Palak Paneer – Punjabi Spinach Paneer Curry | Paneer In Palak Gravy

Cottage Cheese in Spinach Gravy

Palak Paneer is an all-time favourite Indian dish consisting of soft cottage cheese cubes in smooth spinach gravy.

Palak paneer

A traditional North Indian vegetarian dish with cottage cheese and spinach that is a wonderful blend of texture and flavour.

Palak Paneer Recipe:

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.

If you are searching for more spinach recipes, then do try out Spinach with lentils and Spinach Dip

Spinach and Paneer Curry Recipe Details below:

Palak Paneer Punjabi Recipe

Paneer Palak Punjabi recipe combines fresh Indian cottage cheese in a luscious green spinach gravy. A healthy, wholesome and delicious dish that pairs well with Naan or Chapathi. Try out this Indian palak paneer recipe.

Course Side Dish

Cuisine Punjabi

Prep Time 10

Cook Time 15

Total Time 25

Servings 4

Calories 126kcal

Author Shil

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

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.