Authentic Palak Paneer Recipe

Palak Paneer is a beloved North Indian dish that combines creamy paneer (Indian cottage cheese) with a rich, spiced spinach gravy. This wholesome and nutritious dish is a staple in many Indian households and pairs beautifully with naan, roti, or rice.

Ingredients:

For the Spinach Puree:

• 250 grams fresh spinach (palak)
• 1 green chili
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 2 cups water
• Ice-cold water (for blanching)

For the Gravy:

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 medium tomato, finely chopped
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 cup heavy cream or fresh cream (optional for richness)
• 200 grams paneer, cubed
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 tablespoon butter (for finishing)
• Salt to taste

Instructions:

Step 1: Blanching the Spinach

1. Rinse the spinach leaves thoroughly in water.
2. Boil 2 cups of water in a pot, add salt and turmeric powder, and blanch the spinach for 2 minutes.
3. Immediately transfer the spinach to a bowl of ice-cold water to retain its vibrant green color.
4. Blend the spinach along with one green chili into a smooth puree. Set aside.

Step 2: Preparing the Gravy

1. Heat ghee or oil in a pan over medium heat and add cumin seeds.
2. Once the seeds start to splutter, add the chopped onions and sauté until golden brown.
3. Add minced garlic and grated ginger, and sauté for another minute until fragrant.
4. Stir in the chopped tomatoes and cook until they turn soft and mushy.
5. Add red chili powder, coriander powder, cumin powder, and garam masala. Mix well.
6. Pour in the prepared spinach puree and cook for 5 minutes on low heat.
7. Stir in the cream (if using) and adjust salt to taste.
8. Add the paneer cubes and mix gently to coat them with the spinach gravy.
9. Crush and sprinkle kasuri methi over the dish for an authentic flavor.
10. Finish with a tablespoon of butter for a glossy, rich texture.

Serving Suggestions:

• Serve hot with butter naan, roti, or jeera rice.
• Garnish with a drizzle of cream and a sprinkle of garam masala.

Tips for the Best Palak Paneer:

• Always blanch spinach before blending to retain its vibrant green color.
• Use fresh, soft paneer for a creamy texture. If store-bought, soak it in warm water for 10 minutes before use.
• For a smoky flavor, you can give the dish a ‘dhungar’ (charcoal smoke) treatment by placing a piece of hot charcoal in a small bowl inside the pan, drizzling ghee over it, and covering the pan for a few minutes.
• Avoid overcooking spinach as it may lose its color and taste.

Enjoy your homemade authentic Palak Paneer, a dish that brings the true flavors of India to your plate!

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