Palak Paneer

Palak Paneer is a delicious spinach curry with a creamy texture, lightly spiced with chunks of paneer which melt in your mouth. Palak means spinach and Paneer is Indian cottage cheese.

Although it originated in North India, today it is one of the most popular vegetarian dishes in India and outside of India. It is a mild spinach cream with a light spicy flavour, perfect to eat with Naan, Paratha or Roti. It can also be served with Basmati rice.

 

 Ingredients:

  • 500g fresh spinach
  • 2-3 cloves finely chopped garlic
  • 1 small piece of grated ginger
  • ½ onion finely chopped
  • 1 small tomato cut into small cubes
  • 1-2 chopped green chilli
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 30ml cream
  • 120g paneer
  • Salt to taste

  Spices

  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chilli powder (optional)
  • 1 tsp Garam Masala

 

Instructions:

-All the ingredients to make Palak Paneer.

-Cut the paneer into small cubes and soak them in warm water in a bowl with a pinch of salt.

-Wash the spinach leaves thoroughly and remove the thick stems.

-Heat the oil in a large pan over medium-high heat. Add half of the chopped garlic, add chopped green chilli.

-Brown lightly, add the onion and grated ginger. Cook until the onion is golden brown.

-Add the spinach leaves and salt. Cover the pan and cook the spinach for about 5 minutes or until it is soft and has released its water.

-Remove from the heat and let it cool before blending. Then blend to a fine paste and set this aside.

-Place a frying pan over medium heat. Melt the butter and add the cumin seeds. When it starts to crackle, add the rest of the chopped garlic.

-Fry for a few seconds, add the tomatoes, Garam Masala, coriander powder and a pinch of salt. Fry for a few seconds until the tomatoes are softened.

-Add the chopped spinach, stir well, and bring this to a gentle boil. Then turn off the heat and add the cream and the pieces of paneer.

-Stir carefully so that the paneer pieces mix with the cream and serve immediately with naan bread, roti, or basmati rice.

Tips and Tricks:

-To prepare Palak Paneer it is always advisable to use fresh leaves. The thick stems should be removed to get a fine cream.

-Do not overcook the spinach in both steps, otherwise, it may turn out bitter.

-This dish can easily be converted to a vegan recipe using tofu, coconut milk and oil.

Palak Paneer

Palak Paneer

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cuisine India
Servings 2

Ingredients
  

  • 500g fresh spinach
  • 2-3 cloves finely chopped garlic
  • 1 small piece of grated ginger
  • ½ onion finely chopped
  • 1 small tomato cut into small cubes
  • 1-2 chopped green chilli
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 30ml cream
  • 120g paneer
  • Salt to taste

Spices

  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chilli powder (optional)
  • 1 tsp Garam Masala

Instructions
 

  • Cut the paneer into small cubes and soak them in warm water in a bowl with a pinch of salt.
  • Wash the spinach leaves thoroughly and remove the thick stems.
  • Heat the oil in a large pan over medium-high heat. Add half of the chopped garlic, add chopped green chilli
  • Brown lightly, add the onion and grated ginger. Cook until the onion is golden brown.
  • Add the spinach leaves and salt. Cover the pan and cook the spinach for about 5 minutes or until it is soft and has released its water.
  • Remove from the heat and let it cool before blending. Then blend to a fine paste and set this aside.
  • Place a frying pan over medium heat. Melt the butter and add the cumin seeds. When it starts to crackle, add the rest of the chopped garlic.
  • Fry for a few seconds, add the tomatoes, Garam Masala, coriander powder, and a pinch of salt. Fry for a few seconds until the tomatoes are soft.
  • Add the chopped spinach, stir well, and bring this to a gentle boil. Then turn off the heat and add the cream and the pieces of paneer.
  • Stir carefully so that the paneer pieces mix with the cream and serve immediately with naan bread, roti, or basmati rice.

Notes

Tips and Tricks:

  • To prepare Palak Paneer it is always advisable to use fresh leaves. The thick stems should be removed to get a fine cream.
  • Do not overcook the spinach in both steps, otherwise, it may turn out bitter.
  • This dish can easily be converted to a vegan recipe using tofu, coconut milk and oil.

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