Palak Paneer Recipe: A Nutritious and Flavorful Indian Delight

When it comes to comfort food with a healthy twist, nothing beats the timeless appeal of Palak Paneer. This classic Indian dish blends the goodness of spinach with the rich creaminess of paneer (Indian cottage cheese), offering a balance of flavors that’s simply irresistible. Whether you’re cooking for your family or exploring Indian cuisine for the first time, this recipe will take you on a flavorful journey.

Let’s dive into the step-by-step guide to making the perfect Palak Paneer Recipe, along with tips, variations, and answers to common questions.

Why Palak Paneer Should Be Your Next Meal

Palak Paneer is more than just a dish; it’s an experience.

• Nutrient-Packed: Loaded with iron, calcium, and vitamins from spinach and protein from paneer.
• Quick and Easy: Ideal for weeknight dinners or meal prep.
• Versatile: Can be paired with Indian breads, rice, or even eaten on its own.

Ingredients for Palak Paneer Recipe

Category	Ingredient	Quantity
Main	Spinach (Palak)	250 grams (5–6 cups)
	Paneer (Indian Cottage Cheese)	200–250 grams
	Water	3 cups for blanching
Aromatics	Green chilies	1–2, chopped
	Garlic (optional)	1–2 cloves, chopped
	Ginger	1 inch, chopped
Cooking	Oil or Ghee	2 tablespoons
	Cumin seeds	½ teaspoon
	Tej patta (Indian Bay Leaf)	1 small to medium leaf
Vegetables	Onion	1 small to medium, chopped
	Tomato	1 small to medium, chopped
Spices	Turmeric powder	¼ teaspoon
	Red chili powder	½ teaspoon
	Asafoetida (Hing) (optional)	1 pinch
Finishing Touches	Garam masala	¼–½ teaspoon
	Low-fat cream	2 tablespoons
	Kasuri methi	1 teaspoon
	Salt	As required
Garnish	Cream or Butter	1–2 teaspoons
	Ginger julienne	½–1 inch
	Lemon or Lime	For serving

How to Make Palak Paneer: Step-by-Step Instructions

1. Prepare the Spinach

• Wash the spinach thoroughly under running water to remove dirt and grit.
• Boil 3 cups of water with a pinch of salt. Add the spinach and blanch for 1 minute.
• Immediately transfer the spinach to a bowl of ice-cold water to retain its vibrant green color.

2. Make the Spinach Puree

• Drain the spinach and add it to a blender with chopped ginger, garlic, and green chilies.
• Blend until smooth. Set aside the spinach puree.

3. Sauté Aromatics

• Heat oil or ghee in a pan over medium heat.
• Add cumin seeds and let them crackle.
• Add the tej patta, followed by finely chopped onions.
• Sauté until the onions turn golden brown.

4. Add Tomatoes and Spices

• Stir in the chopped tomatoes and cook until soft and mushy.
• Add turmeric powder, red chili powder, and a pinch of asafoetida. Mix well to combine.

5. Simmer the Spinach Gravy

• Add the spinach puree to the pan and mix thoroughly.
• Pour in ½ cup of water to adjust the consistency.
• Simmer for 6–7 minutes, stirring occasionally.

6. Incorporate the Paneer

• Cut the paneer into cubes and gently fold them into the spinach gravy.
• Cook for no more than 1 minute to prevent the paneer from becoming chewy.

7. Finish with Cream and Kasuri Methi

• Add 2 tablespoons of cream and crushed Kasuri methi leaves. Mix gently to combine.
• Adjust salt to taste and turn off the heat.

8. Garnish and Serve

• Top with ginger julienne, a drizzle of cream, and a wedge of lime.
• Serve hot with roti, naan, or steamed rice.

Tips for the Best Palak Paneer

1. Use Fresh Spinach: Fresh spinach ensures vibrant color and flavor.
2. Do Not Overcook Paneer: Overcooking can make the paneer rubbery.
3. Blanching Spinach: Always blanch spinach to preserve its green color and reduce bitterness.
4. Add Cream Last: Adding cream at the end enhances the richness of the dish.

Serving Suggestions

Palak Paneer pairs well with:

• Indian Breads: Serve with naan, roti, or paratha for a hearty meal.
• Rice Dishes: Pair with jeera rice, pulao, or steamed basmati rice.
• Accompaniments: Add a side of raita or a fresh salad for balance.

Nutritional Information

Nutrient	Per Serving (Approximate)
Calories	230
Protein	11g
Fat	15g
Carbohydrates	10g
Fiber	4g
Iron	18% of the Daily Value

Frequently Asked Questions

1. Can I use frozen spinach?

Yes, but thaw it completely and squeeze out excess water before blending.

2. How do I make it vegan?

Replace paneer with firm tofu and cream with coconut cream or cashew paste.

3. What can I use instead of Kasuri methi?

You can skip it or use fresh fenugreek leaves for a similar flavor.

4. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.

5. Can I skip the cream?

Yes, but cream enhances the richness. You can use cashew paste as a substitute.

6. Why is my spinach not green?

Overcooking spinach can dull its color. Ensure you blanch and immediately cool it in ice water.

Final Thoughts

The Palak Paneer Recipe is a wholesome and flavorful dish that perfectly balances nutrition and taste. Its creamy texture and vibrant flavors make it a favorite for all occasions. Whether you’re making it for a family dinner or a special celebration, this dish is sure to impress.

So grab your ingredients and try this recipe today! Share your experience in the comments below, and don’t forget to add your own twist to this timeless classic.

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