Palak Paneer – palak meaning spinach, paneer meaning cottage cheese is a popular Indian side dish made using paneer simmered in blanched and pureed spinach and spices. It is one of the most loved vegetarian curries that goes well with Naan, Roti, chapati, paratha, ghee rice, jeera rice, and even plain rice.
This recipe of palak paneer is effortless and requires minimal ingredients. So one could easily make this on their busiest days as well. Moreover, the usage of spinach not only elevates the taste but also makes the dish healthy. 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: 2 – 3 Servings
250g of spinach, rinsed
150g of paneer, cut into desired size cubes
3 tablespoons of cooking oil
1/2 teaspoon cumin seeds
2-3 green chilies, finely chopped
1 medium onion, finely chopped
1 tablespoon of ginger garlic paste
1/4 teaspoon turmeric powder
3/4 teaspoon cumin powder
2 tablespoons of yogurt/curd
1/4 teaspoon garam masala
Salt to taste
- Fill a saucepan with water and bring it to boil on medium heat. Add rinsed spinach into it, blanch for 2 minutes, and transfer the spinach into cold water(ice cold). Then, drain the water and blend the spinach into a fine paste and keep it aside until required.
- Heat cooking oil in a separate pan on medium heat.
- Once the oil is hot enough, add cumin seeds, green chilies, onion, and sauté for 2-3 minutes on medium heat.
- Add ginger-garlic paste and sauté until the raw smell goes away.
- Stir in salt to taste, turmeric powder, and cumin powder, and saute for 20 seconds.
- Transfer the freshly made spinach puree, combine well and cook for 2 minutes on low-medium heat. Do not overcook it as we have already partially cooked it.
- Add yogurt and mix well to incorporate it into the gravy.
- Add garam masala and combine.
- Finally, add the cut paneer cubes. Combine and cook until paneer is soft (for approximately 4 – 5 minutes) and turn off.
- Enjoy Palak paneer with Naan, Roti, chapati, paratha, ghee rice, jeera rice, or plain rice.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Do not blanch spinach for longer as it will lose its color, flavor, and nutrients.
- You could either use finely chopped green chilies as mentioned or blend it along with spinach and use it.
- Palak Paneer tastes best if eaten fresh.
If you tried this recipe, let me know how you liked it! 🙂
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤