Palak paneer ki recipe combines fresh spinach (palak) with creamy paneer for a nutritious, green curry rich in iron and protein. Originating from Punjab, it balances earthy spinach with mild spices and tangy tomatoes, offering a comforting vegetarian option loved by all ages. Serve it hot with roti, naan, or rice for a complete meal
Ingredients For Palak Paneer Ki Recipe
- Spinach (palak) – 2 bunches, washed and chopped
- Paneer – 200–250g, cubed
- Onion – 1 medium, finely chopped
- Tomato – 1 medium, chopped
- Ginger-garlic paste – 1 tsp
- Green chili – 1–2, slit (optional)
- Cumin seeds – 1 tsp
- Turmeric – ¼ tsp
- Red chili powder – ½–1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Cream or malai – 1–2 tbsp (optional)
- Salt – to taste
- Oil or ghee – 2–3 tbsp
Step-by-Step Palak Paneer ki Recipe
- Blanch spinach in boiling water for 2–3 minutes, then plunge into ice water and blend into a smooth puree.
- Heat oil/ghee in a pan, add cumin seeds, then sauté ginger-garlic paste and green chili briefly.
- Add onion and fry until golden, then stir in tomato, turmeric, chili powder, and coriander powder until the masala cooks.
- Pour in spinach puree and simmer for 5–7 minutes; add water if too thick.
- Season with salt and garam masala, add paneer cubes, and cook just 1 minute to keep them soft.
- Turn off heat, stir in cream, and serve garnished with a dollop of malai.
FAQs
- Must I blanch spinach?
- Prevent hard paneer?
- Add cubes at the end and simmer only 1 minute.
- No cream?
- Use milk malai, yogurt, or skip for a lighter version.
- Best sides?
- Roti, naan, paratha, or jeera rice complement it well.
- Kid-friendly?
- Reduce or skip chilies; the mild flavors appeal to children
Spinach Prep Tips
Blanch spinach in boiling water for exactly 2 minutes, then shock in ice-cold water to lock in bright green color and remove raw bitterness. Blend into a smooth puree without extra water to avoid watery gravy; add a pinch of sugar if needed to balance flavors. Skip stems for smoother texture, and use fresh bunches over frozen for best results.
Paneer Perfection
Fry paneer cubes lightly until golden, then soak in warm water for 3-4 minutes to keep them soft and spongy. Add paneer at the very end and simmer only 30-60 seconds to prevent hardening. For extra softness, use homemade paneer or marinate cubes in warm milk briefly before cooking.
Flavor Boosters
Saute onions to deep golden brown for sweetness, and cook masala until oil separates for rich depth. Crush kasuri methi (dried fenugreek) between palms before adding for aromatic lift, and finish with cream off-heat to avoid curdling. Use ghee over oil for authentic buttery taste, starting with low heat to prevent browning.