Palak Paneer
A vibrant and healthy take on the classic Palak Paneer, packed with protein. Tender paneer cubes are simmered in a creamy, nutrient-rich spinach gravy, making for a satisfying and wholesome meal.
For 4 servings
Blanch and puree the spinach.
- Bring a large pot of water to a boil.
- Add the washed spinach and blanch for 2-3 minutes until it wilts.
- Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking and preserve its green color.
- Drain well and blend the spinach with the green chilies to a smooth puree. Set aside.
TIPDon't over-boil the spinach, as it can lose its vibrant color and nutrients.Sauté the aromatics.
- Heat oil in a large pan or kadai over medium heat.
- Add the cumin seeds and let them splutter.
- Add the finely chopped onion and sauté until it turns soft and translucent, about 4-5 minutes.
Cook the masala base.
- Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
- Pour in the tomato puree. Add the turmeric powder, coriander powder, and salt.
- Mix well and cook for 5-7 minutes, until the tomatoes are cooked down and oil begins to separate from the masala.
TIPCooking the masala until oil separates is key to developing a deep flavor for the gravy.Combine the gravy.
- Reduce the heat to low. Add the whisked yogurt and stir continuously for a minute to prevent it from curdling.
- Add the spinach puree to the pan and mix everything together.
- Cook for 2-3 minutes, stirring occasionally.
Add paneer and simmer.
- Gently add the paneer cubes to the gravy.
- Pour in about half a cup of water, or enough to reach your desired consistency.
- Stir gently, cover the pan, and let it simmer on low heat for 5-7 minutes. This allows the paneer to absorb the flavors.
TIPAvoid overcooking the paneer as it can become tough and chewy.Finish with final flavors.
- Turn off the heat. Stir in the garam masala and crushed kasuri methi.
- Mix gently to combine.
Serve hot.
Let the Palak Paneer rest for a few minutes before serving. It pairs wonderfully with Jeera Rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To keep the spinach bright green, blanch it briefly and immediately shock it in ice water.
- 2If your paneer is hard, soak it in warm water for 10-15 minutes before adding it to the gravy to make it soft.
- 3Always add whisked yogurt on low heat while stirring continuously to prevent it from splitting.
- 4For a richer flavor, you can lightly pan-fry the paneer cubes in a teaspoon of ghee until golden before adding them to the gravy.
- 5Adjust the number of green chilies to suit your spice preference.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu and use a plant-based yogurt or 2 tablespoons of cashew paste for creaminess.
jainJain
Omit the onion and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the oil for flavor.
quickQuick
Use store-bought spinach puree to save time on blanching and blending.
high proteinHigh protein
To boost the protein even more, add half a cup of boiled chickpeas along with the paneer.
Why this is on our healthy list.
Excellent Source of Protein
With a substantial amount of paneer, this dish provides high-quality protein essential for muscle repair, growth, and overall body function.
Rich in Iron and Vitamins
Spinach is packed with iron, which is crucial for preventing anemia, as well as vitamins A, C, and K, supporting vision, immunity, and bone health.
Supports Bone Health
Paneer is a great source of calcium and phosphorus, two key minerals that work together to build and maintain strong bones and teeth.
Good for Weight Management
The high protein and fiber content in this dish promotes satiety, helping you feel full for longer and aiding in weight management.
Frequently asked questions
Yes, Palak Paneer is very healthy. Spinach is an excellent source of iron, vitamins, and minerals, while paneer is rich in protein and calcium. This version is made with minimal oil and yogurt instead of cream, making it a nutritious choice.