Palak Paneer (2016)

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Palak Paneer (2016)

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my first published recipes on YouTube. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people

Ingredients

  • 10 oz spinach (washed and clean, about 6 cups packed spinach)
  • 1-1/2 cups paneer (cubed into bite size, about 1/3 pound of paneer)
  • 1 tomato (finely chopped, this will make 3/4 of chopped tomato)
  • 1 green chili (chopped)
  • 1 Tbsp ginger (chopped)
  • 1 Tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 1 tsp coriander powder (dhania)
  • 1/4 tsp turmeric (haldi)
  • 1/2 tsp red chili powder
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp sugar
  • 1 Tbsp whole wheat flour
  • 1/3 cup heavy cream

Method

  1. First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.

  2. Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.

  3. Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.

  4. While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  5. Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.

  6. After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.

  7. Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.

  8. Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Recipe Notes

Palak paneer is ready, serve with naan, tandoori roti, Paratha.


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45 thoughts on “Palak Paneer (2016)

  1. By blanching in so much water and throwing away the water, don’t you think minerals of spinach are lost. Instead I don’t put any extra water, just thoroughly wash and put in cooker for one whistle with water that already is there in it. Later I put whatever water is there in final cooking.
    I am not as great cook as you are Manjulaji. Just a tip.

  2. I used besan instead of “wheat flour” and added “onions” with tomato, it came out really well. Thanks Auntie for the simple recipe! I have been following your blog for a while and I really love how simple your recipes are.

  3. Hello Manjula 🙂
    Tried this Palak Paneer recipe yesterday and I found the taste of spinach to be too dominating… maybe I did something wrong?
    I almost every time order Palak Paneer/Spinach Paneer in Indian restaurants and it was the first time I tried to do it myself and the difference was quite big – maybe I’m just restaurant brainwashed? 🙂
    But otherwise I love your recipes! Have tried out a few .

  4. Wherever I make paneer vegetable gravy using milk the milk turns into curd instantly and gravy looses the creamy texture. What should I do for it?

  5. Great recipe, I had a problem with the palak, it always gives an unpleasant taste after eating , can’t explain but it stays for a while In the mouth. Pls advise

  6. Can we use Corn starch, otherwise I tried this recepie and it was mouth watering. Thanks a lot for sharing. I tried panipuri too and it’s yum

  7. Dear Manjula Madam, my family enjoys your recipes. Thank you for sharing. I have a quick question. What is cream? Where I could find it both in India and US?

  8. Well, please delete my previous comment – I just tried to print out the whole page and only the recipe part popped up! Fantastic, thank you so much x

  9. Manjula you are the best!
    I have been following you for years now. Your cooking and videos were always great but I agree they got even better!
    Thank you for all the great food you share.

  10. I really do enjoy watching your cookery videos. Where I am it is difficult to get many ingredients – such as hing. But one day, I will find a place here to buy them.

  11. Manjula mam, thanks for the awesome recipes you have shared with us. I have tried your old palak paneer recipe and it was a instant hit. Prepared it many times till date using milk instead cream like you suggested. Though I don’t want to blanche the spinach, I will try this new version of yours. Thanks again.

  12. Hi Manjula aunty. Your recipes are very good & it feels as if you r right there with us & telling ways of cooking. Ur website is a must watch to learn how to cook good food.

  13. I don’t want to blanche the spinach as it depletes its nutrients. Can I just grind it raw with the ginger and chillies?

      1. Hi madam your recipes are very good and I want to learn more how to cook.I alwaysregularly watch it website to know more

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