Palak Paneer, a beloved Indian dish, combines the richness of paneer cheese with the nutritious goodness of spinach. Renowned for its creamy texture and burst of flavors, this dish can be a delightful addition to your culinary repertoire. Follow these five easy steps to master the art of making Punjabi-style Palak Paneer at home.
Step 1: Gather Your Ingredients
- Spinach (Palak): 1 kg fresh or 200 grams of frozen
- Paneer: 200-250 grams, cubed
- Onion: 1 large, finely chopped
- Tomato: 2 medium, pureed
- Ginger: 1-inch piece, minced
- Garlic: 4-5 cloves, minced
- Green Chillies: 2-3, adjust according to your spice preference
- Spices: Cumin seeds, turmeric, red chili powder, garam masala, coriander powder
- Oil: 2-3 tablespoons
- Cream: 2 tablespoons (optional for richness)
⚠️ Note: Opt for fresh spinach when possible, as it gives the best color and texture to the dish.
Step 2: Prepare the Spinach
- Thoroughly wash the spinach to remove any grit or sand.
- Boil water with a pinch of salt, then blanch the spinach for about 2 minutes.
- Drain and immediately transfer to cold water to retain the vibrant green color.
- Blend or coarsely chop the spinach into a paste, ensuring not to over-blend to keep some texture.
Step 3: Cook the Base
- Heat oil in a pan and add cumin seeds. Once they start to crackle, add chopped onions.
- Sauté until the onions turn golden brown, then add minced ginger and garlic.
- Add green chillies and sauté for another minute.
- Introduce the tomato puree, cook until the mixture releases oil.
- Stir in spices: turmeric, red chili powder, and coriander powder. Sauté briefly to integrate the flavors.
🍅 Note: For an authentic touch, consider adding a small piece of kasuri methi (dried fenugreek leaves) to enhance the flavor profile.
Step 4: Combine Ingredients
- Add the spinach paste to the base, mix well, and let it simmer for 5-7 minutes.
- Check for seasoning and adjust with salt.
- Introduce the paneer cubes gently into the simmering gravy, ensuring they are well-coated with the sauce.
- If using cream, stir it in for added creaminess, and sprinkle garam masala to finish.
Step 5: Final Touches and Serving
- Allow the dish to rest for a few minutes, then reheat gently if necessary.
- Garnish with a drizzle of cream or a sprinkle of kasuri methi before serving.
- Serve hot with roti, naan, or rice.
Notes on Palak Paneer Variations
| Version | Description |
|---|---|
| Restaurant-Style | Use cashew paste or almond paste to thicken and enrich the gravy. |
| Punjabi-Style | Incorporate fresh spices like cinnamon, cardamom, and bay leaves. |
| Vegan Palak Paneer | Replace paneer with tofu, and use coconut or nut-based cream instead of dairy. |
🌱 Note: Enhance the dish by adding a pinch of amchur (dried mango powder) for a slight tang.
In mastering the art of making Palak Paneer, you’ve not only learned a versatile dish but also delved into the flavors of Punjabi cuisine. Each step contributes to the dish’s depth and character, making it a true delight when enjoyed. Whether for a family dinner, a festive occasion, or a simple treat, this homemade Palak Paneer will stand out with its vibrant color, rich taste, and comforting texture.
Can I use frozen spinach for Palak Paneer?
+
Yes, you can use frozen spinach. Thaw it completely before using, and make sure to squeeze out any excess water before blending or adding to the gravy.
How can I make the dish less spicy?
+
Reduce the number of green chillies and decrease the amount of red chili powder used in the recipe. Additionally, cream can help to mellow out the heat.
Is it possible to make Palak Paneer ahead of time?
+
Absolutely! Palak Paneer can be made a day or two in advance. Just reheat gently before serving and adjust consistency with a bit of water if needed.
