Swaadista

Palak Paneer, with ‘palak’ meaning spinach and ‘paneer’ meaning cottage cheese, is a beloved Indian side dish where soft paneer cubes are gently simmered in a vibrant, spiced spinach puree. This crowd-pleasing vegetarian curry pairs beautifully with Naan, Roti, chapati, paratha, ghee rice, jeera rice, or even a simple bowl of plain rice.

This recipe of palak paneer is effortless and requires minimal ingredients. One can easily make this on their busiest days as well. Moreover, the use of spinach not only enhances the taste but also makes the dish healthier. Continue reading to know how to make easy and tasty palak paneer.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 3-4 adult Servings

Ingredients:

– 350g paneer, cut into bite-sizes
– 2 bunches of spinach
– 3 tbsp peanut oil
– 1/2 tsp cumin seeds
– 1 medium onion, chopped
– 1 tbsp ginger-garlic paste
– 1 small tomato, chopped
– 1/4 tsp turmeric powder
– 1/4 tsp cumin powder
– 1 1/2 tsp garam masala powder or any curry masala powder (I love adding @mdhspicesofficial Karahi gosht masala sometimes)
– 4 green thai chilies or as per taste
– 1-inch cube of unsalted butter
– 50ml milk
– salt
– water

Preparation:

Bring 1 liter of water to a boil in a deep pot. Blanch spinach for 2-3 minutes, then transfer the spinach leaves to a bowl of ice-cold water. Once spinach is cool, blend it with green chilies until you have a smooth paste, adding about 100 ml of water as needed.

Heat oil in a skillet over medium heat. Add cumin seeds; once they begin to sizzle, add chopped onions and sauté until they become translucent. Next, add ginger-garlic paste and sauté until the raw smell goes away. Add chopped tomatoes and salt, then cover and cook until the tomatoes soften. Then, add the powdered spices—turmeric powder, cumin Powder and garam masala powder—and sauté for a couple of seconds on low heat.

Transfer the spinach blend into the skillet and sauté for a few minutes. Add about 50 ml of milk, stirring well, and bring the curry to a boil. Taste for salt and adjust if necessary. Add paneer cubes and butter. Cover and cook on low heat for 3-4 minutes until the paneer is soft. Serve warm with hot chapatis or roti.

Note:

If you prefer a slightly thicker curry, add less water while blending the spinach.

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