PALAK pANEER

Palak Paneer is a classic North Indian dish made with spinach (palak) and Indian cottage cheese (paneer). It’s creamy, mildly spiced, and very nutritious.


Here’s a simple and authentic Palak Paneer recipe:

📝

Ingredients

For blanching spinach:

  • 250g fresh spinach (palak), washed
  • Water (for boiling)
  • Ice water (for shocking)


For the gravy:


  • 1 tbsp oil or ghee
  • 1 tbsp butter (optional, for richness)
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 1–2 green chilies (adjust to taste)
  • 1 tbsp ginger-garlic paste
  • 2 medium tomatoes, finely chopped or pureed
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • Salt to taste


Other:

  • 200g paneer, cut into cubes
  • 2–3 tbsp cream (optional)
  • Water, as needed


👩‍🍳 

Instructions

1. 

Blanch and puree spinach

  • Boil water in a pot, add spinach, and cook for 2 minutes until wilted.
  • Immediately transfer to ice water to preserve the green color.
  • Drain and blend into a smooth puree (add a green chili while blending for spice).

2. 

Make the base

:

  • Heat oil and/or butter in a pan.
  • Add cumin seeds and let them splutter.
  • Add onions and sauté till golden.
  • Stir in ginger-garlic paste and sauté until the raw smell goes away.
  • Add tomatoes and cook until they break down and oil starts to separate.
  • Add turmeric, coriander powder, and salt. Cook for another minute.

3. 

Add spinach puree

:

  • Palak Paneer is a classic North Indian dish made with spinach (palak) and Indian cottage cheese (paneer). It’s creamy, mildly spiced, and very nutritious.


    Here’s a simple and authentic Palak Paneer recipe:


    📝 

    Ingredients

    :

    For blanching spinach:

    • 250g fresh spinach (palak), washed
    • Water (for boiling)
    • Ice water (for shocking)


    For the gravy:

    • 1 tbsp oil or ghee
    • 1 tbsp butter (optional, for richness)
    • 1 tsp cumin seeds
    • 1 medium onion, finely chopped
    • 1–2 green chilies (adjust to taste)
    • 1 tbsp ginger-garlic paste
    • 2 medium tomatoes, finely chopped or pureed
    • ½ tsp turmeric powder
    • 1 tsp coriander powder
    • ½ tsp garam masala
    • Salt to taste




    Other:


    • 200g paneer, cut into cubes
    • 2–3 tbsp cream (optional)
    • Water, as needed

    👩‍🍳 

    Instructions

    1. 

    Blanch and puree spinach

    :

    • Boil water in a pot, add spinach, and cook for 2 minutes until wilted.
    • Immediately transfer to ice water to preserve the green color.
    • Drain and blend into a smooth puree (add a green chili while blending for spice).

    2. 

    Make the base

    :

    • Heat oil and/or butter in a pan.
    • Add cumin seeds and let them splutter.
    • Add onions and sauté till golden.
    • Stir in ginger-garlic paste and sauté until the raw smell goes away.
    • Add tomatoes and cook until they break down and oil starts to separate.
    • Add turmeric, coriander powder, and salt. Cook for another minute.

    3. 

    Add spinach puree

    :

    • Stir in the spinach puree and cook for 5–7 minutes on low heat.
    • Add a little water if it’s too thick.
    • Add garam masala and mix well.

    4. 

    Add paneer

    :

    • Gently stir in paneer cubes. Simmer for 3–4 minutes.
    • Optionally, add cream for extra richness.




    5. 

    Serve



    • Serve hot with naan, roti, or jeera rice.
    • Garnish with a drizzle of cream or a dollop of butter if desired.



    Would you like a version with no onion/garlic, vegan, or restaurant-style tweaks?Stir in the spinach puree and cook for 5–7 minutes on low heat.

  • Add a little water if it’s too thick.
  • Add garam masala and mix well.




4. 

Add paneer

:



  • Gently stir in paneer cubes. Simmer for 3–4 minutes.
  • Optionally, add cream for extra richness.


5. 

Serve

:

  • Serve hot with naan, roti, or jeera rice.
  • Garnish with a drizzle of cream or a dollop of butter 

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