Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (2024)

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (1)Pin

Learn how to make Palak Paneer: this my recipe that’s perfected over the years by adding and subtracting ingredients to suit our palates. Thisversion of Palak Paneer contains no cream.

Today, TH turns 31. I met him when he was 24. Both of us were younger, slimmer, naive, and he really wasn’t TH back then, just this goofy funny guy who made me laugh all the time and ridiculed my Tamil. Most of that has changed now except one thing. TH’s love for Palak Paneer. When he first told me how much he loves Garlic Nan with Palak Paneer, I was surprised because where I come from, most guys don’t really like spinach. TH is neutral towards other spinach dishes but Palak Paneer, he adores. He has tried Palak Paneer in pretty much every city we have traveled to and is still on the quest to find the best Palak Paneer in Singapore.

Since we eat palak paneer so often when we go out for meals, I rarely make itat home. This one time I did make it, I used red amaranth leaves and way too much spices.Since then I’ve realised that Palak needs spices to make it less blandbut the spices need to edge it on, not overpower it and become bossy. If you are serving this with nan, the flavours need to be just right so that it complements the nan perfectly.

Anyway, on TH’s birthday this year, I wanted to share his most favourite dish and the recipe I have perfected over 4-5 trials. As mentioned, when I make Palak Paneer, I like to keep the recipe simple and don’t add unnecessary thickening agents or cream.

Browse all paneer recipes here.

Serve Palak Paneer as a Side Dish with:
Tawa Naan
Jeera Rice
Methi Paratha
Simple Vegetable Pulav
Triangular Chapatis
Vegetable Biryani

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Palak Paneer Recipe Preparation time: 15 minutes Cooking time: 30 minutes Serves 4

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Paneer

Cuisine Indian

Servings 4

Ingredients

  • 1 cup of cubed paneer how to make paneer
  • 4-5 cups of palak or green spinach, packed
  • 1 onion chopped
  • 1 tsp of minced garlic
  • 1/2 tsp of minced ginger
  • 1 tsp of red chilli powder
  • 1 tsp of coriander powder
  • 1/2 tsp of jeera cumin powder
  • 1/4 tsp of turmeric powder
  • 1 large pinch of kasuri methi dried fenugreek leaves
  • 1 tsp of garam masala
  • 2 tsp of ghee or oil
  • 1 pinch of hing or asafoetida
  • 1 heaping tsp of tomato paste or 1 pureed tomato - optional
  • 1 cup of milk or water
  • 1 tbsp of plain curd or yogurt - optional

Instructions

  • How to Make Palak Paneer:

  • The first step is to blanch the spinach. Bring a pot of water to a rolling boil and dunk the washed spinach leaves in it. Let it simmer for about 2 mins and then remove. Puree to a smooth paste.

  • Drain the water and in the same bowl, heat the ghee or oil. Add the cumin powder and within 5 seconds, add the chopped onions. Saute until golden brown and add the spice powders like coriander powder, turmeric, chilli powder, and hing. Fry for a few seconds, taking care not to burn them spices.

  • Next, add the minced ginger and garlic and the tomato paste if using. Mix well and add the pureed spinach.

  • Top this off with the milk. Mix well, bring to boil and add the kasuri methi and salt.

  • Cook covered for about 6-8 mins until the spinach is completely cooked and spices have blended well into the gravy. Gently add the paneer pieces to the gravy.

  • Top off with a tbsp of curd (plain yogurt) if you want the gravy to be thicker. Sprinkle garam masala. Mix well and remove from the stove.

  • Serve hot with nan, roti, or pulao

Step by Step Palak Paneer Recipe:

1. The first step is to blanch the spinach. Bring a pot of water to a rolling boil and dunk the washed spinach leaves in it. Let it simmer for about 2 mins and then remove. Puree to a smooth paste.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (3)Pin

2. Drain the water and in the same bowl, heat the ghee or oil. Add the cumin powder and within 5 seconds, add the chopped onions. Saute until golden brown and add the spice powders like coriander powder, turmeric, chilli powder, and hing. Fry for a few seconds, taking care not to burn them spices.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (4)Pin

3. Next, add the minced ginger and garlic and the tomato paste if using. Mix well and add the pureed spinach.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (5)Pin

4. Top this off with the milk. Mix well, bring to boil and add the kasuri methi and salt.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (6)Pin

5. Cook covered for about 6-8 mins until the spinach is completely cooked and spices have blended well into the gravy. Gently add the paneer pieces to the gravy.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (7)Pin

6. Top off with a tbsp of curd (plain yogurt) if you want the gravy to be thicker. Sprinkle garam masala. Mix well and remove from the stove.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (8)Pin

Done! Delicious piping hot Palak Paneer is now ready.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (9)Pin
Palak Paneer with Easy Vegetable Pulao(click for recipe)

Notes:

– You can fry the paneer pieces in some oil, dunk it into hot water for a few seconds, squeeze and set aside to be added to the gravy later. This makes the paneer softer. Since I used fresh homemade Paneer, I avoided this step.

– Adjust the quantity of spices to your liking. For me, these quantities work out perfectly.

– You can add a couple of green chillies to the spinach while grinding instead of using red chilli powder. I generally do this but didn’t have any fresh green chillies in hand that day.

For palak paneer recipe in Hindi, Tamil, Telugu, Urdu, Marathi, Kannada etc please use the Google translate button in the sidebar.

Palak Paneer Recipe, how to make Palak Paneer - Edible Garden (2024)

FAQs

How to thicken Palak Paneer gravy? ›

Gravy can be thicken by adding fresh cream/fresh malai to the gravy of paneer or any other vegetable gravy. If you want to thicken the paneer gravy and make the paneer in shahi style, then add cashew paste and fresh cream to it. Paneer will be thick and creamy.

What to do if Palak Paneer is too watery? ›

If the curry of Palak Paneer is too watery, then you can use roasted gram flour.

What makes spinach taste better? ›

Olive oil: I love sauteing the spinach in olive oil. It has the best flavor! Garlic: Before tossing in my fresh spinach, I cook fresh sliced garlic in the olive oil, which gives the olive oil a lovely garlicky flavor. Lemon: It is optional but adds fresh flavor!

Why should palak be blanched? ›

Blanching spinach helps reduce the oxalate content, making it easier on the digestive system. Retaining Color and Nutrients: Blanching helps retain the vibrant green color of the spinach, making the final dish visually appealing.

What is the difference between Palak Paneer and saag paneer? ›

palak paneer are two completely separate meals, even though most people confuse them as one. The veggies used in the preparation are the primary distinction between Saag Paneer and Palak Paneer. Saag paneer is made with various saag (leafy vegetables) and Paneer, while palak paneer is made with spinach and Paneer.

What to eat with Palak Paneer? ›

Traditional side dishes that complement Palak Paneer include naan bread, rice varieties like veg biryani, mint chutney, tamarind chutney, and cucumber raita.

What is paneer called in English? ›

Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants, and cow's skim milk.

How long does Palak Paneer last in the fridge? ›

In a sealed container, palak paneer will keep in the refrigerator for up to 4 days.

How to avoid bitterness in palak paneer? ›

Citrus juice can efficiently cover the bitterness of the spinach and give a fresh flavour to it. You can use either lemon, lime or even orange juice for the purpose. As soon as the leaves get cooked, take them out in a bowl. Drizzle some citrus juice over them, give a light stir and let it sit for 15 minutes.

How to reduce spices in palak paneer? ›

Adding dairy can help reduce the amount of spice in food and also provide a cooling effect. You should add milk, curd or even cream to the dish to adjust the spice levels. Apart from adding in the dish, you should drink milk rather than water to reduce the effect of hot spicy food.

How do you treat bitter paneer? ›

Sugar is a last-minute fix that you can opt for to correct the bitter flavour of the dish. Add powdered sugar, as it will get mixed easily with the gravy. Don't add too much of it, as we don't have to sweeten the gravy. Add 1-2 teaspoons, just enough to neutralize the flavours of the dish.

How to remove bitterness from palak paneer reddit? ›

Afterwards, bring it to a pan/wok/whatever you have and mix with the oil of choice (I used olive oil, but butter is best) Add soy sauce to taste (I used 1tsb per bunch) and let cool. The spinach should be much less bitter than average and nice to eat, but still pretty healthy as a meal.

How to reduce bitter taste? ›

The Fix: Balance bitter flavors by introducing something salty, sweet, or sour. For naturally bitter foods such as kale, you can soften the flavor by add a lemony vinaigrette, Parmesan cheese, and pomegranate seeds. You can also elevate kale by tossing it olive oil and salt, then roasting it in the oven until crispy.

How to make saag paneer not bitter? ›

However to reduce the chances of your dish tasting bitter, please use young or baby greens. To use kale, destem and rinse them well. You may taste test the raw leaves and if they taste bitter, chop and add to 3 cups of boiling hot water mixed with 2 tablespoon lemon juice. Rest them for 3 mins.

References

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