Recipe Details
"This vibrant Palak Paneer features tender cubes of paneer cheese nestled in a silky, emerald-green gravy made from freshly blanched spinach. It is a nutrient-dense, comforting classic that balances earthy greens with rich, aromatic Indian spices."
1 Ingredients
| Qty | Item |
|---|---|
| 500 grams | Fresh Spinach Leaves |
| 250 grams | Paneer (Cottage Cheese) |
| 2 tablespoons | Ghee or Vegetable Oil |
| 1 teaspoon | Cumin Seeds |
| 1 large | Onion, finely chopped |
| 1 tablespoon | Ginger-Garlic Paste |
| 2 pieces | Green Chilies |
| 1 medium | Tomato, finely chopped |
| 1/2 teaspoon | Garam Masala |
| 1 teaspoon | Kasuri Methi (Dried Fenugreek) |
| 2 tablespoons | Heavy Cream |
| 1 teaspoon | Salt |
2 Instructions
Blanch the spinach: Boil water in a large pot, add spinach leaves for 2 minutes, then immediately transfer to an ice-water bath to preserve the vibrant green color.
Create the puree: Blend the blanched spinach with green chilies into a smooth paste without adding too much water.
Sauté aromatics: Heat ghee in a pan, add cumin seeds until they splutter, then add onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1 minute.
Cook the base: Add chopped tomatoes and salt. Cook until the tomatoes turn soft and the oil starts to separate from the masala.
Simmer the gravy: Pour in the spinach puree and cook on low heat for 5-7 minutes. If the gravy is too thick, add a splash of warm water.
Combine: Add the paneer cubes (raw or lightly pan-fried) and garam masala. Simmer for another 2-3 minutes so the paneer absorbs the flavors.
Finishing touches: Crush kasuri methi between your palms and sprinkle over the curry. Stir in the heavy cream and remove from heat immediately to serve.
💡 Tips & Tricks
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·
Shocking the spinach in ice water is the secret to getting that restaurant-style bright green color.
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Add a tiny pinch of sugar to the spinach while blending to further enhance the green pigment.
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If your paneer is hard, soak the cubes in warm water for 10 minutes before adding them to the gravy.
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For a vegan version, substitute paneer with extra-firm tofu and heavy cream with cashew cream or coconut milk.
? Frequently Asked Questions
Can I use frozen spinach for Palak Paneer?
Is Palak Paneer healthy?
Should I fry the paneer first?
How long does Palak Paneer last in the fridge?
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Palak Paneer Recipe learn how to make this fusion of cottage cheese and spinach gravy by Food Fusion
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