Introduction
Craving a vibrant vegetarian dish that’s both flavorful and easy to prepare? Then dive into the world of Palak Paneer! This beloved Indian curry showcases tender paneer (Indian cottage cheese) cubes bathed in a luxuriously creamy spinach gravy. Our Palak Paneer recipe makes this restaurant-favorite accessible at home, guiding you through each step of the process for a delightful and easy weeknight meal.
Who is this Recipe For?
This Palak Paneer recipe is perfect for:
- Vegetarian or Vegan Cooks: It’s a fantastic meat-free main course packed with protein from the paneer. Vegans can easily substitute tofu for the paneer.
- Lovers of Flavorful Food: The combination of vibrant spinach and creamy sauce creates a delightful taste experience.
- Time-Constrained Cooks: This recipe comes together in under 30 minutes, making it ideal for busy weeknights.
- Beginners in the Kitchen: The clear instructions guide you through each step, ensuring success even for those new to Indian cuisine.
Whether you’re a seasoned vegetarian cook or just starting your culinary journey, this Palak Paneer recipe is a delicious and accessible option for everyone.
Recipe Swaps and Variations for Your Palak Paneer Adventure
The beauty of Palak Paneer lies in its adaptability! Here are some exciting ways to customize this recipe to your taste:
- Paneer Power: Don’t have paneer on hand? No worries! Substitute firm tofu, tempeh, or even chickpeas for a delicious twist.
- Greens Galore: Craving a different green? Swap the spinach for kale, mustard greens, or even a combination for a vibrant flavor explosion.
- Spice It Up: Want a kick? Add chopped green chilies, a pinch of cayenne pepper, or a spoonful of sriracha for a touch of heat.
- Creamy Delights: For a richer sauce, use heavy cream or cashew cream instead of water. Coconut milk adds a touch of sweetness.
- Nutty Notes: Toasted cashews or almonds add a delightful textural contrast and a nutty depth to the curry.
Feel free to experiment and discover your own perfect version of Palak Paneer!
Gear Up for Your Palak Paneer Journey: Essential Kitchen Tools
Making delicious Palak Paneer doesn’t require a fancy kitchen setup. Here’s a basic list of equipment to gather before you embark on this culinary adventure:
- Spacious Pan or Pot: A large, deep pan or pot will comfortably hold all your ingredients and allow for easy stirring while the sauce simmers.
- Cutting Board and Knife: A sturdy cutting board and a sharp knife are essential for chopping vegetables and paneer.
- Mixing Bowl: A bowl will be handy for prepping your ingredients or holding the blended spinach mixture.
- Spatula or Spoon: A sturdy spatula or spoon will help you stir the ingredients and scrape the bottom of the pan to prevent sticking.
- Blender or Immersion Blender (Optional): While a blender creates a smoother sauce, an immersion blender allows you to puree the spinach directly in the pot, saving on dishes.
- Measuring Spoons and Cups: Accurate measurements are key, so having a set of measuring spoons and cups will ensure a balanced flavor profile.
With these basic tools, you’re all set to create a restaurant-worthy Palak Paneer in your own kitchen!
Palak Paneer Recipe: A Delicious Journey in 30 Minutes
Craving a vibrant vegetarian dish that’s both flavorful and easy to prepare? Then dive into the world of Palak Paneer! This beloved Indian curry showcases tender Paneer (Indian cottage cheese) cubes bathed in a luxuriously creamy Spinach gravy. Our Palak Paneer recipe makes this restaurant-favorite accessible at home, guiding you through each step of the process for a delightful and easy weeknight meal.
Ingredients(Palak Paneer Recipe)
- For the Spinach Gravy:
- 1 pound Fresh Spinach Leaves
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 1 Jalapeno pepper, seeded and chopped (optional)
- 1 tablespoon Vegetable Oil
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Coriander Powder
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Kashmiri Chili Powder (or regular chili powder)
- 1/4 teaspoon Garam Masala Powder
- 1/2 cup Water (or more for desired consistency)
- Salt to taste
- For the Palak Paneer:
- 1 pound Paneer, cubed (or substitute firm tofu, tempeh, or chickpeas)
- 1 tablespoon Vegetable Oil
- 1/2 teaspoon Red Chili Powder (optional)
- 1/4 teaspoon Garam Masala Powder
- 1/4 cup chopped Fresh Cilantro (for garnish)
Instructions(Palak Paneer Recipe)
- Prepare the Spinach: Wash the Spinach leaves thoroughly and remove any tough stems. Blanch the Spinach in boiling water for 2 minutes, then immediately transfer to a bowl of ice-cold water to stop the cooking process and retain the vibrant green color. Drain the Spinach well and squeeze out any excess water.
- Make the Spinach Gravy: Heat Oil in a large pan or pot over medium heat. Add Cumin seeds and let them sizzle for a few seconds. Add chopped Onion and cook until softened and translucent, about 5 minutes. Stir in Garlic, Ginger, and Jalapeno (if using) and cook for another minute until fragrant.
- Grind the Spinach: In a blender, add the blanched Spinach along with a little Water (just enough to facilitate smooth blending). Blend until you get a smooth and creamy puree. Set aside.
- Spice Up the Base: Add Ground Coriander Powder, Turmeric Powder, Kashmiri Chili Powder, and Garam Masala Powder to the pan with the sauteed vegetables. Cook for another minute, stirring constantly, to release the aromas of the spices.
- Introduce the Spinach Puree: Pour the prepared Spinach puree into the pan and stir well to combine with the spices. Season with Salt to taste. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Add more Water if the gravy feels too thick.
- Pan-fry the Paneer: While the gravy simmers, heat Oil in a separate pan over medium heat. Add the cubed Paneer and cook for 2-3 minutes per side, or until golden brown and slightly crispy. Sprinkle Red Chili Powder (if using) and Garam Masala Powder over the pan-fried Paneer and toss gently to coat.
- Assemble the Palak Paneer: Gently fold the pan-fried Paneer cubes into the simmering Spinach gravy. Heat for another minute or two to allow the flavors to marry.
- Serve and Enjoy: Garnish your Palak Paneer with chopped Fresh Cilantro and serve hot with steamed Basmati Rice or Naan bread.
Tips:
- For a richer gravy, you can add a splash of heavy cream or cashew cream after adding the Spinach puree.
- If you don’t have Kashmiri Chili Powder, substitute it with regular chili powder but reduce the quantity to avoid overpowering the dish.
- Leftover Palak Paneer can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Perfect Pairings for Your Palak Paneer Feast
Palak Paneer shines when complemented by the right drinks and accompaniments. Here are some ideal pairings to elevate your culinary experience:
Rice:
- Basmati Rice: The light and fluffy texture of Basmati Rice perfectly complements the creamy richness of Palak Paneer. Its delicate flavor won’t overpower the curry’s nuances.
Bread:
- Naan Bread: Warm, pillowy Naan is a classic pairing for scooping up the delicious Palak Paneer gravy.
Drinks:
- White Wine: A crisp Sauvignon Blanc or Pinot Grigio cuts through the creaminess of the gravy and complements the earthy notes of the spinach.
- Lager Beer: A light and refreshing Lager Beer balances the richness of the dish and provides a welcome counterpoint to any spice.
- Lassi: This traditional yogurt-based drink comes in sweet or savory varieties. A savory Lassi with a touch of mint or cumin cools the palate and adds a touch of tanginess.
Bonus Pairing:
- Raita: A cooling Raita, made with yogurt, cucumber, and sometimes chopped vegetables, provides a refreshing contrast to the warmth of the Palak Paneer and aids digestion.
Palak Paneer Recipe
Equipment
- Spacious Pan or Pot: A large, deep pan or pot will comfortably hold all your ingredients and allow for easy stirring while the sauce simmers.
- Cutting Board and Knife: A sturdy cutting board and a sharp knife are essential for chopping vegetables and paneer.
- Mixing Bowl: A bowl will be handy for prepping your ingredients or holding the blended spinach mixture.
- Spatula or Spoon: A sturdy spatula or spoon will help you stir the ingredients and scrape the bottom of the pan to prevent sticking.
- Blender or Immersion Blender (Optional): While a blender creates a smoother sauce, an immersion blender allows you to puree the spinach directly in the pot, saving on dishes.
- Measuring Spoons and Cups: Accurate measurements are key, so having a set of measuring spoons and cups will ensure a balanced flavor profile
Ingredients
- 1 Pound Fresh Spinach Leaves
- 1 medium Onion Finely chopped
- 2 Cloves Garlic Minced
- 1 Inch Ginger Grated
- 1 Jalapeno pepper Seeded and chopped (optional)
- 1 Tablespoon Vegetable Oil
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Coriander Powder
- 1/4 Teaspoon Turmeric Powder
- 1/2 Teaspoon Kashmiri Chili Powder or regular chili powder
- 1/4 Teaspoon Garam Masala Powder
- 1/2 Cup Water or more for desired consistency
- Salt to taste
- For the Palak Paneer:
- 1 Pound Paneer cubed (or substitute firm tofu, tempeh, or chickpeas)
- 1 Tablespoon Vegetable Oil
- 1/2 Teaspoon Red Chili Powder optional
- 1/4 Teaspoon Garam Masala Powder
- 1/4 Cup chopped Fresh Cilantro for garnish
Instructions
- Prepare the Spinach: Wash the Spinach leaves thoroughly and remove any tough stems. Blanch the Spinach in boiling water for 2 minutes, then immediately transfer to a bowl of ice-cold water to stop the cooking process and retain the vibrant green color. Drain the Spinach well and squeeze out any excess water.
- Make the Spinach Gravy: Heat Oil in a large pan or pot over medium heat. Add Cumin seeds and let them sizzle for a few seconds. Add chopped Onion and cook until softened and translucent, about 5 minutes. Stir in Garlic, Ginger, and Jalapeno (if using) and cook for another minute until fragrant.
- Grind the Spinach: In a blender, add the blanched Spinach along with a little Water (just enough to facilitate smooth blending). Blend until you get a smooth and creamy puree. Set aside.
- Spice Up the Base: Add Ground Coriander Powder, Turmeric Powder, Kashmiri Chili Powder, and Garam Masala Powder to the pan with the sauteed vegetables. Cook for another minute, stirring constantly, to release the aromas of the spices.
- Introduce the Spinach Puree: Pour the prepared Spinach puree into the pan and stir well to combine with the spices. Season with Salt to taste. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld. Add more Water if the gravy feels too thick.
- Pan-fry the Paneer: While the gravy simmers, heat Oil in a separate pan over medium heat. Add the cubed Paneer and cook for 2-3 minutes per side, or until golden brown and slightly crispy. Sprinkle Red Chili Powder (if using) and Garam Masala Powder over the pan-fried Paneer and toss gently to coat.
- Assemble the Palak Paneer: Gently fold the pan-fried Paneer cubes into the simmering Spinach gravy. Heat for another minute or two to allow the flavors to marry.
- Serve and Enjoy: Garnish your Palak Paneer with chopped Fresh Cilantro and serve hot with steamed Basmati Rice or Naan bread.
Notes
- Calories: 250 calories
- Fat: 10g
- Carbohydrates: 20g
- Protein: 15g
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Frequently Asked Questions: Your Guide to a Delicious Palak Paneer Recipe
This FAQ aims to answer any questions you might have about our delicious Palak Paneer Recipe.
1. How To Make Palak Paneer?
Our Palak Paneer Recipe provides a detailed step-by-step guide on making this flavorful curry at home. It outlines everything from preparing the spinach gravy to pan-frying the paneer and assembling the final dish.
2. What can I substitute for Paneer in a Palak Paneer Recipe?
Don’t worry if you don’t have Paneer on hand! This Palak Paneer Recipe offers perfect substitutes. Firm tofu, tempeh, or even chickpeas can be used in place of Paneer for a delicious vegetarian twist.
3. Can I make a Vegan Palak Paneer Recipe?
Absolutely! Simply substitute the Paneer with firm tofu and omit any dairy products like cream. For an even richer sauce, use cashew cream instead. Our Palak Paneer Recipe is easily adaptable to vegan preferences.
4. How to make the Spinach Gravy for Palak Paneer Recipe?
Creating the flavorful Spinach gravy is the heart of this Palak Paneer Recipe. The recipe guides you through blanching the spinach, grinding it into a smooth puree, and simmering it with aromatic spices to create a creamy and delightful base for the dish.
5. How long does Homemade Palak Paneer Recipe last?
Leftovers of your Homemade Palak Paneer Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving, allowing the flavors to meld again.
