Palak Paneer is a classic recipe that is loved by many. A truly Punjabi curry, this palak paneer has many ways of doing it. Palak greens are easily available in India through the year. While it is a luxury vegetable and not found very often in my part of the world, I try to replace it with Spinach. Spinach has a closer taste to palak greens and there is not much of a compromise in its taste. So it is our version of palak paneer.
I always add mild spices to make this palak paneer to highlight the flavors from spinach. Also, my version of palak paneer has less fat and on a healthier side. Spinach has a great Iron content and Paneer is rich in calcium and protein, hence making it a wholesome and complete food. Add in a roti along with this bowl of curry and make it a complete meal.
For other paneer recipes in the website, refer to the links below:
Paneer Curry ( No Onion, No Garlic Version)
Ingredients
Instructions
- Heat a pan with a teaspoon of oil. Add three cups of spinach and sauté until it wilts. Boil with a quarter cup of water.
- In a mixer jar, add one green chili and cooled down spinach. Make a puree and set aside.
- Heat a pan with a tablespoon of oil. Once it is hot, add jeera seeds and crushed coriander seeds. Once it is roasted, add chopped onion. Sauté until soft.
- Add chopped tomatoes and sauté till soft. Add turmeric powder, red chili powder and salt. Sauté and cook with a lid on until the raw smell goes off.
- When the oil begins to ooze out, add the spinach puree to it and allow it to boil for 3- 4 mins.
- Add cubed paneer and let it boil for 2- 3 mins until it thickens.
- Heat a teaspoon of oil and add quarter teaspoon of garam masala powder to it. Turn off stove and add it to the curry. Serve the curry with rotis and rice.
Notes
- I have used spinach to make this recipe. You can also try using palak greens or a combination of spinach and palak greens to make it.
- Adding a teaspoon of sugar while the spinach boils will prevent discoloration. Do not skip this.
- I like to have subtle flavors in palak paneer, to highlight the earthy spinach flavor.
- Soak the paneer in warm water until it is ready to be added to retain its softness.