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Palak paneer is a popular vegetarian dish from the Indian subcontinent, made by cooking paneer (a type of fresh cheese) in a thick paste made from puréed spinach and seasoned with garlic and other spices. It is popular because for its creamy texture and nutritious profile. This dish is commonly served with flatbreads like roti, naan, or paratha, or with rice, making it a versatile component of both everyday meals and festive occasions across India and beyond.
Palak paneer is not just praised for its taste but also for its health benefits, as it is rich in iron from the spinach and calcium from the paneer. It is incredible easy to make and kids like it too. A great way to sneak in some veggies for the kids.
Palak Paneer has been my absolute favorite since my childhood. Back in the day, in Maharashtra, when North Indian dishes were only available in the restaurants, we longed for days when our dad would take us to a restaurant. I vividly remember I would always order Palak Paneer any time I went to the restaurant. As a kid, I was fascinated by the taste profile this dish offered. As I grew older and started to learn cooking, Palak Paneer was my first of the North Indian dishes that I learned to make. Even today, I cannot go without making Palak Paneer at least once a week.
Today, I am sharing my fool-proof yet no-fuss recipe of Palak Paneer. I am pretty sure you will also fall in love with the flavors once you try it this way.
Ingredients
To make spinach puree:
Fresh spinach leaves, boiling water, ice cold water, green chilies, garlic cloves, ginger, coriander leaves, chopped, oil
For softening and frying Paneer:
Paneer (Indian cottage cheese), hot water, salt, oil
For tempering
Ghee or butter, cumin seeds, garlic cloves, dry red chilies , Kasoori Methi(dry fenugreek), chickpea flour, Everest Kitchen King Masala, salt, heavy cream.
Recipe Instructions
To make spinach puree:
- Grab a mixing bowl, gently pour in some hot water and add the spinach leaves. Cover the bowl for 5 minutes so the spinach gets soft. Then, quickly take the spinach out and put it in cold water. This stops the spinach from cooking more and keeps its green color bright. After that, drain the water and put the spinach aside.
- In a small pan, heat oil and add green chilies, garlic cloves, coriander leaves, ginger and fry of a minute. Set it aside and let it cool.
- Add the cooked spinach and the fried chilies, garlic, coriander leaves and ginger in a grinder and grind it to a fine paste. Set it aside.
Softening and frying the paneer:
- In a bowl, carefully mix the hot water with salt. Dump paneer cubes. This will make them soft. In a medium saucepan heat oil and fry the paneer till golden brown for 1-2 minutes. Keep it aside.
Making Palak Paneer:
- In a medium saucepan, heat the ghee. Add cumin seeds and let them splutter.
- Add minced garlic and cook till garlic is soft.
- Next add in Kasoori Methi(Dry Fenugreek) and chickpea flour and roast till chickpea flour is fragrant.
- Pour in the spinach puree from the grinder to the pan. Add Everest Kitchen King Masala and salt. Mix well.
- If using heavy cream, now is the time to pour it into the pan and stir gently to incorporate.
- Add softened fried paneer to the spinach gravy. Cover it with lid and let it simmer for a few minutes, allowing the flavors to infuse paneer.
- Garnish with cream and serve hot with naan, roti, or rice.
Serving Suggestions
- The best way to serve palak paneer is over a bed of steaming basmati rice. Serve it along with a fresh onion salad and you have got yourself a comforting meal.
- Why not take it a step further and use palak paneer as a filling for parathas? Mash the Palak Paneer, make your regular paratha dough, roll it out slightly, place a generous amount of palak paneer in the center, seal it, and then roll it out again before roasting. You’ll end up with a crispy, flaky paratha stuffed with the delicious goodness of palak paneer.
- For a fun twist, you can serve palak paneer as a dip with crispy naan chips. Cut naan bread into small, bite-sized pieces, brush them with a little oil, and toast until crispy. The soft and creamy texture of palak paneer makes it an excellent dip with the crunchy naan chips.
- Take a large roti or a flour tortilla, spread some palak paneer in the middle, add some thinly sliced onions and a dash of chaat masala for that extra zing, and roll it up tightly. This makes for a delicious, on-the-go meal option that packs all the flavors of palak paneer in a convenient form.
Tips and Tricks
- To retain the vibrant green color of the spinach, do not cook the spinach for too long while making Spinach Puree.
- Adjust the spice level according to your preference by adding or reducing green chilies and dry red chilis.
- To make Palak Paneer healthier, you can substitute heavy cream with yogurt or coconut milk.
- For an extra layer of flavor, you can roast the paneer cubes in a little oil until they turn golden brown before adding them to the curry.
- If you prefer a smoother texture, you can strain the spinach puree through a fine mesh sieve to remove any fibrous bits before adding it back to the pan.
- To make the dish vegan-friendly, you can substitute paneer with tofu and use coconut cream instead of dairy cream.
Meal Prep Tips
- For a quicker meal prep, cube the paneer and fry or grill it until golden brown. This way, you only need to thaw (if frozen) and add it to your dish, saving time on busy days.
- The spinach sauce is the soul of Palak Paneer, and you can make it in large batches ahead of time. Make the spinach sauce and store it in portion-sized freezer bags or containers. When you’re ready to cook, simply thaw a portion, heat it up, add the paneer, and your meal is ready. This method not only saves time but also preserves the vibrant green color of the spinach.
FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes, frozen spinach can be used as a convenient alternative. Just make sure to thaw and drain excess water before cooking.
Q: How long does Palak Paneer last in the fridge?
A: When stored in an airtight container, Palak Paneer can last for 2-3 days in the refrigerator.
Q: Can I make Palak Paneer ahead of time?
A: Yes, it actually tastes better when allowed to sit for a few hours as it gives the flavors time to develop. You can make it ahead of time and reheat it gently before serving.
Q: What can I serve with Palak Paneer besides rice and naan?
A: Palak Paneer pairs well with various Indian bread like paratha, chapati, or even crusty bread like baguette. It also complements steamed basmati rice, quinoa, or even couscous.
Palak Paneer
Ingredients
To make spinach puree:
- 4 cups fresh spinach leaves washed
- 2 cups boiling water
- 2 cups ice cold water
- 2-3 green chilies chopped (adjust according to spice preference)
- 3-4 garlic cloves minced
- 1- inch ginger chopped
- 1/4 cup coriander leaves chopped
- 1 teaspoon oil
For softening and frying Paneer:
- 200 g paneer Indian cottage cheese, cubed
- 2 cup hot water
- 1 teaspoon salt
- 1 teaspoon oil
For making Palak Paneer:
- 1 tbsp ghee or butter
- 1 teaspoon cumin seeds
- 5-6 garlic cloves minced
- 2-3 dry red chilies
- 1 tablespoon Kasoori Methi dry fenugreek
- 1 teaspoon chickpea flour
- 1 teaspoon Everest Kitchen King Masala
- Salt to taste
- 1/4 cup heavy cream optional, for added richness
Instructions
To make spinach puree:
- Grab a mixing bowl, gently pour in some hot water and add the spinach leaves. Cover the bowl for 5 minutes so the spinach gets soft. Then, quickly take the spinach out and put it in cold water. This stops the spinach from cooking more and keeps its green color bright. After that, drain the water and put the spinach aside.
- In a small pan, heat oil and add green chilies, garlic cloves, coriander leaves, ginger and fry of a minute. Set it aside and let it cool.
- Add the cooked spinach and the fried chilies, garlic, coriander leaves and ginger in a grinder and grind it to a fine paste. Set it aside.
Softening and frying the paneer:
- In a bowl, carefully mix the hot water with salt. Dump paneer cubes. This will make them soft. In a medium saucepan heat oil and fry the paneer till golden brown for 1-2 minutes. Keep it aside.
Making Palak Paneer:
- In a medium saucepan, heat the ghee. Add cumin seeds and let them splutter.
- Add minced garlic and cook till garlic is soft.
- Next add in Kasoori Methi(Dry Fenugreek) and chickpea flour and roast till chickpea flour is fragrant.
- Pour in the spinach puree from the grinder to the pan. Add Everest Kitchen King Masala and salt. Mix well.
- If using heavy cream, now is the time to pour it into the pan and stir gently to incorporate.
- Add softened fried paneer to the spinach gravy. Cover it with lid and let it simmer for a few minutes, allowing the flavors to infuse paneer.
- Garnish with cream and serve hot with naan, roti, or rice.
Notes
- The best way to serve palak paneer is over a bed of steaming basmati rice. Serve it along with a fresh onion salad and you have got yourself a comforting meal.
- Why not take it a step further and use palak paneer as a filling for parathas? Mash the Palak Paneer, make your regular paratha dough, roll it out slightly, place a generous amount of palak paneer in the center, seal it, and then roll it out again before roasting. You’ll end up with a crispy, flaky paratha stuffed with the delicious goodness of palak paneer.
- For a fun twist, you can serve palak paneer as a dip with crispy naan chips. Cut naan bread into small, bite-sized pieces, brush them with a little oil, and toast until crispy. The soft and creamy texture of palak paneer makes it an excellent dip with the crunchy naan chips.
- Take a large roti or a flour tortilla, spread some palak paneer in the middle, add some thinly sliced onions and a dash of chaat masala for that extra zing, and roll it up tightly. This makes for a delicious, on-the-go meal option that packs all the flavors of palak paneer in a convenient form.
- To retain the vibrant green color of the spinach, do not cook the spinach for too long while making Spinach Puree.
- Adjust the spice level according to your preference by adding or reducing green chilies and dry red chilis.
- To make Palak Paneer healthier, you can substitute heavy cream with yogurt or coconut milk.
- For an extra layer of flavor, you can roast the paneer cubes in a little oil until they turn golden brown before adding them to the curry.
- If you prefer a smoother texture, you can strain the spinach puree through a fine mesh sieve to remove any fibrous bits before adding it back to the pan.
- To make the dish vegan-friendly, you can substitute paneer with tofu and use coconut cream instead of dairy cream.
- For a quicker meal prep, cube the paneer and fry or grill it until golden brown. This way, you only need to thaw (if frozen) and add it to your dish, saving time on busy days.
- The spinach sauce is the soul of Palak Paneer, and you can make it in large batches ahead of time. Make the spinach sauce and store it in portion-sized freezer bags or containers. When you’re ready to cook, simply thaw a portion, heat it up, add the paneer, and your meal is ready. This method not only saves time but also preserves the vibrant green color of the spinach.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @amusingcooker on Instagram and hashtag it #amusingcooker.