By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
By Anadi Misra · Updated · originally published
About this recipe
Make creamy, homestyle Palak Paneer from scratch with this super easy Indian recipe. Fresh spinach, soft paneer, and bold spices come together for an authentic, comforting meal anyone can make.
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Palak paneer is easily the most popular and identifiable dish in North Indian cuisine. There are a number of ways to prepare this dish, some are simpler, while others are more involved. This recipe falls in the simple camp, being a home-style, comforting dish to enjoy with your family with some TV! What do you guys like to watch with your family dinners? My family and I loved to watch Knight Rider growing up.
I’ll toot my own horn here and share that what I love about my recipe is the vibrant green color that shines from the spinach! You want to cook the spinach as little as possible so that you keep that eye-popping green color. Other variations may be a more darker green, which is still delicious from the use of tomatoes, cashew paste and spices. This is a much simpler recipe with minimal use of spices for the pure spinach lovers.
Like most kids growing up in India, I think this would be the only dish where I would willingly enjoy cupfuls of spinach. The greens are actually so delicious in the gravy, this is a great way to feed veggies to those who fuss about it.
Paneer is made using milk, usually whole milk, but 2% milk works well too. The milk is brought to a simmer and then curdled using either lemon juice or butter milk. I have a great recipe onHow to Make Homemade Paneer. Once the curds have formed, they are strained and then placed under pressure to remove any excess moisture.
The milk solids from the paneer separates and is then shaped and compressed to make paneer. Paneer is also known as Indian cottage cheese. However, paneer is completely different to Cottage cheese you get at most North American grocery stores.
The most significant difference being the moisture content. Paneer is drier than regular cottage cheese, and it can maintain its shape in curries. Cottage cheese, tends to break down and turn to mush. Believe me, I was really disappointed when it happened to me.
Palak paneer literally translates to paneer in a spinach curry. “Palak” means spinach, and paneer is paneer! We simply cook down the spinach until it wilts, and then we puree the mixture to make a smooth and creamy gravy. We return it to the pan and add in our paneer, simmering at a low heat.
Some recipes use cream, yogurt or milk. I honestly don’t think it needs any of those. This gravy is perfectly creamy and so tasty on its own! We’ve got great flavors from the spices that cook with the gravy. If you did want to add cream or yogurt, then you certainly could take it up a notch to make it a more restaurant-style recipe.
Here’s what you’ll need to make this great palak paneer recipe. It’s a short ingredient list, so thumbs up for that!
I wouldn’t want the vegans out there to be unable to make this dish! Trust me, the gravy is so amazing, so you don’t want to miss out! All you need to do is replace the paneer with tofu, and instead of cooking with ghee, use your favorite plant-based oil. I would recommend coconut oil or olive oil. I recommend that you also lightly sauté the tofu with a bit of oil to give it a light sear to add extra flavor, since tofu can taste bland.
Remove the stems from the spinach and rinse thoroughly (this step is not needed if using baby spinach). Bring water to a boil in a large pot and cook the spinach for 1-2 minutes, until the leaves have wilted.
Strain the water from the spinach and run cold water over it. Alternatively, you can transfer the spinach to an ice-water bath to shock the vegetables and maintain the green color. Set the spinach aside while you prepare the sauce.
Heat a pot or pan on medium heat and add ghee/oil. Add in the cumin seeds, green chilies, hing, onions, cashews and ginger and sauté for a few minutes or until the onions soften.
Once the onions have softened, transfer the contents of the pan to a blender and drain and add the spinach. Puree until smooth and then transfer back to the pan.
Lower the heat to low or medium-low and cook for 3-4 minutes. Then add in the paneer and warm until the sauce simmers and the paneer becomes soft and heated through. Taste for seasoning and adjust as required.
Garnish with cream if desired, serve hot, and enjoy!
For sure! I recommend keeping the prepared palak paneer in the fridge for about 4 days. To keep it longer, store in the freezer for 6 months.
In the microwave: Heat uncovered for about 2-3 minutes, stirring every few minutes or so.
Over the stove: Transfer the contents to a pot or pan and bring to a slight simmer on medium-low heat.
In the microwave: Heat uncovered for about 4-5 minutes, stirring every 45 seconds or so.
Over the stove: Thaw the paneer overnight in the fridge and then transfer the contents to a pot or pan and bring to a slight simmer on medium-low heat.
I love having palak paneer with the following breads:
If you don’t want to have bread with your palak paneer, you could try some Jeera Rice or plain Steamed Rice.
For the softest cubes, try making your own paneer at home — it melts into the spinach so well.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Make creamy, homestyle Palak Paneer from scratch with this super easy Indian recipe. Fresh spinach, soft paneer, and bold spices come together for an authentic, comforting meal anyone can make.
Stovetop
Be the first to rate ✦
10 min
Prep
15 min
Cook
25 min
Total
4
servings
easy
Level
Tap any quantity to scale
Remove the stems from the spinach and rinse thoroughly (this step is not needed if using baby spinach).
Remove the stems from the spinach and rinse thoroughly (this step is not needed if using baby spinach).
Bring water to a boil in a large pot and cook the spinach for 1-2 minutes, until the leaves have wilted.
Bring water to a boil in a large pot and cook the spinach for 1-2 minutes, until the leaves have wilted.
Strain the water from the spinach and run cold water over it. Alternatively, you can transfer the spinach to an ice-water bath to shock the vegetables and maintain the green color. Set the spinach aside while you prepare the sauce.
Strain the water from the spinach and run cold water over it. Alternatively, you can transfer the spinach to an ice-water bath to shock the vegetables and maintain the green color. Set the spinach aside while you prepare the sauce.
Heat a pot or pan on medium heat and add ghee/oil. Add in the cumin seeds, green chilies, hing, onions, cashews and ginger and sauté for a few minutes or until the onions soften.
Heat a pot or pan on medium heat and add ghee/oil. Add in the cumin seeds, green chilies, hing, onions, cashews and ginger and sauté for a few minutes or until the onions soften.
Learn the techniqueOnce the onions have softened, transfer the contents of the pan to a blender and add in the spinach. Puree until smooth and then transfer back to the pan.
Once the onions have softened, transfer the contents of the pan to a blender and add in the spinach. Puree until smooth and then transfer back to the pan.
Lower the heat to low or medium-low and cook for 3-4 minutes. Then add in the paneer and warm until the sauce simmers and the paneer becomes soft and heated through. Taste for seasoning and adjust as required.
Lower the heat to low or medium-low and cook for 3-4 minutes. Then add in the paneer and warm until the sauce simmers and the paneer becomes soft and heated through. Taste for seasoning and adjust as required.
Learn the techniqueGarnish with cream if desired, serve hot, and enjoy!
Garnish with cream if desired, serve hot, and enjoy!
409
Calories
22g
Protein
13g
Carbs
31g
Fat
5g
Fiber
3g
Sugar
169mg
Sodium
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