Palak Paneer is one of the most well-known paneer dishes.
Paneer (Indian cottage cheese) is cooked with spinach and spices in this creamy and flavorful curry.
It pairs nicely with naan, paratha or jeera rice.
When we have been children, the only way my brothers would consume 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 of the most typically made paneer dishes in Indian homes.
I would say it was manufactured considerably a lot more frequently in my home than say paneer butter masala or shahi paneer .
Maybe since it was regarded as healthier than the other creamy versions of paneer. What ever the purpose was, we would often be very satisfied when mom manufactured it!
What is Palak Paneer
Palak= spinach (in hindi)
Paneer= Indian cottage cheese
So, this curry is created with spinach and Indian cottage cheese.
The spinach is blanched and then pureed. It’s then cooked with spices and simmered on low heat with paneer.
Cream is extra to reduce down on the bitterness of the spinach leaves and also make it rich.
If you don’t want to include cream, you can also use yogurt or milk in location.
How to Make Palak Paneer
Absolutely everyone has their own way of creating this dish and honestly, I also make it in a diverse way each time I cook it.
This distinct recipe is extremely basic and I would phone it house type palak paneer recipe.
It uses basic spices and straightforward components.
For the curry, I first blanch the spinach and then puree it.
As soon as the spinach is boiled, include it to ice cold water. This assists in retaining the color of the spinach.
The curry is manufactured of the spinach puree, tomato, onion, ginger and garlic. I use good deal of garlic because in my opinion spinach and garlic go really nicely collectively.
Even so, if you are not a fan, you may minimize down on it or skip it altogether. Also, you can skip the tomatoes if you want. It will still come out great!
I frequently use my homemade paneer for this palak paneer recipe. It’s really the greatest.
Nonetheless, if you use keep bought paneer, just keep in mind to soak it in sizzling water for 15 to 20 minutes and then use in the recipe.
The retailer-purchased paneer will be genuinely soft then.
A whole lot of people like pan frying their paneer just before including it to the curry.
I am not a fan given that I like simple soft paneer. But if you want, you can pan fry the paneer cubes in one to two teaspoons oil until they are golden brown and then include to the curry.
Considering that spinach is little bitter, I also use some cream and sugar to lower the bitterness.
You can also add small sugar, it’s entirely optional however.
Vegan Palak Paneer
Can you make this recipe vegan? Yes of program, follow the very same steps as it is.
Use tofu (extra-company please) in area of paneer and coconut cream or milk in place of hefty cream.
You might also add cashew cream in area. The rest of the recipe would be very same.
Make Ahead Choice
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 well.
You might need to add some water or milk to thin out the curry whilst re-heating.
Palak Paneer Serving Tips
I adore eating palak paneer with plain paratha or roti.
But it goes effectively with naan or jeera rice as well.
one- To a pot of boiling water, include small salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.
two- Consider them out and place them in ice cold water. This helps the leaves in retaining their green colour.
three- To a blender, include 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. As soon as hot, add the oil and then add the remaining two cloves of chopped garlic. Saut for few minutes till it begins modifying shade.
6- Then add the chopped onions.
seven- Cook the onion for 2 to 3 minutes until finally soft and translucent.
8- Include in the prepared spinach puree and combine. Also add about 1/two cup water at the stage.
Cover the pan and let it cook for ten minutes on medium heat. The spinach will bubble a great deal. Stir at normal intervals to stay away from sticking at the bottom.
9- As soon as the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.
You could also include teaspoon of sugar at this stage if you like.
10- Then add the hefty cream and mix.
11- Stir in the paneer and mix. Allow the curry simmer for 3 to 4 minutes.
twelve- Switch off the flame, include lemon juice and kasuri methi and mix.
Serve palak paneer sizzling with naan or roti or rice.
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This submit has been updated from the recipe archives, very first published in April 2014.
Basic and effortless Palak Paneer is a well-known Indian dish in which Indian cottage cheese is cooked with spinach puree. Tasty and wholesome! Excellent with naan!