No blanching or pureeing spinach! Looking for an easy-to-make, healthy, high-protein Indian dinner? This grated Palak Paneer Bhurji is a rustic, one-pot twist on the classic North Indian favourite. You’ll love this recipe because it’s faster to prep than traditional versions, features a beautiful scrambled texture, and is packed with iron-rich spinach (palak) and high-protein paneer (Indian Cottage Cheese). Finished with a smoky garlic aroma, it’s a visually stunning, wholesome meal that pairs perfectly with buttery garlic naan,...
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Heat oil in a heavy-bottomed pan. Add hing and onions; sauté until they turn light golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until its rawness disappears.
Add the chilli powder, coriander powder, turmeric, and salt. Add a splash of water (¼ cup) to prevent the spices from burning and cook for 1 minute.
Pour in the ground tomatoes and green chillies. Cook on medium-high heat until the moisture evaporates and the oil starts to sizzle from the sides.
Add the chopped spinach and sugar. Cook on medium-high heat until the leaves wilt and the raw smell disappears.
Add the grated paneer. Mix gently, cover with a lid, and simmer for 4-5 minutes on low heat.
Lastly, add the cream, mix well, and simmer for another 2 minutes. Turn off the heat.
In a small tempering pan, heat oil.
Add cumin seeds and let them sizzle.
Add chopped onions and garlic; sauté until golden.
Turn off the heat, stir in Kashmiri chilli powder, and immediately pour the tempering over the palak paneer.
Cover and let the dish rest for 2-3 minutes for the flavours to blend.
Serve hot with roti, paratha, naan, or enjoy it as a delicious side dish.
Avoid overcooking the spinach to retain its vibrant green colour.
Adding a pinch of sugar helps lock in the bright green colour of spinach.
For a vegan version, substitute paneer with grated tofu and cream with coconut cream or cashew paste.
Serve hot with roti, paratha, naan, or enjoy it as a delicious side dish.
Can I use frozen spinach?
Absolutely. Just ensure you thaw it completely and squeeze out any excess water before adding.
Is there a dairy-free alternative to cream?
Yes! You can use cashew paste (soak 5-6 cashews and grind them) or coconut cream for a rich, dairy-free finish.
Why is my spinach turning brown instead of bright green?
Avoid overcooking. Adding a tiny pinch of sugar (included in the method) helps lock in that vibrant green colour.
Can I make this with Tofu?
Yes, extra-firm tofu can be grated and used as a high-protein vegan substitute.
Why add Kashmiri chilli powder?
It gives a beautiful colour and mild heat without making the dish very spicy.
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