Palak Paneer - Indian Cottage Cheese in a Spinach Gravy
Palak Paneer is a North-Indian dish made with spinach, soft paneer cubes and spices. This hearty curry is perfect with rice, roti or bread!
Ingredients
Blended Paste
- 2 cups packed Spinach leaves (palak) - washed
- 1 pc Green Chili
- 2 pc large Garlic Gloves
- 1 inch Ginger
- 1 small Onion, roughly chopped
- 2 small Tomatoes, roughly chopped
- 1 tsp Vegetable Oil
Making the Palak Paneer
- 1 Tbsp Oil, Butter or Ghee
- 1 tsp Cumin Seeds or Jeera
- 1 pc Bay Leaf of Tej Patta
- Onion & Tomato Puree (ingredients listed above)
- Spinach Puree (ingredients listed) above)
- 2 tsp Salt (adjust to taste)
- 1 tsp Garam Masala (adjust for spice)
- 1 tsp Red Chili Powder (adjust for spice)
- 1 tsp Coriander Powder (dhania)
- 1 tsp Cumin Powder (jeera)
- 1 cup Paneer or Tofu, cubed
- 1 Tbsp Fresh Cream, for garnish (optional)
Instructions
Blending the 2 Purees
- Bring a pot of water to boil, add spinach and boil for a minute or two, until it wilts. Discard hot water and soak spinach in cold water to stop cooking process. Add spinach and green chili to a blender, blend to a smooth puree and set aside.
- Heat oil in a pan, add ginger and garlic and fry a minute. Then add the onion and tomatoes and saute until the mixture reduces to a mush. Once it cools, add it to a blender, blend to smooth paste and set aside.
Making the Palak Paneer
- Heat oil/butter/ghee in a pan, add cumin seeds and bay leaf and let them turn aromatic.
- Then add the onion-tomato paste and mix with the oil, fry until the mixture dries out, and oil starts to separate.
- Add the spices: salt, red chili powder, garam masala, coriander powder and cumin powder and mix well for a couple minutes to cook out the spices.
- Then add the spinach puree and mix into the gravy. Add a cup of water if the consistency is too thick and boil for a minute. Taste and adjust seasoning if required.
- Add soft cut paneer or tofu cubes and mix into the gravy, and simmer for 4-5 minutes. Turn off the stove.
- Before serving, garnish with some fresh cream (optional) and serve warm with roti or rice.
Video
Notes
- This stores well in an airtight container in the fridge for upto a week. Or you can freeze for a few months, defrost, microwave and have homemade palak paneer whenever you desire.
- Best served with basmati rice, jeera rice or matar pulao, but also goes well with roti, kulcha, naan etc.