Palak Paneer Recipe
This palak paneer recipe teaches you how to make fresh homemade paneer and simmer it in a rich, creamy spinach sauce. It's a beloved vegetarian Indian dish known for its flavor, health benefits, and cultural roots in Punjabi cuisine.
Ingredients
- Fresh spinach leaves
- Paneer Indian cottage cheese
- Onions finely chopped
- Tomatoes finely chopped
- Ginger and garlic paste
- Garam masala
- Cumin seeds
- Red chili powder
- Turmeric powder
- Salt to taste
- Oil or ghee for cooking
- For cashew cream:
- Cashews soaked in hot water for 15 minutes
Instructions
- Boil spinach: Bring a large pot of water to boil. Blanch spinach leaves for 2 minutes.
- Cool spinach: Immediately transfer blanched spinach to a bowl of ice-cold water to preserve the green color.
- Make cashew cream: Soak cashews in hot water for 15 minutes. Blend them into a smooth cream.
- Make spinach puree: Blend blanched spinach into a smooth puree with a bit of water.
- Prepare spinach sauce: Mix the spinach puree with cashew cream.
- Heat oil/ghee in a pan: Add cumin seeds, let them sizzle. Add chopped onions, sauté until golden.
- Add tomatoes and spices: Stir in tomatoes, ginger-garlic paste, turmeric, red chili powder, and salt. Cook until the tomatoes break down.
- Combine with spinach sauce: Pour in the spinach-cashew mix. Stir well and cook over medium heat.
- Add garam masala and kasuri methi: Blend for enhanced aroma and flavor.
- Pan-fry paneer: Cube the paneer and lightly pan-fry until golden on the outside.
- Add paneer to sauce: Stir gently and simmer until the flavors meld.
- Serve hot: Pair with rice, naan, or roti.
Notes
- Mature spinach is preferred over baby spinach for a richer flavor and firmer texture.
- Cooling blanched spinach in ice water is key to preserving its vibrant green color.
- Homemade paneer is softer and more flavorful than store-bought.
- Cashew cream adds richness and a nutty depth to the spinach sauce.
- Medium heat is ideal to prevent overpowering the spinach flavor and to ensure a smooth sauce.
- Store leftovers in an airtight container in the fridge and reheat on low heat to preserve texture and color.