Palak Paneer
Creamy, vibrant, and packed with nutrition, Palak Paneer is a classic North Indian vegetarian dish that pairs tender cubes of paneer (Indian cottage cheese) with a luscious spinach-based gravy. This nutrient-rich recipe is made by blending fresh spinach with aromatic spices like cumin, garlic, ginger, and garam masala, creating a velvety sauce that perfectly complements the mild paneer. The use of blanched spinach ensures a bright green color, while optional heavy cream adds indulgent creaminess. Serve this comforting and wholesome dish with warm naan, buttery roti, or fragrant basmati rice for a complete and satisfying meal. Whether you're a fan of Indian cuisine or exploring it for the first time, Palak Paneer is a flavorful delight that’s easy to prepare and perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 500 grams Spinach leaves (palak)
- 200 grams Paneer (Indian cottage cheese)
- 1 medium Onion
- 1 medium Tomato
- 1 small Green chili
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Heavy cream (optional)
- 2 tablespoons Vegetable oil or ghee
- 1 to taste Salt
- 0.5 cup Water
Instructions
Thoroughly wash the spinach leaves in cold water to remove any dirt. Blanch the spinach by boiling it in water for 2-3 minutes until wilted, then immediately transfer it to a bowl of ice-cold water to stop the cooking process. Drain and set aside.
Cut the paneer into bite-sized cubes. Optionally, lightly fry them in 1 tablespoon of oil until golden and set aside.
Blend the blanched spinach with green chili, garlic, and ginger into a smooth puree. Add a few tablespoons of water if necessary for blending.
Finely chop the onion and tomato.
Heat 2 tablespoons of oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until golden brown, about 3-4 minutes.
Stir in the chopped tomato and cook until softened, about 2-3 minutes. Add turmeric powder, red chili powder, and salt. Mix well.
Reduce the heat to low and add the spinach puree. Mix thoroughly and let it simmer for 5 minutes. Add water if the consistency is too thick.
Gently fold in the paneer cubes and let them cook in the sauce for 2-3 minutes.
Stir in garam masala and optional heavy cream for a richer texture. Cook for another 1-2 minutes and turn off the heat.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
1161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 20.9 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3795 mg | 81% | |
*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.
