 4mg27%
Vitamin Ok 304µg290%
Calcium 332mg33%
Vitamin B9 (Folate) 127µg32%
Iron 2mg11%
Magnesium 60mg15%
Phosphorus 49mg5%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie food plan.
This Palak Paneer recipe from the archives first printed on Might 2013 has been up to date and republished on November 2022.
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