Palak Paneer, a delightful North Indian specialty, combines nutrient-rich spinach with soft paneer (Indian cottage cheese) in a savory curry. Infused with traditional Indian spices and herbs, this dish stands out with its smooth, creamy texture, achieved without heavy creams often used in restaurant versions.
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It's an ideal choice for those seeking a healthy yet flavorful side dish. Enjoy this versatile curry with a variety of breads like naan, roti, or chapati, and rice dishes, making it perfect for any meal.
This homemade version is not only popular globally for its subtle Indian flavors but also offers a vegan-friendly alternative by substituting paneer with tofu and butter with oil. A nutritional powerhouse, Palak Paneer is a delightful addition to your regular menu or special occasions.
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Ingredients and Substitutions Overview
To create your Palak Paneer, you'll need a selection of staple Indian ingredients, readily available at most Indian grocery stores. Here's what you'll need:
- Spinach: Choose fresh, young, and tender leaves for the best flavor and texture.
- Paneer: You can opt for store-bought whole milk paneer or homemade, depending on convenience.
- Cashew Nuts: These are blended with spinach to create a paste, contributing to the curry's richness and thickness.
- Whole Indian Spices: Cinnamon, cardamom, cloves, bay leaves, and cumin seeds are essential for tempering, along with ginger-garlic paste for added flavor.
- Spice Powders: Basic Indian spice powders like chili, turmeric, coriander, and garam masala powder enhance the taste.
- Fats: Use oil and butter for sautéing the greens and spices.
- Heavy Cream: This is optional and used primarily for garnishing the curry, adding a touch of richness.
How to Make Palak Paneer at Home?
Start your culinary exploration with our Palak Paneer recipe. Prepare a vibrant spinach paste, then combine it with fragrant spices and creamy paneer. Follow our easy photos and video guide to recreate this classic Indian dish. Delicious flavors await!
Explore More Spinach and Paneer Recipes:
- Saag Paneer
- Paneer Masala
- Paneer Tikka
- Paneer Tikka Masala
- Chilli Paneer
- Sauteed Spinach
- Spinach Omelet
Palak Paneer
Ingredients
For Paste
- 20 Cashew Nuts
- 4 Green Chili
- 1 tbsp Oil
- 1½ cup Spinach, tightly packed
For Curry
- 1 tbsp Butter
- 2 Bay Leaves
- 1 Cinnamon Stick
- 4 Cloves
- 4 Cardamom
- 1 tsp Cumin Seeds
- 2 Onion, chopped, medium size
- 1 tsp Ginger Garlic Paste
- 1 tsp Paprika, or kashmiri chili powder
- ¼ tsp Turmeric Powder
- 2 tbsp Coriander Powder
- ½ tsp Garam Masala
- Salt, as needed
- ½ cup Tomato, chopped
- 2 cup Water
- 1 lb Paneer
- ¼ tsp Kasoori methi
- 2 tsp Heavy Cream, to garnish
Instructions
To Make Palak or Spinach Paste
- Heat oil in a pan over medium heat. Add cashew nuts and green chili. Sauté until the chili becomes aromatic.
- Introduce spinach leaves to the pan. Continue to sauté until the spinach wilts and softens.
- Transfer the cooked spinach and cashew mixture into a blender. Blend until it forms a smooth paste. Set this spinach paste aside for use in your curry.
To Make Palak Paneer
- Start by melting butter in a pan over medium heat. Add bay leaves, cinnamon sticks, cloves, cardamom, and cumin seeds. Sauté until the spices release their aromatic flavors.
- Incorporate the onions and continue sautéing until they become soft and take on a caramelized hue.
- Introduce ginger-garlic paste, Kashmiri chili powder, turmeric powder, garam masala, coriander powder, and salt into the mix. Sauté until the spices become fragrant and blend harmoniously.
- Add the tomatoes and sauté until they turn soft and mushy, contributing to the rich texture of the curry.
- Now, incorporate the reserved palak (spinach) paste, infusing the dish with its vibrant green color and earthy flavor.
- Gradually add water and thoroughly blend to reach your desired consistency. You can also use a portion of the water to rinse any remaining paste in the blender and add it to the pan, minimizing waste.
- Cover the pan with a lid and allow the palak mixture to simmer for 5 to 7 minutes, allowing the flavors to meld together beautifully.
- Lower the heat and gently add the paneer cubes to the palak curry, ensuring they soak up the delicious flavors.
- Let the Palak Paneer simmer for an additional 2 to 3 minutes. To finish, garnish the dish with crushed kasoori methi, adding a final layer of aroma and flavor.
To Serve
- Top the Palak Paneer with some heavy cream and serve it with a variety of accompaniments like naan, paratha, chapati, roti, or plain basmati rice. For additional pairing ideas, refer to the serving suggestions section.
Recipe Video
Chef's Notes and Tips
- Selecting Spinach: Opt for young and tender spinach leaves, preferably without stems, to avoid any bitterness and ensure a flavorful curry.
- Soft Paneer: While homemade paneer is an option, store-bought paneer works well too. To ensure it remains soft and doesn’t turn rubbery, soak the paneer cubes in warm water for 10 to 15 minutes before using them in the recipe.
- Achieving a Thick Curry: Sauteeing spinach with cashew nuts is my method for a rich, thick curry. Alternatively, you can omit cashews and use heavy cream instead. In this case, blanch the spinach and puree it for the base. Add the heavy cream right before incorporating the paneer cubes, keeping the rest of the process the same.
- Freshness Factor: Use freshly ground spices and freshly prepared ginger-garlic paste for a more aromatic and flavorful dish.
- Spice Adjustment: Tailor the amount of chili powder and garam masala to your taste. If you prefer milder heat, reduce the chili powder.
- Consistency Control: For a thinner curry, add a little water or stock. If you prefer it thicker, limit the amount of liquid or cook it down more.
- Enhancing Flavor: A pinch of sugar can balance the flavors, especially if your spinach is slightly bitter.
- Healthier Variation: To reduce fat, use low-fat paneer and replace cream with yogurt or skip it entirely.
- Resting Time: Let the curry sit for a few minutes before serving. This allows the flavors to meld together better.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Begin your culinary exploration with a diverse range of curries, including traditional Thai, Japanese, Jamaican, and Indian curries, as well as a selection of global flavors to ehnance your cooking experiece.
Serving Suggestions
To complement your Palak Paneer and create a well-rounded meal, consider these pairing suggestions:
- Indian Breads: Serve with warm, freshly made roti, naan, paratha, or chapati. These breads are perfect for scooping up the creamy curry.
- Rice Varieties: Basmati rice, white rice, jeera rice, or a fragrant pulao pairs beautifully with the rich flavors of Palak Paneer.
- Raita: A cooling cucumber or boondi raita can balance the spices in the curry, adding a refreshing element to the meal.
- Salad: Enjoy a refreshing cucumber salad alongside your Palak Paneer. Its fresh crunch provides a delightful contrast to the creamy curry
- Appetizers: Consider serving light appetizers like vegetable samosas or pakoras to start the meal.
- Dessert: Finish with a sweet note, such as Gulab Jamun or Kheer, to balance the savory flavors.
- Beverages: Pair with a traditional Indian drink like masala chai, mango lassi, or a cooling mango shake.
Storage Suggestions
For optimal storage of your Palak Paneer, here are some suggestions:
- Refrigeration: Store the Palak Paneer in an airtight container in the refrigerator. It will remain fresh for up to 2 days. To maintain its freshness, reheat only the amount you plan to consume at a time.
- Freezing Tips: If you intend to freeze the curry for later use, prepare only the spinach gravy and skip adding the paneer. Store the gravy in freezer-friendly bags. When you're ready to enjoy Palak Paneer, thaw the gravy, bring it to a gentle boil in a pan, and then add paneer cubes. Cook for 2 to 3 minutes and serve immediately. This approach ensures that the paneer remains fresh and doesn't become too soft or rubbery from prolonged freezing.
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