TasteToronto | Palak Paneer

Palak Paneer

Moderate

Palak Paneer

Palak Paneer

Method

Palak Paneer 18 Steps

  • Step 1

    Rinse spinach (palak) and discard hard stringy stems (I used washed spinach that was bought in a bag and kept the stems).

  • Step 2

    Boil 3 cups of water and add a pinch of salt to the water. Add in your spinach to the boiling water for 1 minute. Before doing this, make sure you have prepared an ice bath.

  • Step 3

    This ice bath step is to preserve the colour of the spinach, after blanching spinach for 1 minute, add spinach to ice bath. Leave spinach in ice bath for 1 minute and drain.

  • Step 4

    In a blender add the spinach, ginger, garlic and green chilies.

  • Step 5

    Blend until smooth and set aside. You don't need to add water to the puree.

  • Step 6

    In a pan, heat your ghee, oil or butter and add cumin seeds and let toast for 1 minute, stirring.

  • Step 7

    Add your bay leaf and stir for about 30 seconds then add finely chopped onions. Keep stirring onions until they are golden (about 5 minutes).

  • Step 8

    Add the minced garlic. Continue to stir but don't let garlic brown.

  • Step 9

    Add the chopped tomatoes and stir until they are soft, roughly 5-10 minutes depending on pan and heat.

  • Step 10

    Finally add your spices to the tomato mixture. Add turmeric powder, red chili powder and asafoetida/hing.

  • Step 11

    Mix well and keep sautéing until the oil starts to visibly separate from tomato spice mixture (5-10 minutes).

  • Step 12

    Add the spinach palak puree and mix well and add about 1/2 cup of water.

  • Step 13

    Simmer for 6 to 7 minutes or more until the spinach is cooked and add salt to taste.

  • Step 14

    Stir and add garam masala powder.

  • Step 15

    Stir again and then add the paneer cubes.

  • Step 16

    Mix very well and switch off the heat.

  • Step 17

    Lastly, add 1 tablespoon of heavy whipping cream and stir to incorporate into gravy.

  • Step 18

    Pour the palak paneer in serving bowls, garnish with cream and serve with some roti, naan or other Indian bread or with rice.

Tags:

Best Palak Paneer Recipes

Indian Food

Roti

Spinach

vegetarian

Palak Paneer

Moderate

Palak Paneer

Nadia Boachie
written by

Nadia Boachie

Palak Paneer

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 30 mins

0.0

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Indian

Main Dishes

Ingredients

Palak Puree

  • 6 cups (300 grams) spinach (palak), chopped

  • Pinch of salt

  • 1 to 2 green chilies, chopped

  • 1 to 2 small to medium garlic cloves, roughly chopped

  • 3 cups water (for ice bath)

Palak Paneer

  • 2 tablespoons oil, ghee (clarified butter) or butter

  • 1/2 teaspoon cumin seeds

  • 1 bay leaf

  • 1/3 cup onion, finely chopped

  • 1 teaspoon garlic, minced

  • 1/2 cup tomatoes, finely chopped

  • 1/4 teaspoon turmeric powder

  • 1/2 teaspoon Kashmiri chili powder

  • 1 pinch Asafoetida (hing) (optional)

  • 1/2 cup water or add as required

  • 1/2 teaspoon garam masala powder

  • 250 grams paneer

  • 1 tablespoon heavy whipping cream

  • 1 teaspoon kasuri methi leaves (dry fenugreek leaves)

  • Salt, to taste

Garnish

  • 1 to 2 teaspoons cream (low fat or heavy cream), for garnish

Send list of ingredients to myself

Method

Palak Paneer 18 Steps

  • Step 1

    Rinse spinach (palak) and discard hard stringy stems (I used washed spinach that was bought in a bag and kept the stems).

  • Step 2

    Boil 3 cups of water and add a pinch of salt to the water. Add in your spinach to the boiling water for 1 minute. Before doing this, make sure you have prepared an ice bath.

  • Step 3

    This ice bath step is to preserve the colour of the spinach, after blanching spinach for 1 minute, add spinach to ice bath. Leave spinach in ice bath for 1 minute and drain.

  • Step 4

    In a blender add the spinach, ginger, garlic and green chilies.

  • Step 5

    Blend until smooth and set aside. You don't need to add water to the puree.

  • Step 6

    In a pan, heat your ghee, oil or butter and add cumin seeds and let toast for 1 minute, stirring.

  • Step 7

    Add your bay leaf and stir for about 30 seconds then add finely chopped onions. Keep stirring onions until they are golden (about 5 minutes).

  • Step 8

    Add the minced garlic. Continue to stir but don't let garlic brown.

  • Step 9

    Add the chopped tomatoes and stir until they are soft, roughly 5-10 minutes depending on pan and heat.

  • Step 10

    Finally add your spices to the tomato mixture. Add turmeric powder, red chili powder and asafoetida/hing.

  • Step 11

    Mix well and keep sautéing until the oil starts to visibly separate from tomato spice mixture (5-10 minutes).

  • Step 12

    Add the spinach palak puree and mix well and add about 1/2 cup of water.

  • Step 13

    Simmer for 6 to 7 minutes or more until the spinach is cooked and add salt to taste.

  • Step 14

    Stir and add garam masala powder.

  • Step 15

    Stir again and then add the paneer cubes.

  • Step 16

    Mix very well and switch off the heat.

  • Step 17

    Lastly, add 1 tablespoon of heavy whipping cream and stir to incorporate into gravy.

  • Step 18

    Pour the palak paneer in serving bowls, garnish with cream and serve with some roti, naan or other Indian bread or with rice.

Tags:

Best Palak Paneer Recipes

Indian Food

Roti

Spinach

vegetarian

Palak Paneer