Palak Paneer is a single of the most common paneer dishes.
Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry.
It pairs properly with naan, paratha or jeera rice.
When we had been little ones, the only way my brothers would eat spinach was if it was cooked with paneer in palak paneer.
It was such a great way to sneak in the greens. They wouldn’t touch spinach otherwise but if there was paneer with it, they would happily gulp down bowls of it.
Palak Paneer is such a staple in north India. It’s one particular of the most generally created paneer dishes in Indian homes.
I would say it was produced a lot more usually in my home than say paneer butter masala or shahi paneer .
Maybe because it was deemed more healthy than the other creamy versions of paneer. Whatever the explanation was, we would constantly be very happy when mom made it!
What is Palak Paneer
Palak= spinach (in hindi)
Paneer= Indian cottage cheese
So, this curry is manufactured with spinach and Indian cottage cheese.
The spinach is blanched and then pureed. It’s then cooked with spices and simmered on reduced heat with paneer.
Cream is added to minimize down on the bitterness of the spinach leaves and also make it rich.
If you don’t want to add cream, you can also use yogurt or milk in spot.
How to Make Palak Paneer
Absolutely everyone has their personal way of creating this dish and honestly, I also make it in a various way every single time I cook it.
This particular recipe is very basic and I would get in touch with it property fashion palak paneer recipe.
It employs fundamental spices and easy substances.
For the curry, I initial blanch the spinach and then puree it.
As soon as the spinach is boiled, add it to ice cold water. This assists in retaining the color of the spinach.
The curry is produced of the spinach puree, tomato, onion, ginger and garlic. I use whole lot of garlic because in my view spinach and garlic go actually properly with each other.
However, if you are not a fan, you may possibly reduce down on it or skip it altogether. Also, you can skip the tomatoes if you want. It will nevertheless come out wonderful!
I often use my homemade paneer for this palak paneer recipe. It’s really the ideal.
Nevertheless, if you use retailer purchased paneer, just keep in mind to soak it in scorching water for 15 to 20 minutes and then use in the recipe.
The retailer-bought paneer will be really soft then.
A good deal of men and women like pan frying their paneer ahead of including it to the curry.
I am not a fan considering that I like simple soft paneer. But if you want, you can pan fry the paneer cubes in 1 to 2 teaspoons oil until finally they are golden brown and then add to the curry.
Considering that spinach is little bitter, I also use some cream and sugar to lower the bitterness.
You can also include small sugar, it’s totally optional however.
Vegan Palak Paneer
Can you make this recipe vegan? Yes of course, stick to the identical actions as it is.
Use tofu (further-company please) in area of paneer and coconut cream or milk in location of heavy cream.
You may also add cashew cream in location. The rest of the recipe would be very same.
Make Ahead Option
You can make this recipe in advance up to 2 days if you want to.
Preserve it refrigerated. And when it’s time to serve, heat it up properly.
You might need to include some water or milk to thin out the curry whilst re-heating.
Palak Paneer Serving Recommendations
I enjoy eating palak paneer with plain paratha or roti.
But it goes nicely with naan or jeera rice too.
one- To a pot of boiling water, include minor salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes right up until wilted.
two- Consider them out and place them in ice cold water. This aids the leaves in retaining their green colour.
3- To a blender, add the blanched spinach along with tomato, three cloves of garlic, ginger and green chili.
four- Puree to a smooth paste and set aside.
five- Heat a pan on medium heat. When scorching, include the oil and then add the remaining two cloves of chopped garlic. Saut for couple of minutes until finally it starts shifting colour.
6- Then include the chopped onions.
seven- Cook the onion for 2 to three minutes until soft and translucent.
eight- Add in the ready spinach puree and mix. Also add all around 1/2 cup water at the stage.
Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a great deal. Stir at standard intervals to avoid sticking at the bottom.
9- Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for one minute.
You may possibly also include teaspoon of sugar at this level if you like.
10- Then include the hefty cream and combine.
eleven- Stir in the paneer and combine. Let the curry simmer for three to four minutes.
twelve- Switch off the flame, add lemon juice and kasuri methi and mix.
Serve palak paneer hot with naan or roti or rice.
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This post has been up to date from the recipe archives, initial published in April 2014.
Basic and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree. Tasty and healthier! Wonderful with naan!