Among all paneer curries, the Palak Paneer recipe is the most authentic, palatable and nutritious one. The curry has its origin in India. It has a flavoursome gravy with a bit of spicy, rich, and buttery taste. Palak Paneer is vibrant green in colour, thanks to its core ingredient, Palak (Spinach).
Palak is a leafy vegetable loaded with a variety of micronutrients, such as RDA, Iron, Magnesium, Fiber, Calcium, Vitamins, and more. On the other hand, Paneer (cottage cheese) is protein-rich. It is generally eaten with chapati, roti, naan, paratha or any type of rice, like jeera rice or ghee rice.
One of the conventional methods to cook a palak paneer is to blanch it and turn it into a soft puree. However, people often fail to recreate the restaurant-style taste of palak paneer at home. If you too are one among them, the following palak paneer recipe will guide you to make a palak paneer that tastes analogous to ones served in restaurants.
How to Make Palak Paneer?
You may have come across many palak paneer recipes on the internet that use blanched spinach. However, the recipe discussed below is all about preparing palak paneer minus the blanching approach. So, let’s start without any further ado.
Let’s make it easier for you to speed up the process by dividing the entire recipe into three segments. We will list out ingredients required for each section separately so that you can collect them accordingly.
It’s the first step of the process.
- Palak leaves – 2 cups tightly packed or 4 cups
- Chopped green chillies – 2 to 4
- Oil – half a teaspoon
- Cashew nuts – 10 to 15
- Water as required
- Take fresh spinach leaves and rinse them well until they are squeaky clean. More importantly, remove the stalks of large or matured leaves, as they may turn your gravy bitter. If you opt for young or baby leaves, do not remove their stalks.
- Next, take a pan, add oil and green chillies to it. Here, we are using green chillies instead of red chilli powder. Feel free to add more green chillies if you need the gravy to be spicier.
- Later, add cashew nuts and spinach leaves to the pan and saute them for around two to three minutes. Turn off the flame after spinach leaves are wilted and have left their raw smell.
- Cool the mixture completely. Take a blender, add the mixture and half a cup of water or as required. Blend to form a smooth and thick puree.
2. Preparing Gravy
Let’s move to the next step, which is preparing gravy for palak paneer. The essential ingredients required for gravy are listed below.
- Finely diced onions – ¾ cup
- Ginger-garlic paste – 1 teaspoon
- Chopped tomatoes – ½ cup
- Cardamoms – 2 to 3
- Cinnamon stick of 1 to inches – 1
- Cloves – 2 to 3
- Cumin – ¼ teaspoon
- Oil – ½ teaspoon
- Butter – 1 teaspoon
- Garam masala – ½ to ¾ teaspoon
- Water as required
- Kasuri methi – 1 teaspoon
- Take a pan, add butter and oil to it. Once the oil and butter get heated, add a cinnamon stick, cloves, cardamoms, and cumin seeds. Allow them to fry for a minute.
- Later, add chopped onions and fry them until they turn golden brown. Next, add ginger-garlic paste. Saute for around a minute or until ginger and garlic paste leaves out the aroma.
- Add chopped tomatoes, cook them to form a mushy and soft texture. Later, add garam masala. Fry the mixture for around two to three minutes, and you will be able to smell the aroma of garam masala.
- Now add around ¾ cup of water or according to the required gravy’s consistency. Cover the pan with the lid and allow the gravy to simmer. Finally, add crushed Kasuri methi to the gravy.
3. Making Palak Panner
The last step involves adding paneer and fresh cream to the prepared gravy. Therefore, you require:
- Paneer cubes – 200 to 250 grams
- Prepared palak puree
- Fresh cream – 2 teaspoons
- When the gravy becomes thick, add the soft and thick palak puree to it. Mix it well and cook for around a minute or two. If you wish to have a slightly thin gravy, you can add water as required.
- Add paneer cubes to the gravy and stir well. After a minute, switch off the flame. Later, add fresh cream to the top.
With that, your restaurant-style palak paneer is ready. You can transfer it to a bowl and garnish it with chopped coriander leaves.
There are various versions of palak paneer, and hence, the taste varies accordingly. We hope you will try this easy palak paneer recipe with readily available ingredients. It would bring the same delectable taste as that of your favourite restaurant.
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