Palak Paneer Recipe ( Cottage Cheese and Spinach Curry )

Palak paneer, a vibrant green curry featuring soft paneer cubes in a rich spinach gravy, is a staple in Indian cuisine. This vegetarian delight is not only visually appealing but also bursts with flavor, making it a crowd-pleaser at every occasion.

Palak Paneer Recipe

Today, we embark on a delicious journey, exploring the secrets to creating the perfect palak paneer recipe at home.

Palak Paneer Recipe Ingredients

• For the Spinach Gravy:
  • 350 grams fresh spinach leaves
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 green chili, chopped (optional)
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1 bay leaf
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon garam masala powder
  • Salt to taste
• For the Paneer:
  • 200 grams paneer, cubed
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon turmeric powder
  • Salt to taste

Let prepare

1. Prepare the Spinach: Wash the spinach leaves. Blanch them in boiling water for 1-2 minutes, then immediately transfer them to a bowl of ice water to retain their vibrant green color. Drain the spinach well and squeeze out any excess water.
2. Grind the Gravy: In a blender, combine the blanched spinach, onion, garlic, ginger, green chili (if using), and a splash of water. Blend until you get a smooth and creamy puree.
3. Cook the Paneer: Heat oil in a pan. Add the paneer cubes and saute until lightly golden brown on all sides. Season with turmeric powder and salt.
4. Make the Gravy: In the same pan, add more oil if needed. Add cumin seeds and bay leaf.
5. Add the prepared spinach puree and cook for 5-7 minutes, stirring occasionally, until the gravy thickens and the raw smell of spinach disappears.
6. Add Spices: Stir in turmeric powder, coriander powder, red chili powder, and garam masala powder. Cook for another minute, allowing the spices to release their aroma.
7. Simmer and Season: Add the cooked paneer cubes back to the pan. Season with salt to taste. Stir gently to combine and simmer for 2-3 minutes, allowing the flavors to meld.
8. Serve: Garnish your palak paneer with a drizzle of cream (optional) and chopped fresh coriander leaves. Enjoy with tandoori roti.

Tips:

• For a richer gravy, you can add a few cashews or almonds while grinding the spinach.
• If you don’t have paneer, you can substitute it with firm tofu.
• Use chili powder according to your spice preference.
• You can add a squeeze of lemon juice to the gravy for a touch of tanginess.

With this detailed recipe and helpful tips, you’re well on your way to creating a restaurant-worthy palak paneer that will tantalize your taste buds and leave you wanting more.