Palak Paneer is a rich green and delicious spinach gravy cooked with paneer (Indian cottage cheese). It’s originated from North India region. Paneer, commonly known as Indian Cottage Cheese is made from strained curdled milk. Palak (Spinach) is full of beneficial nutrients and has many health benefits. So I try to incorporate Palak in everyday meals, be it dal or curry.

Check out other curry recipes here: https://ahappytreat.com/category/food/curries/

Palak is first blanched and then pureed to make a shiny dark green gravy. Paneer cubes are added later and mixed. You can make variations to the gravy by adding tomatoes with onion. Tomato sometimes imparts sour flavor to the gravy so I don’t add them. I don’t fry paneer before adding to the gravy but some people do. It can be replaced with Tofu as well.

It goes well with jeera rice, chapati or naan. The recipe is quite simple. Here is my take on this healthy curry of Palak Paneer.

Step by Step Recipe of Palak Paneer:

  • We need below ingredients.
  • Wash palak thoroughly. Heat 8-10 cups of water in a large vessel. Once it starts boiling, add spinach leaves. Boil for 4-5 minutes.
  • Remove from hot water and strain in a colander. Immediately run through cold water or add ice cubes.
  • Add blanched spinach in a blender along with green chilies.
  • Blend into a smooth puree.
  • Heat oil and butter in a pan.
  • Add cumin seeds. Then add finely chopped onion. Saute once then add ginger garlic paste. Cook until raw smell goes away.
  • Once onions are cooked, add pureed spinach and mix.
  • Add salt, little water and garam masala. Mix and cook for couple of minutes.
  • Now add paneer cubes and water. Mix gently so that paneer won’t break.
  • Simmer for couple more minutes.
  • Add little fresh cream and serve hot with chapatis or rice.
Print
Palak Paneer
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: Indian
Keyword: palak paneer, spinach
Ingredients
  • 1+1/2 bunch Palak (Spinach)
  • 10-12 cubes Paneer
  • 1 medium Onion finely chopped
  • 1 Green chili
  • 1/4 tsp Lemon juice
  • 1/4 tsp Cumin seeds
  • 1/2 tsp Garam Masala
  • 1/4 tsp Sugar Optional
  • 1 tbsp Fresh Cream Optional
  • Salt per taste
How-To

  1. Wash spinach thoroughly in a colander.

  2. Heat 8-10 cups of water in a large vessel. Once water starts boiling, add spinach leaves. Boil for for 4-5 minutes.

  3. Remove water and run the spinach through cold water or add ice cubes.

  4. Add blanched spinach in a blender with green chilies. Blend into a smooth puree.

  5. Heat oil and butter in a pan. Crackle cumin seeds.

  6. Add chopped onion followed by ginger garlic paste. Saute and cook until onion turns pink.

  7. Pour pureed spinach and mix. Add salt and garam masala.

  8. Cook for few minutes and then add paneer cubes. Mix gently otherwise paneer cubes will crumble. Add little water to adjust the consistency.

  9. Switch off the flame and serve hot with rice or roti.

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