Palak Paneer

PalakPaneerFEature

Palak Paneer is one of the great sides for roti or naan or kulcha. Palak means spinach in hindi and as the name suggest it is prepared with spinach and paneer. This is a healthy side with the goodness of vitamins and minerals from the spinach and protein from the paneer.

PalakPaneer

I am submitting this recipe for the North Indian Curry Challenge – March that’s happening at Lin’s Recipes. I think I picked up one of the easiest recipe this time too. When I read her post and saw Palak Paneer as the first entry I picked it right away and I didn’t even scroll down the list. It’s one of my favorite sides for roti and I haven’t posted the recipe in my blog either. Perfect right?

So who are judges this time?  The veg recipes will be judged by Parul from www.gharkepakwan.wordpress.com and the non-veg recipes by Sandhya from www.indfused.com. I have been following their blogs for quiet sometime and they both have really amazing recipes. Sandhya’s blog as the name suggests has lots of fusion recipes and I have bookmarked Sandhya’s Butterscotch Toffee Sheera. Parul’s Gharkepakwan has awesome North Indian recipes and she is very nice and patient enough to answer enough my silly questions like difference between chilla and puda etc. 

SpinachPaneerGravy

I am not sure if this is the traditional way of preparing Palak Paneer, but we prefer medium spicy palak paneer so that the kiddo can also enjoy. Also I got so used to this method, after trying out a couple and I am presenting the same today. This can be prepared easily on a weekday also, as the chopping involved is very less and once you are done with the spinach blanching, rest all can be whipped up quickly. I hope judges like this method and they enjoy this visually. I wish I could send them too. :-)

Now back to the recipe,

PalakPaneer1

I usually don’t add any masalas for this recipe. The only masala that I used here is kitchen king masala. This masala is readily available in all Indian grocery stores. Also I usually don’t add tomatoes for this recipe (Tomatoes are reserved for decorations) because I don’t want the gravy to be tangy and want to retain the bright green color of the spinach. Basically here is the simple process, I blanched the spinach and pureed it along with sautéed onions, green chilly and cilantro. Then I ground them all together and did the tadka and finally added the paneer. Simple huh? 

Process of Blanching:

According to wiki, “Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water  to halt the cooking process.”  For palak paneer, blanching the spinach helps to retain the color of the  spinach. This is what I do for blanching.

Basically I boil water and once the water starts to boil I add the spinach and turn off the heat and cover the vessel with the lid and let it sit for 4-5 minutes. I drain the water and run it through cold water to retain the color of the spinach. Here is the blanched spinach,

BlanchedSpinach

Ingredients:

  • Organic Baby Spinach – 1 lb
  • Kitchen king Masala – 2 tsps
  • Salt – 2.tsps
  • Water for blanching and ½ cup
  • Oil – 1 tsp + 1 tsp
  • Chopped Cilantro – handful
  • Cumin Seeds – 1 tsp
  • Chopped Onion – ½ cup
  • Green chilly – 2 (slit)
  • Paneer – 10 oz pack

Steps:

  • Blanch the spinach as mentioned above and let it cool. .I used entire 1 lb organic spinach that I got from Costco.
  • Chop the onions and green chilly finely and chop the paneer into cubes.
  • Heat the kadai and add the 1 tsp of oil.
  • Now add the onions, cilantro and green chilly and saute till the onions are translucent and let it cool.

OnionFrying

  • Blend the spinach into fine puree by adding ½ cup of water along with the sauted onion, green chilly and cilantro.
  • Heat the kadai and add remaining one tsp of oil.
  • Once the oil is hot reduce the heat to medium low, add cumin seeds and the kitchen king masala and fry for 30 seconds. Make sure the masala doesn’t get burnt.

FryingMasala

  • Add the spinach puree and salt and let it simmer.

AddingSpinachPuree

  • Finally add the paneer cubes and mix well. Let it simmer for about 3-4 minutes and turn the heat off. Garnish with finely chopped cilantro.

AddingPaneer1PalakPaneerFinalStep

That’s it. Yummy palak paneer is ready. Serve hot with rotis.

PalakPaneerCloserLook

Notes:

  • Adjust the spice and salt level according to your preference.
  • You can shallow fry the paneer cubes before adding it to the water. If your paneer is hard you can soak them in hot water for 5 minutes or microwave them for 2 minutes.
  • Instead of grinding the onion, cilantro and green chilly along with spinach you can skip that and saute them along with kitchen king masala.
Palak Paneer
A simple spinach and paneer gravy for rotis, loaded the goodness of vitamins and minerals from the spinach and protein from the paneer.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. Organic Baby Spinach – 1 lb
  2. Kitchen king Masala – 2 tsps
  3. Salt – 2.tsps
  4. Water for blanching and ½ cup
  5. Oil – 1 tsp + 1 tsp
  6. Chopped Cilantro – handful
  7. Cumin Seeds – 1 tsp
  8. Chopped Onion – ½ cup
  9. Green chilly – 2 (slit)
  10. Paneer - 10 oz pack
Instructions
  1. Blanch the spinach as mentioned below and let it cool. .I used entire 1 lb organic spinach that I got from Costco.
Blanching Process
  1. Basically I boil water and once the water starts to boil I add the spinach and turn off the heat and cover the vessel with the lid and let it sit for 4-5 minutes. I drain the water and run it through cold water to retain the color of the spinach.
  2. Chop the onions and green chilly finely and chop the paneer into cubes.
  3. Heat the kadai and add the 1 tsp of oil.
  4. Now add the onions, cilantro and green chilly and saute till the onions are translucent and let it cool.
  5. Blend the spinach into fine puree by adding ½ cup of water along with the sauted onion, green chilly and cilantro.
  6. Heat the kadai and add remaining one tsp of oil.
  7. Once the oil is hot reduce the heat to medium low, add cumin seeds and the kitchen king masala and fry for 30 seconds. Make sure the masala doesn’t get burnt.
  8. Add the spinach puree and salt and let it simmer.
  9. Finally add the paneer cubes and mix well. Let it simmer for about 3-4 minutes and turn the heat off. Garnish with finely chopped cilantro.
Notes
  1. Adjust the spice and salt level according to your preference.
  2. You can shallow fry the paneer cubes before adding it to the water. If your paneer is hard you can soak them in hot water for 5 minutes or microwave them for 2 minutes.
  3. Instead of grinding the onion, cilantro and green chilly along with spinach you can skip that and saute them along with kitchen king masala.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

51 thoughts on “Palak Paneer

  1. Wow! I was on a break so couldn’t comment! The Palak paneer has got the perfect green color…loved the detailed recipe..thanks for participating..hope you have taken a look at the April Challenges

  2. Looks fantastic! Love the bright color and flavor combination! I’ve never tried Palak Paneer – so I’m pinning your recipe!! Thanks for participating in Lina’s Challenge :)
    Linda
    Fabulous Fare Sisters

  3. This looks great! One of my absolute favorite mains (not necessarily a side) at Indian restaurants is this dish — and I’m an omnivore. This and some garlic naan… YUM.

    I’ve tried making this twice — both times it was good, but it didn’t hit true Saagishness for me. (To coin a word.) I’ll give your recipe a shot in the near future!

    Thanks!

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