Palak Paneer: Spinach and Cottage Cheese Curry Recipe
Palak Paneer is a popular Indian meal made with fresh paneer cubes in smooth spinach Puree. In this post, I share two ways to make this dish – one that is a home-style version and the other is restaurant-style. Cooking the spinach with charcoal gives the gravy a special smoky flavor.
The recipes for palak paneer feature fresh spinach leaves, aromatics, herbs, and spices and are easy to make with my step-by-step photo guide and video.
Paneer’s Indian Couscous Curry is a popular dish that has many benefits over other curries. It has a creamy and slightly spicy sauce made with spinach that’s flavourful and appealing to people of all dietary backgrounds. It’s an easy way to make sure your family enjoys good food, whether you’re vegetarian or not!
Never underestimate the power of amazing food. Eating palak paneer has always been a mind-blowing experience.Fabulous Nosh And Recipes
This delicious palak paneer is my Mom’s family recipe. She has been making this recipe for our family for years, and it is so wonderful to be able to share it here.
This is one of the most popular recipes on the blog and our favorite to make at home. Filled with healthy nutrients like calcium, iron, and vitamin C, this is a meal that I can feel good about eating.
Some tasty ways to serve this recipe are roti, naan, or paratha. For those who are gluten-free, they can also use saffron rice or ghee rice, cumin rice, or biryani rice.
Ingredients of Palak Paneer
- 2 tbsp oil
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp cream
- 1 Bay leaf
- 500 gms spinach, pureed
- 15-16 Paneer cubes
- 2 tsp salt
- 2 nos black cardamom (crushed)
- 1 tsp cumin seeds
- 1 tsp ginger, finely chopped
- 1/2 cup tomato, pureed
- 1 cup onion paste (boiled), grated
- 1 tsp garlic, finely chopped
- 1/2 tsp red pepper, powdered
Process of Making Palak Paneer
- Boil spinach and use a blender or food processor to turn it into a puree.
- Fry paneer pieces in oil until golden brown.
- Remove the cottage cheese cubes and put cumin, when it splutters, addon bay leaf.
- Once you see that it started crackling, add in the ginger, garlic, and onion paste. Let the mixture cook until it turns reddish-brown.
- Add garam masala, salt, coriander powder as well as a pinch of red pepper. Blend till well mixed.
- Now, stir in tomato puree into the pan and stir-fry over medium heat.
- Add spinach and continue to sauté for 2 minutes.
- Now add some cubed paneer to the blend and mix it up with the palak puree.
- Add some cream, mix well and serve it warm.