Palak Paneer Recipe [Easy And Tasty]

Palak paneer is popular among vegetarians and non vegetarians alike and is loved for its distinct taste and health benefits. In a world filled with diverse flavors, Palak Paneer stands out not only for its taste but also for its nutritional prowess. It is a power house of vitamins, minerals and antioxidants. With its origins in the northern regions of India, Palak paneer has become a staple in Indian cuisine and is now enjoyed all around the world . This delectable vegetarian delight combines the vibrant flavors of fresh spinach, aromatic spices, and creamy paneer (Indian cottage cheese) for the taste buds. I will share a simple and easy-to-follow Palak Paneer Recipe that will allow you to create this flavorful dish in the comfort of your own kitchen. let's get started and learn how to make this delicious Palak Paneer .

About Palak Paneer Recipe

       Palak Paneer Recipe, a timeless gem in the Indian culinary traditions. This is a vegetarian masterpiece that has captured the hearts and palates of food enthusiasts around the globe. This beloved dish is a two key ingredients: "Palak" the Hindi word for spinach and "Paneer" a luscious fresh Indian cottage cheese. Together they create a culinary masterpiece. 

      Fresh spinach leaves, vibrant green and packed with nutrients, are carefully washed, blanched, and pureed to create the lush, velvety base of the dish. This process preserves the spinach's natural color, flavor, and nutritional value. Paneer, adds a creamy and indulgent dimension to Palak Paneer. Cubes of paneer are often lightly pan-fried before being incorporated into the spinach gravy, giving them a delicate golden hue . Aromatic spices like cumin, coriander, turmeric, and garam masala are skillfully combined to create a flavors. These spices not only infuse the dish with a warmth and aroma but also add layers of flavor complexity.

     So, whether you're planning an Indian feast a weeknight dinner with a twist. let's get started and learn how to make this delicious Palak Paneer.

Palak Paneer and Saag Paneer Difference

   Palak Paneer and Saag Paneer are two iconic dishes in Indian cuisine that often get mixed up due to their similarities, but they each have their distinct characteristics that set them apart. Let's delve into the delightful world of Palak Paneer and Saag Paneer to explore their key differences and unique flavors.

Palak Paneer: -

Ingredients:- Palak Paneer primarily revolves around the use of fresh spinach, which gives the dish its vibrant green color. The spinach leaves are blanched, pureed, and used as the base for the creamy gravy. A blend of spices like cumin, coriander, turmeric and garam masala infuse the dish with a rich.

Flavor Profile:- Palak Paneer boasts a distinct spinach flavor that's earthy and slightly bitter, balanced by the creaminess of the paneer. The spices add depth and warmth to the dish. making it a delightful combination of creamy and savory with a mild spice kick.

Appearance:- The rich green color of Palak Paneer is one of its defining features. It's a visually striking dish that's as inviting to the eyes as it is to the taste buds.

 

Saag Paneer:-

Ingredients:-  Saag Paneer, on the other hand, is a broader term that encompasses a variety of leafy greens. While spinach is often, it can also include other greens like mustard greens, collard greens, or even fenugreek leaves . These greens are similarly blanched and pureed.

Flavor Profile:- Saag Paneer offers a deeper, more robust taste due to the combination of multiple greens. The bitterness of certain greens and the pungency of mustard leaves, for instance, contribute to a more intense flavor. It's often spicier than Palak Paneer, with a complex blend of spices that vary according to regional recipes.

Appearance:- Saag Paneer typically has a darker, almost olive-green hue compared to the vibrant green of Palak Paneer.

Creaminess:- While both dishes are creamy due to the paneer, Saag Paneer often has a slightly coarser texture compared to the smoother consistency of Palak Paneer. This difference in texture can be attributed to the variety of greens used in Saag Paneer.

In summary, while Palak Paneer and Saag Paneer share the spotlight as green, paneer-based Indian dishes, they differ in their choice of greens, flavor profiles, appearances, and regional variations.

Ingredients

Palak paneer is popular among vegetarians and non vegetarians. To begin the culinary journey of preparing Palak paneer Recipe, you will need simple but essential ingredients . To make this Recipe, you will need the following ingredients, (for Serve 4 people):

For the Palak Puree:

• Fresh spinach (palak):-     500 grams ,
• Green chilies:-                  2-3 (adjust to taste)
• Ginger:-                            1-inch piece , peeled
• Cloves :-                           3-4 garlic
• Water for blanching

For the Paneer:

• Paneer :-                             250 grams (cottage cheese),
• Turmeric powder:-            1/2 teaspoon
• Red chili powder:-            1/2 teaspoon
• Salt to taste
• Oil:-                                  2 tablespoons

For the Gravy:

• Oil or ghee:- 2 tablespoons (clarified butter)
• Onion:- 1 large , finely chopped
• Cumin seeds:- 1 teaspoon
• Bay leaf:- 1 pis
• Cloves:- 2-3 pis
• Green cardamom pods:- 2-3 pis
• Cinnamon stick:- 1 pis
• Cumin powder:- 1/2 teaspoon
• Coriander powder:- 1/2 teaspoon
• Garam masala:- 1/4 teaspoon
• Fresh cream:- 1/4 cup
• Salt to taste

Please note that you can adjust the quantity of ingredients according to your taste preferences and dietary requirements. Enjoy your homemade Palak paneer with your choice of accompaniments .

My Other Delicious Popular Recipes

Momos Recipe / Veg Momos Recipe

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Palak Paneer Recipe Step by Step Details

Homestyle Palak Paneer is a delicious North Indian dish made with fresh spinach (palak) and paneer (Indian cottage cheese). It's a vegetarian dish that's rich in flavor and nutrition. ( approximately 4 people)

Prep Time 20minutes      Cook Time 20minutes     Total Time 40minutes

Prepare the Palak Puree

Step 1:-  Begin by thoroughly washing of fresh spinach (palak) under running water to remove any dirt or impurities. After washing, drain the spinach in a colander to remove excess water.

Step 2:- Bring a large pot of water to a boil, making sure it's big enough to accommodate all the spinach . Once the water is boiling, add the washed spinach leaves to the pot .

Step 3:- Allow the spinach to blanch in boiling water for about 2 minutes . Blanching helps retain the vibrant green color and softens the spinach. After 2 minutes immediately remove the blanched spinach from the boiling water using a slotted spoon or sieve .

Step 4:- Quickly transfer the blanched spinach to a bowl filled with ice water . This step preserves the green color . Allow the spinach to sit in the ice water for a few minutes until it cools down completely.

Step 5:- Once cooled, drain the spinach again to remove excess water . Gently squeeze the spinach to eliminate any remaining water.

Step 6:- Transfer the blanched and cooled spinach to a blender or food processor . To the blender or food processor, add green chilies , peeled ginger and garlic . These ingredients add flavor and a bit of heat to the puree .

Step 7:- Blend everything together until you achieve a smooth, vibrant green puree. Add a little water if needed to facilitate blending, but try to keep it to a minimum to maintain the thickness of the puree .

Prepare the Paneer

Step 8:- Cut 250 grams of paneer (cottage cheese) into small cubes or your preferred shape. Paneer cubes are typically about 1-inch in size.

Step 9:- Heat 2 tablespoons of oil in a pan over medium heat. Once the oil is hot, add the paneer cubes to the pan.

Step 10:- Fry the paneer cubes until they turn light golden brown on all sides. This process should take about 4-5 minutes. Stir occasionally to ensure even cooking.

Step 11:- Once the paneer cubes are golden brown remove them from the pan and place them on a plate with paper towels to remove excess oil.

Step 12:- While the paneer is still warm, sprinkle 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt to taste over the fried paneer cubes. Gently shake the plate to coat the paneer evenly with the spices. Set the seasoned paneer aside.

Prepare the Gravy

Step 13:- In the same pan that you used to fry the paneer, add 2 tablespoons of oil or ghee over medium heat. Once the oil is hot add 1 teaspoon of cumin seeds and let them sizzle for a few seconds until they start to release their aroma.

Step 14:- Add 1 bay leaf, 2-3 cloves, 2-3 green cardamom pods, and 1 cinnamon stick to the pan. These aromatic spices will infuse their flavors into the gravy.

Step 15:- Now, add 1 large onion, finely chopped, to the pan . Sauté the onions until they turn golden brown. This should take approximately 5-7 minutes. Once the onions are nicely browned, it's time to add the spices . Add 1/2 teaspoon of cumin powder and 1/2 teaspoon of coriander powder to the pan . Stir well to combine the spices with the onions .

Step 16:- Pour in the prepared Palak Puree that you blended earlier. This vibrant green puree forms the base of your Palak Paneer gravy.

Step 17:- Cook the puree and onion-spice mixture together for about 5-7 minutes stirring occasionally. You'll notice that the oil will start to separate from the mixture, indicating that it's cooking well.

Combine and Cook

Step 18:-  Now, it's time to add the seasoned paneer cubes that you prepared earlier. Gently fold the paneer cubes into the spinach gravy.

Step 19:- Adjust the thickness of the gravy by adding water as needed. Simmer the mixture for a few more minutes, allowing the flavors to meld together . You can add more salt at this stage if necessary, but remember that the paneer was already seasoned with salt .

Step 20:- To enhance the flavors, sprinkle 1/4 teaspoon of garam masala over the gravy . Garam masala is a spice blend that adds depth and warmth to Indian dishes. Stir it in gently.

Finish with Cream

Step 21:- Finally, pour in 1/4 cup of fresh cream. The cream adds richness and creaminess to the Palak Paneer. Stir it into the gravy.

Step 22:- Let the Palak Paneer simmer for an additional 2-3 minutes, ensuring that the paneer is heated through, and the cream is well incorporated.

Step 23:- Remove the bay leaf and cinnamon stick from the Palak Paneer gravy. Transfer the Palak Paneer to a serving dish.

Step 24:- Garnish with a drizzle of fresh cream for a delightful finishing touch. Serve hot with naan, roti, or rice.

Enjoy your delicious homemade Homestyle Palak Paneer.

Expert Tips

Follow these expert tips, and you'll create a Homestyle Palak Paneer that's both flavorful and visually appealing.

1. Choose Fresh Spinach:- Use fresh, vibrant green spinach for the best flavor and color. Avoid wilted or yellowing leaves.

2. Blanch the Spinach Right:- When blanching the spinach, ensure the water is boiling rapidly before adding the leaves. Blanch for exactly 2 minutes to retain the bright green color without overcooking.

3. Ice Water Bath is Key:- Quickly transfer blanched spinach to ice water to stop the cooking process. This helps maintain the green color and texture.

4. Blend for Smoothness:- Blend the spinach, ginger, garlic, and green chilies to a smooth puree. A high-speed blender or food processor works best.

5. Fry Paneer Carefully:- Fry paneer until it's golden brown on all sides. Avoid overcooking, as it can make the paneer tough.

6. Spices and Aromatics:- Toast whole spices like cumin seeds, cardamom, cloves, and cinnamon to release their flavors before adding other ingredients.

7. Use Cream Wisely:- Fresh cream adds richness, but don't overdo it. Adjust the quantity to your taste. 

8. Spice Levels:- Adjust green chilies and red chili powder to control the heat. Remember that you can always add more heat later but can't reduce it once it's too spicy.

9. Creamy Texture:- For a creamier texture, you can blend a handful of soaked and blanched almonds or cashews with the spinach puree.

10. A Pinch of Sugar:- A tiny pinch of sugar can balance the bitterness of spinach, but use it sparingly.

11. Customize the Paneer:- Feel free to marinate paneer with your favorite spices for extra flavor before frying.

12. Freshness Matters:- Serve Palak Paneer immediately after preparation for the best taste and texture.

13. Garnish Thoughtfully:- Garnish with a swirl of fresh cream or a sprinkle of garam masala before serving for that restaurant-style presentation.

14. Pairing Suggestions:- Serve with naan, roti, or steamed rice. Garlic naan or butter naan complements the dish well.

15. Experiment and Adapt:- Don't hesitate to adjust spice levels and ingredients to suit your personal taste. Cooking is an art, so make it your own.

Follow these expert tips, and you'll create a Homestyle Palak Paneer that's both flavorful and visually appealing.

Storage and reheating

Always use your judgment and preferences when storing and reheating as the method chosen can affect the texture of the feather cheese. Here are details on storing and reheating palak paneer.

Storage

Cooling Vibes:- Once your palak paneer is cooked and fills your kitchen with its aromatic goodness, give it some time to cool down. It's like letting the flavors settle for a party.

Tupperware Time:- Transfer your cooled feather cheese to an airtight container. It not only keeps it fresh but also helps avoid fridge odors.

Refrigerator rest:- Store your feather cheese in the refrigerator. It's like giving it a comfy bed to rest on until you're ready for round two.

Separate :- If you have separate ingredients like cheese and spinach gravy, store them separately. This way the cheese retains its texture and the spinach stays vibrant.

Timing: Feather cheese is at its prime for the first 2/3 days in the fridge. It may not be as lively after that.


Reheating

Stovetop:- Reheat your feather cheese on the stove for that authentic touch. Heat it in a pan on medium heat and stir gently. It maintains continuity.

Cheese Pampering:- Be gentle if you reheat the cheese. Add it towards the end of the reheating process to prevent it from getting too chewy.

Microwave :- If time is not on your side, microwave saves you time. Heat your palak paneer a little and stir it in.

Garnish Glamour:- Before serving sprinkle some garam masala and maybe a dollop of cream. It's not just about taste, it creates a feast for the eyes.

Whether fresh or heated, let the spinach and cheese meld into a delightful harmony on your taste buds. Enjoy your feather cheese.

Nutrition Values

Here's an approximate nutrition breakdown per 100 grams of Homestyle Palak Paneer,

• Calories:-           100-120 kcal
• Protein:-             5-7.5 grams
• Carbohydrates:- 4-6 grams
• Dietary Fiber:-   1-2 grams
• Fat:-                   7-9 grams
• Saturated Fat:-   3-4.5 grams
• Cholesterol:-     15-20 mg
• Sodium:-           150-200 mg
• Potassium:-       75-100 mg
• Calcium:-          50-75 mg
• Iron:-                1-1.5 mg
• Vitamin A:-      1000-1500 IU
• Vitamin C:-      10-15 mg

Please keep in mind that these values are approximate and can vary based on the specific ingredients and cooking methods used in your recipe .

FAQ

Ques:-1. What is the benefit of eating spinach paneer?
Ans:- Eating spinach paneer offers several health benefits. Spinach is rich in vitamins, minerals, and antioxidants, including vitamin A, C, K, and iron. Paneer provides protein and calcium. Together, they make a nutritious dish that supports healthy bones, immune function, and vision. Spinach's fiber aids digestion, and paneer's protein helps in muscle repair and growth.

Ques:-2. How is the taste of Palak Paneer?
Ans:- The taste of Palak Paneer is generally savory, mildly spicy, and slightly creamy.The dish is usually seasoned with a blend of spices, including cumin, coriander, turmeric, and garam masala, which give it a flavorful and aromatic taste. Overall, Palak Paneer is a delicious and nutritious vegetarian dish that is enjoyed by many people around the world.

Ques:-3. What to eat with spinach paneer?
Ans:-To make a complete meal with Palak Paneer, it is often served with other dishes such as steamed Basmati rice, naan or roti (Indian bread), raita (a yogurt-based side dish), salad, and chutney (a condiment made from fruits, vegetables, or herbs). These dishes provide a variety of textures, flavors, and nutrients that complement the flavors of the Palak Paneer.

Ques:-4. How to remove the bitterness from Palak Paneer?
Ans:-Blanch the spinach: Blanching the spinach in boiling water for a few minutes can help to reduce its bitterness. After blanching, drain the water and rinse the spinach with cold water to stop the cooking process . Use fresh spinach: Fresh spinach is generally less bitter than older or frozen spinach . Try to use fresh spinach whenever possible.

Ques:-5. How many times should we eat paneer in a week?
Ans:-As paneer is high in fat and calories, it is recommended to consume it in moderation. Generally, it is safe to eat paneer 2-3 times per week as part of a balanced diet. The amount of paneer one should consume depends on individual dietary needs, goals, and health status.

Ques:-6. Who should not eat cheese?
Ans:-Individuals who are lactose intolerant, allergic to milk protein, or have a sensitivity to dairy products should avoid cheese. Additionally, individuals with high cholesterol or a history of heart disease should consume cheese in moderation due to its high fat content.