Palak paneer recipe

Indian dish of paneer in a smooth spinach sauce

Posted 2024-12-23

Time

Prep: 15 minutes
Cook: 30 minutes

Ingredients

• 150g paneer, chopped into ~2.5cm cubes
• 100-120g palak (spinach - discard stems if using adult spinach)
• 2 tbsp oil (or half oil, half butter)
• 2 green chillies, deseeded but not chopped up (less spicy kind)
• 1 small onion, finely chopped, about 3/4 cup
• 8-10 cashews, whole/halved
• 1 inch cinnamon
• 2 green cardamoms
• 2 cloves
• 1/8 tsp cumin seeds
• 1 medium tomato, deseeded and chopped or pureed, about 1/2 cup
• 3/4 tsp ginger garlic paste
• 0.5-0.75 tsp garam masala (make sure it’s a good flavourful one)
• 0.5 tsp kasuri methi (dried fenugreek leaves - skip if you don’t have)
• 0.5 tsp salt (to taste)
• 0.25 cup water to blend spinach
• 0.75 cup water to cook gravy
• 3 tbsp cream (optional, to garnish)

Method

1. Rinse the 100-120g spinach well a few times in a large pot of water, drain in a colander.
2. Allow spinach to drain completely.
3. Heat 0.5 tbsp oil in a pan.
4. Saute 2 green chillies, 8-10 cashews and spinach for 3-4 minutes until the leaves are thoroughly wilted and the raw smell of the spinach has gone away.
5. Transfer the spinach to a blender and allow to cool completely.
6. Blend the spinach along with 0.25 cup water to a puree. It should be smooth and thick. You may need to add 7-2 tbsp more water to help.
7. Heat 1.5 tbsp oil in a pan.
8. Add 1 inch cinnamon, 2 cardamoms, 2 cloves and 1/8 tsp cumin seeds.
9. When the spices begin to sizzle, add chopped onion.
10. Fry onion until translucent to golden.
11. Add the 3/4 tsp ginger garlic paste and saute for a minute.
12. Add the chopped (or pureed) tomato and 0.5tsp salt.
13. Continue to saute until tomatoes are fully mushy.
14. Add 0.5-0.75 tsp garam masala and saute until it smells good - 2-3 minutes.
15. Optionally remove the cinnamon, cloves and cardamoms if you don’t like to find them when eating.
16. Add 3/4 cup water and cook covered on a medium heat until the onions are completely soft. At this stage the onion tomato masala should be thick but still have some water.
17. Crush 0.5tsp kasuri methi in your palm and add to the pan.
18. Reduce the heat and add the pureed spinach.
19. Mix well and cook until it begins to bubble - 2-3 minutes. Avoid overcooking.
20. If curry is too thick add a few tbsps of hot water.
21. Add paneer and mix well.
22. Take off heat and serve! Optionally garnish with the cream.
23. Serve with naan, roti, basmati rice or jeera rice.

Source

• Swasthi’s Recipes - Palak Paneer Recipe

Verdict

• A bit mild and only a small amount for leftovers! Could easily double the quantities and double the spices again!
• Chop the paneer smaller for quicker heatup (maybe halve the cubes in one direction)