Palak Paneer Recipe, How to Make Palak Paneer Recipe _ Paneer Recipes

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Palak Paneer recipe

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    palak paneer recipe, how to make palak paneerrecipe | paneer recipesby dassana

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    palak paneer is one of the most popular indian paneer recipe along with paneer butter masala and kadai paneer.palak paneer is basically soft paneer cubes cooked in a smooth spinach curry.

    this palak paneer recipe was requested by many readers and was in drafts for a long time. i had kept in the draftssince the final images were not so good. but then i have not made palak paneer since a long time, so thought ofpublishing the post.

    this recipe is my moms version of making palak paneer. it has become a favorite with hubbs too, especially sincehe does not like palak much.

    319

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  • vegans can substitute paneer with tofu in this palak paneer recipe. i have made and had palak tofu many timesand even with tofu, the palak gravy tastes good.

    i have made a video with the images, showing the step by step method of making palak paneer recipe. myvoice plays in the background. there is also a background noise. i tried hard to eliminate the noise, but its stillthere. however, i hope you enjoy the video.palak paneer recipe video:

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  • if you are looking for more gravy based paneer recipes then do check paneer tikka masala, shahi paneer, matarpaneer, malai kofta, aloo paneer kofta and paneer manchurian.

    if you are looking for dry paneer recipes then try quick paneer tikka, dry paneer tikka, chilli paneer, paneerbhurji and paneer tikka pizza.

    palak paneer recipe below:

    4.8 from 8 reviews

    Prep time

    30 mins

    Cook time

    10 mins

    Total time

    40 mins

    palak paneer

    palak paneer one of the most popular indian dishes. soft paneer cubes

    cooked in a smooth spinach curry.

    Author: dassana

    Recipe type: main

    Cuisine: north indian

    Serves: 4

    Ingredients

    for the palak puree:

    1 bunch fresh spinach/palak

    1 or 2 green chilies, chopped

    1 garlic (optional)

    inch ginger, roughly chopped

    for the palak curry:

    1 small or medium sized onion, finely chopped

    1 small or medium sized tomato, chopped Save Print

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  • tsp turmeric powder

    tsp red chili powder (optional)

    a pinch of asafoetida (optional)

    tsp garam masala powder (add more if required)

    1 bay leaf/tej patta

    200 gms paneer or tofu

    1 or 2 tbsp cream

    2 tbsp oil or ghee or unsalted butter

    1 tsp kasuri methi leaves/dry fenugreek leaves (optional)

    salt as required

    water as required

    a few teaspoons of cream or butter for topping the palak paneer (optional)

    Instructions

    making the spinach puree:

    rinse the spinach very wall in water.1.

    boil water in a pan with some salt.2.

    switch off the fire and add the spinach leaves in the hot water.3.

    close with a lid and let the spinach leaves sit in the water for 2-3 mins.4.

    drain and immediately add the leaves in a pan or bowl containing ice cold water.5.

    this helps in preserving the green color of the spinach.6.

    drain and then puree the spinach in a blender or hand blender with ginger, garlic and green

    chilies.

    7.

    make a smooth puree.8.

    making the palak curry:

    heat oil or ghee in a pan or kadai.1.

    fry the cumin first.2.

    then add the bay leaves and onions.3.

    fry till the onions become browned.4.

    now add the garlic and tomatoes.5.

    fry till the tomatoes become soft.6.

    add the turmeric powder, red chili powder and asafoetida.7.

    stir and fry for some seconds.8.

    add the spinach puree.9.

    add some water if required.10.

    simmer for 6-7 minutes or more till the spinach is cooked.11.

    lastly add salt and garam masala.12.

    stir and add the paneer cubes.13.

    cook the gravy till the paneer cubes become soft and succulent.14.

    add cream and stir.15.

    simmer for 30 seconds or a minute.16.

    at this stage you can also add some crushed kasuri methi leaves.17.

    stir and serve the palak paneer hot with some rotis, naan or jeera rice.18.

    you can top the palak paneer with some butter or cream also while serving.19.

    Notes

    the paneer of tofu cubes can be also be lightly fried and then added to the curry. i this case, you dont

    need to cook the paneer or tofu in the gravy as when frying they are already cooked.

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    { 49 comments read them below or add one }

    Sayantani May 22, 2013 1

    Thats an incredibly vibrant colour. Dassana. love this recipe and your beautiful photography

    Reply

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    6 of 17 29-11-2013 17:44

  • thanks sayantani.

    Reply

    anamika May 24, 2013 3

    Healthy delicious recipe with an informative video Dassana ! Loved it

    Reply

    dassana May 25, 2013 4

    thanks anamika.

    Reply

    Hari Chandana May 24, 2013 5

    Very delicious recipe.. Your voice is sooo sweet, Dassana

    Reply

    dassana May 25, 2013 6

    thanks chandana.

    Reply

    Courtney @ The Fig Tree May 25, 2013 7

    This looks wonderful Dassana! Palak Paneer is my fiancs favourite dish to order when we go out. Icannot wait to make it at home for him. Thank you for sharing!

    Reply

    dassana May 25, 2013 8

    welcome courtney.

    Reply

    prathibha May 26, 2013 9

    Love the palak paneer..saw the video,its nicely done and ur voice is also very sweet dassana..

    Reply

    dassana May 26, 2013 10

    thanks pratibha.

    Reply

    Anam June 2, 2013 11

    You are an inspiration! I hated cooking but with your help, i have started relishing the pure culinary joysyour palak paneer is so simple but delicious!!! tried and tested like so many others! thanks!

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  • Reply

    dassana June 3, 2013 12

    thanks anam for the positive feedback and for trying the palak paneer and other recipes.

    Reply

    anuradha June 6, 2013 13

    Dear Dassanaji,I have cooked a whole bunch of dishes following your recipes and videos and they have all been GREAT!Thank you so much. I follow quite a few indian cooking blogs and yours is my favourite! Well, rushing offto make your palak paneer recipe..again! p.s. yes, it also tastes awesome with tofu.Love and many thanks from Hamburg, Germany, Anuradha.

    Reply

    dassana June 7, 2013 14

    dear anuradha jithanks for writing such a motivating comment.it helps me as well as other blog readers to try the recipes.love

    Reply

    Gazelle June 10, 2013 15

    Thank you! This recipe turned out beautifully, even though I didnt have all the spices. Its definitely themost time consuming recipe Ive ever used, but I grew up American (ie, I didnt cook and neither did myfamily!). Delicious!!! To those of you who have never cooked, dont be afraid to try this! Ill definitely bemaking this at least twice a month.

    Reply

    dassana June 10, 2013 16

    thanks gazelle for writing such a positive feedback. i am sure it will inspire more readers to try thisdelicious palak paneer recipe.

    Reply

    Melissa August 20, 2013 17

    This recipe was really awesome and my daughters and husband loved it. Thank you for sharing it.

    Reply

    dassana August 20, 2013 18

    thanks melissa

    Reply

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    8 of 17 29-11-2013 17:44

  • Ive been playing around with home made Indian food for a couple years and just recently got seriousabout it. Your recipes have helped me perfect my techniques and make better food for my fianc andmyself. Most palak paneer recipes would tell you to use frozen spinach. Blanching the spinach is so, somuch better. As much as I love my local Indian restaurant, being able to make my own curries at home iswonderful. Thanks for the awesome recipes!

    Reply

    dassana September 4, 2013 20

    thanks lauren

    Reply

    Nandita September 23, 2013 21

    Came out excellent! Thanks again!

    Reply

    dassana September 23, 2013 22

    thanks nandita for giving the feedback

    Reply

    Nandita September 25, 2013 23

    Hi Dassana,

    I have 2 questions;

    When I made this dish, the tomatoes i used were ripe, but firm, so they do not blend and mashed up reallywell, I finally let the onion-tomato mixture cool a little and put it in the blender. Do you face the sameproblem or have any suggestions regarding the same?

    Also, I make Paneer at home just before making the curry, and have realised that the Paneer is super softand nice when the curry (any curry) is warm / hot; however, when the dish cools down the paneerhardens. Is it supposed to happen with paneer? Or is it happening because i over cooking it?

    Thanks so much!

    Reply

    dassana September 26, 2013 24

    hi nandita

    1: i never have any issue with tomatoes when making an onion-tomato based gravy. in india we gettomatoes which blend very well and become mushy and soft when cooking. i suggest you to add apinch or two of salt when cooking tomatoes. it helps them to cook faster and also softens them.actually it depends upon the water content in the tomatoes. so when sauting, you can sprinkle somewater and saute. this will also soften the tomatoes.

    2: with paneer, i have never faced this issue. even after the curry or sabzi cools down, the paneercubes are still soft. i wonder what is causing this issue with the paneer. a suggestion would be to justcook the paneer for a minute after you add them. then you can see whether they harden when youdo this way.

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  • Reply

    parul September 30, 2013 25

    Also want to ask uwhy didnt u use onion paste and tomato puree inspite of chopped.does it tastesdifferent??

    Reply

    dassana October 4, 2013 26

    the taste will be little different with onion paste and tomato puree. you can try the palak paneer thisway too.

    Reply

    Nandita October 2, 2013 27

    Hi Dassana, I am unable to use the reply link; nothing happens when i click on it, hence this new post.Thanks for both the suggestions, i will try them out soon for sure! Nandita

    Reply

    dassana October 3, 2013 28

    alright nandita

    Reply

    Brittney October 13, 2013 29

    This was amazing and pretty much identical to my favorite restaurant Shalimar. I am so pleased with thisrecipe, thank you so much!

    Reply

    dassana October 13, 2013 30

    welcome brittney. now you can enjoy restaurant style palak paneer at home Reply

    swati October 17, 2013 31

    hi, i wanted u to post d recipe of besan ladoo which we get in market i love besan ladoo please.

    Reply

    dassana October 17, 2013 32

    i already have a besan ladoo posted on the blog. link below. i will be adding one more method &recipe of making besan ladoos soon.

    http://www.vegrecipesofindia.com/besan-ladoo-ganesh-chaturthi-recipe/

    Reply

    Krithikamohan October 21, 2013 33

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  • were mouth lingering. I won their hearts for cooking such delicious dishes..

    Reply

    dassana October 21, 2013 34

    krithikamohan, glad to know that u r cooking excellent dishes now

    Reply

    a October 22, 2013 35

    Nice blog your description is so good every layman can understand the cooking recipe.we expect more recipies like this. Thank you.

    Reply

    #fm October 23, 2013 36

    Ur recipe is awesome! I loved it.Ill make it fr my parentsthnx fr sharing dassana.:)Thnx again.luv,fm

    Reply

    dassana October 25, 2013 37

    welcome fm

    Reply

    Radha Raghuram October 24, 2013 38

    Dear Dasanna,

    I am not the types who cook too often, but, off lately i have started to, since I have taken a break in mycareer. My hubby the other day said I am bored of this regular south indian food sambar rice and stuff, somake something in north Indian(Verbatim).

    So thanks to google the first thing that came to mind was palak paneer, so, thats it I googled & gotGoogleed thoughTha...

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