Palak Paneer Punjabi Recipe
Palak Paneer is more than just a dish; it's a celebration of flavors and nutrition. This velvety spinach gravy with soft paneer cubes is perfect for family dinners, special occasions, or a comforting meal any day. With its vibrant color, rich taste, and wholesome goodness, Palak Paneer is sure to become a favorite in your recipe collection. Serve it hot, savor every bite, and enjoy the nutritious goodness that this classic Punjabi dish brings to your table!A healthy, wholesome and delicious dish that pairs well with Naan or Chapathi. Try out this Indian paneer in spinach gravy recipe.
Servings: 4
Calories: 126kcal
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 lightly fry the Paneer cubes and then add to the spinach gravy.
* You can mix in 1-2 tbsp of cream.
* You can mix in 1-2 tbsp of cream.