Palak Paneer Recipe
Palak Paneer – Indian cottage cheese with a delicious and smooth creamy spinach gravy, is a healthy vegetarian Indian dish. It is favorite across north India. A healthy green colored cottage cheese curry recipe is instantly cooked and served with Indian bread like Roti, Paratha, Nan, and Missi Roti.
Palak Paneer is a delish recipe that we prepare basically using two ingredients, spinach (Palak in Hindi) and Paneer or Indian cottage cheese, along with some wet and dry masala.
Though some may serve it with Jeera Rice but mostly it is preferred with Indian bread. The cubes of Paneer placed between green spinach gravy look soothing to the eye. It is really delicious combination to a perfect recipe. It is an interesting way to serve greens to kids, which they usually avoid.
Let us start to cook it. Simmer it with spices along with Paneer. Some people directly add Paneer cubes to this recipe. which you can. But the following receipe recommends frying it slightly. When we fry fresh Paneer cubes a little, they retain their shape and do not get smudged in the gravy.
So let us quickly start cooking our recipe of Palak Paneer.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- Ready in50 Minutes
- Yield1 Plate
- Serving Size150g
- Energy234 cal
Ingredients for Puree
- 250 grams spinach
- 2 pieces chopped green chili
- 2 pieces chopped garlic cloves
- 1/2 inch finely chopped ginger
- 3 cups water for blanching
- 3 cups cold water for the ice bath
Ingredients for Palak Paneer
- 1/2 cup chopped onion
- 1/2 cup chopped tomato
- 4 pieces chopped garlic cloves
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/2 teaspoon coriander powder (optional)
- 1 pinch asafoetida powder
- 1/2 teaspoon garam masala powder
- 1 piece Indian bay leaf
- 1 pinch sugar (optional)
- 250 grams Indian cottage cheese cut into cubes
- water added as required
- 2-3 tablespoon oil
- 1 teaspoon dry fenugreek leaves
- salt to taste
Garnish for Palak Paneer Recipe
- 2 tablespoon fresh cream
Remove spinach leaves from the stem, tender stems are fine, discard the harder ones
and wash leaves very well in running water.
Heat a heavy-bottomed wok and add 1 tablespoon of oil and butter to it and lightly to fry
the cottage cheese cubes till brown and keep themaside.
Take 3 cups of water in a pan and add 1/4 teaspoon of salt to it, when it starts to boil,
then add spinach. Let it sit in water for 1 minute.
After 1 minute switch off the gas stove and drain the hot water. Remove the spinach from pan and
immediately add to a bowl containing ice-cold water to preserve the natural green color of spinach
and allow spinach leaves to cool down.
Heat a heavy-bottomed wok in the low flame then add oil or butter to it, when the oil gets hot
add cumin seed. When a cumin seed starts to crackle add bay leaves, then add chopped onion
and saute till the onions become golden. Then add chopped garlic cloves and again saute
till the raw aroma of garlic goes away.
Drain the water and blend the spinach in a blender along with chopped ginger, garlic, and green chilies
to make a thick spinach paste and keep the spinach puree aside.
Add the chopped tomato and let it cook for 5-6 minutes on medium heat stirring the
mixture till tomatoes get soften.
Add spinach paste mix well, add 1/2 cup of water stirring the mixture and let it simmer further
for another 5 minutes or more till spinach gets cooked season with salt, then puree will also get thicken.
Add 1 pinch of sugar to remove the bitter taste of spinach. Stir and add garam masala powder.
Stir again then add the fried pieces of cottage cheese and mix it well. Cover and cook on low flame for 6-7 minutes.
When you will see the cottage cheese cubes became soft and succulent. Cook for about 1 more minute.
Take it out in a serving bowl and garnish with fresh cream.
Serve hot with chapati, paratha, nan, or steamed rice.
TIPS TO RETAIN THE COLOUR OF THE SPINACH
- Always try to select tender Palak to prepare smooth, delicious, and perfect Palak Paneer recipe. Mature dark green leaves have a bitter taste. Do remember to remove the stem and stalks, because these make the taste even much bitter.
- To retain the green color of spinach, blanch the spinach, remove the spinach from the heat as soon as the leaves begin to get soften. Pour ice-cold water immediately on to it. Leaving the spinach to cook for longer causes the leaves to become slimy making the bitter flavor more prominent.
- The above tip helps in retaining the color of the spinach and helps stop them turning bitter. After that prepare its puree.
- 4 servings per container
- Serving Size150g
- Amount per serving
- % Daily Value*
- Total Fat17 g21.79%
- Saturated Fat10 g50%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol47 mg15.67%
- Sodium109 mg4.74%
- Total Carbohydrate10 g3.64%
- Dietary Fiber3 g10.71%
- Total Sugars1 g
- Protein11 g22%
- Calcium399 mg30.69%
- Iron0.2 mg1.11%
- Potassium684 mg14.55%
- Vitamin A107 mcg11.89%
- Vitamin C (Ascorbic Acid)34.8 mg38.67%