Palak Paneer

Name: Palak Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g spinach (fresh, washed); 560 g paneer (cut into 1-inch cubes); 1 pcs onion (large, finely chopped); 2 pcs tomato (medium, pureed); 2 tsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 1 tbsp vegetable oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp kasuri methi (crushed); 0.25 cup yogurt (thick, well-whisked); 1 pinch salt; 0.5 cup water (or as needed for consistency)

RATING

4.6/5(185)

TASTE SCORE

9/10

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.

PREP

15m

COOK

25m

SERVES

1 KATORI

551 cal

SERVINGS

METHOD · 7 STEPS

prep
Blanch and puree the spinach.
1.Bring a large pot of water to a boil.
2.Add the washed spinach and blanch for 2-3 minutes until it wilts.
3.Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking and preserve its green color.
4.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.
saute
Sauté the aromatics.
1.Heat oil in a large pan or kadai over medium heat.
2.Add the cumin seeds and let them splutter.
3.Add the finely chopped onion and sauté until it turns soft and translucent, about 4-5 minutes.
saute
Cook the masala base.
1.Add the ginger-garlic paste and cook for a minute until the raw smell disappears.
2.Pour in the tomato puree. Add the turmeric powder, coriander powder, and salt.
3.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.
simmer
Combine the gravy.
1.Reduce the heat to low. Add the whisked yogurt and stir continuously for a minute to prevent it from curdling.
2.Add the spinach puree to the pan and mix everything together.
3.Cook for 2-3 minutes, stirring occasionally.
simmer
Add paneer and simmer.
1.Gently add the paneer cubes to the gravy.
2.Pour in about half a cup of water, or enough to reach your desired consistency.
3.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.
garnish
Finish with final flavors.
1.Turn off the heat. Stir in the garam masala and crushed kasuri methi.
2.Mix gently to combine.
serve
Serve hot.
Let the Palak Paneer rest for a few minutes before serving. It pairs wonderfully with Jeera Rice or roti.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
To keep the spinach bright green, blanch it briefly and immediately shock it in ice water.
2
If your paneer is hard, soak it in warm water for 10-15 minutes before adding it to the gravy to make it soft.
3
Always add whisked yogurt on low heat while stirring continuously to prevent it from splitting.
4
For a richer flavor, you can lightly pan-fry the paneer cubes in a teaspoon of ghee until golden before adding them to the gravy.
5
Adjust the number of green chilies to suit your spice preference.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with firm tofu and use a plant-based yogurt or 2 tablespoons of cashew paste for creaminess.

jain

Jain

Omit the onion and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the oil for flavor.

quick

Quick

Use store-bought spinach puree to save time on blanching and blending.

high protein

High protein

To boost the protein even more, add half a cup of boiled chickpeas along with the paneer.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

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.

leaf

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.

bone

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.

weight

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.

QUESTIONS?

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.

PAIRS WELL WITH