It’s a vegetarian dish originating from the Punjab region of the Indian subcontinent consisting of spinach, tomato based gravy sauce and paneer in a thick paste made from pureed spinach and seasoned with ginger paste, garlic paste, garam masala and other spices. It is very well popular dish all over the world and it is one of the most popular dish in Indian cuisine. This dish is served hot with a tandoor selection like roti, naan or boiled rice. The elaborate recipe with step by step cooking pictures follows, so do try this most popular green curry and post your valuable feedback in comment section below.
Palak paneer recipe can be made in so many ways, this is an easy and quick one which I finally arrived after trying so many other recipes. This palak paneer recipe was shared by a Chef who owned a popular restaurant at Trivandrum, Kerala. To get dark green colour of palak paneer you need to be careful while blanching palak leaves, just follow my recipe to get bright green colour in your palak paneer. And I always prepare paneer at home, since the store brought paneer contains preservatives and chemicals for longer storeage and softening.
Tips- Wash palak leaves thoroughly along with vinegar and salt in running water to remove the pesticide. Rinse a few times in running water before you blanch them. For a thicker creamy texture add cashew nut paste too. Instead of blanching palak, you can saute palak on a pan in medium heat, that is more healthier too. Add milk cream only after turing off the flame as it may curdle if added before. Shallow fried paneer cubes will improve the flavor and texture of the curry, if you want you can avoid shallow frying them to reduce the calorie of this dish. Soak paneer in hot water for 10 minutes after shallow frying, to have very soft paneer that mixes well with gravy of palak.
How to Make Palak Paneer Recipe- Quick Side Dish for Roti- Indian Cheese Spinach Curry
Wash and clean palak leaves in running water, drain off the water completely. ( Before making read the tips above )
Boil water and add green chilies and cook for 5 minutes.
Then add bunch of water drained palak leaves, blanch only for 2-3 minutes.
Take out the palak leaves and add immediately in ice cold water, it helps to retain green colour.
Drain out the cold water completely and make a puree of palak in a blender and set aside for later use.
Heat a pan with 1 tbsp butter and saute paneer for 2-3 mins. Remove from pan and set aside for later use.
Heat same pan by adding remaining 1 tbsp butter and add cumin seeds, saute for a minute in low flame.
Now add the finely chopped onions, saute till they turns slightly brown in color.
Add ginger and garlic paste, saute until raw smell goes on.
Add finely chopped tomatoes, stir and saute till tomatoes are soft.
Now add the coriander powder, cumin powder, kasuri methi and red chili powder. Saute until the masala smells good for 2-3 mins till raw smell diminishes.
Add half cup warm water and cook on a medium heat for 3 mins.
Then add palak puree and mix well, cook until it begins to bubble.
Add garam masala powder and salt. Combine well.
Off the flame and add milk cream, Combine well.
Add the fried paneer and mix well. Serve hot along with roti, naan etc.
Enjoy!! Happy cooking and stay healthy.