Palak Paneer Recipe: A Classic North Indian Delight
Introduction
Palak Paneer is one of the most beloved vegetarian dishes in North Indian cuisine, combining tender paneer (Indian cottage cheese) with a creamy spinach-based gravy. It’s not only flavorful and comforting but also packed with nutrients, making it a perfect choice for a wholesome meal. Traditionally served with roti, naan, or steamed rice, this dish is a staple in Indian households and restaurants alike. Today, let’s learn how to make this iconic dish with simple ingredients and step-by-step instructions.
Ingredients
For the Palak (Spinach) Puree:
- 500 grams fresh spinach (palak)
- 2-3 cups water (for boiling)
- Ice-cold water (for blanching)
- 2 green chilies
- 1-inch ginger piece
- 2-3 garlic cloves
For the Gravy:
- 200-250 grams paneer (cubed)
- 2 tablespoons oil or ghee
- 1 tablespoon butter
- 1 teaspoon cumin seeds
- 1 medium onion (finely chopped)
- 1 medium tomato (pureed or finely chopped)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- 2 tablespoons fresh cream (optional)
- Salt to taste
- Water as needed
For Garnish:
- 1 tablespoon fresh cream
- A few drops of lemon juice (optional)
Instructions
Step 1: Prepare the Spinach Puree
- Rinse spinach leaves thoroughly in water to remove dirt.
- Boil 2-3 cups of water in a large pot. Add spinach leaves and blanch them for 2 minutes.
- Immediately transfer blanched spinach to a bowl of ice-cold water. This helps retain the bright green color.
- Drain the water and transfer the spinach to a blender.
- Add green chilies, ginger, and garlic cloves. Blend into a smooth puree. Set aside.
Step 2: Fry the Paneer (Optional)
- Heat 1 tablespoon oil or ghee in a pan.
- Lightly fry paneer cubes until they are golden on all sides.
- Remove and soak them in warm water to keep them soft. Set aside.
Step 3: Make the Gravy
- In the same pan, heat 2 tablespoons oil or ghee with 1 tablespoon butter.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger paste and garlic paste. Cook for 1 minute until the raw smell disappears.
- Add pureed or chopped tomatoes and cook until oil separates.
- Mix in turmeric, red chili powder, coriander powder, and salt. Sauté for a minute.
- Add the prepared spinach puree and a little water to adjust consistency.
- Cook on medium heat for 3-4 minutes.
Step 4: Add Paneer Cubes
- Gently squeeze water from paneer cubes and add them to the gravy.
- Mix well and simmer for 3-5 minutes on low heat.
- Add garam masala and fresh cream. Stir gently.
- Taste and adjust seasoning as needed.
Step 5: Garnish and Serve
- Garnish with a swirl of fresh cream.
- Optionally, add a few drops of lemon juice for enhanced flavor.
- Serve hot with roti, naan, or steamed rice.
Tips for Perfect Palak Paneer
- Use fresh spinach for the best flavor and color.
- Blanch and immediately cool spinach to retain its vibrant green color.
- Frying paneer is optional — you can also use it raw for a softer texture.
- Adjust spices as per your taste preference.
- Adding fresh cream gives a rich and smooth texture, but you can skip it for a lighter version.
- You can add a small pinch of sugar to balance the earthy flavor of spinach.
Nutrition Benefits
Palak Paneer is loaded with iron, calcium, and protein. It’s an excellent choice for vegetarians and those looking for a healthy, nutrient-rich dish that doesn’t compromise on taste.
Final Thoughts
Now that you know how to make Palak Paneer at home, give it a try for your next lunch or dinner. It’s a comforting, nutritious, and flavorful dish that’s sure to impress your family and guests.
Have you tried this recipe? Share your experience in the comments below!