Introduction

Indian cottage cheese cooked in a tomato-onion-spinach sauce is called palak paneer. One of the best palak paneers you can make at home is this one. Tastes really good, is creamy, and is simple to prepare. Accompany with naan, basmati rice, or roti.

For good reason, one of the most well-liked Indian curries is palak paneer. This dish, which has paneer cooked in a lightly spiced fresh spinach sauce, is incredibly creamy and vividly green. You really must try this delicious and simple-to-make vegetarian main dish!

My mother gave me this family recipe for palak paneer, which is really tasty. I’m thrilled to be able to share this recipe with you because she has been making it for our family for years.

Total Time for Palak Paneer

Preparation Time	15 mins
Cock Time	30 mins
Total Time	45 mins
Servings	2 to 3

Ingredients for Palak Paneer

• 150 grams of (1¼ cups) paneer (Indian cottage cheese)
• 3½ to 4 cups of (100 to 120 grams) palak (spinach)
• 2 tablespoons of oil (or half oil & half butter)
• 2 green chilies (deseeded, milder variety)
• ¾ cup of ( 90 grams, 1 small) onions (fine chopped)
• ½ cup of (2 small) tomatoes (deseeded & chopped or pureed)
• ¾ teaspoon of ginger garlic paste
• ¾ teaspoon of salt (adjust to taste)
• 9 or 10 cashewnuts
• ½ to ¾ teaspoon of garam masala (adjust to taste)
• ½ teaspoon of kasuri methi (dried fenugreek leaves) (skip if you don’t have)
• Blend spinach with ¼ cup of water
• Use ¾ cup of water to make the gravy
• 3 tablespoons of cream (optional)

Whole spices for Palak Paneer (Optional)

• ⅛ teaspoon of cumin seeds (jeera) (optional)
• 2 green elaichi (cardamoms) (optional)
• 1 inch dalchini (cinnamon) (optional)
• 2 laung (cloves) (optional)

How To Cock Palak Paneer

Preparation

1. Pick only the fragile, young spinach leaves; eliminate the stems, since they may impart an unpalatable flavor. If you’re using baby spinach, you can also utilize the stems.
2. Put them in a big water pot. Drain to a colander and give them a few thorough rinses.
3. If the water is not allowed to drain fully, a lot of moisture will escape while cooking.
4. In a pan, preheat half a tablespoon of oil. Saute the cashews, green chilies, and spinach for three to four minutes, or until the spinach has completely wilted and lost its raw fragrance. Alternatively, you can blanch the palak for two minutes in four cups of hot water with a tsp of salt. After that, submerge in icy water. Empty entirely.
5. Let this cool fully. Process this into a smooth purée by adding water. The purée ought to be thick and silky. To aid in mixing, you can add an additional 1 to 2 tablespoons of water.

Making

1. In the same pan, heat one tablespoon of butter and half a tablespoon of oil. Add the cumin seeds, cloves, cardamoms, and cinnamon once they have melted.
2. Add the onions and cook until they become transparent to golden once the spices start to sizzle.
3. Then, sauté the ginger-garlic mixture for one to two minutes, or until a pleasant aroma emerges.
4. Next, add salt-seasoned tomatoes. Saute until they get mushy and collapse.
5. Add the garam masala and sauté it till fragrant. It can take two minutes.
6. Add water, cover, and simmer until onions are very tender. The pan ought to contain some water remaining in it.
7. Reduce the heat and mix in the pureed spinach and kasuri methi. Stir thoroughly and heat for two to three minutes, or until it starts to boil. A few tablespoons of boiling water can be added if the curry is too thick.
8. Do not overcook. Stir in paneer well. After turning off, transfer to a serving bowl. Add a cream garnish if desired.
9. Palak paneer is best served with Jeera rice, Basmati rice, naan, or roti.

Nutrition Facts of Palak Paneer

350	30g	13g	10g
Calories	Fat	Carbs	Protein

Check Out: Delicious Rogan Josh Recipe

Get Access Now: Recipes

Palak Paneer Instant Curry: Click Here