Come find out how to make my favorite Indian dish, Palak Paneer. This is a classic vegetarian Indian dish that never disappoints. It has all the right flavors combined with all the healthy and “good for you” nutrients. It’s packed with fresh spinach, onions, garlic and the perfect combination of Indian spices.
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Palak Paneer: A Restaurant Favorite
Whenever I dine at Indian restaurants, Palak Paneer is my go-to choice. Living in Tokyo, I’ve had the opportunity to explore numerous Indian restaurants, each offering their unique take on this delectable dish.
I am always in pursuit of healthier food choices, so I absolutely had to recreate this dish at home. Crafting Palak Paneer at home unveils a world of possibilities. By reducing the amount of oil and cream, you can savor the same incredible flavors guilt-free. The hero of this dish is undoubtedly the spinach, bursting with nutrients and offering a satisfyingly fresh taste.
Let’s Talk Ingredients
The star of the show is the vibrant and nutrient-rich spinach, accompanied by the creamy and protein-packed paneer. If you want to make your own Paneer, I have a recipe for you. Complementing this dynamic duo are the sautéed onions, garlic, and ginger, infusing the dish with their aromatic charm. Enhancing the flavors are the spices like garam masala, cumin, cayenne pepper, and coriander, adding depth and warmth to every bite. Just a touch of heavy cream to create a velvety texture and bringing all the flavors together.
Start by sautéing a blend of red and yellow onions with garlic and ginger in a little olive oil. Add the aromatic spices, allowing them to release their flavors. Follow this with diced tomatoes, whether fresh or canned, for a tangy touch. Incorporate blanched spinach, pureed to a smooth consistency, and finally, add slightly fried paneer for a delightful texture.
Why Not Try it Today?
Are you ready to embark on a culinary journey with me? Let’s dive into the world of Palak Paneer and discover the magic of this beloved Indian dish. The best part? It’s surprisingly easy to make! With just a handful of ingredients and a few simple steps, you can recreate the authentic flavors right in your own kitchen. Trust me, once you taste the aromatic blend of spices, the creamy paneer, and the vibrant spinach, you’ll be hooked. So why not give it a try today? Treat yourself to the joy of cooking and indulge in the deliciousness of homemade Palak Paneer.
If you’re craving more international flavors, be sure to try my delicious Mujadara recipe.
Palak Paneer
Course: EntreeCuisine: IndianDifficulty: Medium3
servings30
minutes10
minutes254
kcalIngredients
400 grams of fresh spinach
1 tablespoon olive oil
1 large onion very finely diced (1 large yellow onion or 1/2 yellow and 1/2 red onion)
6 cloves of garlic crushed
1 tablespoon of grated ginger
1 tomato finely diced (fresh or canned)
15 paneer cubes (How to make Paneer, Indian cottage cheese, at home)
3 tablespoons of heavy cream
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/4 to 1/2 teaspoon cayenne pepper
Directions
- Start by heating 1 tablespoon of olive oil in a pan over medium heat. Add finely chopped onions, minced garlic, and grated ginger. Sauté until the onions turn golden brown.
- Add in the spices: garam masala, cumin powder, cayenne pepper and coriander powder. Let the spices toast for one minute, releasing their flavors.
- Add diced tomatoes to the pan, either fresh or canned. Cook them down until they soften and form a rich, thick base.
- In a different pot, blanch the fresh spinach leaves in boiling water for 40 seconds, then immediately emerge the spinach in ice cold water. Drain the spinach and transfer it to a blender. Blend until you achieve a smooth, vibrant green puree.
- Pour the spinach puree into the pan with the tomato and spice mixture. Give it a good stir, allowing the flavors to mingle and the spinach to fully incorporate into the sauce.
- Add the heavy cream and salt and gently mix.
- For the paneer, you have two options:
a) Simply add the paneer cubes to the spinach sauce. Allow them to simmer for a few minutes until they become soft and soak up the flavors.
b) Alternatively, for a golden and crispier finish, quickly fry the paneer cubes in a separate pan until they turn slightly golden. Then, add them to the spinach sauce. - Serve the Palak Paneer hot with naan bread or steamed rice.
Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques. The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.