Palak (Spinach) Paneer

January 5th, 2007 filed under Paneer (Indian Cheese), Vegetables Curry / Gravy
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Palak Paneer is creamy spinach with paneer (indian home made paneer). This is a very popular with youngsters and served in every indian resturant. The creamy texture of spinach with paneer is a very good combination.

Serves 4.

Palak Paneer Recipe by ManjulaIngredients:

  • 1 10 oz package of chopped frozen spinach or 4 cups of fresh finely chopped spinach
  • 1/3 lb paneer
  • 2 medium tomatoes, pureed
  • 1 teaspoon chopped ginger
  • 1 teaspoon coriander powder (dhania)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 teaspoon red chili powder
  • 1 tablespoon oil
  • 1/2 teaspoon cumin seed (jeera)
  • Pinch of asafetida (hing)
  • 1/2 teaspoon salt, or to taste
  • 2 tablespoons of whole wheat flour
  • 1/3 cup heavy cream
  • 1/2 tomato thinly sliced to garnish

Method:

  1. If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
  2. blend the tomatoes and ginger to make puree.
  3. Mix coriander, turmeric, and red chili with tomato puree and set aside.
  4. Mix whole-wheat flour with heavy cream and set aside.
  5. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
  6. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  7. Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
  8. Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
  9. Add heavy cream mixture and let this cook another four to five minutes.
  10. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
  11. Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Suggestion

You can replace the heavy cream with 1 1/2 cups of milk.


If you enjoyed the recipe for Palak (Spinach) Paneer, here are more great recipes you should try from Manjula's Kitchen.

230 Responses to “Palak (Spinach) Paneer”

  1. kel says:

    I just tried this with store-bought paneer, and used fresh spinach. I didn’t think there was enough spinach though so I would say chopping it more and really packing those 4 cups would be for the best. Excellent flavor. We served this dish with a meat dish with onions and this dish was still a champ and held its own as far as flavorful, spicy and satisfying. You can eat vegetarian and not feel hungry 1 hr later.

  2. […] to make the palak paneer:  I also used Manjula’s palak paneer, but decided to substitute greek yogurt for the  heavy cream.  Don’t do this.  You’d […]

  3. George Carey says:

    Excellent recipe for palak paneer. No garlic or onion which is sometimes preferred. Mine was a little too thick at the end of cooking so I added a few tablespoons of milk to give it a smoother texture. Absolutely delicious.

    I made a triple batch so now I have plenty to go around.

    Thank you so much for the recipe!

  4. […] Adapted from the queen of vegetarian cuisine, Manjula’s Kitchen […]

  5. Courtney says:

    Hello Manjula! I love this dish. Also, I made it and posted it on my website.

    Do you have a recipe for jalebi? Those are my favorite!

    Thanks.
    Courtney

  6. Jay says:

    Great recipe! My wife and I added 3/4 tsp of mustard for a little different flavor. Thanks for your amazing website!

  7. […] big chunks of homemade Indian cheese. You can find an easy to follow recipe and video tutorial here at Manjula’s kitchen. This very gentle North Indian woman has made a fantastic website of […]

  8. NewlyMarried says:

    Hi ManjulaAunty,

    I’ve been married for about 7 months now and I’m so thankful for you. Everytime I make one of your receipes my husband and family keep saying..you’re such a good cook (and you’re my secret) Thank you for simplifing so many receipes and making cooking fun…rather than boring and painful.

    Your biggest fan!! :-D

    Sending you lots of best wishes

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