Palak Paneer

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Palak Paneer


If you're a fan of flavourful vegetarian dishes, then Palak Paneer is a must-try. This popular North Indian dish features tender cubes of paneer (Indian cottage cheese) swimming in a spiced spinach sauce. It’s the perfect balance of flavours—earthy, savoury, and a little bit spicy. If you’ve never made it at home, don’t worry! This recipe will guide you step-by-step to recreate this restaurant favourite right in your own kitchen.

What is Palak Paneer?

Palak Paneer is a vegetarian dish from India that combines fresh spinach (palak) with paneer, which is a mild, soft cheese. The spinach is cooked into a smooth, flavourful curry with a variety of spices. The paneer cubes absorb the curry, making it a comforting and satisfying dish. It’s typically served with roti (Indian flatbread) or steamed rice.



Ingredients:

  • 400g Spinach 

  • 300ml Water 

  • 3 tbsp Vegetable oil or ghee

  • 2 tbsp Makee da atta (cornmeal flour)

  • 2 Onions 

  • Whole head of garlic 

  • 2 inch piece of ginger 

  • 1 hari mirch/green chilli (can use red chilli too)

  • 1 big tomato (or 2 small tomatoes)

  • 1/4 tbsp of haldi/turmeric 

  • 1 tbsp salt 

  • 2 tbsp dhania powder/coriander powder 

  • 2 tbsp kasuri methi

  • 1tsp jeera/cumin seeds

  • Paneer 

Optional ingredient:

  • Cream for garnish 


Instructions:

  1. Start by blanching the spinach. Bring a large pot of water to a boil, and once it’s boiling, add the spinach leaves. Let them cook for 10 minutes, put enough water to just soak the spinach. Do not put too much water because we are not going to drain it. 

  2. Next add the makkee da atta (cornmeal flour) to the spinach and mix it with a hand blender. 

  3. In a karahi/stir fry pan, put in oil and jeera/cumin seeds. 

  4. Add the diced onions, garlic, and ginger. Next add in the hari mirch/green chilli. Let this mixture caramelize and let the oils release before adding in the tomato. 

  5. Once the tomato has been added, cook down for 2-5 minutes. Then add in haldi/turmeric, salt, dhania powder/coriander powder and mix for 2 minutes. This is now your tadka complete. 

  6. Now add in your cubed paneer pieces to the tadka and mix. 

  7. Put in the kasuri methi (fenugreek leaves). 

  8. After about 5 minutes put the palak/spinach in and then cover it on low flame. Keep it on a low heat until all the water is gone and you are left with a thick curry. This will also allow the flavours to absorb. 

  9. Once your Palak Paneer is ready, serve with hot naan, roti, or steamed basmati rice, and enjoy!


Why You’ll Love This Recipe:

  • Healthy: Packed with nutrients from the spinach, this dish is a great way to get your greens while indulging in a comforting, flavourful curry.

  • Customizable: You can easily adjust the spice levels to make it perfect for you, or if you prefer it to be creamy you can add some whipping cream/heavy cream for garnish on top.

  • Comforting: There’s something about the savoury spinach paired with soft paneer that just feels like a hug in a bowl.

Whether you’re a seasoned cook or a beginner, Palak Paneer is a dish that’s sure to impress. So go ahead, give this recipe a try, and transport your taste buds to the heart of India with this classic vegetarian delight!

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