Palak Paneer is an all-time favourite Indian dish consisting of soft cottage cheese cubes in smooth spinach gravy. It’s a classic North Indian delicacy that beautifully combines the wholesome goodness of fresh spinach with the creamy richness of paneer (Indian cottage cheese).
A traditional North Indian vegetarian dish with cottage cheese and spinach that is a wonderful blend of texture and flavour.
Palak Paneer has its roots in Punjab, a state in northern India known for its rich culinary traditions. The dish showcases the region’s love for dairy products and hearty vegetables.
Over time, this paneer recipe has spread throughout India and beyond, becoming a staple in Indian restaurants worldwide. Its popularity can be attributed to its unique combination of flavors, textures, and health benefits.
What is Palak Paneer?
Palak Paneer is a vegetarian Indian curry made from fresh spinach puree, paneer cubes, and a blend of aromatic spices. The dish is cooked in a creamy spinach gravy, sometimes enhanced with cream or yogurt, giving it a luxurious texture and flavor. It’s a popular dish for both everyday meals and festive occasions.
Health Benefits of Palak Paneer
This spinach recipe is not just delicious but also packed with nutrients:
- Rich in iron: Spinach is an excellent source of iron, essential for healthy blood.
- High in protein: Paneer provides a good amount of protein, making this dish satisfying.
- Packed with vitamins: Spinach contains vitamins A, C, K, and various B vitamins.
- Good source of calcium: Both spinach and paneer contribute to your daily calcium intake.
- Low in carbs: Perfect for those following a low-carb diet.
Palak Paneer Recipe:
Palak Paneer is a beloved dish in Indian cuisine, particularly popular in the northern regions of the country. This Punjabi spinach paneer curry combines the earthy flavors of fresh spinach with the creamy texture of paneer, a type of Indian cottage cheese. The result is a comforting and nutritious meal that has won hearts across the globe.
Known for its vibrant green color and creamy texture, this dish is a staple in Punjabi households and a favorite in Indian restaurants worldwide. Perfectly spiced and velvety smooth, Palak Paneer is not just delicious but also incredibly healthy, making it a must-have in your weekly meal rotation.
Palak Paneer is an incredibly delicious recipe that will become your new favourite! The rich creamy dish is infused with spices and it exploits the myriad flavours very well.
Fresh Indian cottage cheese in a luscious green spinach gravy is an absolutely irresistible dish.
- To make spinach and cottage cheese curry, firstly clean and wash the spinach leaves, pudina and coriander leaves well and roughly chop them up. Keep aside.
- Heat water in vessel and add a little salt to the water. Then dunk the spinach, pudina and coriander leaves in boiling water. Let the leaves sit in hot water for a couple of minutes.
- Drain and immediately refresh the spinach, mint and coriander leaves by immersing in a bowl of cold water. This ensures the spinach retains its green colour.
- Now puree the spinach, mint and coriander along with green chillies.
- Heat oil in a pan; add bay leaf and cumin seeds.
- Once the cumin seeds start to splutter, toss in the garlic pods, stir, add chopped onion and ginger-garlic paste. Sauté till the onions are nicely browned.
- Now put in the chopped tomatoes and cook on medium heat for about 4-5 minutes till the tomatoes turn soft.
- When the oil separates, add the turmeric, red chilli powder, cumin and coriander powder, garam masala powder, salt and combine well. Blend in the crushed Kasuri methi.
- Next add pureed spinach, and sauté for 2-3 minutes. Add a little water and simmer for about 5 minutes, till the oil oozes.
- Now stir in the paneer cubes and cook for a further 2-3 mutes till the masalas are well-blended and the paneer cubes become nice and soft.
- Finally top off the Palak Paneer dish with a dollop of fresh cream.
Serve Palak Paneer hot with Rotis or Jeera Rice.
- Craving more Easy Homemade Spinach Recipes? Then do try out Spinach with lentils and Spinach Dip
Palak Paneer Serving Suggestions:
Serve Cottage Cheese in Spinach Gravy with:
- Warm naan bread or roti
- Steamed basmati rice
- Jeera (cumin) rice
- As a side dish in a larger Indian meal
Spinach Cottage Cheese Variations
Palak Paneer is versatile and can be customized to suit various tastes:
- Vegan version: Replace paneer with firm tofu and skip the cream.
- Spicier variation: Add more green chilies or a pinch of red chili powder.
- Creamier texture: Blend cashews with the spinach for a richer gravy.
Tips for Perfect Spinach Paneer Curry
- Use Fresh Spinach: Fresh, tender leaves give the best flavor and vibrant green color.
- Blanch Properly: Helps retain color and reduces the raw taste of spinach.
- Don’t Overcook Paneer: Paneer can turn rubbery if cooked too long.
- Balance Creaminess: Adjust cream or yogurt based on your preference for richness.
- Spice Level: Adjust chili powder and green chilies according to taste.
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- 🧄 Paneer Kali Mirch – Creamy paneer cooked in a peppery, flavorful gravy.
Spinach and Paneer Curry Recipe Details below:
Palak Paneer Punjabi Recipe
Ingredients
- Palak/ fresh spinach – 1 bunch
- Fresh Paneer/cottage cheese – 200 gms cubed
- Green chillies - 2, chopped
- Garlic - 4-5 garlic pods, finely chopped
- Ginger Garlic Paste – 1 tsp
- Onion - 1 medium, finely chopped
- Tomato - 1 medium, chopped
- Cumin seeds - ¾ tsp
- Bay Leaf – 1
- Red chilli powder - ½ tsp, optional
- Turmeric powder - ¼ tsp
- Coriander Powder – ½ tsp
- Cumin Powder - 1 tsp
- Garam masala - 1/2 tsp
- Kasuri methi/dry fenugreek leaves - 1 tsp, optional
- Salt to taste
- Oil – 2 tbsp
- Fresh cream – 1 tbsp, optional
- Mint leaves a handful
- Coriander leaves a handful
Instructions
- For this healthy Indian spinach curry, thoroughly wash spinach, mint and coriander leaves. Chop the stems of spinach and coriander and pick the mint leaves. Immerse the leaves in water and keep changing the water frequently till the water runs clear.
- Roughly chop the leaves.
- Boil water in a large kadai. Immerse the spinach, mint and coriander leaves in the boiling water for 2-3 minutes. Remove with a slotted spoon and immediately immerse in cold water.
- Grind the spinach, pudina and coriander leaves to a fine paste along with ginger, garlic and green chillies. Keep aside.
- Heat oil in a kadai and season with cumin seeds. Add chopped onions and fry till the onions turn brown.
- Add the tomato puree and sprinkle some turmeric powder. Cook till the tomatoes soften. Add red chilli powder, cumin powder and coriander powder. Mix well.
- Add the spinach puree and simmer for 3-4 minutes.
- Tip in the paneer cubes and mix gently. Sprinkle a little garam masala, a pinch of kasoori methi and combine well. Cook for a minute or two.
- Blend in a blob of butter for added flavour and remove.
- Serve healthy Palak Paneer hot with Naan or Parathas.
Notes
* You can mix in 1-2 tbsp of cream.
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