Palak Paneer

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Servere Palak Paneer is a nutritious curry made with Indian cottage cheese and a thick puree made from spinach leaves and spices. This is a vegetarian dish originating in India. It is known as green paneer in the United States.

There are different ways of making puree of spinach. Sometimes I make it by blanching spinach leaves and then using it to make puree and sometimes I make it directly in blender without blanching. You can do it any way you prefer. Taste remains almost the same. In today’s recipe you will see the easiest way to make palak paneer.

Related posts: Paneer butter masala, Palak soup, Paneer bhurji, Paneer jalfreizi, Paneer Paratha , Paneer Manchurian

I made paneer at home for adding in this spinach recipe. Here goes the trick to make paneer at home. Curdle milk while boiling by adding fresh lemon juice. Drain all the curdled milk on a muslin cloth and tie it tight.
Remove all the excess water and keep some weight above it. After 8 – 10 hours you will get paneer. Isn’t it great? I used this paneer to make delicious and extremely nutritious palak paneer.

Let us have a look at palak paneer ingredients:

Spinach: Spinach is known as Palak in India. We need 2 bunches of clean and fresh spinach leaves to make the palak paneer gravy.

Tomato: We need 1 chopped tomato to provide a tangy flavor to the curry.

Onion: 1 medium sized finely chopped onion is needed. I have added red onion to this spinach curry.

Garlic, Ginger, Green chili: These three are added while making the spinach puree. Garlic and ginger adds a pungent flavor and green chili makes the curry mildly spicy.

Garam masala: Garam masala adds the much needed flavor. This adds taste and makes the curry spicy.

Bay leaf: The herb Bay leaf is an aromatic leaf and is used in cooking. This is an optional ingredient. Bay leaf is known as tej patta in English.

Kasuri methi: The herb kasuri methi is used as a spice in Indian curries. This is made from dried fenugreek leaves and has strong aroma. This is usually available in Indian stores.

How can we make palak paneer dish?

Cooking palak paneer is very easy.

1. Chop palak and add it to mixer along with green chili and 5 garlic pods.
   Make a puree and keep aside.
2. In a pan, add oil and fry onions.
3. When onions turn pink, add ginger garlic paste using 5 garlic pods and ginger.
4. Add tomatoes and stir. Close the lid. Let it cook for 5 minutes.
5. Add garam masala and mix well.

6. Add paneer to the kadai, mix and sauté.
7. Then add the puree to the pan in which onions and tomatoes are frying.
8. Then add the palak puree to the pan and simmer on low flame.
9. After sometime, colour of the palak gravy will change.
   Garnish with crushed kasuri methi.
10. Add salt to taste and mix well.

How to serve palak paneer curry recipe?

Serve Palak paneer for either lunch or dinner with rice or bread, rotis, chapatis or naan. You can also serve few pieces of onion slices with it.

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5 from 1 vote

Palak Paneer Recipe

Palak Paneer is a nutritious curry made with Indian cottage cheese and a thick puree made from spinach leaves and spices. This is a vegetarian dish originating in India. This dish is also known
as green paneer in the United States.

Prep Time10 mins

Cook Time30 mins

Course: Main Course, Main Dish

Cuisine: Indian

Servings: 4 people

Author: Raksha Kamat

Ingredients

• 2 bunches of fresh palak
• 1 onion chopped
• 10 garlic pods
• 1/2 inch ginger
• 1 green chili
• 1 to mato chopped
• 200 gms paneer cut into cubes
• 1 tablespoon garam masala
• 2 tablespoon kasuri methi
• 2 bay leaves

Instructions

• Chop palak and add it to mixer along with green chili and 5 garlic pods.
• Make a puree and keep aside.
• In a pan, add oil, add bay leaves and fry onions.
• When onions turn pink, add ginger garlic paste using 5 garlic pods and ginger.
• Add tomatoes and stir. Close lid for 5 minutes.
• Add garam masala and mix well.
• Add paneer to the kadai, mix and sauté.
• Then add the palak puree to the pan and simmer on low flame.
• After sometime, colour of the palak gravy will change.
• Garnish with crushed kasuri methi.
• Add salt to taste and mix well.

Notes

1. You can fry paneer in oil before adding it to the kadai.
2. Addition of bay leaf is optional.

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Note: This recipe was published on 28th Feb 2011. The post is updated with new images on 1st Nov 2019.

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