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Creamy Palak Paneer Recipe with Spinach and Cottage Cheese Recipe

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3.9 from 8 reviews

Palak Paneer is a classic North Indian dish featuring fresh spinach puree cooked with aromatic spices and creamy paneer cubes. This vibrant and healthy dish combines the earthiness of spinach with the mild, soft texture of paneer, all enriched with a touch of cream for a luscious finish. Perfectly paired with Indian breads or rice, palak paneer is a wholesome vegetarian favorite that’s both flavorful and nutritious.

Ingredients

For Spinach Puree

  • 250 grams spinach or 5 to 6 cups roughly chopped spinach
  • 1 to 2 green chilies or 1 Serrano pepper or 1 to 2 Anaheim peppers – chopped
  • 1 to 2 small to medium garlic cloves – roughly chopped (optional)
  • 1 inch ginger – roughly chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath

Other Ingredients

  • 2 tablespoon oil or ghee (clarified butter) or butter
  • ½ teaspoon cumin seeds
  • 1 small to medium tej patta (Indian bay leaf)
  • ⅓ cup finely chopped onions or 1 small to medium sized onion
  • 1 teaspoon finely chopped garlic or 4 to 5 small to medium garlic cloves
  • ⅓ cup finely chopped tomatoes or 1 small to medium sized tomato
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ½ teaspoon red chili powder or cayenne pepper or paprika
  • 1 pinch asafoetida (hing) – optional
  • ½ cup water or add as required
  • ¼ or ½ teaspoon garam masala – add more if required
  • 200 to 250 grams paneer or tofu
  • 2 tablespoons low fat cream or 1 tablespoon heavy whipping cream
  • 1 teaspoon kasuri methi leaves (dry fenugreek leaves) – optional
  • Salt as required

For Garnish

  • 1 to 2 teaspoons cream (low fat or heavy cream or cooking cream) or butter for garnish – optional
  • ½ to 1 inch ginger – julienne
  • Lemon or lime wedges or slices

Instructions

  1. Making Spinach Puree: Rinse the spinach leaves thoroughly under running water, discarding any stringy stems if necessary. Boil 3 cups of water with ¼ teaspoon salt, then turn off the heat. Add the spinach leaves to the hot water and let them sit for 1 minute. Using tongs, transfer the leaves immediately to a bowl of ice-cold water to preserve their vibrant green color. Drain the cold water after a minute. In a blender, combine the blanched spinach with chopped ginger, garlic, and green chilies, and blend to a smooth puree without adding any water. Set aside.
  2. Sautéing Onions and Tomatoes: Heat oil, ghee, or butter in a pan on medium heat. If using butter, melt it gently without browning. Add cumin seeds and let them splutter, then add the tej patta (Indian bay leaf). Add the finely chopped onions and sauté until golden brown. Add the chopped garlic and sauté until its raw aroma disappears, avoiding browning. Stir in the chopped tomatoes and cook until they soften and oil begins to separate from the mixture. Add turmeric powder, red chili powder, and a pinch of asafoetida (if using), mixing well.
  3. Cooking Palak Paneer: Add the prepared spinach puree to the pan and mix thoroughly. Pour in about ½ cup of water or as needed to get the desired consistency, and mix again. Simmer the mixture for 6 to 7 minutes or until the spinach is fully cooked and the gravy thickens slightly. Season with salt to taste. Stir in garam masala powder. Add paneer cubes, mixing gently but quickly, and turn off the heat within 30 seconds to 1 minute to prevent the paneer from becoming dense or chewy. Finally, stir in 2 tablespoons low-fat cream or 1 tablespoon heavy cream for richness and creaminess.
  4. Garnishing and Serving: Transfer the palak paneer to serving bowls. Optionally garnish with a dollop of butter or additional cream, ginger julienne, and a squeeze of lemon or lime juice for brightness. Serve hot with Indian breads like roti, phulka, paratha, naan, or with rice dishes such as cumin rice, vegetable pulao, ghee rice, saffron rice, or simple steamed rice.

Notes

  • Blanching spinach and plunging it in ice water helps retain its vibrant green color and fresh flavor.
  • Paneer should be added towards the end and heated briefly to prevent it from becoming chewy or rubbery.
  • You can substitute paneer with tofu for a vegan or dairy-free version.
  • If you like a spicier dish, increase the amount of green chilies or red chili powder.
  • Kasuri methi (dry fenugreek leaves) adds a unique flavor but is optional.
  • Use low-fat cream or heavy whipping cream based on your preference and dietary needs.
  • Garnishing with fresh lemon juice adds a nice tang to balance the creamy richness.

Find it online: https://marthatasty.com/creamy-palak-paneer-recipe-with-spinach-and-cottage-cheese-recipe/