Palak Paneer

 

Here’s a simple and tasty Palak Paneer recipe — a classic North Indian dish made with spinach (palak) and paneer (Indian cottage cheese), perfect with roti or rice.

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🧀🌿 Ingredients:

For spinach puree:

Palak (spinach) – 2 bunches (about 4 cups chopped)

Green chilies – 1 to 2

Water – for blanching

For gravy:

Paneer – 200 grams (cubed)

Onion – 1 (finely chopped)

Tomato – 1 (finely chopped or pureed)

Ginger-garlic paste – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – 1/4 tsp

Red chili powder – 1/2 tsp

Garam masala – 1/2 tsp

Kasuri methi – 1 tsp (optional, crushed)

Fresh cream – 2 tbsp (optional)

Salt – to taste

Oil or ghee – 2 tbsp

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🍳 How to Make Palak Paneer:

Step 1: Blanch and puree spinach

1. Wash palak thoroughly. Boil water and add spinach leaves. Cook for 2 minutes.

2. Remove and place in cold water (to retain green color).

3. Blend spinach with green chilies into a smooth puree. Set aside.

Step 2: Prepare the masala

1. Heat oil or ghee in a pan. Add cumin seeds.

2. Add onions and sauté until golden.

3. Add ginger-garlic paste, sauté for a minute.

4. Add tomatoes, cook till soft and oil separates.

5. Add turmeric, red chili powder, salt, and mix.

Step 3: Add spinach puree

1. Add the spinach puree to the pan. Mix well.

2. Add a little water if needed. Cook for 5–7 minutes on low flame.

Step 4: Add paneer

1. Add paneer cubes and cook for 2–3 minutes.

2. Add garam masala, kasuri methi, and fresh cream (optional).

3. Mix gently and cook for 1–2 more minutes.

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🍽️ Serving Suggestion

Serve hot with roti, naan, or jeera rice. You can also add a dollop of butter or cream on top before serving.

✅ Tips:

Blanch spinach only for a short time to preserve its color and nutrients.

Use homemade or fresh paneer for best texture.

To make it

 vegan, replace paneer with tofu and cream with cashew paste.