Palak Paneer Recipe | Easy Palak Paneer Recipe
 
Prep time
Cook time
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This vegetarian delight skillfully combines the lively freshness of spinach with the rich creaminess of paneer, resulting in the nourishing and delicious dish called Palak Paneer.
Author:
Recipe type: main course
Cuisine: Indian
Serves: 3-4
Ingredients
  • Palak / Spinach - 2 bunch - 400 gms approx
  • Garlic cloves - 8-10, minced optional
  • Ginger - 1 inch, paste / grated optional
  • Green chili - 1 to 2, chopped
  • Onion - 1 large, finely chopped
  • Salt - according to taste
  • Hing - a pinch, optional
  • Garam masala - ¼ tsp ( optional )
  • Fresh cream - 2 tbsp or more
  • Homemade fresh Paneer - 150 - 200 gms
  • Oil - 1 tbsp
  • Ghee / Butter - 2 tbsp
  • Cumin seeds / Jeera - ¼ tsp
  • Water to blanch palak
  • Ice cold water
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Clean the spinach or palak and remove the stems.
  2. Wash them properly and dry them before use.
  3. Boil 6 - 7 cups of water in a wide pan.
  4. When the water starts to boil, add spinach to it.
  5. Stir it for 2-3 min. You will notice that the leaves will slightly change their color. Don't overcook it.
  6. Immediately transfer the leaves to a bowl of ice-cold water. Let them cool down for a couple of minutes.
  7. Remove the leaves from the water and squeeze out all the excess water from the leaves.
  8. Make a puree of the blanched spinach and keep it aside.
  9. Meanwhile, chop the garlic, chili, and onion, and keep it aside.
  10. Make a paste of ginger and keep it aside.
  11. Heat Oil and ghee/butter in an iron Kadai.
  12. Add cumin. Later, add hing, dry chilies, and bay leaf. Saute for a minute.
  13. Add garlic. Fry them nicely. Don't burn them.
  14. Add ginger paste and chopped chilies.
  15. After a minute, add chopped onions. Cook until the onion becomes translucent.
  16. Add spinach puree and give a nice mix.
  17. Cook for 1 -2 minutes.
  18. Add salt and garam malasa. Cook for a couple of minutes.
  19. Adjust the consistency by adding water.
  20. When the gravy starts to bubble, add chopped panner.
  21. Mix well. Cook for a minute.
  22. Add fresh cream and turn off the flame.
  23. Give a nice mix.
  24. Transfer the palak panner into a serving bowl.
  25. Garnish with some fresh cream or onion rings.
  26. Serve warm with Naan, Kulcha, roti, Parathas, or bread of your choice.
Recipe by Zeel's Kitchen at https://zeelskitchen.com/recipe/palak-paneer-recipe/