Here’s a classic homemade recipe for Palak Paneer that serves 4.
Ingredients
- 250 g paneer, cut into cubes
- 300 g fresh spinach (palak)
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped
- 4–5 garlic cloves
- 1-inch piece ginger
- 2 green chilies (optional)
- 2 tbsp oil or ghee
- ½ tsp cumin seeds
- ½ tsp turmeric
- 1 tsp coriander powder
- ½ tsp red chili powder
- ½ tsp garam masala
- ¼ cup fresh cream (optional)
- Salt to taste
- 1 tsp lemon juice (optional)
Instructions
- Wash the spinach and blanch it in boiling water for 2–3 minutes. Transfer immediately to ice water to retain its bright green color.
- Blend the spinach with the ginger, garlic, and green chilies into a smooth puree.
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until golden brown.
- Stir in the tomatoes and cook until soft. Add turmeric, coriander powder, red chili powder, and salt. Cook until the oil begins to separate.
- Add the spinach puree and simmer for 5–7 minutes over medium heat.
- Lightly pan-fry the paneer cubes for 1–2 minutes if you like, or use them fresh. Add them to the spinach gravy.
- Stir in the garam masala and cream. Simmer for another 2–3 minutes.
- Finish with a squeeze of lemon juice if desired.
Serving suggestions
Serve hot with:
- Naan
- Roti
- Jeera Rice
Tip: If your spinach tastes slightly bitter, add a teaspoon of cream or a small pinch of sugar to balance the flavor without making the dish sweet.