Best Palak Paneer Recipe

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Everett Dean Modified: March 23, 2022
Best Palak Paneer Recipe

How To Make Best Palak Paneer

This palak paneer is one of the most famous paneer dishes. Indian cottage cheese is cooked with spinach and flavorful spices in a delicious curry.

Preparation: 30 minutes
Cooking: 35 minutes
Total: 1 hour 5 minutes

Serves:

Ingredients

  • 1clovegarlicfinely chopped
  • 2smallbay leavesfresh or dried
  • 1tsp.cumin seeds
  • 1tsp.turmeric powder
  • 1tsp.chili powder
  • ¼tsp.garam masala powder
  • ¼tsp.nutmeg
  • ¼tsp.asafoetida
  • 1tsp.fenugreek leavesdried
  • Tbsp.double cream
  • ¼cupcashewsroughly chopped
  • 2Tbsp.gheeclarified butter or unsalted butter
  • 2cupspaneercut into cubes
  • ¼tsp.salt
  • 6cupsspinach
  • 6cupswaterboiling
  • 3cupswatercold
  • 1cuponion2 small or 1 large, roughly chopped
  • 1cuptomato2 small or 1 large, roughly chopped
  • 2greenchilliesroughly chopped
  • 2garlicclovesroughy chopped
  • 1piecegingerroughly chopped
  • 1tsp.gingercut into matchsticks
  • 1tsp.corianderroughly chopped
  • 1tsp.cream

Instructions

  1. Blanch the spinach in salted, boiling water for one minute then drain and transfer to a bowl with cold water.

  2. Once cooled, puree in a blender until smooth and remove.

  3. Heat some salted water and once it comes to a boil, switch off the gas and add the cubed paneer. Let it soak in the water till the time to be added to the gravy.

  4. Add all the ingredients of the gravy base to a blender and mix until smooth.

  5. Add the butter to a hot pan with some oil (optional) to stop it from burning. Once foaming, add the cashews, cumin seeds, finely chopped garlic, and bay leaves. Fry for a minute till aromatic.

  6. Add the blended gravy, along with all the powders, and stir well. Simmer on low heat for 15 minutes till you see oil seeping from the sides. The onion-tomato gravy must smell fragrant by this point without any raw smell.

  7. Add the spinach puree and stir well to combine along with salt. Simmer on low heat for another 15 minutes until the rawness of the puree goes away and there is an intense gravy left.

  8. Add the cream and water as required to make it velvety along with the drained paneer cubes and fenugreek leaves. Simmer on low heat for another 5 minutes.

  9. Garnish with coriander leaves, sliced ginger, and a dollop of cream.

  10. Enjoy with naan bread or fluffy rice!

Nutrition

  • Calories: 308.65kcal
  • Fat: 18.50g
  • Saturated Fat: 8.35g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 5.75g
  • Polyunsaturated Fat: 1.42g
  • Carbohydrates: 21.30g
  • Fiber: 4.11g
  • Sugar: 8.10g
  • Protein: 17.76g
  • Cholesterol: 44.92mg
  • Sodium: 644.36mg
  • Calcium: 202.79mg
  • Potassium: 782.27mg
  • Iron: 3.92mg
  • Vitamin A: 374.80µg
  • Vitamin C: 77.19mg
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