Palak Paneer Is Indian cottage cheese in Spinach puree with Indian spices.
Paneer is Indian cottage cheese. Palak is Spinach and the combination of the two is just so flavorful.
This dish is on the menu of every Indian restaurant. It originated in North India. It is one of the most popular dishes from India and is available throughout this world.
This is a very simple recipe that comes together fast.
The ingredients you need for Palak Paneer are:
Paneer – I use store-bought paneer, but you could make it at home too.
Here is a step by step recipe to make Paneer at home
Spinach – A big bunch of spinach
Ginger – about 1/2 an inch
Green chilies – 2
Kasoori Methi – Dried Fenugreek leaves
Onion
Tomato
Red chili powder
Coriander powder
Garam masala powder
Salt to taste
How do you make Palak Paneer?
Cut paneer into cubes and soak in hot water till ready to use. I find that it makes the paneer softer.
Blanch spinach leaves, green chilies, ginger, and about 1 tbsp of Kasoori methi in hot water. To make it even quicker, I just put them in the microwave for 2 minutes with a little water.
Once it cools down, blend in a blender. It does not have to be a very smooth paste.
Heat up oil in a pan, add onions, fry till translucent, add tomato and powders. Cover and cook till oil floats on top.
Add spinach mixture and cook for about 5 minutes. Then add drained paneer, sprinkle some garam masala, salt to taste.
Crush some Kasoori methi in your hands and add to the dish.
Mix and let it cook for a few more minutes.
Optional:
Just before switching off add a little bit of heavy cream. Or whole milk if you do not have cream.
To make it vegan you could use Tofu as suggested by one of my readers Ms.Sandra. And instead of cream/milk, you could use cashew paste to give it a rich taste.
Palak Paneer
Ingredients
- 20 Paneer cubes (or 200 gms of Paneer)
- 1/2 Onion chopped
- 1 Tomato chopped
- 1 tbsp Cooking oil (I use olive oil)
- ½ tsp Kashmiri Chili powder (You can use regular chili powder)
- 1 tsp Coriander powder
- ½ tsp Garam masala powder
- Salt to taste
- ½ tbsp Kasoori Methi (Dried fenugreek leaves), crushed
- 2 tbsp Fresh cream or whole milk (optional)
For the spinach puree
- 1 bunch Spinach
- ½ inch Ginger
- 2 Green chilles
- ½ tbsp Kasoori Methi (Dried Fenugreek Leaves)
Instructions
- Cut paneer into cubes and soak in some hot water till ready to use. I find that this makes the paneer softer.
- Put all the spinach puree ingrediants together and blanch in hot water. To make things quicker i usually put the spinach, ginger, green chillies, and Kasoori Methi in a glass bowl, add about 1/2 cup water and microwave it for about 2 minutes.
- Once the spinach mixture has cooled down, puree it in a blender.
- Heat up a pan, add 1 Tbsp of cooking oil. When hot add the chopped onion, fry till translucent.
- Add chopped tomato, red chili powder, and coriander powder. Mix it well. Fry till oil separates about 15 minutes on medium-low flame covered with a lid.
- Add the spinach puree and mix it well. Add salt to taste.
- Let this cook for about 5 minutes uncovered.
- After 5 minutes, add drained paneer with garam masala and crushed Kasoori Methi.
- Stir and cook for a few more minutes.
- To add some creaminess to the gravy, you can add about 2 tbsps of fresh cream or whole milk.
- Switch off the flame and your delicious Palak Paneer is ready!
Enjoy your Palak Paneer with Peas Pulao, Ghee Rice, or homemade 2 ingredient naan.
2 Comments
Ms Nandini
I always keep tofu in my refrigerator which I am able to cut in cubes and use in place of paneer (Indian cottage cheese) in my spinach(palak) mixture.
I like using the semi firm type
Thank you for your input, Ms.Sandra! Yes, that’s an excellent idea to use tofu instead of Paneer to make it vegan.