Hii, My name is Snear and today we learn how to make desi style Palak Paneer or Indian fresh spianch with cottage cheese . In india one of in most loved item is cottage cheese or paneer and spianch are green leaves which people loved to eat. Now, basically palak paneer recipe is a beloved North Indian dish that combines fresh spinach (palak) and Indian cottage cheese (paneer) in a creamy, mildly spiced gravy. This dish is not only delicious but also packed with nutrients, making it a favorite in Indian households and restaurants alike. Originating from the Punjab region, Palak Paneer has become a staple in Indian cuisine, known for its vibrant green color and rich flavors.
A dish I fell in love with at a local fav restaurant and adapted a recipe to closely resemble theirs.”
Ingredients For Palak Paneer
For the Spinach Puree:
- 500 grams fresh spinach leaves (palak)
- 2-3 green chilies
Note : After making puree for our palak paneer first off all Clean and Blanch the Spinach properly and make it dry.
For the Paneer:
- 250 grams Fresh paneer, cubed
- 1 tablespoon oil or ghee (optional, for frying)
For the Gravy:
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tomatoes, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 1/4 cup fresh cream or yogurt (optional)
Optional Ingredients:
- 1 teaspoon fenugreek leaves (kasuri methi)
- Fresh coriander leaves for garnish
- 1 teaspoon fresh cream
Equipment Needed
- Large pot for blanching spinach
- Blender or food processor
- Non-stick pan or kadhai (wok)
- Knife and cutting board
- Spatula
Preparation For Palak Paneer
- Cleaning and Blanching the Spinach:
- Thoroughly wash the spinach leaves under running water to remove dirt and damaged leave.
- Bring a large pot of water to a boil. Add a pinch of salt and one teaspoon oil.
- Add the spinach leaves to the boiling water and cook for 2-3 minutes until wilted.
- Remove the spinach and immediately plunge into ice water to stop the cooking process. This helps retain the bright green color.
- Making the Spinach Puree:
- Drain the blanched spinach and squeeze out excess water.
- In a blender or food processor, blend the spinach with green chilies to a smooth puree.
- Preparing the Paneer:
- Cut the paneer into bite-sized cubes.
- Optionally, lightly fry the paneer cubes in a tablespoon of oil or ghee until golden brown. This step adds extra texture but can be skipped for a healthier version.
- Chopping Vegetables and Preparing Other Ingredients:
- Finely chop the onions, garlic, ginger, green chilli and tomatoes.
- Measure out the spices and keep them ready.
Cooking Instructions For Palak Paneer
- Blanching Spinach:
- Follow the steps above for blanching and shocking spinach. Do it Properly
- Making Spinach Puree:
- Follow the steps above for making the spinach puree.
- Preparing Paneer:
- Follow the steps above for preparing the paneer.
- Cooking the Gravy:
- Heat oil or ghee in a non-stick pan or kadhai over medium heat.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Add minced garlic and ginger, green chilli and sauté until fragrant.
- Add chopped tomatoes and cook until they soften and the oil starts to separate.
- Add coriander powder, cumin powder, turmeric powder, and garam masala. Cook for a minute.
- Preparing gravy make sure you must have to add salt according to your taste.
- Combining and Simmering:
- Add the spinach puree to the pan and mix well with the cooked masala.
- Cook for 5-7 minutes, stirring occasionally, until the gravy thickens.
- Add the paneer cubes to the gravy and gently mix to coat the paneer with the spinach mixture.
- Simmer for another 5 minutes to allow the flavors to meld.
- Final Touches:
- Add fresh cream or yogurt if using, and mix well.
- Crush and add fenugreek leaves (kasuri methi) for an extra layer of flavor.
- Garnish with fresh coriander leaves.
Serving Suggestions
- Serve Palak Paneer hot with naan, roti, or steamed rice.
- Pair with a side of yogurt or raita for a complete meal.
- Enjoy with a glass of chilled lassi or a refreshing beverage of your choice.
Palak Paneer Nutritional Information
(Approximate values per serving)
- Calories: 250
- Protein: 10g
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 4g
Special Tips and Tricks For Chef’s
- Use fresh spinach for the best flavor and color.
- Blanching spinach helps in retaining its vibrant green color.
- Frying paneer is optional but adds a nice texture.
- Adjust the spice levels according to your preference.
- Kasuri methi adds a unique flavor, but it’s optional.
Conclusion
Palak Paneer is a delightful and nutritious dish as well as good in taste also that’s perfect for any occasion. With its rich flavors and creamy texture, it’s sure to become a favorite in your household. Give this recipe a try and enjoy a taste of traditional Indian cuisine!
FAQs
Q: Can I use frozen spinach?
A: Yes, you can use frozen spinach. Just thaw and blend it into a puree.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Q: Can I make this dish vegan?
A: Yes, you can make dish for paneer with tofu and use coconut cream instead of dairy cream for a vegan version.
Q: Palak paneer really healthy?
A:Yes “Palak Paneer as a dish is rich in protein, B vitamins, folates, Vitamin C, Vitamin K, Vitamin A, magnesium, phosphorous, and dietary fiber – that it can be a great addition to your wholesome diet.
