Palak Paneer | How to make Palak Paneer

By Saranya Sridharan  |  8th Nov 2016  |  
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  • Palak Paneer, How to make Palak Paneer
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

44

0

About Palak Paneer Recipe

Palak paneer is a very popular North Indian dish made with spinach and soft paneer.

Palak Paneer is a delicious dish which is liked by people of all age groups. Palak Paneer by Saranya Sridharan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Palak Paneer at many restaurants and you can also prepare this at home. This authentic and mouthwatering Palak Paneer takes 5 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Palak Paneer is a good option for you. The flavour of Palak Paneer is tempting and you will enjoy each bite of this. Try this Palak Paneer on weekends and impress your family and friends. You can comment and rate the Palak Paneer recipe on the page below.

Palak Paneer

Ingredients to make Palak Paneer

  • Palak/ spinach leaves - 1 cup
  • paneer- cubed , 1 cup
  • onions- 1, finely chopped
  • ginger, finely chopped- 1 tsp
  • garlic, finely chopped- 2 tsp
  • green chillies- 2, finely chopped
  • turmeric powder- 1/2 tsp
  • red chilli powder- 1 tsp
  • coriander powder- 1 tsp
  • cumin powder- 1 tsp
  • Garam masala Powder- 1 tsp
  • Kasuri methi- a fat pinch
  • curd- 2 tbsp
  • lemon juice- 2 tsp
  • salt to taste
  • sugar- 1/2 tsp
  • oil- 1 tbsp
  • cumin Seeds- 1 tsp

How to make Palak Paneer

  1. Heat oil in a pan and add in the cumin seeds. Next add in the chopped ginger, garlic and green chillies.
  2. Then add in the finely chopped onions and saute for a minute. Add a pinch of sugar to caramelize the onions.
  3. Once the onions turn translucent, add in the turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Cook until the raw smell goes away. (Add a little water so the spices don't burn.)
  4. In the meanwhile, blanch the spinach leaves in boiling water for 2- 3 minutes, then drop the leaves into a bowl of ice cold water to stop the leaves from cooking further.
  5. Once cooked, grind this mixture to form a smooth puree. Add this puree to the onions, the add garam masala powder and bring it to a boil.
  6. Add about 2 tbsp of curd and simmer it for a minute. (I did not use any cream here, instead I used curd.)
  7. Next add in the paneer cubes. Take a fat pinch of kasuri methi, crush it with your hands and add it.
  8. Cook it for a minute longer, just till the paneer becomes soft. Cooking it any further would turn the paneer rubbery.
  9. Then turn off the heat, add a little lemon juice and serve it hot with roti/ rice.

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