Palak paneer recipe that is ready in 30 Minutes. Easy to make, delicious as well as healthy. A a simple palak paneer recipe made with Indian cottage cheese in the aromatic and healthy spinach gravy is super easy to make with my recipe.
Soft Indian cottage cheese in green spinach gravy is one of the most popular recipes on most restaurant menus. I have given this classic recipe a healthier touch and made the recipe of palak paneer simpler and healthier.
This Palak Paneer Recipe is
- Palak Paneer is a popular dish made across North India.
- It is a gluten-free and vegetarian dish that is low in carbs.
- Also known as spinach cottage cheese curry.
- This particular recipe I am sharing with you is slightly different with its slightly sour and nutty-creamy flavors.
- Easy and simple palak paneer recipe.
Palak Paneer Ingredients
Vegetables: Spinach (palak) cleaned and washed,Green chillies, Fresh tomatoes (chopped and blended), Lime juice
Dairy: Paneer, Yogurt, Cream
Spices & Seasonings: Coriander powder, garam masala powder, kasuri methi, black pepper powder, bay leaf
Nuts: cashews, walnuts
Salt to taste
Oil: Vegetable oil or peanut oil or olive oil
½ cup of water
To make Palak Paneer recipe, start with making palak paste first. In a blending, jar add spinach leaves, chilies, cashews, walnuts, and curd.
After that add water to make a smooth paste. Keep the paste aside.
Heat oil in a pan and when it starts to smoke add bay leaves in it.
Stir the bay leaves and after a minute or two add fresh tomato puree in the pan. Cook the puree for 4-5 minutes on medium heat while continuous stirring.
After that add salt to taste, black pepper, coriander powder and mix them well in the curry. Keep stirring the curry so that the masalas are well cooked.
Cover and cook the masalas for 7-8 minutes. Keep occasionally stirring.
Add a teaspoon of ginger powder and cook the masala until oil starts to leave the pan.
When the masala is well roasted, add spinach puree in it. Mix the curry well (and add some hot water to adjust the consistency if required.)
and add garam masala and cream in the curry.
Cover and cook the curry on low-to-medium heat for 6-8 minutes while occasionally stirring in between. After 5-8 minutes, take off the lid and add paneer cubes in it.
Cook this for 2-3 minutes on low-medium heat. Keep stirring in between as thick curries tend to stick to the bottom of the pan. When done, turn off the heat, top it with cream or malai and serve hot.
- Unlike restaurant style recipe, you do not need to blanch the spinach to make the vibrant green spinach gravy.
- I have pureed the spinach with herbs, nuts and a surprising ingredient that adds tanginess and keeps the green color intact. This way, I can cook it faster and it is healthier too.
- I have made a few changes by adding yogurt to this basic green palak gravy. This makes it a little more creamy with a slightly sour hint.
- The walnuts are another healthy addition here, as compared to only cashews used in Indian curries.
- The quality of ingredients matters too. Soft paneer and fresh spinach will make it even more delicious. I mostly prefer homemade paneer over store bought one. You can easily make paneer at home with this homemade paneer Recipe.
What To Serve with Palak Paneer
More Such Recipes
Easy Palak Paneer - How to Make
- 2 tablespoons oil
- 2 bay leaves
- 1 cup tomato puree
- salt to taste
- 1 teaspoon black pepper
- 1 teaspoon lemon juice
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon kasuri Methi
- 3 tablespoon cream
- 200 grams paneer cut in 1 inch cubes
For palak paste,
- 5 cups spinach palak,cleaned and washed,
- 3 green chillies
- 8-10 cashews
- 5-6 tablespoon walnuts
- 2 tablespoon Yogurt dahi
- ½ cup of water
- To prepare the palak paste, blend spinach, chillies, cashews, curd, walnuts along with water to make a smooth paste. keep it aside. Add about ½ teaspoon of lemon juice if you wish to.
- heat up oil in a pan, and add bay leaves in it.
- Now add fresh tomato puree and let it cook for 4-5 minutes on medium heat. Keep stirring in between.
- Then add salt to taste, black pepper, coriander powder and mix them well in the curry. Add kasuri methi.
- Close the lid and let it cook for 7-8 minutes. Keep stirring occasionally in between.
- Cook the masala till it leaves the sides of the pan. Take care to roast the masalas and cook for 2-3 minutes really well. This step enhances the taste of the curry.
- Now add the spinach puree and mix it well. You can add some hot water to adjust the consistency if required.
- Let this curry cook for 10-12 minutes on slow-medium heat with stirring once or twice in between.
- Add garam masala powder and cream and mix them in the curry.
- Now add the Paneer which is cut into cubes . Also add crushed kasuri methi
- Cook this for 2-3 minutes on slow medium heat. Keep stirring in between as thick curries tend to stick to the bottom of the pan. You can also add kasuri methi for extra flavour.
- Serve it hot in a bowl and garnish the palak paneer curry with some cream or malai.
- Enjoy this bright and beautiful palak paneer curry with hot crisp paratha/Roti naan or some veg pulao at dinner.
- Some recipes use blanched spinach but this one is made simply with washed leaves. This helps to retain maximum nutrition in the curry as boiling may dissolve some nutrients to the water.
- Make sure the palak puree is smooth to get that creamy texture.
- Use soaked cashews for this curry.
- Do not use old and sour curd it might just take the curry to taste sour.
- You can use Tofu if you want to make it vegan, but that will be called Palak tofu.
- This recipe uses less and basic masalas as it doesn't overpower the taste of the veggies and makes spinach star of the dish.
- I make this without onions you can add if you like, but it tastes better without onions.