Palak Paneer Recipe – How to Make The Creamy and Healthy Spinach Delight

Palak Paneer Recipe: Palak paneer is a popular Indian dish that pairs the nutrition of spinach with the deliciousness of paneer. The creamy spinach gravy blankets the paneer pieces in an irresistible combo.

This detailed palak paneer recipe will help you master the techniques to make this restaurant favorite at home anytime.

Ingredients You’ll Need

To serve 3-4 people, you will need:

For the Paneer:

• 250g paneer, cut into cubes
• 1 tbsp oil
• 1⁄2 tsp garam masala
• 1 tbsp corn flour
• Salt to taste

For the Palak Gravy:

• 500g fresh spinach leaves
• 1 medium onion, chopped
• 1 tomato, chopped
• 1-2 green chilies
• 1 inch ginger, chopped
• 4 garlic cloves
• 2 tbsp oil
• 1 tsp cumin
• 1 bay leaf
• 1⁄4 tsp turmeric
• 1 tsp garam masala
• 1 tbsp coriander powder
• 1 tsp kasuri methi
• 1 cup milk
• Salt to taste

That covers everything needed to make restaurant-style palak paneer at home. Now let’s start cooking!

Step-By-Step Palak Paneer Recipe

Prepping the Paneer

1. Pat dry paneer cubes with kitchen towel and coat in corn flour mix.
2. Heat 1 tbsp oil in pan. Fry seasoned paneer cubes on medium heat till golden brown.
3. Remove fried paneer cubes onto kitchen paper. Set aside.

Making the Palak Gravy

1. Wash spinach leaves thoroughly and blanch in hot water for 2 minutes.
2. Drain, cool and blend into smooth puree with little water.
3. Heat oil in pan. Add cumin seeds and bay leaf. Fry for few seconds.
4. Add onion and fry till light golden. Add ginger-garlic paste and green chilies.
5. Add tomato and fry till mushy. Add turmeric, garam masala and coriander powder.
6. Add spinach puree, salt and milk. Simmer for 5 minutes.
7. Add kasuri methi and boil for 2-3 minutes till raw smell goes.

Putting It All Together

1. Add fried paneer cubes to the gravy. Simmer for 2-3 minutes.
2. Finish with cream if desired. Garnish with cilantro.
3. Serve hot palak paneer with rice, naan or paratha. Enjoy!

Tips and Variations

• Use fresh baby spinach for tender texture and color.
• For richness, finish with dollop of butter or cream.
• Add a slit green chili before serving for spicy palak paneer.
• Use tofu instead of paneer for vegan option.
• Add veggies like peas, carrots or beans for more nutrition.
• Finish with a dash of kewra water for exotic aroma.
• Use low fat milk or curd if avoiding cream.

The basic recipe can be tweaked easily in many ways to change up this healthy, comforting dish.

Serving Suggestions

Palak paneer goes well with:

• Plain steamed rice, jeera rice, peas pulao or veg biryani
• Butter naan, laccha paratha, phulka, poori or kulcha
• Onion and cucumber raita
• Salad and papad on the side

Balance the rich palak gravy with simple accompaniments like rice or Indian breads. Add some yogurt, salad and papad on the side.

Storage and Reheating

Prepared palak paneer gravy keeps well refrigerated for 2-3 days. For longer shelf life, follow these steps:

To freeze:

• Let gravy cool completely before freezing in airtight box. It stays good for 1 month frozen.

To reheat:

• Thaw overnight in refrigerator before reheating in pan with some water.
• Add fried paneer right before serving.

For best taste and texture, its best to finish off palak paneer within 2-3 days of making.

The Origins of Palak Paneer

While undocumented, palak paneer likely originated in Punjab, where both spinach and paneer are staple ingredients. The nutritious combination offered a novel way to incorporate greens into the diet by pairing it with the universally loved paneer.

In Punjabi homes, palak with a base of onions, tomatoes and spices was often cooked up to balance heavier dishes. Cubes of fresh paneer blended seamlessly with this gravy. Over time, this inventive dish spread beyond home kitchens.

Today, palak paneer features on the menu of most Indian restaurants globally. It’s also a regular on dinner tables due to its nutritional value, versatility and most importantly – finger-licking delicious taste!

Why Make Palak Paneer at Home?

Here are some good reasons to make palak paneer yourself:

• Control on hygiene – Important when using fresh greens
• Customize to taste – Make it spicy, mild or medium
• Play with textures – Achieve smooth or chunky gravy
• Use fresh produce – Spinach, paneer and spices
• Health factor – Monitor oil, cream and salt
• Budget friendly – Much cheaper than eating out
• Time saving – Make and freeze batches for quick meals

With this easy recipe, you can enjoy restaurant-tasting palak paneer anytime without the extra calories and costs!

Tips for Best Results

• Remove stems and blanch spinach well before blending
• Fry paneer with cornflour coating for crispy texture
• Cook tomatoes and onion paste till oil separates
• Simmer the gravy with paneer before serving
• Finish with cream for richness or skip for lighter dish
• Garnish with cilantro and serve immediately

Getting the techniques right ensures your homemade palak paneer turns out perfect every single time!

Conclusion

Palak paneer is the ultimate that brings together wholesome spinach and irresistible paneer in a flavorful gravy. This recipe guides you to recreate the creamy dish at home with easy techniques.

Adjust the spices to preference and finish with a drizzle of cream for a rich restaurant-style experience. Served with hot naan or rice, palak paneer makes for a complete and healthy meal.

You can even prepare big batches of the gravy and freeze for quick weeknight dinners. So do give this nutritious recipe a try for all the paneer and palak lovers out there!