Classic Palak Paneer
Traditional dish · Indian
A quintessential North Indian dish featuring pureed spinach and cubes of paneer (Indian cottage cheese) simmered in a fragrant, spiced tomato-onion gravy. This classic version emphasizes fresh spinach and aromatic spices for an authentic taste.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Spinach1 kg
- Paneer250g
- Onion1 large
- Tomatoes2 medium
- Ginger1 inch piece
- Garlic4-5 cloves
- Green chilies1-2
- Ghee or Oil2 tbsp
- Cumin seeds1 tsp
- Turmeric powder1/2 tsp
- Coriander powder1 tsp
- Garam masala1/2 tsp
- Cream (optional)2 tbsp
- Saltto taste
Steps
- 1
Wash spinach thoroughly. Blanch spinach in boiling water for 2-3 minutes, then immediately plunge into ice-cold water. Drain and puree into a smooth paste.
- 2
Cut paneer into cubes. You can lightly pan-fry them if desired, or use them as is.
- 3
Finely chop onion, tomatoes, ginger, garlic, and green chilies.
- 4
Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
- 5
Add chopped onions and sauté until golden brown.
- 6
Add ginger-garlic paste and green chilies, sauté for a minute until fragrant.
- 7
Add chopped tomatoes and cook until they soften and oil starts to separate.
- 8
Add turmeric powder, coriander powder, and salt. Mix well and cook for a minute.
- 9
Pour in the spinach puree. Mix well and cook for 5-7 minutes, stirring occasionally.
- 10
Add paneer cubes and garam masala. Gently mix and simmer for another 5 minutes, allowing the paneer to absorb the flavors.
- 11
Stir in cream (if using). Adjust salt if needed. Serve hot.
