Palak Paneer | How to make Palak Paneer

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ByRidhima Mohil
Created on 15th Apr 2017
  • Palak Paneer, How to make Palak Paneer
Palak Paneerby Ridhima Mohil
  • Palak Paneer | How to make Palak Paneer (1 likes)

  • 2 reviews
    Rate It!
  • By Ridhima Mohil
    Created on 15th Apr 2017

About Palak Paneer

Palak Paneer is a vegetarian dish from the Indian Subcontinent, consisting of paneer in a thick paste made from puréed spinach and seasoned with garlic, garam masala, and other spices.

Palak Paneer is an aromatic, flavorful and delicious dish which is very much popular in Punjabi. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Palak Paneer is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Palak Paneer at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Palak Paneer by Ridhima Mohil in step by step with pictures so you can easily learn how to cook the perfect Palak Paneer at your home without any difficulties. Palak Paneer is one of the representative dishes of Punjabi which you can serve in any special occasions.

  • Prep Time10mins
  • Cook Time20mins
  • Serves5People
Palak Paneer

Ingredients to make Palak Paneer

  • 250gms Palak or Spinach
  • 1 Cup Paneer
  • 3-4 Tomato
  • 1 Cup Grated Onions
  • 2- 3 Green Chillies
  • 1tsp Ginger and Garlic Paste
  • 2tbsp Fresh Cream
  • 1tsp Jeera or Cumin Seeds
  • 1tsp Red Chilli Powder
  • 1tsp Turmeric Powder
  • Salt to taste
  • 1tbsp Butter
  • 1tsp Lemon Juice
  • 1tsp Kasturi Methi

How to make Palak Paneer

  1. Clean and wash spinach in water to remove any soil or impurities. To blanch the spinach, boil it in salted water for 2minutes. Add sugar while boiling to retain the green color of spinach.
  2. Drain it using a big perforated spoon or a strainer. Immediately transfer drained spinach into cold water and keep for a minute.
  3. Drain excess water and transfer blanched spinach to the medium size jar of a mixer grinder. Add green chilies and grind until a smooth puree. If required, add few tablespoons of water while grinding. Grind Tomato into a puree as well.
  4. Heat 1 tablespoon oil in a non­stick pan or kadhai over medium flame. Add paneer cubes and shallow fry them until the sides turn light brown. Transfer them to a plate and keep aside. You can remove excess ghee or oil from it by placing them on absorbent kitchen paper napkin.
  5. Heat remaining 1­tablespoon oil and 1­ tablespoon butter together in the same pan over medium flame. Add cumin seeds and saute them for 30 seconds. Add grated onion and stir fry until it turns translucent. Add ginger­garlic paste and stir fry for a minute.
  6. Add Tomato puree, spinach puree, turmeric powder, red chili powder, and salt. Stir and cook for 2­-3 minutes.
  7. Add 1/3 cup water. Mix well and bring it to a boil. Stir occasionally in between.
  8. When gravy starts to boil, add shallow fried paneer cubes and cook for 3-­4 minutes.
  9. Add lemon juice, Kasturi methi and mix well. Turn off the flame and mix fresh cream.
  10. Transfer it to a serving bowl and serve with tandoori roti, kulcha or butter naan.
My Tip: Add sugar while boiling palak to retain its green color. Add milk cream only after turning off the flame as it may curdle if added before.

Reviews for Palak Paneer (2)

Varsha Raikar3 days ago


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