A classic North Indian meal called Home-style palak paneer is prepared with soft paneer, or Indian cottage cheese, and fresh spinach called palak. It’s a flavorful, filling, and healthy vegetarian curry. An intense green curry foundation is made by blanching and puréeing spinach, which is then cooked with spices, onions, tomatoes, and paneer cubes. Because of its rich flavor and several health advantages, this dish—which is usually served with Indian bread like roti or naan—is a favorite among both adults and children.

About Palak Paneer

Paneer (Indian cottage cheese), fresh spinach, onions, and spices are the main ingredients of palak paneer, a popular North Indian curried dish. The Hindi word “Palak” means “spinach,” and the Hindi word “Paneer” means “Indian cottage cheese.” A flavorful, spicy, velvety spinach gravy or sauce is cooked with paneer in this recipe. Although you’ll find it more frequently in restaurants than in homes, its rich flavor makes it a favorite alternative.

Pureeing and blanching the spinach leaves is the first step in the traditional method. Next, a thick, curry-like sauce is made by cooking this pureed spinach with onions, tomatoes, and seasonings. Towards the end, the paneer is added to sauce. To give food an upscale restaurant feel, cream is usually added. Some people even add milk for a unique flavor.

Palak Paneer vs. Saag Paneer, A Delicious Showdown of Indian Spinach and Paneer Delights

Though they both feature the delicious combo of paneer (Indian cottage cheese) and greens, saag paneer and palak paneer are culinary treasures of North India that have their own unique qualities.

The main vegetable star of palak paneer, which has a vivid emerald green color, is spinach, or palak. Smooth and creamy texture is achieved by starting with pureed and blanched spinach. The unique flavor of the spinach is brought out in this dish along with the addition of paneer cubes, onions, tomatoes, and a symphony of spices.

The way that saag paneer prepares its leafy greens is more varied and subtle. It uses more greens than just spinach; mustard, collard, and fenugreek leaves are occasionally used.

Make Palak Paneer Recipe Ingredients

• • 500g spinach (palak), washed and chopped
  • 200g paneer, cubed
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • 2-3 tablespoons cream (optional)
  • Water as needed

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 How to Make Palak Paneer Preparation

  Instructions:

• •  Blanch the Spinach:

1. 1. Bring a large pot of water to a boil.
   2. Add the chopped spinach and blanch for 2-3 minutes.
   3. Drain the spinach and immediately transfer to a bowl of ice water to stop the cooking process.
   4. Drain again and blend the blanched spinach into a smooth puree. Set aside.

• • Prepare the Paneer

1. 1. Cut the paneer into cubes.
   2. Heat 1 tablespoon of oil or ghee in a pan over medium heat.
   3. Fry the paneer cubes until they turn golden brown on all sides.
   4. Remove the paneer cubes from the pan and set aside.

• • Make the Spinach Base:

1. 1. In the same pan, add the remaining oil or ghee.
   2. Add the cumin seeds and let them splutter.
   3. Add the chopped onions and sauté until they turn golden brown.
   4. Add the ginger-garlic paste and cook for another minute.

• • Add Tomatoes and Spices:

1. 1. Add the chopped tomatoes, turmeric powder, coriander powder, cumin powder, red chili powder, and salt to the pan.
   2. Cook until the tomatoes are soft and the mixture is well blended.

• • Add Spinach Puree:

1. 1. Pour in the spinach puree and mix well with the onion-tomato mixture.
   2. Add a little water if the mixture is too thick.
   3. Cook for 5-7 minutes, stirring occasionally, to allow the flavors to meld together.

• • Add Paneer and Cream:

1. 1. Add the fried paneer cubes to the spinach mixture.
   2. Add the cream and mix gently to coat the paneer with the spinach gravy.
   3. Cook for another 2-3 minutes, allowing the flavors to infuse.

• • Adjust the Seasoning and Serve:

• • Taste the palak paneer and adjust the salt and spices as needed.
  • Serve hot with roti, naan, or rice.

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Pro Tips

Paneer Preparation: Lightly pan-fry the paneer cubes before adding them to the dish, for a firmer texture. This keeps them from being too soft in the gravy and helps them keep their shape.

Spinach Flavor: Blanching the spinach leaves with a little sugar will improve the flavor of the puree. This gives the meal a hint of sweetness and preserves its brilliant green hue.

Creamy Texture: You can give the curry a dollop of yogurt or fresh cream to give it a creamier texture.  This enhances the flavor profile while counterbalancing the spicy notes.

Spice Infusion: To infuse the curry with a robust flavor, temper whole spices like cinnamon, cardamom, and cloves in hot oil before adding the onions. This releases their essential oils and adds depth to the dish.

Nutritional Boost: You can increase the nutritious value of your curry by adding finely chopped veggies like carrots, bell peppers, or peas. This enhances the dish’s fiber content in addition to adding color and texture.

Garnish with Fresh Herbs: For a blast of flavor and scent, garnish the Palak Paneer with fresh coriander leaves or kasuri methi, which is dried fenugreek leaves.

Serve with Love: Lastly, plate the hot Palak Paneer along with rice or Indian bread of your choosing. When shared with loved ones, the food tastes much better.

Note: You can garnish the palak paneer with a dollop of cream or a sprinkle of garam masala before serving, if desired.