This wholesome Palak Paneer is made without onion or garlic, yet it’s bursting with creamy flavor and the pure goodness of spinach and paneer. The silky green gravy, tempered with mild spices and butter, brings back memories of simple, comforting meals from childhood. I still remember my mom making this on fasting days — the aroma of fresh spinach simmering on the stove, and me waiting impatiently to scoop out the soft paneer cubes before...
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Blanch the spinach and make a puree. Boil the tomatoes and cashew nuts together for 5 minutes. Let them cool down and make a fine puree by mixing red chilli powder, turmeric powder, coriander powder, and pinch of asafoetida.
Heat oil in a pan and add the tomato-cashew puree. Cook until the oil separates.
Add cumin powder, garam masala, salt to taste, and a pinch of sugar. Simmer for 2 minutes on low flame.
Add the spinach puree and boiled tomato water. Cook for 2-3 minutes.
Add paneer cubes and simmer for another 2 minutes. Turn off the flame and garnish with fresh homemade cream , butter and coriander leaves.
Serve hot with jeera rice or paratha.
Use fresh paneer for the best texture and taste.
Adjust the spice levels according to your preference.
Serve hot for the best flavor and texture.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach, but fresh spinach will give a better flavor and texture.
Can I skip the cashew nuts?
Cashew nuts add creaminess to the gravy, but you can substitute them with almonds or skip them if needed.
What can I serve Paneer Palak with?
Paneer Palak pairs well with parathas, naan, or jeera rice.
Can I make this dish vegan?
Yes, you can replace paneer with tofu and use coconut cream instead of homemade cream to make it vegan.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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