Palak Paneer is a classic North Indian dish featuring paneer cubes in a rich spinach gravy. The gravy is made by blending fresh spinach with onions, tomatoes, ginger, garlic, and green chilies, then cooked to perfection. Paneer cubes are lightly fried for texture, and a blend of spices adds depth...
Ingredients
For the Spinach Gravy
spinach leaves250g
onions, chopped1cup
ginger2in
clove garlic4
green chilies, chopped2
cumin seeds1tsp
A handful cashew nuts
For the Paneer
paneer, cubed200g
oil2tbsp
Spices
- cumin seeds1tsp
coriander powder1tsp
turmeric powder1/2tsp
garam masala1tsp
kasuri methi (dried fenugreek leaves)1tsp
cream1tsp
yougurt1tsp
Nutrition (per serving)
Calories
170.0kcal (8.5%)
Protein
9.5g (19%)
Carbs
9.0g (3.27%)
Sugars
2.5g (5%)
Healthy Fat
5.5g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
How to make Palak Paneer
Prepare the Spinach Gravy
- Step 1
Wash the spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes. Drain and set aside.
- Step 2
Heat the pan on medium flame and add cumin seeds. Let it sputter.
- Step 3
Add in ginger, garlic, onion, and cashew nuts. Sauté until the onion turns translucent.
- Step 4
Blend the blanched spinach and sautéed ingredients until a smooth paste is formed.
- Step 5
Heat oil in a pan and add cumin seeds. Once they splutter, pour in the spinach paste.
- Step 6
Add in haldi, jeera powder, coriander powder, garam masala, and salt to taste. Mix well.
- Step 7
Now add cream and yogurt. Let it simmer on a low flame while you prepare your paneer.
Prepare the Paneer
- Step 1
Heat oil in a separate pan and lightly fry the paneer cubes until golden brown. Remove and set aside.
Combine and Season
- Step 1
Add the fried paneer cubes to the spinach gravy and mix well.
- Step 2
Season the gravy with fenugreek leaves and cook for another 5 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
170.0kcal (8.5%)
Protein
9.5g (19%)
Carbs
9.0g (3.27%)
Sugars
2.5g (5%)
Healthy Fat
5.5g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Blanching the spinach helps retain its vibrant green color and reduces bitterness.
Lightly frying the paneer cubes enhances their texture and prevents them from breaking in the gravy.
Adjust the spice level by adding or reducing the quantity of green chilies.
For a vegan version, substitute paneer with tofu and cream with coconut milk.
FAQS
Can I use frozen spinach for Palak Paneer?
Yes, frozen spinach can be used. Thaw it and blend as directed, though fresh spinach is preferred for better flavor and texture.
How do I prevent paneer from becoming rubbery?
Avoid over-frying paneer and soak it in warm water for a few minutes after frying to keep it soft.
Can I make Palak Paneer without cream or yogurt?
Yes, you can skip cream or yogurt for a lighter version. The spinach itself provides a creamy texture.
What can I serve with Palak Paneer?
Palak Paneer pairs well with naan, roti, paratha, or even steamed rice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Loading reviews...
Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia