Palak Paneer

I am a big fan of North Indian (especially Punjabi dishes) dishes and cook North Indian dishes at least twice a week. I learnt all South Indian dishes from my mother and North Indian dishes from my aunty who is an expert in cooking various dishes. Palak Paneer is a very popular Indian dish that goes well with all Indian Breads and flavored rice. This is one of my family’s favorite. Today let us learn how to make palak paneer following this easy recipe.

Palak Paneer-How to make Palak Paneer

 Prep Time : 15 mins

Cook Time : 30 mins
Serves: 3-4
Recipe Category: Side Dish
Recipe Cuisine: Punjabi-Indian
Author:

   Ingredients needed

   Spinach/Palak leaves- 3 cups firmly packed
   Green Chilli -1
   Paneer/Indian cheese -200 grams (15-20-pieces)
   Onion – 3/4 cup chopped finely
   Garlic -3-4 cloves finely chopped
   Ginger-garlic paste – 1 tsp flat
   Turmeric powder -1/4 tsp
   Tomatoes -1 cup finely chopped or 3 ripe ones

   Salt as required

    Spice Powder

   Cumin /Jeera powder -3/4-1 tsp tsp
   Coriander powder -2 tsp
   Red Chilli powder -1 tsp or as required (I used homemade chilli powder)
   Garam masala powder/ kitchen king masala – 3/4 tsp

   For the seasoning

   Oil- 2 1/2 tbsp
   Cumin seeds/jeera seeds -1 tsp
   Cinnamon – 1 inch piece
   Cloves – 2

   For garnishing

   Fresh cream – 2 tbsp (optional)

Preparation


Cut paneer into cubes and shallow fry it slightly in very less oil. Keep it aside. Check out my homemade paneer recipe.

Discard the thick stems of spinach and use the leaves alone.

Bring water to boil. Add spinach leaves and cook uncovered for 3-4 minutes. Once it cools, grind it to a smooth  paste with green chilli and keep it aside. Our spinach/palak puree is ready.

Method

Heat oil in a pan, add cumin seeds/jeera, cinnamon and cloves. When jeera sizzles, add finely chopped onions, garlic and saute until onion turns golden brown. Add a little salt to speed up the process. Continuous stirring is necessary for the onions to brown evenly.

Add ginger-garlic paste and saute for a few more minutes or until the raw smell goes.

Add tomatoes, all the spice powder, turmeric powder and salt needed.

Cook until tomatoes becomes mushy and oil oozes out. (See the picture of the cooked tomatoes below-you must cook it like that). Do not add water without cooking the tomatoes well.

Add the palak/spinach puree and cook uncovered in medium or low flame for 5-6 minutes.


Once the spinach is cooked well, add the cubed paneer pieces and cook for another 2-3 minutes.


Add 1/2 of water (You can use the water in which you cooked spinach leaves) and cook simmered until everything gets blended well. If the gravy becomes thick, add little more water and adjust the consistency. Check for salt.

Garnish with fresh cream and serve.


Serve Palak Paneer with phulka, parathas or jeera pulao or ghee rice or any flavored rice.

Phulka with palak paneer
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    View Comments (69)

    • I love your recipe, My family love paneer so will try this palak paneer recipe. I would probably add a chunk of butter or cream to it to remind me of my childhood days when my punjabi neighbours used to cook palak in a clay pot! I love your presentation photo.

    • It's been a very long time i had this, looks so delicious, must be great with roti's.

    • This is absolute fav in my house as it is my sons fav:)....thank u so much for ur encouraging words at my space:)

    • Looks perfect. My daughter love this dish. She loves anything with Paneer of course. Yummy dish. Enjoy Padhu.

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