Palak Paneer
Gorgeously green and rich, this homemade palak paneer recipe combines fresh spinach, spices, and creamy paneer for an unforgettable dish. You’ll crave seconds.
Total time
60 min
Servings
1
Calories
220.3
Category
Dinner & Mains
Discover the rich and creamy flavors of Palak Paneer, a classic Indian dish that's both nutritious and quick to prepare. This low-protein, low-cholesterol recipe is perfect for a hearty meal in under 60 minutes.
Ingredients
Makes 1 serving
- 4 spinach
- 2 panir
- 2 butter
- 1 1/2 onions
- 1 1/2 red chili powder
- 1/2 jeera powder
- 10 cashews
- 2 poppy seeds
- 2 tomatoes
- 1/4 turmeric powder
- 1/2 salt
- 1 sugar
- cinnamon
- clove
- black pepper
Method
Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
Set aside.
Wash and chop palak finely.
Cut onions into small pieces.
Cut tomatoes into 2 inch cubes.
Heat a little butter.
Fry palak till it shrinks.
Allow to cool.
Grind to a smooth paste.
Grind cashews and poppy seeds together to a smooth paste.
Fry all the spices in little ghee and then powder.
Heat rest of the butter with little oil and fry onions till crisp and golden.
Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
Stir for a minute.
Add whipped curds.
Cook on reduced flame till oil floats on top.
Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
Mix cashew-poppy paste and pour just enough water required for the gravy.
Cook on medium flame till gravy becomes thick.
Add paneer pieces.
Remove from heat.
Sprinkle garam masala powder.
Serve hot with finely cut onions and lime.
Cook's notes
- Soak paneer in water for 15-20 minutes to ensure it stays soft and absorbs the gravy better.
- Use fresh spinach for a vibrant green color and authentic taste.
- Grind cashews and poppy seeds into a smooth paste to thicken the gravy naturally.
Easy swaps
- Instead of Butter, use Ghee or vegetable oil for a dairy-free option
- Instead of Cashews, use Almonds or sunflower seeds for a nut-free alternative
- Instead of Poppy seeds, use Melon seeds or sesame seeds for a similar texture
Frequently asked
Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach before cooking. Adjust cooking time as it may release more water.
Why is my Palak Paneer bitter?
Bitterness can come from overcooked spinach or old leaves. Blanch fresh spinach quickly and avoid over-grinding.
How can I make it vegan?
Replace paneer with tofu and butter with coconut oil or vegan butter. Use plant-based milk for creaminess.
