Palak Paneer is a quintessential Indian dish, a favorite across the length and breadth of India. Here is How to make Palak Paneer recipe.Palak Paneer is a quintessential Indian dish, a favorite across the length and breadth of India.

Palak Paneer

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 350 kcal
Author: Neha Mathur

Palak Paneer is a quintessential Indian dish, a favorite across the length and breadth of India. Here is How to make Palak Paneer recipe.Palak Paneer is a quintessential Indian dish, a favorite across the length and breadth of India. 

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Ingredients

  • 200 g Spinach
  • 1/4 tsp Baking soda
  • 2-3 Green chilli
  • 4 tbsp Vegetable oil
  • 1 tsp Cumin seeds
  • 3-4 Dry red chillies
  • 1 cup Onion Finely chopped
  • 5-6 cloves Garlic Crushed
  • 1 cup Tomato Finely chopped
  • 2 tsp Coriander powder
  • 1/2 tsp Garam masala powder
  • Salt to taste
  • 2 tsp Lemon juice
  • 2 tbsp Fresh cream
  • 200 g Paneer

Instructions

  1. Heat water in a large pot.
  2. Clean the spinach and wash it thoroughly under running water.
  3. Once the water comes to a boil, add the cooking soda and spinach and blanch the spinach for 3-4 minutes.
  4. Drain the water and run the spinach under cold water immediately.
  5. Put the spinach a blender along with green chillies and make a smooth paste.
  6. Heat oil in a pan.
  7. Once the oil is hot, add cumin seeds and dried red chillies.
  8. Let them crackle for a few seconds.
  9. Add onion and garlic and fry until onion turns translucent.
  10. Add tomato and cook for 3-4 minutes. You can blend the masala in a blender at this stage for a creamier gravy.

  11. Now add coriander powder, garam masala powder and fry for another minute.

  12. Add spinach puree and saute on high heat for minute.
  13. Add paneer, salt and 1/2 cup water and bring the curry to a boil.
  14. Switch off the heat and add lemon juice and mix well.
  15. For the Dhungar, heat a coal piece until it is red hot. Keep a bowl inside the bowl with curry and keep the piece of coal on top of it. Pour a tsp of ghee on top of the coal and immediately close the lid of the main bowl.
  16. Let it rest for 10-15 minutes.
  17. Open the lid, remove the coal piece and the small bowl and give the curry a gentle mix.
  18. Garnish the Palak Paneer with Fresh Cream.
  19. Serve hot with Naan or Phulke.

Recipe Notes

You can give a tempering of cumin and garlic in ghee once the dish is served in the serving bowl.

You can deep fry or shallow fry the paneer cubes in little oil until browned and then add them in the gravy for a change.

If the paneer is hard, soak it in warm water for 15 minutes. It will become soft again.

If you want to make a vegan version, replace paneer wth tofu.

Add fresh cream at the end to make creamier and richer version.

Some people add aloo in the gravy and make Aloo Palak Paneer. You can even add corn to it.

Nutrition Facts
Palak Paneer
Amount Per Serving
Calories 350 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 20g125%
Cholesterol 43mg14%
Sodium 217mg9%
Potassium 572mg16%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 5g6%
Protein 10g20%
Vitamin A 5450IU109%
Vitamin C 77.1mg93%
Calcium 327mg33%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.