Palak paneer is a spinach based gravy dish. It is a very popular dish in dhabas and restaurants made with spinach puree, paneer (cottage cheese) and spices. Serve it with roti, naan, paratha or rice. My favourite combination is palak paneer with jeera rice (cumin rice).
Course: Main course/Gravy
Cuisine: North Indian/Punjabi
Servings: 2 to 3
- 2 Bunch of spinach leaves
- 3 cups hot boiling water
- 2 cups iced water
- 250 gms paneer
- 2 tbsp oil/ghee for the gravy/sauce
- 1 or 2 chopped green chilies
- ½ tsp cumin seeds
- 1 tsp garlic paste
- 1 medium onion finely chopped
- 1.large tomato finely chopped
- 1 tsp kashmiri chilli powder
- ½ tsp garam masala powder
- Salt to taste
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1 tbsp full cream for garnishing.
- Wash the spinach leaves in water and drain the excess water .
- To blanch the spinach leaves, add the spinach leaves to boiling water with one tsp salt.
- Blanch the spinach leaves in water for 2 minutes.
- In another bowl, take some water and add 8 to 10 ice cubes in it.
- Transfer the blanched spinach to cold water.
- Let the spinach leaves soak in cold water for 1 minute.
- Blend the blanched spinach leaves in a mixer/blender with 2-3 green chillies, and make a smooth paste and keep it aside.
- Take 2 tbsp ghee/oil in a wok/kadhai add cumin seeds and once it starts to splutter add garlic paste.
- Once the garlic turns light golden brown add the chopped onions and cook it till it turns pink.
- Now add chopped tomatoes, cover with lid and cook till tomatoes are soft.
- Add salt, kashmiri chilli powder, garam masala to the onion tomato masala.
- Add the spinach puree to the masala and stir well.
- Add kasturi methi and paneer cubes and let it cook for 2 minutes.
- Add full cream and serve delicious palak paneer.
- Adding the blanched spinach leaves to ice water helps in retaining its green colour.
- You can also fry the paneer cubes and add to the spinach gravy.