Recipe: Perfect Palak Paneer

Palak Paneer. I have always LOVED palak paneer, but never took the time to make it at home. I sautéed baby Bella's and red onions first, then added the spices and garlic/ginger. Then I added chopped Roma tomatoes and the thawed spinach.

Palak Paneer is a popular Indian dish of Indian cottage cheese cubes in a mild, spiced smooth spinach sauce. This delicious creamy dish is made with fresh spinach leaves, paneer (firm cottage cheese), onions, tomatoes, herbs and spices. Palak paneer recipe with video & step by step photos - Indian cottage cheese in smooth creamy delicious spinach gravy. You can cook Palak Paneer using 16 ingredients and 12 steps. Here is how you cook it.

Ingredients of Palak Paneer

1. You need of For the gravy.
2. Prepare of palak; chopped, blanched and pureed.
3. It's of medium sized onion, finely chopped.
4. You need of medium sized tomato, finely chopped or pureed.
5. Prepare of salt (or as desired, spinach requires less salt).
6. Prepare of Cumin.
7. It's of ginger, garlic paste (less ginger).
8. You need of small green chilli, finely chopped.
9. It's of red chilli powder.
10. You need of chat masala.
11. You need of garam masala.
12. Prepare of kasuri methi.
13. Prepare of cream (or butter and milk).
14. You need of For the paneer.
15. It's of paneer.
16. Prepare of oil.

Palak paneer is one of the most loved North Indian dishes that's eaten with roti, paratha, garlic naan, Jeera rice, Ghee rice or even with plain basmati rice. It is very easy to prepare and can be made in so many ways. Palak Paneer is a quintessential North Indian vegetarian dish made with cottage cheese and fresh spinach. Just the sight of white cubes of paneer peeping through the emerald green spinach puree will make your mouth water.

Palak Paneer instructions

1. For the paneer, saute paneer cubes in oil and set aside once done..
2. For the gravy, add 2 tsp olive oil; add 1/4 tsp cumin seeds when hot..
3. Once they crackle, add onions and saute till translucent (not brown)..
4. Add the ginger, garlic and chilli; cook till the raw smell is gone..
5. Add tomatoes and cook till mushy (if using chopped tomatoes) and till oil starts to separate..
6. Add salt, red chilli powder, garam masala..
7. Add 1-2 tsp water to prevent the spices from burning..
8. Add spinach puree and cook for 3-5 min..
9. Add paneer cubes..
10. Add kasuri methi and chat masala; boil well..
11. Add cream (or butter and milk) and mix well; don't cook for too long after adding the cream..
12. Serve hot with paratha or rice!.

Blanched and pureed spinach is cooked with select spices and the paneer is tossed in at the end. Palak paneer is a north Indian vegetarian curry with origins in the Punjab region. The dish is comprised of a spinach purée (palak is Hindi for spinach) and fresh-pressed cheese, with an aromatic blend of spices that includes ginger, garlic, and garam masala. Palak paneer is a popular dish from North India (Punjab). Here soft paneer (Indian cottage cheese) cubes are simmered into smooth, creamy, medium spicy, vibrant green spinach gravy.