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palak paneer

Palak Paneer Recipe | how to make palak paneer | palak paneer curry

Updated By Geeta
 Learn how to make palak paneer knowing delicious palak paneer recipe that involves nutritious spinach cooked with Indian spices that serves healthy palak paneer curry.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course curry, Main Course
Cuisine Indian
Servings 3 people

Equipment

  • pan or deep bottom vessel
  • Blender

Ingredients
  

For Palak Puree

  • 4 cup palak or spinach
  • 3 green chilies
  • 12 cashwes
  • 1/4 cup water

For Palak Gravy

  • 3 tbsp ghee (clarified butter)
  • 2 cardamom (choti elaichi)
  • 2 onion
  • 6 cloves garlic
  • 1 tsp ginger
  • 1 tomato
  • 1/2 tsp garam masala powder
  • 1 tsp cumin powder
  • 3/4 tsp salt or salt to taste

For Palak Paneer

  • 1.5 cup paneer cubes
  • prepared palak gravy in above step

Instructions
 

Making Palak Puree

  • Firstly, take 4 cups of palak or spinach, remove the stems. and rinse the spinach several times with water to get rid of dirt and impurities.
  • Take 3 green chilies, deseed, and cut them into pieces. I have taken a less spicy version of green chilies.
  • Blanch the spinach with green chilies, and 12 cashews with 1/4 cup of water.
  • After a few minutes, take out the spinach from hot water, and put in cold water to stop the further cooking process.
  • Put the spinach on colander and make a puree out of it with 1/4 cup water.

Making Palak gravy

  • Further, take 2 onions, 6 garlic cloves, and 1 tsp ginger.
  • Make a paste of ginger and garlic with 1 tbsp water in a blender.
  • Heat 3 tbsp ghee (clarified butter) in a vessel or pan. Add 2 green cardamom (elaichi) to it.
  • Now saute the chopped onions in ghee.
  • Once onions turn translucent, add the ginger-garlic paste to it.
  • .Continue sauteeing onions till they are golden brown.
  • Add one crushed tomato to the onions.
  • Additionally, add 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala, and 3/4 tsp salt or salt to taste.
  • Cook till the fat separates from the sides.
  • Further, add prepared palak puree to the tomato mixture.
  • Stir and cook for a few minutes.

Making Palak Paneer

  • Now add 1.5 cup paneer cubes to the gravy.
  • Cook the paneer in palak gravy for 2-3 minutes and switch off the gas.
  • Super tasty palak paneer is ready to be relished. Serve with onion rings and lemon wedges.

Notes

Tips and variations of making Palak Paneer Curry
  • You need to blanch the spinach or palak, do not overcook it else it will turn black and lose nutrition. After blanching rinse spinach with cold water to stop the cooking process as it will maintain the green color of the spinach leaves.
  • I have made this palak paneer without cream. The cashew nuts used in palak puree add creaminess and richness to the gravy.   You can also use thick beaten curd to substitute cream and cut down the calories  
  • Use the green chilies to give the required spiciness to the curry as the color of the chilies will enhance the green color of the palak paneer.
  • You are liberal to use tofu instead of paneer. Tofu is made from soy milk and is a healthier option than paneer.
  • Fresh or frozen paneer can be used in palak paneer.
  • I like the mild flavor of cardamom in palak paneer. If you do not have cardamom, you can skip using it.
  • Using paneer as it is or using fried paneer in palak paneer curry is an individual choice. I prefer cooking paneer directly in spinach gravy for 2-3 minutes to infuse the gravy flavors into paneer.
Serving suggestions-
Palak paneer goes well with any Indian bread like phulka, roti, naan, or lachcha paratha. Jeera rice, pulao, or steamed rice also tastes yum with palak paneer curry. Serve onion rings and lemon wedges with palak paneer and enjoy the scrumptious meal on the table with your loved ones.
How to get the bright green color of palak paneer
To get the bright color of the palak paneer. you need to follow certain tips.
  • Do not overcook spinach just blanch and rinse with cold water to stop the further cooking process and to avoid blackening of blanched spinach leaves.
  • Do not cover the pan while blanching the spinach.
  • Use green chilies in palak paneer for spiciness, it will help in enhancing the overall green color of palak paneer curry,
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