Palak Paneer Recipe: Palak Paneer is a renowned North Indian dish consisting of blanched spinach and tender paneer. This restaurant-style Punjabi Palak Paneer recipe creates a flavorful curry by cooking lightly fried paneer cubes in a nutritious spinach gravy, sautéed with well-balanced curry spices in fragrant ghee. Moreover, this version incorporates milk cream to impart a luscious creamy texture. Enjoy this spinach-paneer curry alongside delectable garlic naan for a delightful meal.
Ingredients:
Palak Paneer Recipe
- 1 large bunch or 4 cups chopped Spinach (Palak)
- 3/4 cup (approx. 150 gm) Paneer
- 1-2 Green Chillies, seeded and chopped
- 1/2 teaspoon Cumin Seeds, optional
- 1 large Onion, finely chopped (approx. 1/2 cup)
- 1 teaspoon Ginger Garlic Paste (or crushed)
- 1 teaspoon Lemon Juice
- 1/2 teaspoon Kasuri Methi (dry fenugreek leaves), optional
- 2 tablespoons Fresh Cream
- 1/3 cup Water
- 2 tablespoons Oil + 1 tablespoon Butter
- Salt to taste
Directions:
Palak Paneer Recipe
Blanching Spinach:
- Clean and wash spinach to remove any impurities.
- Boil the spinach in salted water for 2 minutes.
- Drain and transfer the spinach to cold water.
- After a minute, drain excess water and grind the blanched spinach with green chillies to a smooth puree.
Shallow Frying Paneer:
- Heat 1 tablespoon oil and shallow fry paneer cubes until light brown.
- Set aside the shallow-fried paneer cubes.
Preparing the Curry:
- In the same pan, heat remaining oil and butter.
- Add cumin seeds, if using, and sauté for 30 seconds.
- Add finely chopped onion and sauté until translucent.
- Stir in ginger-garlic paste and sauté for 30 seconds.
- Pour in the spinach puree, add salt, and cook for 2-3 minutes.
- Add water, bring to a boil, and stir occasionally.
- Once the gravy boils, add the shallow-fried paneer cubes and cook for 3-4 minutes.
- Add kasuri methi, lemon juice and mix well.
- Turn off the flame, stir in milk cream.
Serving: Transfer to a serving bowl and serve with tandoori roti, kulcha, or butter naan.
Tips and Variations:
- For a healthier version, skip shallow frying the paneer and add it directly to the curry.
- Make a vegan version by using tofu instead of paneer.
- Soak shallow-fried paneer in hot water for 10 minutes for a softer texture in the curry.
- Add milk cream after turning off the flame to prevent curdling.
- Adjust water in step-3 for desired gravy thickness.
Taste: Creamy and spicy
Serving Ideas: Enjoy this delicious Punjabi Palak Paneer with various Indian bread like plain paratha, butter naan, or lachha paratha. It also pairs well with steamed rice or jeera rice and boondi raita.
Conclusion:
This Punjabi Palak Paneer Recipe offers a delectable combination of blanched spinach, lightly fried paneer, and aromatic spices. Whether enjoyed with traditional Indian bread or rice, this creamy and spicy dish is a delightful addition to your culinary repertoire. Experiment with the provided tips and variations to customize the recipe to your liking.
FAQs
About Palak Paneer Recipe
Can I make this Palak Paneer without frying the paneer cubes?
Yes, for a healthier version, you can skip shallow frying the paneer and add it directly to the curry. It will still be delicious and nutritious.
Is there a vegan alternative to paneer in this recipe?
Absolutely! You can replace paneer with tofu to create a vegan version of this Palak Paneer Recipe.
What’s the purpose of soaking shallow-fried paneer in hot water?
Soaking the shallow-fried paneer in hot water for 10 minutes helps achieve a softer texture when added to the curry.
When should I add the milk cream to the curry?
It’s recommended to stir in the milk cream after turning off the flame to prevent curdling and to maintain a creamy consistency.
Can I adjust the thickness of the curry according to my preference?
Certainly! In step 3 of the curry preparation, you can adjust the amount of water to achieve the desired thickness of the gravy.
