Palak Paneer || Spinach Paneer ( 2 IN 1 SERIES )

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 Biryani  Paneer Lababdar  Paneer Curry ( No Onion, No Garlic Version)  Paneer Tikka Masala    
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
  • 1 cup Cubed Paneer
  • 3 cup Spinach
  • 1 stick Onion
  • 2 stick Tomato
  • 1 stick Green Chili
  • 0.25 tsp Ginger-Garlic Paste
  • 0.25 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 0.25 tsp Garam Masala Powder
  • 0.25 tsp Coriander Seeds
  • 0.25 tsp Jeera Seeds
  • 2 tbsp Oil
  • 1 tsp Sugar
  • 1 dash Salt
Instructions
  1. 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.
  2. In a mixer jar, add one green chili and cooled down spinach. Make a puree and set aside.
  3. 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.
  4. 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.
  5. When the oil begins to ooze out, add the spinach puree to it and allow it to boil for 3- 4 mins.
  6. Add cubed paneer and let it boil for 2- 3 mins until it thickens.
  7. 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.
Recipe 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.