Palak Paneer Recipe
About this recipe
Palak Paneer is a classic Indian dish featuring paneer (cottage cheese) in a creamy spinach gravy. This version, shared by Varun Inamdar from Rajshri Food, emphasizes the importance of blanching spinach to enhance the color and flavor of the dish.
The recipe is straightforward and perfect for home cooks looking to whip up a comforting meal. With a blend of spices and fresh ingredients, this Palak Paneer is sure to satisfy your cravings.
Ingredient notes
- You can substitute ghee with a mixture of butter and ghee if preferred.
- For a spicier kick, you can use slit green chilies instead of dried red chilies.
Tips from Rajshri Food’s video
- Blanching the spinach in salted water is crucial for achieving the right color and flavor in the dish.
- Make sure to sauté the garlic until golden brown for the best flavor before adding the onions.
- Adjust the consistency of the spinach gravy with water as needed after adding the spinach puree.
Good to know
- How do I prepare the spinach for the Palak Paneer?
- Blanch the washed spinach leaves in boiling salted water, then transfer to chilled water to stop cooking, drain, and grind into a fine puree.
- What can I use instead of ghee?
- You can use a mixture of butter and ghee if you prefer.
- Can I add more spice to the dish?
- Yes, you can use slit green chilies instead of dried red chilies for more heat.
- How long should I boil the spinach mixture?
- Allow the mixture to boil on high flame for 3-4 minutes after adding the spinach puree.
No life story here — the video and the recipe are the whole point. All credit to Rajshri Food: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Blanch the washed spinach leaves in boiling salted water, then transfer to chilled water to stop cooking.
- 2
Drain the spinach and grind it into a fine puree, adding a little water if necessary.
- 3
Heat ghee in a pan and add cumin seeds, followed by dried red chillies. Toast until fragrant.
- 4
Add chopped garlic to the pan and sauté until golden brown.
- 5
Add chopped red onions and salt, and sauté until the onions are light golden brown.
- 6
Stir in turmeric powder, chopped tomatoes, and garam masala. Stir-fry on high flame for 2-3 minutes.
- 7
Add the spinach puree to the pan and mix well, adjusting the consistency with water if needed.
- 8
Allow the mixture to boil on high flame for 3-4 minutes.
- 9
Dice the paneer and add it to the bubbling gravy, stirring well.
Heads up — we had to guess a little:
- The quantity of salt is inferred as 'as required' based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Rajshri Food’s original video on YouTube. Follow them there — it’s their dish.
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