fbpx

Palak Paneer recipe made easy!

Palak Paneer recipe made easy!

Paneer (cottage Cheese) is an all time favorite dish for vegetarians. Well I can’t say the same for Palak (spinach) though. My kids didn’t like Palak at all when they were young. From there the quest to perfect the Palak Paneer recipe (Spinach cottage cheese) started. I wanted to ensure they consumed Palak, at the same time I didn’t want to force them to eat the traditional Palak vegetable that they didn’t enjoy.
When I experimented with the Palak Paneer recipe for the first time, my kids loved it. Not that I can say it was the perfect recipe. However with time, I have come up with my version of a perfect Palak Panner recipe. Here is my version of the recipe.

Important: This palak paneer recipe comes with a twist. It’s a tomato free recipe.
For those of you advised to be on tomato free diet for various reasons like diabetes and perhaps thought that Palak Paneer could not be enjoyed without a tomato puree , here is a recipe that will bring Palak Paneer back into your life. Enjoy!

This recipe has no ratings just yet.

Palak Paneer recipe

June 29, 2020
: 4
: Low

By:

Ingredients
  • 500 grams palak/spinach
  • 10-12 kaju/ Cashewnuts
  • 4 large garlic cloves
  • 1 inch ginger/Adrak
  • 1 green chili or more to taste
  • 1 tablespoon oil 15 ml, or Desi Ghee
  • 1 large onion finely chopped
  • 1/2 cup water or as needed
  • 3/4-1 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon Amchur/mango Powder
  • 1/4 teaspoon red chili powder or to taste
  • salt to taste
  • 2-3 tablespoons heavy cream or adjust to taste
  • 200 grams paneer/cottage cheese cut into cubes
  • 1/2 tablespoon kasuri methi crushed or dried fenugreek leaves
  • 1 Teaspoon lemon juice
Directions
  • Step 1 • Boil water in a pot, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Do not cover the pot with a lid.
  • Step 2 • Take them out and dip them into a bowl filled with ice cold water. This helps to retain the green colour of the leaves.
  • Step 3 • In a blender, add the blanched spinach and green chilli. Blend it well to make smooth paste. Set aside to cool.
  • Step 4 • In a blender, add the cashew/Kaju , add 1-2 tbsp of water and blend them to make a smooth paste.
  • Step 5 • Heat 1 tsp ghee in a pan on medium flame. Add the cashew/Kaju paste and saute them on low flame for 2-3 min till it turns golden. Set aside.
  • Step 6 • Heat a pan on medium heat. Once hot, add the oil/Ghee and the  crushed or finely chopped cloves & garlic. Sauté for few minutes until they start turning brown.
  • Step 7 • Add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.
  • Step 8 • Add the Cashew/Kaju paste and mix it well with other ingredients.
  • Step 9 • Then add the spinach paste and mix it well. Also add around 1/2 cup water to it. Cover the pan and let it cook for 10-15 minutes on low heat. The spinach will bubble a lot. Stir at regular intervals.
  • Step 10 • Once the spinach is cooked, add the garam masala, Amchur, turmeric powder, red chilli powder and salt. Mix and cook for a minute. Choice: You may also add ½ teaspoon of sugar or jaggery if you like.
  • Step 11 • Now add the paneer and heavy cream and mix well. Let the curry simmer for 3 to 4 minutes on low flame.
  • Step 12 • Turn the flame off, add lemon juice and kasuri methi and mix.
  • Step 13 • Serve Palak paneer hot with rice or Indian bread of your choice.

Tips

Blanch the spinach/Palak in open pan without lid. This is to make sure it retains it’s green colour.

Add a spoon of jaggery/sugar if the spinach is bitter or is sharp.

Use pulse mode of grinding preferably, to avoid making it very fine.

Use fresh paneer/cottage Cheese. In case of the packed paneer soak it in milk for 15 Mins to make it soft and supple.

palak paneer recipe
Palak Paneer Recipe

Palak paneer recipe cooking Method with pictures

Blanch spinach leaves

Step 1: Boil water in a pot, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Do not cover the pot with a lid.
Step 2: Take them out and dip them into a bowl filled with ice cold water.

blending spinach in a blender

Step 3: In a blender, add the blanched spinach and green chilli. Blend it well to make smooth paste. Set aside to cool

cooking kaju paste

Step 4: In a blender, add the cashew/Kaju , add 1-2 tbsp of water and blend them to make a smooth paste.
Step 5: Heat 1 tsp ghee in a pan on medium flame. Add the cashew/Kaju paste and saute them on low flame for 2-3 min till it turns golden. Set aside.

Saute Onion, Garlic & Gingerr

Step 6: Heat a pan on medium heat. Once hot, add the oil/Ghee and then add crushed or finely chopped cloves and garlic. Sauté for few minutes until they start turning brown.
Step 7: Add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent

Semy cooked spinach

Step 8: Add the Cashew/Kaju paste and mix it well with other ingredients.
Step 9: Then add the spinach paste and mix it well. Also add around 1/2 cup water to it. Cover the pan and let it cook for 10-15 minutes on low heat

Add paneer in palak

Step 10: Once the spinach is cooked, add the garam masala, Amchur, turmeric powder, red chilli powder and salt. Mix and cook for a minute. Choice: You may also add ½ teaspoon of sugar or jaggery if you like.
Step 11: Now add the paneer and heavy cream and mix well.
Let the curry simmer for 3 to 4 minutes on low flame.

adding kasturi methi to palak

Step 12: Turn the flame off, add lemon juice and kasuri methi and mix well.

The Palak paneer is ready to be served hot with rice or Indian break of your choice. Bon appetite.

Final shot of palak paneer

If you liked our palak panner recipe (Spinach cottage cheese recipe), then do share , like or comment here.



Leave a Reply

Your email address will not be published. Required fields are marked *