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Palak Paneer Recipe

Palak Paneer is a mild gravy in which indian cottage cheese are simmered in mashed spinach and other spices. Tastes great with flatbreads and pulao
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Accompaniment
Cuisine: North Indian
Servings: 2
Author: Anusha Praveen

Ingredients

  • Fresh spinach leaves 1 bunch or 250g chopped finely
  • Onions 2 medium chopped finely
  • Tomato 1 medium chopped finely
  • Ginger garlic paste 2 tsp
  • Paneer cubes 3/4 cup
  • Green chili 1
  • Sugar a small pinch or 1/8th of a tsp
  • Oil 1 and 1/2 tbsp
  • Salt to taste
  • Spice Powders:
  • Punjabi Garam Masala 1/2 tsp
  • Red chili powder 1/4 tsp

Instructions

  • Clean the spinach.
  • Bring a large pot of water to a rolling boil. Once the water begins boiling, immerse the spinach in it for just 3 mins.
  • After 3 mins, drain all the hot water and immediately dunk the spinach in ice cold water for about 2 mins.
  • Drain water and let stand for a minute.
  • After a minute, place the spinach and green chili in a blender and grind to a smooth puree.
  • Keep aside.
  • Heat a kadai with oil. Add the chopped onions and saute till light brown.
  • Add ginger garlic paste next and saute for 30 to 40 secs.
  • Add the chopped tomatoes next and saute till oil separates.
  • Add all the spice powders and combine well. Saute for about 30 secs on medium flame.
  • Add the pureed spinach to this mixture along with a tiny pinch of sugar. Stir well.
  • Cook closed for about 5 to 7 mins.
  • Add salt and paneer to the gravy and cook without covering for another 5 mins.

Notes

Fresh spinach leaves 1 bunch or 250g chopped finely
Onions 2 medium chopped finely
Tomato 1 medium chopped finely
Ginger garlic paste 2 tsp
Paneer cubes 3/4 cup
Green chili 1
Sugar a small pinch or 1/8th of a tsp
Oil 1 and 1/2 tbsp
Salt to taste
Spice Powders:
Punjabi Garam Masala 1/2 tsp
Red chili powder 1/4 tsp
Note:
1. Substitute Paneer with Bean curd(tofu) for a vegan version.
2. This recipe has been updated on 20.11.2014.
3. Addition of sugar helps in retaining the color of the spinach.
4. The blanching process mentioned in the directions plays an important role in maintaining the flavors in this recipe. So do follow those steps even though they are a little extensive.
Directions
Clean the spinach.
Bring a large pot of water to a rolling boil. Once the water begins boiling, immerse the spinach in it for just 3 mins.
After 3 mins, drain all the hot water and immediately dunk the spinach in ice cold water for about 2 mins.
Drain water and let stand for a minute.
After a minute, place the spinach and green chili in a blender and grind to a smooth puree.
Keep aside.
Heat a kadai with oil. Add the chopped onions and saute till light brown.
Add ginger garlic paste next and saute for 30 to 40 secs.
Add the chopped tomatoes next and saute till oil separates.
Add all the spice powders and combine well. Saute for about 30 secs on medium flame.
Add the pureed spinach to this mixture along with a tiny pinch of sugar. Stir well.
Cook closed for about 5 to 7 mins.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

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