Paalak Paneer
Indulge in the rich and flavorful goodness of Paalak Paneer, a classic North Indian vegetarian dish that combines tender paneer cubes with a velvety spinach-based gravy. This wholesome recipe stands out with its vibrant green color, achieved by blanching fresh spinach and blending it into a smooth puree. Aromatic spices like cumin, garlic, ginger, and garam masala create a fragrant base, while a touch of cream adds a luscious finish. Perfectly balanced with a hint of heat from optional green chili and the earthy aroma of kasuri methi, Paalak Paneer is a satisfying meal that pairs beautifully with warm naan, roti, or fluffy steamed rice. Ready in just 40 minutes, this recipe is a nutrient-rich and flavorful addition to your dinner table!
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Recipe Information
Ingredients
- 300 grams Spinach (fresh)
- 200 grams Paneer
- 1 piece Onion (medium, finely chopped)
- 1 piece Tomato (medium, finely chopped)
- 4 pieces Garlic cloves (finely chopped)
- 1 teaspoon Ginger (grated)
- 1 piece Green chili (optional, finely chopped)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Cream
- 2 tablespoons Cooking oil
- 1 to taste Salt
- as needed Water
Instructions
Wash the spinach leaves thoroughly under running water to remove any grit or dirt.
Boil water in a large pot and blanch the spinach for 2-3 minutes. Immediately transfer the spinach to a bowl of ice water to retain its vibrant green color.
Once cooled, drain the spinach and blend it into a smooth puree using a blender or food processor. Set aside.
Cut the paneer into bite-sized cubes and set them aside.
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add finely chopped garlic, grated ginger, and green chili (if using). Sauté until aromatic and lightly golden.
Add the finely chopped onion and cook until translucent and golden brown, about 5-7 minutes.
Stir in the chopped tomato and cook until it softens and turns into a thick paste, about 5 minutes.
Add turmeric powder, red chili powder, and salt. Mix well and cook for a minute.
Pour in the spinach puree and stir to combine. Add water as needed to adjust the consistency of the gravy.
Let the spinach mixture simmer for 5-7 minutes, stirring occasionally.
Add the paneer cubes and gently mix them into the gravy. Cook for 2-3 minutes to warm the paneer.
Sprinkle garam masala and crushed kasuri methi over the dish. Stir lightly.
Finish with 2 tablespoons of cream, mixing gently to create a rich, creamy texture. Adjust salt as needed.
Turn off the heat and serve hot with naan, roti, or steamed rice. Enjoy your delicious Paalak Paneer!
Nutrition Facts
Calories |
1099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 148 mg | 50% | |
| Sodium | 4149 mg | 180% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 18.9 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1599 mg | 123% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2948 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
