Palak Paneer Recipe

I absolutely love this recipe for Palak Paneer because it combines the creamy richness of paneer with the vibrant, nutritious goodness of spinach, creating a comforting yet flavorful dish that feels like a warm hug from my kitchen. Plus, it’s a nostalgic reminder of family dinners spiced with Dad’s anecdotes about gilding the lily—taking a simple meal to an epic culinary experience!

I enjoy preparing Palak Paneer, a healthy Indian dish that combines fresh spinach with paneer. This recipe, where 250 grams of paneer are coupled with 300 grams of spinach, is so nutritious, it’s almost life-giving.

I use cumin seeds, turmeric powder, and a touch of garam masala for depth; and cream for richness.

Ingredients

Paneer: Provides high-quality protein and calcium and yields a creamy, rich mouthfeel.

Spinach is filled with iron and vitamins, and it supplies a healthy, vibrant green foundation.

Ginger and garlic paste: Forms a zesty, pungent base that is rich in antioxidants and makes food taste good.

Green chilies: Deliver a spicy jolt and enhance metabolism.

Tomatoes supply acidity, sweetness, and a healthy serving of vitamins C and A.

Garam Masala.

A mixture of spices that gives warmth and a deep flavor.

If used, heavy cream brings smoothness and a luxurious texture.

Ingredient Quantities

• 250 grams paneer, cubed
• 300 grams fresh spinach leaves
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 3 tablespoons heavy cream (optional)
• Water as required
• 1 tablespoon lemon juice

Instructions

1. Wash the spinach leaves well in running water. Bring a large pot of water to a boil. Blanch the spinach in the boiling water for 2 minutes. Drain the spinach, then transfer it to a bowl of ice water. After the spinach has cooled, place it in a blender, and blend until it reaches a smooth puree consistency. Set the spinach puree aside.

2. In a pan, over medium heat, add 2 tablespoons of oil or ghee and heat them. Add the cumin seeds and allow them to splutter.

3. Finely chop the onion and add it to the pan. Sauté until it’s golden brown.

4. Add the ginger-garlic paste and finely chopped green chilies, and cook until the raw aroma dissipates.

5. Incorporate the pureed tomatoes into the pan. Allow them to cook until the oil has separated from the masala.

6. Add the turmeric powder, red chili powder, and coriander powder. Cook for 2-3 minutes, stirring constantly.

7. Add the spinach puree and mix well. Adjust the consistency with a little water, if needed. Then, bring the mixture to a gentle simmer.

8. Cube the paneer and add it to the pan, stirring gently to coat with the spinach mixture. Season with salt to taste.

9. Disperse the garam masala across the dish, combine thoroughly, and allow the dish to take on its most integrated form over low heat for another 2-3 minutes. If you want to gild the lily (my father’s phrase for adding something unnecessary that makes a dish doubly delicious), add the heavy cream just before serving.

10. Remove the heat source and mix in the lemon juice. Serve piping hot with naan or rice.

Equipment Needed

1. Large pot
2. Colander or strainer
3. Bowl (for ice water)
4. Blender
5. Pan
6. Knife
7. Cutting board
8. Stirring spoon or spatula
9. Measuring spoons

FAQ

• What is the best type of paneer to use for Palak Paneer?
  Fresh, homemade or store-bought paneer works well. Ensure it’s firm yet soft enough to absorb flavors. Press it gently before use to remove excess moisture.
• Can I make this recipe vegan?
  Yes, use tofu instead of paneer and replace heavy cream with coconut cream or cashew cream.
• Do I need to blanch the spinach?
  Blanching the spinach is recommended as it helps retain the vibrant green color and reduces the raw flavor. Boil for 2-3 minutes, then transfer to ice water.
• How can I adjust the spice level?
  Control spice by adjusting green chilies and red chili powder. For a milder dish, reduce or skip these ingredients.
• Can I freeze Palak Paneer?
  Yes, freeze after cooking and cooling. Store in an airtight container for up to a month. Reheat thoroughly before serving.
• What side dishes pair well with Palak Paneer?
  Serve with steamed basmati rice, naan, roti, or paratha for a complete meal.
• Is the cream necessary in the recipe?
  Cream adds richness but can be omitted for a lighter dish. Increase the quantity of spices slightly if skipping cream to maintain flavor balance.

Substitutions and Variations

Paneer: For a vegan option, use firm tofu instead.
Substitute with frozen spinach if fresh is unavailable: Fresh spinach leaves.
Coconut oil or butter can be used instead of oil or ghee.
Coconut milk or cashew cream can be used as a substitute for heavy cream when a dairy-free alternative is desired.
Lemon juice: If you don’t have lemon juice, use lime juice instead.

Pro Tips

1. Paneer Preparation For extra flavor and a firmer texture, lightly fry the cubed paneer in a bit of oil or ghee until golden on all sides before adding it to the spinach mixture. This step helps the paneer hold its shape better and adds a richer taste to the dish.

2. Smooth Spinach Puree To achieve a silky spinach puree, ensure the spinach is well-drained before blending. Adding a tablespoon of yogurt or cream while blending can also make the spinach smoother and add a subtle tang to the dish.

3. Tomato Puree Enhancement For a deeper flavor, consider roasting the tomatoes before pureeing them. This adds a smoky taste to the dish and enhances the sweetness of the tomatoes.

4. Spice Blooming Before adding the cumin seeds, you can include a bay leaf or a small stick of cinnamon in the oil to release aromatic flavors that will infuse throughout the dish.

5. Cream Integration If using heavy cream, try gently warming it before adding it to the dish to prevent curdling. Drizzle it in a slow, steady stream while stirring continuously to incorporate it smoothly.