Palak Paneer
About this recipe
Palak Paneer is a classic Indian dish made with spinach and paneer (Indian cottage cheese), creating a rich and creamy curry that's both comforting and nutritious. In this video, Chef Ranveer Brar shares a straightforward method to prepare this beloved dish, focusing on technique and proportion to achieve restaurant-style results at home.
What sets this version apart is the emphasis on using fresh ingredients and the right spices, along with some unique tips to enhance the flavor, like adding dry fenugreek leaves and a drop of kewra water for that extra aromatic touch.
Ingredient notes
- Use cleaned, blanched palak leaves for the best texture and color.
- The recipe calls for both chopped garlic and roughly chopped garlic, which may seem redundant but adds layers of flavor.
- For a more restaurant-style taste, include dry fenugreek leaves (kasoori methi) when adding the tomatoes.
Tips from Chef Ranveer Brar’s video
- Blanch the spinach for 2-3 minutes before pureeing to maintain its vibrant color and nutrients.
- Toast the garlic lightly to bring out its flavor; this is crucial for achieving the right taste in Palak Paneer.
- Patience is key when cooking the spinach puree; ensure the oil separates to enhance the dish's flavor.
Good to know
- How long does it take to make Palak Paneer?
- The total time for making Palak Paneer is 30 minutes.
- What is the yield of this recipe?
- This recipe serves 2.
- What is the purpose of adding kewra water?
- A drop of kewra water adds a unique roundness to the flavors in the Palak Paneer.
- Why is it important to blanch the spinach?
- Blanching the spinach helps maintain its vibrant color and prevents it from becoming too cooked when added to the gravy.
No life story here — the video and the recipe are the whole point. All credit to Chef Ranveer Brar: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a pot, blanch spinach leaves in boiling water for 2-3 minutes. Remove and transfer immediately into ice cold water.
- 2
In a blender, add ginger, garlic, and make a paste. Then add the cooked palak and make a smooth paste.
- 3
In a pan, heat ghee and add bay leaf, cumin seeds, and asafoetida. Stir for a minute until fragrant.
- 4
Add chopped onion and garlic, and sauté until they turn translucent. Then add chopped tomatoes and stir until soft.
- 5
Add turmeric powder, red chilli powder, kasoori methi, crushed coriander seeds, and some chopped palak leaves. Mix well.
- 6
Add the prepared palak puree, hot water, and adjust salt. Stir well.
- 7
Transfer paneer cubes into the mixture, sprinkle garam masala, and allow it to cook for another minute.
- 8
Finish with fresh cream and fold it into the gravy.
- 9
Garnish with ginger julienne and fresh cream.
Heads up — we had to guess a little:
- The quantity for '2-3 garlic pods' was inferred as '2-3 pieces' for consistency.
Credit where it’s due: this recipe was transcribed from Chef Ranveer Brar’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Ranveer Brar? Claim this page or ask us to take it down. Your call, always.
