Experience the rich, creamy goodness of authentic, restaurant-style Palak Paneer right in your own kitchen! This recipe promises the TASTIEST sauce, combining tender paneer cubes with a vibrant, flavorful spinach gravy. It’s an incredibly easy Indian spinach curry that consistently delights, making it a beloved staple in my own Indian family and a guaranteed hit at your table.
Why This Easy Palak Paneer Recipe Will Be Your New Favorite
There are countless reasons why this Palak Paneer recipe stands out and will quickly become a cherished dish in your cooking repertoire. It’s not just a meal; it’s an experience that brings the comforting flavors of India directly to your home with minimal fuss. My half-Indian children are completely obsessed with it, and it’s truly the only way I’ve consistently managed to get my three boys to enthusiastically devour a massive bag of spinach!
What makes this particular recipe so special? Firstly, its flavor profile is wonderfully balanced. It’s super mild, making it approachable for all palates, including those who are new to Indian cuisine or have a low tolerance for spice. Yet, it’s packed with an incredible depth of flavor that comes from a carefully selected blend of aromatic spices and fresh ingredients. The creamy texture, achieved without excessive butter or heavy cream, is utterly luxurious and comforting.
Beyond taste, this Palak Paneer is a nutritional powerhouse. Spinach, a leafy green vegetable renowned for its vitamins and minerals, is ingeniously incorporated into a delicious sauce. Paired with paneer, a rich source of protein and calcium, this dish offers a complete and satisfying meal. It’s a brilliant way to incorporate more greens into your diet, especially for picky eaters who might shy away from vegetables in other forms. The vibrant green color, which we’ll show you how to preserve, also makes it incredibly appealing visually.
Furthermore, this recipe is designed for simplicity and efficiency. While the result tastes like it came from a high-end Indian restaurant, the cooking process is straightforward and manageable for home cooks. You won’t need specialized culinary skills, just a desire to create something truly delicious. The preparation steps are clear, allowing you to create this delightful dish with confidence and ease. Prepare to be amazed by how quickly you can achieve such authentic and delicious results!
What Exactly Is Palak Paneer? An Indian Culinary Delight
Palak Paneer is a treasured classic in Indian cuisine, a testament to the art of balancing simple, wholesome ingredients to create a dish of remarkable depth and flavor. At its heart, Palak Paneer consists of two main components: “Palak,” which is the Hindi word for spinach, and “Paneer,” the quintessential Indian cottage cheese. The dish brings these two stars together in a harmonious blend that has captivated taste buds for generations.
The magic happens when tender, soft cubes of paneer are gently simmered in a luscious, smooth, and aromatic spinach gravy. In India, sauces are often referred to as “gravies,” and this one is a true masterpiece – vibrant green, subtly spiced, and incredibly creamy. Unlike many Western cheeses, paneer is a non-melting cheese, meaning it retains its firm yet yielding texture even when heated, making it perfect for soaking up the rich flavors of the spinach curry.
This dish is celebrated for its delicious contrast of textures: the silken smoothness of the spinach gravy against the delightful chewiness of the paneer. Flavor-wise, it offers a beautiful interplay of earthy spinach, pungent ginger and garlic, sweet onion, and a complex array of warming Indian spices like garam masala and cumin. The result is a balanced and nutritious meal that is both hearty and light, rich yet wholesome.
Palak Paneer holds a special place in Indian homes and restaurants alike. It’s a popular vegetarian option, often served during celebrations, family gatherings, or as a comforting weeknight dinner. Its versatility allows it to be enjoyed with a variety of accompaniments, from fluffy basmati rice to warm, freshly baked naan or roti. It’s more than just a dish; it’s a flavorful journey into the heart of Indian culinary tradition, offering a taste of its vibrant culture and wholesome ingredients.
Essential Ingredients for Your Easy Palak Paneer
Crafting the perfect Palak Paneer begins with selecting the right blend of fresh ingredients and aromatic spices. Each component plays a vital role in building the layered flavors and textures that make this dish so irresistible. Let’s break down everything you’ll need to create this culinary masterpiece.
Palak Paneer Recipe Ingredients: The Heart of the Flavor
Getting your ingredients right is absolutely key to unlocking the full, authentic flavor of this Indian delight. Here’s a detailed look at what each item contributes to the final dish:
- Paneer Cubes (12 oz): This firm, non-melting Indian cottage cheese is the star of the dish. It beautifully absorbs the curry’s flavors while maintaining its unique texture. You can find excellent homemade paneer recipes, or readily available options at most regular grocery stores or any Indian specialty store. Opt for fresh, good quality paneer for the best results.
- Lemon Juice (1 tbsp): A splash of fresh lemon juice adds a crucial tangy brightness, tenderizing the paneer and enhancing the overall zest of the dish.
- Kosher Salt (½ tsp divided use + 1½ tsp): Essential for seasoning, salt balances and amplifies all the other flavors. We use it for both marinating the paneer and seasoning the curry.
- Spinach (1 lb, fresh or frozen): The foundation of our “palak.” You can use fresh spinach leaves, convenient boxed baby spinach, or even frozen chopped spinach. Fresh always offers the best flavor and vibrant color, but frozen is a good time-saving alternative.
- Vegetable Oil (4 tbsp): The cooking medium for sautéing your aromatics and spices, it helps to build the base flavor of the sauce. You can also use ghee for a more traditional and rich flavor.
- Onion (2 cups chopped): Sautéed until golden, onions provide a foundational sweetness and depth, forming the savory base of the spinach gravy. Yellow or white onions work well.
- Ginger (1 tbsp finely grated): Fresh ginger adds a warm, spicy, and incredibly aromatic kick that is characteristic of Indian curries. Always use fresh ginger for the best flavor.
- Garlic Cloves (2 tbsp minced): Minced fresh garlic contributes a pungent, aromatic quality that is indispensable in this dish.
- Turmeric Powder (¼ tsp): This golden spice provides a beautiful color and a mild, earthy warmth, along with numerous health benefits.
- Cumin Seeds (2 tsp) or Ground Cumin Powder (1 tsp): Cumin seeds, when tempered in oil, release a fragrant, nutty, and slightly spicy flavor. Ground cumin offers a similar but mellower profile.
- Fenugreek Powder (1 tsp) or Curry Powder (1 tsp): Fenugreek (methi) powder adds a distinct, slightly bitter yet complex and aromatic depth that is truly authentic to Indian cooking. If unavailable, a good quality curry powder can be a suitable substitute for added complexity.
- Garam Masala (2 tsp): This cornerstone Indian spice blend, typically added near the end of cooking, imparts a wonderful warmth, aromatic complexity, and depth of flavor.
- Cayenne Pepper (¼ tsp) or Kashmiri Red Chilli Powder (¼ tsp): For heat and a beautiful color. Cayenne offers a straightforward heat, while Kashmiri chilli powder provides a milder heat with a more vibrant red hue. Adjust to your preferred spice level.
- Diced Tomato (½ cup): Adds a subtle acidity and moisture to the sauce, helping to balance the richness and create a smooth consistency. Fresh or canned diced tomatoes work well.
- Water (¾ cup): Used to help blend the sauce and achieve the desired consistency during simmering.
- Heavy Cream (optional drizzle): A final touch of heavy cream at the end enhances the richness and silkiness of the gravy, giving it that classic restaurant finish.
Palak Paneer Variations and Clever Substitutions
One of the beauties of this Palak Paneer recipe is its flexibility. Indian cooking often encourages adaptation, and you can easily tweak this dish to suit your dietary needs or personal preferences. Don’t hesitate to experiment!
- Vegan Options for All: For a delicious vegan version, simply swap out the paneer for firm or extra-firm tofu. Press the tofu well to remove excess water, then cut it into cubes and perhaps pan-fry it lightly for texture. To replace heavy cream for that finishing drizzle, opt for rich coconut milk or a smooth cashew cream. These alternatives maintain the creamy consistency without dairy.
- Explore Other Greens: While spinach is traditional, you can certainly venture into using other leafy greens. Kale or mustard greens can offer a different, slightly more robust flavor profile. If you’re interested in a broader mix of greens, definitely try my dedicated Saag Paneer recipe, which often incorporates a variety of greens for a unique taste.
- Kick Up the Heat: If you’re a fan of spicy food, enhancing the heat is simple. Add 1-2 finely chopped fresh green chilies (like serrano or Thai chilies) along with the ginger and garlic. For a deeper, smoky heat, a pinch more cayenne pepper or a dash of red chili flakes can be stirred in with the other dry spices.
- Pan-Fried Paneer for Texture and Flavor: While not strictly necessary, quickly pan-frying your paneer cubes can elevate the dish significantly. Cook them on medium heat in a little ghee (clarified butter) or a combination of butter and oil until they develop a beautiful golden exterior. This step adds a wonderful textural contrast – a slightly crispy crust with a soft interior – and can also deepen the savory flavor of the paneer before it’s immersed in the gravy.
Essential Kitchen Tools for a Smooth Palak Paneer Preparation
Having the right tools at hand can make the cooking process not just smoother, but also more enjoyable and efficient. Here are the basic kitchen essentials you’ll need for this Palak Paneer recipe:
- Food Processor or Blender: This is an absolutely essential tool for achieving that silky-smooth spinach gravy. It effortlessly purees the cooked spinach and spice mixture to the perfect consistency.
- Large Pot or Dutch Oven: You’ll need a spacious pot or Dutch oven for sautéing your onions and spices, and then simmering the entire spinach curry. A wider surface area allows for even cooking and sautéing.
- Measuring Spoons and Cups: Precision in spices and ingredients is key to achieving consistent flavors. Accurate measuring tools ensure your Palak Paneer tastes perfect every time.
- Sharp Knife and Cutting Board: For efficiently chopping your paneer, onions, ginger, garlic, and tomatoes. A sharp knife makes food preparation safer and faster.
- Immersion Blender (Optional but Recommended): An immersion blender is a fantastic alternative to a stand blender or food processor, especially if you prefer to blend the sauce directly in the pot. It saves on dishes and makes the process incredibly convenient.
- Colander: Useful for draining blanched spinach, ensuring no excess water dilutes your curry.
- Large Bowl: For marinating paneer and for the ice bath if you choose to blanch your spinach.
How to Master Easy Palak Paneer: A Step-by-Step Guide
Creating delicious Palak Paneer at home is a rewarding experience, and it’s much simpler than you might imagine. By breaking down the process into clear, manageable steps, you’ll be able to prepare this restaurant-quality dish with confidence. Let’s dive into the cooking journey!
Step 1: Prepare the Paneer for Maximum Flavor
Our journey begins with the star of the dish – the paneer. A simple preparation step ensures it’s flavorful and tender:
- Marinate the Paneer: In a medium bowl, gently combine your cubed paneer with the fresh lemon juice and ½ teaspoon of kosher salt. Toss it lightly to ensure each cube is coated. Allow this to sit at room temperature while you proceed with preparing the rest of the recipe. This brief marination infuses the paneer with a subtle tang and helps to soften it slightly, making it more receptive to the rich flavors of the spinach gravy. For an even deeper flavor profile, consider exploring my detailed method for how to marinate paneer with additional spices.
- Optional: Pan-Fry Paneer: For added texture and a golden crust, heat a tablespoon of vegetable oil or ghee in a pan over medium heat. Add the marinated paneer cubes and cook for 2-3 minutes on each side until they are lightly golden brown. Remove and set aside.
Step 2: Craft the Rich and Aromatic Spinach Sauce
The sauce is where all the magical flavors of Palak Paneer truly come alive. This step involves building a robust base and then incorporating the fresh spinach:
- Sauté Onions and Spices to Perfection: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and ½ teaspoon of kosher salt. Cook, stirring occasionally, until the onions are beautifully soft, translucent, and turn a light golden color (this usually takes 8-10 minutes). Do not rush this step, as well-caramelized onions form the sweet base of your curry. Next, add the finely grated ginger and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Infuse with Aromatic Spices: Now, it’s time to add the dry spices: cumin seeds (or ground cumin), garam masala, curry powder (or fenugreek powder), cayenne pepper (or Kashmiri chilli powder), and turmeric powder. Stir these spices into the onion-ginger-garlic mixture and cook for another minute. This step, known as “bhuno” in Indian cooking, toasts the spices and releases their full aroma and flavor into the oil.
- Incorporate Tomato and Liquids: Add the diced tomato to the pot and cook for another minute, allowing it to soften slightly and release its juices. Pour in ¾ cup of water and the remaining 1 teaspoon of salt. Bring the mixture to a gentle simmer, stirring to combine all the ingredients.
- Wilt the Spinach: Add the spinach in batches to the simmering sauce. Allow each handful to wilt down before adding the next. If you are using frozen spinach, simply add it to the pan and place a lid on top, allowing it to thaw and wilt naturally in the heat of the sauce.
- Blend for a Velvety Smooth Gravy: Carefully transfer the entire spinach and spice mixture from the pot to a blender. Alternatively, if you have an immersion blender, you can blend the mixture directly in the pot. Puree until the sauce is completely smooth and creamy, with no visible spinach chunks. A truly smooth sauce is key to that restaurant-style texture.
Step 3: Finishing Your Delicious Palak Paneer
With your luscious spinach gravy ready, the final steps involve bringing everything together for that perfect simmer:
- Combine and Simmer to Perfection: Pour the smooth spinach sauce back into the large pot. Bring it to a gentle simmer over medium-low heat. Add the marinated (and optionally pan-fried) paneer cubes to the sauce. Stir gently to ensure the paneer is fully coated. Allow the Palak Paneer to simmer for about 5-7 minutes, just long enough for the paneer to heat through and fully absorb the flavors of the gravy. Avoid overcooking, as this can make the spinach lose its vibrant color and the paneer tough.
- Add a Creamy Touch (Optional): If desired, add a final drizzle of heavy cream (or a vegan alternative like coconut milk/cashew cream) and stir it in just before serving. This adds an extra layer of richness and silkiness, enhancing the “restaurant-style” appeal.
The Secret to a Vibrant Green Color and Reduced Bitterness
One common concern with spinach-based dishes is the potential for a dull, yellowish-green color or a slightly bitter taste. Fear not! There’s a simple yet highly effective trick used by chefs to ensure your Palak Paneer boasts a brilliant, fresh green hue and a delightfully mild flavor profile. This technique involves blanching and shocking the spinach.
- Prepare for Blanching: First, bring a kettle or a small pot of water to a rolling boil. While the water heats, prepare an ice bath by filling a large bowl with plenty of ice cubes and cold water. This ice bath is crucial for stopping the cooking process immediately.
- Blanch the Spinach: Place all your spinach (whether fresh or frozen) into a large, heat-proof bowl. Once the water is boiling, carefully pour the hot water directly over the spinach leaves. Stir gently to ensure all the spinach is submerged and wilts quickly, usually within 30-60 seconds. This brief exposure to heat helps to set the chlorophyll, preserving its vibrant green color, and also helps to break down compounds that can cause bitterness.
- Shock in Ice Water: Immediately drain the wilted spinach in a colander. Without delay, transfer the hot spinach into the prepared ice bath. This “shocking” process rapidly cools the spinach, halting the cooking and preventing it from turning brown or losing its bright green color. Let it sit in the ice water for about 1-2 minutes until thoroughly chilled.
- Drain and Puree: Once cooled, drain the spinach again in the colander, pressing out any excess moisture using a spatula or your hands. Discard any remaining ice cubes. Transfer this well-drained, vibrant green spinach directly to your food processor or blender, ready to be pureed with the sautéed onion and tomato mixture from Step 2. This method guarantees a beautifully colored and pleasantly mild Palak Paneer every time!
How to Serve Your Exquisite Easy Palak Paneer
Once your homemade Palak Paneer is bubbling gently and infused with all its incredible flavors, it’s time to serve it hot and fresh. Presentation and thoughtful accompaniments can elevate your meal into a truly memorable dining experience. Here’s how to enjoy this delightful Indian curry at its very best:
Elevate Your Dish with These Delicious Toppings for Easy Palak Paneer
A few simple toppings can enhance both the visual appeal and the flavor of your Palak Paneer. These fresh additions add contrasting textures and bursts of flavor:
- Fresh Cilantro: A generous sprinkle of freshly chopped cilantro (coriander leaves) adds a beautiful pop of green and a refreshing, herbaceous aroma that perfectly complements the rich curry.
- Creamy Drizzle: For an extra touch of indulgence, swirl a small amount of heavy cream, a dollop of plain yogurt, or a spoonful of cashew cream (for a vegan option) over the top just before serving. This adds visual elegance and enhances the overall creaminess.
- Lime or Lemon Wedges: Serve with fresh lime or lemon wedges on the side. A squeeze of citrus juice just before eating brightens the flavors and adds a tangy zing that cuts through the richness of the curry.
- Ghee Tadka (Optional): For an authentic finish, you can prepare a simple “tadka” – tempering whole spices in hot ghee or oil. Heat a small amount of ghee, add a pinch of cumin seeds and a dried red chili, let them sizzle for a few seconds until fragrant, then pour this aromatic oil over the Palak Paneer just before serving.
Perfect Side Dishes to Complement Your Easy Palak Paneer
Palak Paneer is fantastic on its own, but it truly shines when paired with a selection of traditional Indian side dishes. These accompaniments not only complete the meal but also offer delightful contrasts in texture and flavor:
- Fluffy Basmati Rice: The classic pairing. The fragrant, long-grain basmati rice is perfect for soaking up every last bit of the creamy spinach gravy. Learn how to make basmati rice perfectly, according to my mother-in-law in India.
- Warm Indian Breads: A variety of Indian flatbreads are ideal for scooping up the curry. Options include soft, chewy Naan (especially garlic naan), flaky Kerala Paratha, or simple, wholesome Roti (also known as chapati).
- Hearty Lentils (Dal): A side of nourishing lentil soup, or dal, provides a wholesome balance to the meal. Try Amma’s comforting Masoor Dal or the incredibly creamy and satisfying Madras Lentils for a complete Indian thali experience.
- Refreshing Salad or Raita: A simple, crisp cucumber and onion salad or a cool cucumber yogurt salad (Raita) offers a refreshing contrast. The coolness and slight acidity of yogurt-based raita cleanse the palate beautifully, making it an excellent counterpoint to the rich curry.
- Pickle or Chutney: A small serving of your favorite Indian pickle (achar) or a sweet and spicy chutney can add an extra layer of flavor and excitement to each bite.
Frequently Asked Questions About Palak Paneer
Curious about Palak Paneer? Here are quick answers to some of the most commonly asked questions, helping you understand and master this delicious Indian dish.
Is Palak Paneer truly healthy?
Yes, Palak Paneer is generally considered a very healthy dish. It’s a fantastic source of protein from the paneer and an abundance of vitamins, minerals, and fiber from the spinach. To keep it lighter and maximize health benefits, you can be mindful of the amount of oil used for sautéing and the heavy cream added at the end.
What is the difference between Saag and Palak Paneer?
The primary difference between Saag and Palak Paneer lies in the types of greens used. “Saag” is a broader term in Indian cuisine that refers to dishes made with various leafy greens, which can include mustard greens, fenugreek leaves, collard greens, or a mix of several. “Palak Paneer,” on the other hand, specifically uses spinach as its main green ingredient. While all Palak Paneer is a type of saag, not all saag is Palak Paneer. For a more detailed comparison of ingredients, preparation, and nutritional differences, explore our article on Saag Paneer vs. Palak Paneer.
Why might my Palak Paneer taste bitter?
Palak Paneer can sometimes turn bitter if the spinach is overcooked. Prolonged cooking of spinach can release oxalic acid, which contributes to a bitter taste. The blanching and shocking method (as described in our “Trick for Bright Green Color” section) is an excellent way to prevent this, ensuring a mild and pleasant spinach flavor.
Is it necessary to fry paneer before adding it to curry?
Frying paneer before adding it to your curry is entirely optional. While it adds a delightful crispy texture and a slightly richer, more developed flavor to the paneer cubes, it is not essential for the dish’s overall taste. Many prefer to add paneer directly to the curry for a softer texture, which also saves a step in the cooking process.
Should paneer be cooked before it’s eaten?
Paneer is a fresh cheese and can be eaten raw directly from the package. However, cooking it, as in Palak Paneer, enhances its flavor, warms it through, and allows it to absorb the wonderful spices and sauces, improving its texture and making it more tender in a curry.
What’s the best way to soften paneer before cooking?
If your store-bought paneer feels a bit firm or rubbery, you can easily soften it. Submerge the paneer block or cubes in warm (not boiling) water for about 10-15 minutes before cooking. This simple trick makes the paneer more tender and receptive to absorbing the flavors of your curry.
How can I make spinach taste less bitter in my dishes?
To reduce any potential bitterness from spinach, the most effective method is to blanch it briefly in boiling water (about 30-60 seconds) and then immediately plunge it into an ice bath. This process, known as shocking, neutralizes the bitter compounds and helps preserve the spinach’s vibrant green color.
If my Palak gravy tastes bitter, how can I fix it?
If your Palak gravy has a noticeable bitter taste after preparation, you can often remedy it by adding a touch of dairy. A swirl of heavy cream, a spoonful of plain yogurt, or even a splash of milk can help to mellow out and balance the bitterness, adding richness in the process.
Is “saag” always made from “palak” (spinach)?
No, “saag” is not exclusively made from “palak” (spinach). As mentioned earlier, saag is a broad category for dishes made with various leafy greens. While spinach is a very popular choice for saag, it can also feature other greens like mustard leaves (sarson), fenugreek leaves (methi), bathua, or a combination of these. So, while palak can be a part of saag, it doesn’t define the entire category.
Discover More Delicious Paneer Recipes
If you’ve fallen in love with paneer through this Palak Paneer recipe, there’s a whole world of incredible Indian dishes waiting for you to explore. Paneer’s versatility makes it a fantastic ingredient for a variety of flavorful vegetarian meals. Here are a few more highly recommended paneer recipes to try next:
- Butter Paneer (Easy Restaurant-Style Recipe!): A rich, creamy, and mildly spiced tomato-based curry, very similar to butter chicken but with paneer.
- Saag Paneer (Indian Spinach And Cheese Curry): A hearty and flavorful curry featuring a mix of green leafy vegetables and paneer, offering a slightly different profile than pure palak paneer.
- Easy Malai Kofta (Paneer Kofta): Soft, tender paneer and potato dumplings simmered in a luscious, rich, and creamy gravy. A truly decadent dish!
- 52+ Amazing Paneer Recipes: An extensive collection of paneer recipes, from appetizers to main courses, offering endless inspiration for your next Indian meal.
Save Recipe
Pin Recipe
Print Recipe
Rating: 5 out of 5 stars from 5 votes
Easy Palak Paneer Recipe
Video
Ingredients
For Paneer
- 12 oz paneer cut in 1/2 inch cubes
- 1 tbsp lemon juice
- ½ tsp kosher salt divided use
For the Spinach Curry
- 4 tbsp vegetable oil
- 1 ½ tsp kosher salt
- 2 cups chopped onion
- 1 tbsp finely grated ginger
- 2 tbsp minced garlic
- 2 tsp cumin seeds or 1 tsp ground cumin powder
- 2 tsp garam masala
- 1 tsp curry powder or fenugreek
- ¼ tsp cayenne pepper or kashmiri chilli powder
- ¼ tsp turmeric
- ½ cup diced tomato
- ¾ cup water
- 1 lb spinach fresh or frozen
- Drizzle of heavy cream optional
Instructions
Prepare the paneer:
-
Place paneer in a bowl and stir in lemon juice and ½ tsp of the salt. Let stand at room temperature while you prepare the rest of the recipe. (Optional: lightly pan-fry the paneer cubes in a little oil or ghee until golden on all sides, then set aside.)
Prepare the sauce:
-
Heat oil in a large pot on medium. Add onion and ½ tsp of the salt. Cook until it’s soft and golden, about 8-10 minutes.
-
Add ginger and garlic. Sauté for about a minute until fragrant, being careful not to burn.
-
Now, add the cumin (seeds or ground), garam masala, curry powder (or fenugreek), cayenne, and turmeric powder. Cook this mixture for another minute, stirring constantly, until fragrant.
-
Add diced tomato and cook for another minute. Add water and remaining 1 tsp of salt; bring to a simmer.
-
Add spinach in batches, letting one handful wilt before adding another. (If using frozen spinach, just put a lid on the pan and wait for it to thaw and wilt.)
-
Carefully transfer this mixture to a blender (or use an immersion blender directly in the pot). Puree until completely smooth.
Finish the curry:
-
Transfer the smooth sauce back to the pan and bring it to a gentle simmer.
-
Add the marinated paneer (and optionally pan-fried paneer) and stir gently to combine. Simmer until the paneer is heated through, about 5-7 minutes. Add a drizzle of heavy cream, if desired, and stir before serving.
**For Blanched Spinach Variation (Highly Recommended for Vibrant Color & Less Bitterness):
-
Bring a kettle of water to a boil. Prepare an ice bath by filling a large bowl with ice and cold water.
-
Place the spinach in a large, heat-proof bowl. Pour boiling water over the spinach and let it stand until wilted (about 30-60 seconds).
-
Pour into a colander to drain, then immediately scrape into the ice bath.
-
Once cooled, drain the spinach again, pressing out any excess moisture using a spatula or your hands, and discarding ice cubes. Add the drained, blanched spinach to the blender with the tomato-spice mixture from Step 2 (after the tomato has cooked).
Notes
If you desire your Palak Paneer to have a striking, bright green color and a milder, less bitter flavor, we highly recommend following the blanching and shocking method described above for the spinach. This simple extra step makes a significant difference in the final appearance and taste of your curry.
Nutrition
Carbohydrates: 18g |
Protein: 17g |
Fat: 36g |
Saturated Fat: 15g |
Polyunsaturated Fat: 8g |
Monounsaturated Fat: 3g |
Trans Fat: 0.1g |
Cholesterol: 56mg |
Sodium: 1283mg |
Potassium: 864mg |
Fiber: 5g |
Sugar: 5g |
Vitamin A: 10741IU |
Vitamin C: 44mg |
Calcium: 569mg |
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment!
We hope this comprehensive guide inspires you to create the most delicious and authentic Palak Paneer at home. This dish isn’t just about food; it’s about bringing rich flavors, wholesome nutrition, and the warmth of Indian culinary traditions to your family table. Enjoy the process, savor the flavors, and don’t hesitate to share your Palak Paneer creations with us!