Make Quick Palak Paneer Recipe, Easy Indian Spinach Cheese

Make Quick Palak Paneer Recipe, Easy Indian Spinach Cheese

Palak Paneer is one of the most popular and cherished dishes in Indian cuisine. This vibrant green dish combines fresh spinach (palak) with soft and creamy paneer (Indian cottage cheese), resulting in a wholesome and flavorful meal that delights the senses. Known for its rich taste and high nutritional value, Palak Paneer is a staple in both Indian households and restaurants around the world.

Palak Paneer is not only delicious but also packed with nutrients. Spinach is a powerhouse of vitamins and minerals, including iron, calcium, and fiber. Palak Paneer is known for boosting immunity, improving digestion, and promoting overall health. On the other hand, paneer (cottage cheese) is an excellent source of protein and calcium, making it an ideal ingredient for vegetarians looking to meet their daily protein requirements.

Palak Paneer is prepared with aromatic spices that elevate the flavor and provide various health benefits. Ingredients such as garlic, ginger, and cumin aid digestion and promote well-being. This combination results in a dish that is both delicious and nutritious.

Palak Paneer is commonly enjoyed with roti, naan, or jeera rice, making it a versatile dish that complements a variety of side dishes. Whether served at home during family gatherings or festive occasions, Palak Paneer remains a beloved comfort food that brings people together.

Here are some tips for making the perfect dhaba-style palak paneer at home:

1. Wash the spinach thoroughly in water at least twice or thrice. A lot of dirt accumulates on the leaves.
2. Avoid using large stems of spinach; cut them short and use only the leaves.
3. I have not shallow-fried paneer. Just shallow-fry it slightly if you require.
4. Sometimes, the store-bought paneer can become chewy after frying, so it is best to soak it in water immediately after cooking.
5. I have used fresh fenugreek leaves (methi) and dried kasuri methi in this recipe for added flavor; I strongly suggest not skipping this step.
6. Fresh coriander is also used during gravy preparation for additional flavor; I suggest not skipping this step.
7. This recipe does not use fresh cream; I recommend adding a few cashew nuts during the gravy preparation to keep the dish healthy.
   
   Many variations of the dish exist, catering to different tastes and dietary preferences, making it a versatile addition to any meal plan. The Palak Paneer is popular and loved by vegetarians and non-vegetarians for its taste and well-balanced textures.

Many variations of palak recipes are also available on the website.
Lasooni Palak Paneer Dhaba Style
Palak Moong Dal Recipe
Chana Dal Palak Recipe
Veg Kofta in Palak Gravy
Spinach Corn Rice
Onion Palak Pakora

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Recipe Video

Recipe Card

How to Make Palak Paneer at Home Step by Step with Photos

1. Wash the three bunches of spinach twice or thrice with water. Tip* – Use leaves with short stems. Long stems can make the gravy texture lumpy.
   
2. Add enough water to a pan and let it come to a boil. Add 1 tsp of salt.
   
3. Add the spinach (palak) to the boiling water in batches. Boil for a minute or until the spinach is blanched well.
   
4. Drain the blanched spinach.
   
5. Drop it into ice-cold water. Tip* – This helps to retain the green color of the spinach.
   
6. Heat one tbsp of oil and ½ tbsp of clarified butter in a pan. Add two onions (sliced), half tomato, two green chilies, ½ inch chopped ginger, three garlic cloves, and 4 to 5 cashew nuts. Sauté until the onions are translucent and the tomatoes are tender.
   
7. Add a handful of fresh coriander and fresh fenugreek leaves. Saute for a minute.
   
8. Allow the mixture to cool for a while.
   
9. Squeeze the excess water from the blanched spinach.
   
10. Transfer the blanched spinach and the onion mixture into the blender. Blend into a smooth paste without adding any water. Keep it aside.
    
11. Heat 1 tbsp of clarified butter in a pan, and add two tbsp of chopped garlic. Saute until the garlic turns light golden.
    
12. Add the ground fine spinach paste and mix all the ingredients well.
    
13. Add ¼ tsp of asafoetida, a pinch of turmeric powder, ½ tsp of red chili powder, 1 tsp of coriander powder, ¼ tsp of kitchen king masala, salt as per taste, and 1 tsp of kasuri methi. Mix well.
    
14. Add 1 tbsp of butter and 150 grams of paneer. Mix well.
    
15. Cover with the lid and simmer on a low flame for a minute.
    
16. Palak paneer is ready.
    
17. Serve hot with either roti, chapati, or paratha, accompanied with salad and raita.
    

FAQ

Conclusion

Palak Paneer is a perfect example of the richness of Indian cuisine, showcasing a harmonious blend of taste, nutrition, and tradition. This dish combines fresh spinach, flavorful spices, and soft paneer, resulting in a wholesome meal cherished by food lovers worldwide. Whether you are a fan of Indian cuisine or looking to explore new culinary delights, Palak Paneer is a must-try dish that never fails to impress.