Resturant style & Easy to make Palak Paneer | Indian cottage cheese in Spinach gravy

It is one of the most popular and well-liked paneer recipes in north India as well as my favorite at home. This dish has become a staple in my house during winter months and especially my son loves to have it, I guess because of it tangy and creamy taste and bright green color (he loves different colors in his food).

                         

In this palak paneer recipe, I will be explaining the method of blanching spinach. This is done so that the dish has a rich green color and it is a healthy practice as well. This sumptuous palak paneer goes well with roti, naan, paratha & tandoori roti Or serve it with jeera or plain rice.

PALAK PANEER   |  PANEER IN SPINACH GRAVY

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 4 people

  

INGREDIENTS

·       350 grams spinach

·       225 grams paneer cut into cubes

·       5 large garlic cloves

·       1 inch ginger

·       1 green chili or more according to taste

·       1 tablespoon oil

·       1 large onion finely chopped

·       1/2 cup water or as needed

·       ½ teaspoon jeera or cumin seeds

·       3/4-1 teaspoon garam masala

·       1/4 teaspoon turmeric powder

·       1/4 teaspoon red chili powder

·       salt to taste

·       2-3 tablespoons heavy cream or adjust to taste

·       1/2 tablespoon kasuri methi crushed, dried fenugreek leaves

·       lemon juice to taste

 

 

STEPS:

Ø To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted (leaves turn soft).

Ø Take them out and put them immediately in ice cold water. This helps the leaves in retaining their green color.

Ø To a blender, add the blanched spinach along with 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.

Ø Heat a pan on medium heat, add the oil. Once hot add jeera and let it splutter.

Ø Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.

Ø Add in the prepared spinach puree and mix. Also add around 1/2 cup water at this point.

Ø Cover the pan and let it cook for 5 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

Ø Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute.

Ø Now lower the flame and with continuous mixing, add the heavy cream.

Ø Stir in the paneer and mix gently. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.

Ø Serve palak paneer hot with naan or roti or rice.

TIPS:

v For blanching only use the leaf part of spinach and remove the stem/stalk part as it may turn the curry a bit bitter.

v For vegan recipe, you could omit the heavy cream and replace the paneer with cubed potatoes or corn.

v I used Amul fresh cream for this recipe; you could use homemade cream as well.

v You could use frozen spinach as well, it taste just the same. Don’t thaw it, just add directly from the frozen pack to the boiling water and blanch it as mentioned above.