Quick and Easy Palak Paneer Recipe
If you’re looking to try an easy Palak Paneer recipe, you’ve landed in the right place. Palak Paneer, also known as Saag Paneer, is a popular North Indian curry made with Indian cottage cheese (Paneer) and a mildly spiced fresh spinach sauce.
This particular recipe uses simple ingredients like blanched spinach leaves, green chilies, and basic spices to make a smooth purée. Cubed paneer is then added to the creamy spinach gravy and cooked to perfection. Serve it with jeera rice or plain basmati rice, or even with plain paratha. Whether you’re making homemade paneer or using store-bought paneer, this easy Palak Paneer recipe is perfect for first-time cooks or those looking to try different ways to enjoy Indian cuisine.
Palak paneer is a staple in Indian cuisine and on the menu at many Indian restaurants. It is a popular dish for vegetarians and is often served as a main course or side dish. The dish is enjoyed in many ways and can be customized to suit individual tastes. The addition of green chilies or a tablespoon of lemon juice can add an extra kick of flavor, while the use of heavy cream or coconut cream can create a creamy spinach curry. The dish is made by blanching spinach leaves in hot water, then puréeing them into a smooth purée using a food processor. Paneer cubes are then added to the spinach purée along with a variety of spices. Its delicious combination of leafy greens and paneer cheese, along with the flavorful blend of Indian spices, make it a favorite among many.
Palak paneer is a popular North Indian dish that has been enjoyed for many years. While the exact origin of palak paneer is not known, it is believed to have originated in North India and is now enjoyed throughout the country and beyond. It is popular in Indian restaurants and is a favorite of many people who enjoy Indian cuisine. There are many variations of palak paneer, with some recipes using mustard greens or a combination of different leafy greens. Some people prefer to use store-bought paneer, while others make homemade paneer for the dish. The cooking process can vary as well, with some recipes using a pressure cooker or an instant pot to speed up the process. Some recipes use heavy cream or coconut cream for a creamier consistency, and cashew nuts or cashew cream for extra richness.
Ingredients List For Easy Palak Paneer Recipe
Spinach (palak)
This is the main ingredient. It provides the base for the recipe and adds a unique flavor and texture to the dish.
Paneer (cottage cheese)
Paneer is Indian cottage cheese and can be used in many recipes like paneer dosa or rasmalai. It adds a creamy and rich texture to the dish and complements the spinach flavor. You can use store-bought cottage cheese or make your own paneer, but it is totally up to you.
Fats
Butter and oil are the main fats in this recipe. They add richness and depth to the flavor of this recipe. You can also use homemade desi ghee for authentic Indian taste.
Gravy Ingredients
Onion, tomato, ginger, garlic, and green chilies form the base of the gravy and provide a savory and slightly spicy flavor to the dish.
Spices
Cumin seeds provide a warm and earthy flavor, while turmeric powder provides a mild earthy, and slightly bitter flavor to the dish. Salt enhances the flavor of all other ingredients and helps to balance the dish. Garam masala powder is also one of the important spices as it adds a warm flavor to the dish.
Fresh thick cream
Restaurant-style palak paneer is a creamy and rich recipe and the secret behind this creaminess is fresh thick cream which adds this richness.
Dry fenugreek leaves
Kasuri methi provides a herbal and nutty flavor and aroma to the dish. This is my secret ingredient to bring out those complex layers of flavors.
Step By Step Instructions For Easy Palak Paneer Recipe
To begin, start by boiling the spinach in hot water until wilted.
Once it wilts, let it cool down and drain it.
Next, heat 1 tbsp of oil and 1 tbsp of butter in a pan. Then, add cumin seeds, chopped onion, ginger, garlic, and green chilies.
Saute the mixture for a minute and then add the chopped tomato. Cook until the tomato is soft.
After that, grind the mixture in a mixing jar with the boiled spinach until it becomes smooth. Set this mixture aside.
In a large pan, add 2 tbsp of butter and 1 tsp of turmeric powder.
Then, add the spinach paste and bring it to a boil.
After that, add salt, garam masala, and kasuri methi, along with 1/4 cup of cream. Let it simmer for 2 minutes.
Now, it’s time to add the paneer cubes to the pan.
Also, add 2 tbsp of cream along with the paneer. Let it simmer for 2 more minutes on low heat.
Finally, serve the palak paneer with butter naan or paratha. Don’t forget to drizzle 1 tbsp of cream on top before serving.
Serving Suggestions
To serve the palak paneer, transfer it to a serving dish and drizzle an additional tablespoon of cream on top. This will add a creamy texture and enhance the overall presentation of the dish. As for accompaniments, you can serve it with butter naan, chapati or paratha to balance the flavors and textures. You can also serve it with jeera rice or lemon rice along with a curry and a dessert for a complete meal. Additionally, adding a side of plain basmati rice can provide a neutral base to absorb the flavors of the palak paneer. Another option is to garnish the dish with some freshly chopped cilantro leaves or diced tomatoes for a pop of color and freshness.
Storage Instructions
To store the palak paneer, let it cool down to room temperature. Transfer it to an airtight container and refrigerate it for up to 3 days. When reheating, add a little water or cream to thin out the consistency and heat it on low heat until warmed through. Do not reheat multiple times as it can lead to a change in texture and flavor. It is also possible to freeze the palak paneer for up to 2-3 months. Transfer it to a freezer-safe container, label it, and freeze. To reheat, thaw it overnight in the refrigerator and then reheat as instructed above. Proper storage of palak paneer ensures that it stays fresh and flavorful for a longer period of time.
Quick and Easy Palak Paneer Recipe
Course: MainCuisine: IndianDifficulty: Medium4
servings30
minutes20
minutesPalak Paneer is a popular North Indian curry made with Indian cottage cheese (Paneer) and a mildly spiced fresh spinach sauce.
Ingredients
2 bunches 2 Spinach (palak)
300 g 300 Paneer block in cubes (cottage cheese)
3 tbsp 3 Butter
1 tbsp 1 Oil
1 large 1 Onion, chopped
1 large 1 Tomato, chopped
Few slices Few Ginger
7-8 7-8 Cloves of garlic
3-4 3-4 Green chilies
1 tsp 1 Cumin seeds
¼ cup ¼ Fresh thick cream + 3 tbsp more
1 tsp 1 Turmeric powder
1 tsp 1 salt
1 tsp 1 Garam masala powder
1 tsp 1 Dry fenugreek leaves (kasuri methi)
Directions
- To begin, start by boiling the spinach in hot water until wilted. Once it’s done, let it cool down and drain it.
- Next, heat 1 tbsp of oil and 1 tbsp of butter in a pan. Then, add cumin seeds, chopped onion, ginger, garlic, and green chilies. Saute the mixture for a minute and then add the chopped tomato. Cook until the tomato is soft.
- After that, grind the mixture in a mixing jar with the boiled spinach until it becomes smooth. Set this mixture aside.
- In a large pan, add 2 tbsp of butter and 1 tsp of turmeric powder. Then, add the spinach paste and bring it to a boil. After that, add salt, garam masala, and kasuri methi, along with 1/4 cup of cream. Let it simmer for 2 minutes.
- Now, it’s time to add the paneer cubes to the pan. Also, add 2 tbsp of cream along with the paneer. Let it simmer for 2 more minutes on low heat.
- Finally, serve the palak paneer with butter naan or paratha. Don’t forget to drizzle 1 tbsp of cream on top before serving.
Recipe Video
FAQs
Palak paneer is a popular North Indian curry made with paneer cheese and a mildly spiced fresh spinach sauce.
Some of the key ingredients needed to make palak paneer are fresh spinach leaves, paneer cheese, green chillies, ginger, garlic, cumin seeds, and a few basic spices like salt, turmeric powder, red chilli powder, and garam masala.
To make homemade palak paneer, you need to first blanch the spinach leaves in boiling water for a few minutes, then puree them in a blender or food processor until smooth. Next, you need to sauté some onions, ginger, and garlic in oil or ghee, and then add the pureed spinach to the pan along with some spices and paneer cubes. Cook for a few minutes until the paneer is heated through and the sauce has thickened slightly.
To prevent excess water in your palak paneer, make sure to drain the boiled spinach leaves well and squeeze out any excess water before blending them into a purée.
Yes, you can make palak paneer in an Instant Pot. Simply sauté the onions, ginger, and garlic in the Instant Pot using the sauté function, then add the pureed spinach, spices, and paneer cubes, and pressure cook for 3-4 minutes on high. Release pressure and add cream if desired.
The best way to store leftover palak paneer is to transfer it to an airtight container and refrigerate it for up to 3-4 days. When reheating, you can add a little water or cream to thin out the sauce if needed.
To make a restaurant-style palak paneer, you can add a tablespoon of ghee or butter along with some cream to the sauce for added richness and flavor. You can also use a few tablespoons of tomato purée or tomato paste to enhance the color and taste of the dish.
Typically, a cup of water is sufficient to boil the spinach leaves, and you can add an additional cup of water to thin out the sauce if it is too thick. However, the amount of water may vary depending on personal preference and the desired consistency of the dish.
Yes, you can make aloo palak instead of palak paneer by substituting paneer with boiled potatoes. Simply add the boiled potatoes to the spinach sauce along with the spices and cook until heated through.
Some tips for making palak paneer for the first time include using fresh spinach leaves, draining them well, and blending them into a smooth purée. You can also use store-bought paneer if you are short on time, or make your own paneer using milk and lemon juice. Use a good quality olive oil or ghee for sautéing the onions, ginger, and garlic for added flavor.
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I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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