Palak paneer Recipe (Indian Spinach paneer)Palak paneer Recipe is a Tasty and popular Vegetarian dish. Palak paneer is a classic north Indian dish made with spinach (palak) and Indian cottage cheese (paneer). It’s rich, powerful, and pairs well with Naan, Roti or rice Ghee rice, Paratha. Here’s a simple and authentic recipe.
Palak paneer is a popular North Indian vegetarian dish made with palak (spinach) and panner (indian cottage cheese). It’s Creamy, mildly spiced and super nutritious thanks to the iron – rich spinach and protein – packed panner.
What is palak paneer
Palak paneer Recipe (Indian Spinach paneer)Palak paneer is a traditional north Indian dish made from palak ( Spinach) and paneer (Indian cottage cheese). It’s known for its vibrant green colour and Creamy texture. The dish combines pureed spinach with spices and soft cubes of paneer, creating a flavorful and nutritious curry.
Main Ingredients – spinach & panner
Cuisine – india
Texture – Creamy, smooth spinach gravy with soft cheese cubes .
Flavor – mildly spiced, earthy , and rich
Health factor – high in iron, calcium, and protein
It’s usually served with Naan ,Roti, ghee rice, or Paratha, and is a favorite in Indian household s and resturant a like.
Ingredients
. 4 cups ( 120 grams) palak (spinach)
. 2 cups (160 grams) paneer (Indian cottage cheese)
. 2 red chilli & 2 green chillies ( less spicy kind)
. 2. Tablespoon oil or ( half oil and half butter)
. 3/4 cups (100 grams) Onions ( fine chopped)
. 1/2 cups ( 1 small ) tomatoes ( deseeded & chopped or purred)
. 3/4 teaspoon home made ginger garlic paste
. 1/2 teaspoon salt ( use as per your taste)
. 9/10 cashew nuts
. 1/2 Teaspoon garam masala ( adjust to taste)
. 1/2 teaspoon kasuri methi ( dried Fenugreek leaves)
. 1/4 cup water to blend spinach
. 3/4 cup water to cook the gravy
. 3 tablespoon cream (optional)
. 1/8 teaspoon cumin seeds ( jeera) ( optional )
. 2. Green cardamom ( elaichi) ( optional )
. 1 inch cinnamon ( dalchini) ( optional )
. 2 cloves ( laung ) (optional)
. 1 teaspoon turmeric powder
How To Make palak paneer
1. This recipe needs about 4 cups loosely measured or 2 cups packed 120 grams palak leaves. Use only young and fresh spinach. Avoid using large stems or stalks, especially from mature palak/spinach as they make the gravy bitter. If using baby spinach keep the tender stalks. Rinse cleaned spinach thoroughly in a large pot filled with water.
I also spray some vinegar and salt to remove the pesticide residues first. Rinse a few times more. Drain of the water completely. If you are on a low oxalate diet then you can blanch the Spinach by following the steps mentioned in the recipe.
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2. First of all, put a pan on the gas. Then add 2 tablespoons of oil or ghee in it. Once the oil is hot, add finely chopped green chilies and finely chopped tomatoes in it. And fry them well for 4 to 5 minutes.
3. After the green chillies and tomatoes are fried, add finely chopped spinach to the same pan. Add half a cup of water to it. Cook the spinach for 4 to 5 minutes.
4. After cooking the palak, put it all in a mixer jar and make a fine puree.
5. Let’s prepare the masala paste for palak paneer. Take a bowl to prepare the masala paste. In the bowl, take 1/2 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala, 1/4 tsp turmeric, as per requirement you can take red chilli powder and add 3 to 4 tsp water in it. Mix all this mixture with a spoon. Now let’s prepare the tadka. Put the pan on the gas. When the pan is medium hot, add 2 tsp ghee or oil in it. When the oil is hot, add 1 tsp cumin seeds in it. After the cumin seeds are roasted, add the garlic and ginger paste in it. When all this mixture is roasted in the oven, add the masala paste that you have prepared in it. And roast it.
6. Add spinach puree to the masala. Add salt to taste. And cook the spinach puree for 7 to 8 minutes. Then add 2 tablespoons of butter. And mix the mixture well. Then add the dried kasturi methi in it by crushing it with your hands. Mix it all. Then add 2 tablespoons of fresh cream in it. And mix the whole mixture with a spoon. Cook the whole mixture for another 4 to 5 minutes.
7. Add 160 grams paneer cube to the palak puree. Mix the mixture well. Cook the paneer well for 4 to 5 minutes. Palak paneer recipe is ready. I have tried to make my recipe in the traditional way. Do try it and let me know your feedback in the comment box.
Pro Tips
1. Use Fresh Paneer
Homemade paneer is soft and absorbs flavor better. If using store-bought, soak it in warm water for 10 to 15 minutes before using.
2. Add kasuri methi ( Dry Fenugreek Leaves)
Crush and add at the end for a resturant style aroma and taste.
3. Don’t overcook the spinach
Once blended, cook the spinach purre Just until it’s heated through – overcooking dulls the colour and flavor.
4. Temper smartly
Use ghee or butter for tempering garlic, ginger, and whole spices like cumin- it adds richness and depth.
5. Special ingredients
Dry Fenugreek leaves ( kasuri methi) and asafoetida ( hing ) can be skipped if you do not have these.
Palak paneer Variations
1. Dhaba – style palak paneer
. Richer in spices and butter.
. Often includes a smoky flavor using coal (dhungar method)
2. Vegan palak paneer
. Replaces paneer with tofu.
. Uses coconut cream or cashew paste instead of dairy.
. Still delicious and healthier for those avoiding animal products.
3. Restaurant- style palak paneer
. Creamier and smoother gravy, often blended to a fine Puree.
. Uses cream , butter and sometimes cashews for richness.
. Mild on spices, focused on a luxurious texture.
4. Spicy palak paneer
. Amped up with green chillies, red chilli powder, and garam masala.
. Often includes black cardamom, cloves, or dried Fenugreek leaves ( kasuri methi)
5. Palak paneer with Tamatos
. More Tomato- forward and tangy then the traditional.
. sometimes includes amchur ( dry Mango powder) or lemon juice.
FAQs
1. How long can you keep palak paneer?
Homemade palak paneer has a shorter shelf life and should ideally be consumed within 2 to 3 days. If frozen, palak paneer can last up to two months. How do you tell if palak paneer is bad? If your palak paneer has an unusual smell, develops a slimy texture, or has visible mold, these are indicators that It has gone bad.
2. Is Palak paneer healthy?
Palak paneer ( spinach and cheese ) is generally considered healthy, offering a good source of protein, vitamins, and minerals, but its not without some considerations. While spinach provides iron and paneer calsium, Combined their effect on iron absorption can be debated .
3. what are the benefits Of palak paneer?
. High Protein
. Rich iron
. Packed with vitamins.
. Supports bone health
. Boosts Immunity
. Regulates blood pressure
. Promotes weight loss
. Supports eye health
. Enhances Skin Health
4. How to reduce the bitterness in palak paneer?
The easiest way to reduce the taste of palak paneer is to add milk, curd or even fresh cream. After the palak gravy is cooked, add whipped curd or fresh cream to it. This well balence the bitterness and give the dish a rich texture. If your palak gravy is too thick, you can also add milk to it.
5. What is the expiry date of paneer?
Paneer is a perishable commodity due to the continuous dynamic microbial and chemical changes. It’s high moisture content makes it susceptible to microbial attack and hence its shelf life is limited to 5-6 days when kept in the refrigerator.
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Anandrao kharat
Indian Testy Recipe
Join me on my journey to a healthier lifestyle. Rooted in generations of family cooking, I specialize in sharing time-honored recipes that celebrate heritage, simplicity, and the rich flavors of homemade meals. From slow-simmered stews to hand-kneaded breads, each dish tells a story passed down through tradition. My passion lies in preserving the essence of classic recipes while inviting everyone to gather around the table and taste the comfort of the past. Please visit my website for recipes made in the traditional way. And give me your feedback about the recipe. 🙏Thank you 🙏