If you’re looking for a quick meal during Navratri, this Palak Paneer recipe is the perfect solution! Ready in just 30 minutes, this easy-to-make dish combines soft Indian cottage cheese with a vibrant spinach gravy, delivering a delightful blend of flavors and nutrition.
My healthy Palak Paneer recipe simplifies the classic preparation, making it accessible for everyone, whether you’re a seasoned cook or just starting out. Enjoy this wholesome dish that not only tantalizes your taste buds but also fits perfectly into your fasting routine!
Why try this recipe
- It is a gluten-free and vegetarian dish that is low in carbs.
- This particular recipe I am sharing with you is slightly different with its slightly sour and nutty-creamy flavors.
- This palak paneer recipe is perfect for Navratri as it excludes ingredients commonly avoided during fasting.
- It is easy and simple palak paneer recipe.
Ingredients
- Spinach (palak): Cleaned and washed spinach provides a vibrant green color and is packed with nutrients, forming the base of the dish.
- Green chilies: These add heat and flavor, enhancing the overall taste of the gravy.
- Fresh tomatoes (chopped and blended): Tomatoes contribute a tangy sweetness and richness to the gravy, balancing the flavors.
- Lime juice: A splash of lime juice adds freshness and acidity, brightening the dish.
- Paneer: Indian cottage cheese that adds creaminess and protein, making the dish hearty and satisfying.
- Yogurt: Adds tanginess and helps to make the gravy richer and creamier.
- Cream: Provides indulgence and enhances the smooth texture of the spinach gravy.
- Seasoning and spices – Coriander powder, Garam masala powder, Kasuri methi, black pepper powder and bay leaf.
- Cashews: Can be blended into the gravy for creaminess or added as a garnish for texture and richness.
- Walnuts: Introduce a nutty flavor and healthy fats, enhancing the dish’s nutritional value.
- Salt to taste: Essential for bringing out the flavors of all the ingredients, adjusting to personal preference.
- Oil: Vegetable oil, peanut oil, or olive oil are used for sautéing the spices and cooking the gravy, providing a healthy fat source.
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
How to make?
- To make Palak Paneer recipe, start with making palak paste first. In a blending, jar add spinach leaves, chilies, cashews, walnuts, curd and water to make a smooth paste.
- 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 continuously stirring.
- After that, add salt to taste, black pepper, coriander powder and mix them well in the curry.
- Add a teaspoon of ginger powder and cook the masala until oil starts to leave the pan.
- When the masala is well cooked (Bhuna), add spinach puree in it and some hot water to adjust the consistency, if required. Now, 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 slow medium heat. Keep stirring in between as thick curries tend to stick to the bottom of the pan. Finish with kasuri methi for a flavor punch.
Substitutions
- Paneer Alternatives: You can substitute paneer with tofu for a vegan option or use ricotta cheese for a creamier texture.
- Spinach Variations: If fresh spinach is unavailable, use frozen spinach. Just ensure it’s well-drained before cooking.
- Spice Adjustments: Feel free to modify spices based on your preference; add green chilies for extra heat or reduce chili powder for a milder flavor.
Variations
- Cheesy Palak Paneer: Add grated cheese like cheddar on top of the cooked Palak Paneer and let it melt for a cheesy twist that enhances the creaminess.
- Saag Paneer: Add mustard greens or fenugreek leaves to the spinach for a unique twist and more complex flavor.
- Paneer Bhurji Palak: Scramble the paneer before adding it to the spinach gravy for a different texture and a unique presentation.
How to serve?
- 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.
Storage
- Cool Down: Allow it to cool down to room temperature before storing. This prevents condensation inside the container, which can lead to spoilage.
- Airtight Container: Transfer the cooled palak paneer to an airtight container. This helps in retaining the freshness and prevents the absorption of odors from other foods in the refrigerator.
- Refrigeration: Store the airtight container in the refrigerator. It can be kept in the fridge for up to 3-4 days
FAQs
Can I add other vegetables to Palak Paneer?
Yes, you can add vegetables like peas, bell peppers, or carrots to the dish for extra flavor and nutrition.
Can I use other greens?
Yes! You can use other leafy greens like kale or collard greens to create different variations of this dish.
Is Palak Paneer vegan?
Traditional Palak Paneer is not vegan because it uses paneer (Indian cottage cheese). However, you can substitute paneer with tofu or a vegan cheese alternative for a vegan version.
Can I make Palak Paneer ahead of time?
Yes, you can prepare the spinach gravy in advance and store it in the fridge. Just add the paneer before serving to keep it soft.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stovetop or in the microwave.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Just thaw and drain the excess water before blending. It’s a convenient option and saves time.
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Easy Palak Paneer – How to Make
Palak paneer recipe that is easy to make, delicious and healthy in 30 Minutes. Paneer curry recipe made with Indian cottage cheese in the aromatic and healthy spinach gravy.
Ingredients
- 2 tablespoons oil
- 2 bay leaves
- 1 cup tomato puree
- salt to taste
- 1 teaspoon black pepper
- 1 tsp lemon juice
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 tsp 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 tbsp walnuts
- 2 tablespoon Yogurt dahi
- ½ cup of water
Instructions
- To prepare the palak paste, blend spinach, chillies, cashews, curd, walnuts along with water to make a smooth paste. keep it aside. Add about 1/2 tsp 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.
Video
Notes
- 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.
Nutrition
Calories: 398kcalCarbohydrates: 15gProtein: 12gFat: 34gSaturated Fat: 12gTrans Fat: 1gCholesterol: 50mgSodium: 183mgPotassium: 610mgFiber: 5gSugar: 5gVitamin A: 4034IUVitamin C: 22mgCalcium: 328mgIron: 3mg
Tried this recipe?Let us know how it was!
Palak paneer recipe is a paneer delicacy made using palak puree and paneer cubes
Thank you for sharing this information
Nice explanation 😊