Palak paneer recipe – fresh and tender paneer cubes simmered in creamy delicious palak gravy flavoured with some Indian spices and garnish with cream, is one of the popular paneer recipes that is widely cooked in most Indian kitchens. This Punjabi palak paneer recipe is not only very delicious but also super easy to make at home. In this post, you will learn how to make palak paneer?
If you are preparing punjabi palak paneer recipe the first time and want to cook the best paneer recipes for your family, then you are in right place.
I will share with you exact tips on how to retain the green colour of spinach leaves after blanching without making palak paneer taste bitter.
Though this recipe of palak paneer can be made in different ways such as restaurant style palak paneer, dhaba style palak paneer without any cream,
but this is a very easy palak paneer recipe that can be prepared quickly at home without any hassle.
Note : if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!
Table of Contents
What is palak paneer
This creamy palak paneer recipe is made by first blanching young palak leaves next to preparing smooth palak puree, simmered with butter,ginger-garlic, green chili, and flavoured with a few Indian spices.
When the raw smell of spinach completely disappears add a fresh paneer cube, and garnish with cream.
How to retain the green colour of palak leaves after blanching
To retain the green colour of palak leaves, after blanching immediately pour the palak leaves into icy water, which helps them to retain their green clour.
Can i make palak paneer without tomato and cashew nuts
Yes,
This recipe of palak paneer can be made without using any tomato and cashew paste.
It’s all up to you.
What is the difference between palak paneer and saag paneer
Palak paneer and Saag paneer is not same dish.
Palak paneer is an authentic Indian dish made with only fresh paneer and spinach puree or palak puree, but saag paneer is only visible outside india, usually, you will never find it on any indian restaurant’s menu.
For ” palak paneer “, ” palak ” means green leafy spinach whereas in ” saag paneer “, ” saag ” refers to any type of leafy greens like spinach, radish, mustard leaves, amaranth leaves, dill leaves, fenugreek leaves etc
What to serve with punjabi palak paneer
Punjabi palak paneer with roti or naan is the best combo dish that is widely served across India, otherwise, you can serve palak paneer with rice including plain rice, jeera rice, etc.
You can also check this
- Shahi paneer
- Paneer butter masala
- Matar paneer
- Kadai Paneer
- Chilli paneer
- Dum aloo
- Malai kofta
Tips to make punjabi palak paneer recipe
- Choice Of Paneer : This recipe of palak paneer can be made with both homemade paneer and store-bought paneer but before using any store-bought packet paneer keep them in warm water for at least 15-20 min to make them soft.
- Choice Of Spinach : Use light green colour tender and young palak leaves not stems unless it tastes bitter.
- Blanching Palak Leaves : To eliminate most of the harmful chemicals and pesticides from the palak leaves sprinkle a pinch of salt and vinegar then blanch the palak leaves 2 to 3 min before making palak paste.
- Richness Of Palak Gravy : To make this punjabi palak paneer recipe more creamy add good quality cream at the end of the recipe and mix with a low flame which not only enhances the richness of the palak paneer sabji but also tastes very good.
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Palak paneer recipe video
If you prefer to watch the palak paneer recipe video, you can watch it here otherwise, watch YouTube ⇓.
How to make palak paneer
Here, the complete punjabi palak paneer recipe is classified into two simple categories first one is blanching and making palak puree and the second one is cooking punjabi palak paneer recipe
so, let’s make it.
Making palak puree
1. At first, pluck young light green spinach or palak leaves from stems andrinse them in running water.
2. Now, to make palak puree pour 3 to 4 cups of water into a deep pan.
3. Add 1 tsp vinegar
4. Add 1 tsp salt.
5. Add spinach leaves to hot water.
6. Stir each palak leaves and gently immersed in hot water.
7. Now boil the spinach leaves for at least 2 to 3 min in medium flame.
8. Then, take palak leaves out gently and immediately immerse them into icy water for another 2 min to retain their green texture.
9. Next, pour fry or blanch palak leaves in a blender.
10. Make a smooth paste for the palak paneer.
Note: If you want to avoid blanching palak leaves and prefer frying then add 2 tbsp oil in a pan and saute spinach leaves for 2-3 min in medium flame.
Cooking punjabi palak paneer recipe
1. Now, for cooking punjabi palak paneer recipe, we first prepare palak paneer masala for this heat 2 to3 tbsp oil or butter in a pan and melt it on low flame.
2. Next, add some 1 tbsp cumin seed
3. Then, saute them for 45 seconds to 1 min in medium to low flame.
4. After that, add 1 tbsp chopped ginger garlic
5. Saute ginger garlic until the raw aroma completely disappears from this palak paneer dish.
6. Then, add 1 to 2 chopped green chillies.
7. Next, add 1 medium size chopped onion & saute in medium flame until slightly golden brown
Note : Though the palak paneer can be made without using any tomatoes if you want to use chopped tomatoes, add them now & fry on medium to low flame until it becomes soft & mushy.[ optional ]
8. Now add smooth palak paste to the pan.
9. Now quickly stir palak paste with fried onions.
10. Now, mix ¼ tsp salt [adjust as per need]
11. Add 1 tsp red chili powder.
12. Also, add 1 tsp coriander powder.
13. Now cook for 2 to 3 min on low flame until the raw aroma of all the spices goes away.
14. Then add a little water if required and simmer this palak paneer curry for at least 8 to 9 min until the raw smell of spinach completely goes away.
15. Next, add Indian cottage cheese aka paneer cube to this palak paneer gravy.
16. Then, gently mix all the paneer cubes in this palak paneer gravy for another 2 to 3 min on low flame.
17. For restaurant style palak paneer recipe add 3 tbsp cream to this palak paneer curry and gently mix the cream in this gravy without breaking the paneer for another 2 min on low flame.
Note : At this stage, don’t cook the cream just mix gently with paneer gravy.
18. Finally, we prepared punjabi palak paneer, now serve palak paneer with rice, naan, roti, paratha whatever you like.
Palak Paneer Recipe Card
Here is a quick overview of all the palak paneer ingredients including quick step by step preparation of the punjabi palak paneer recipe shown in the recipe card.
Take note of all ingredient lists.
Yield: 4
Punjabi palak paneer recipe
This punjabi palak paneer recipe is the most popular palak dish in india, where tender cottage cheese is simmered in tasty delicious palak gravy flavoured with a few indian spices and lots of creams.
Prep Time20 minutes
Cook Time40 minutes
Additional Time5 minutes
Total Time1 hour 5 minutes
Ingredients
For Blanching Palak Paneer Ingredients
- 2 to 3 cup water.
- 1 tbsp salt
- 1 tbsp vinegar
- 500 gm or 2 bunch of fresh spinach or palak leaves.
Other Ingredients For Palak Paneer
- 3 to 4 tbsp oil or butter
- 1 tsp cumin seed or jeera.
- 2 to 3 chopped green chilli or hari mirch.
- 1 medium size finely chopped onion.
- 2 small size finely chopped tomatoes [optional].
- 1 tbsp ginger-garlic Paste or adrak lahsun paste.
- 200 to 250 gm fresh cottage cheese or paneer cube.
- 1 tsp red chilli powder.
- 1 tsp coriander powder.
- 3 tbsp cream.
- salt to taste.
- 1 tsp dry fenugreek or kasuri methi [optional]
- 8-10 water soaked cashew nut [optional].
Instructions
How to make palak paneer
- At first, for blanching palak leaves pluck young spinach or palak leaves from stems and rinse them in running water.
- Now, to prepare palak paste you can do it in two ways either frying or blanching palak leaves.
- For frying, add oil in a pan and fry both palak and green chili 2-3 min in medium flame until the raw smell goes away.
- Now for blanching, add palak leaves in a mixture of hot water vinegar, salt,
- Then add the Palak Leaves and stir up to 2 to 3 min in medium flame.
- Next, take palak leaves out gently and immediately immerse them into icy water for another 2 min.
- After that, blend fry or blanch Palak leaves and make a smooth paste for palak paneer gravy.
- Now for cooking palak paneer restaurant-style, heat a few tablespoons of butter in a pan.
- Saute cumin seed, chopped ginger-garlic for some time in medium flame.
- Then, add chopped green chili, and onions & saute in medium flame until the onion is slightly golden brown.
- If you want to use chopped tomatoes add them now & fry on medium to low flame until it becomes soft & mushy. [optional]
- After that, add smooth palak puree, a pinch of salt, red chilli powder, coriander powder, cook for some time until the raw aroma of spices goes away
- If water is required add a dash of water, then simmer the gravy for some time.
- Now, add cottage cheese aka paneer cube to this palak paneer gravy mix everything for another 2 min on low flame.
- Furthermore, add a few tablespoons of cream, and gently mix everything without breaking the paneer for some time on low flame.
- Finally, our punjabi palak paneer recipe is ready and now serves hot with Indian naan, roti, fried rice, and jeera rice.
Notes
Palak Paneer Recipe Note
- If you are going to use cashew nut then make sure soak them in hot water for up to 20 to 30 min before preparing your palak paneer recipe
- Frying or blanching whatever method you follow don’t over fry or over blanch palak leaves more than 2-3 min otherwise palak leaves lost all their textures.
- if you are vegan or have any type of allergic to dairy products, then add tofu instead of paneer and skip cream entirely or use coconut cream
Nutrition Information
Yield
4Serving Size
4
Amount Per ServingCalories 792Total Fat 52gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 24gCholesterol 128mgSodium 2493mgCarbohydrates 38gFiber 8gSugar 9gProtein 47g
Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
