Palak paneer, a vegetarian delight, features tender paneer cubes in a vibrant spinach gravy. This popular Indian dish is bursting with flavor and comes together in under an hour. Whether you’re a seasoned cook or new to Indian cuisine, this recipe will guide you through creating a restaurant-quality palak paneer at home.
Ingredients for Palak Paneer Recipe
350 grams (1 ½ cups) of spinach
A medium-sized tomato
One green chili (you may taste and adjust)
Five garlic cloves (division). Three entire and two finely chopped are required.)
One inch of ginger
One tablespoon of oil
One large onion, diced finely
Water: ½ cup (or more as necessary)
¾ teaspoon to 1 teaspoon garam masala
¼ teaspoon of powdered turmeric
One-half teaspoon of red chili powder (You can increase the amount to suit your taste.)
To taste, add salt.
Two to three tablespoons of heavy cream (you can use more for a creamier flavor)
225 grams of paneer (cut into cubes)
Crushed Kasuri methi: ½ tbsp
To taste, add lemon juice.
One green chili (you may taste and adjust)
Method:
The spinach leaves must be blanched before proceeding with the preparation of palak paneer. You’ll need a saucepan of boiling water for blanching. Add a small pinch of salt to the boiling water, then add the spinach leaves.
Allow the spinach leaves to wilt in the heated water for two to three minutes. Remove the spinach leaves and soak them in ice water as soon as they begin to wilt. The leaves’ green hue will be preserved with the help of this process.
Next, put the blanched spinach leaves in a blender and blend. Add the tomato, ginger, green chile, and three garlic cloves before mixing the spinach. Mix these ingredients in a blender until a homogeneous paste forms, then set aside.
Execution of Palak Paneer Recipe
First, heat the oil in a skillet over medium heat for the palak paneer. Add the remaining chopped garlic cloves after the oil begins to sizzle. Add the chopped garlic and sauté until it turns color.
After that, add the onion and sauté it until it’s tender and transparent.
After the onion has softened, add the pureed spinach combination and stir. Once the mixture is well combined, add ½ cup of water and cover the pan. Cook the spinach puree for ten minutes over medium heat. There will be a lot of bubbling from the spinach puree, so stir frequently to prevent the puree from adhering to the skillet’s bottom.
After it’s cooked, add salt, turmeric powder, red chili powder, and garam masala, among other spices. Stir this mixture thoroughly and cook for one minute.
Add heavy cream and stir one more after simmering for a minute.
The final step is to combine the spinach puree and the cubes paneer. After 3 to 4 minutes of simmering, turn off the stove and let the palak paneer.
Lastly, incorporate Kasuri methi and lemon juice. Stir everything well
You may serve this delicious palak paneer over rice, naan, or roti.
