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Palak Paneer
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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

Instructions

  • 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.
  • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Notes

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