Palak Paneer Recipe |Home Made Recipe With Simple Steps 2025
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INTRODUCTION
Palak Paneer is one of the most loved and popular Indian dishes made using spinach and cottage cheese. It is healthy, tasty, and perfect to serve with roti, naan, or rice. In this article, we will learn how to make Palak Paneer ki Sabzi step by step. We’ll also share helpful tips and tricks to make it flavorful and restaurant-style. this is an indian dish that every one like to eat this dish
Let’s begin!
What is Palak Paneer?
Palak means spinach, and paneer means Indian cottage cheese. Palak Paneer is a curry made using pureed spinach, spices, and soft cubes of paneer. It is:Rich in Iron and Protein and this is the better dish for childern that any one can eat this
- Perfect for lunch or dinner
- Popular in North Indian cuisine
- Easy to prepare at home
For Blanching Spinach:
- 500 gm fresh spinach (palak) leaves this is the main point fo the recipe
- 1 teaspoon sugar you can add as you need also
- 2 green chilies this use full fr better test
- Handful of green coriander leaves
For Gravy:
- 1 tablespoon oil or ghee
- 1 cup chopped onions
- 1 tablespoon ginger garlic paste
- 2 tomatoes (make a paste)
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- Salt as per taste
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- ½ teaspoon garam masala
- 3 tablespoons fresh cream or homemade milk cream
- 300 gm paneer cubes
For Tadka (Tempering):
- 1 tablespoon ghee or you can add more also in it
- 2 dry red chilies this is also important for the recipe
- 4-5 garlic cloves (finely chopped)
- ½ teaspoon red chili powder
Boil the Spinach Leaves
- First, wash the spinach leaves properly under clean water. this is also goodfor the recipe
- In a large pot, boil water and add 1 teaspoon of sugar or you can add as you need also
Tip: Adding sugar helps retain the bright green color of spinach.
- Add spinach leaves and boil for 2 minutes only. you can boli more also as ou need
- After 2 minutes, turn off the gas and transfer the spinach immediately to a bowl filled with cold water or ice water.
This process is called blanching and helps in keeping the spinach green and fresh.
Make Spinach Paste
- Take the boiled spinach leaves, 2 green chilies, and a little coriander this will give better test to it
- Add everything to a mixer jar.
- Do not add water, and grind into a smooth paste. this is also important for the recipe
This spinach puree is the base of our Palak Paneer gravy.
Prepare the Gravy Base
- Heat 1 tablespoon of oil or ghee in a pan as you need you can add it
- Add finely chopped onions and sauté till golden brown. this is also important steap in the recipe
- Add 1 tablespoon of ginger-garlic paste and cook until the raw smell disappears.
- Now add the tomato paste and mix well.
- Let the tomato paste cook until the oil starts separating from the masala.
Cook this masala on medium flame for better flavor.
Add the Spices
Once the oil separates from the masala, add the following spices:
- 1 teaspoon red chili powder this will give good test to the recipe
- 1 teaspoon coriander powder as you need you can add it
- ¼ teaspoon turmeric powder this will give good colure to the recipe
- Salt as per taste
Mix well and cook the spices for a minute.
Add Kasuri Methi and Garam Masala
- Lightly roast 1 teaspoon Kasuri methi on a tawa or pan and crush it between your hands.
- Add it to the gravy this is also use full or hte
- Also, add ½ teaspoon garam masala and mix everything well.
Add Spinach Puree
- Now, add the green spinach paste to the masala this will give good test for the recipe
- Add some water to adjust the consistency.
- Let the curry simmer on low flame for 7 to 8 minutes or you can keep more time also
Cooking on low flame allows flavors to mix well.
Add Cream (Malai) for Richness
- After 8 minutes, you will notice a slight change in texture and color. this is also important step in the recipe
- Add 3 tablespoons of fresh homemade cream (or fresh malai).
- Mix gently this will use full for the recipe
Cream gives a smooth texture and restaurant-style flavor to your curry.
Add Paneer Cubes
- Now take 300 grams paneer, cut into medium-sized cubes as you need you can add it to the recipe
- Add the paneer cubes to the curry and mix gently.
- Cover and cook the curry for 3 to 5 minutes on low flame so that the paneer absorbs the flavor.
Do not overcook, or the paneer may become hard.
Prepare Final Tadka (Tempering)
To give your Palak Paneer a restaurant-style smoky flavor:
- In a small pan, heat 1 tablespoon ghee or oil
- Add 2 dry red chilies and 4-5 finely chopped garlic cloves this will give good test to the recipe
- Let the garlic turn golden brown.
- Add ½ teaspoon red chili powder, and switch off the gas immediately.
Be careful not to burn the red chili powder.
Pour Tadka on Palak Paneer
- Pour the hot tempering over the Palak Paneer curry.
- Mix slightly and cover with a lid for 2 minutes so that the aroma gets absorbed into the sabzi.
Your Tasty Palak Paneer is Ready!
You can serve this delicious, green, and creamy Palak Paneer with:
- Tandoori Roti this will give you good test while eating
- Garlic Naan
- Butter Naan
- Jeera Rice
- Steamed Basmati Rice or you can use another rice also
Tips for Making the Best Palak Paneer
- Always blanch spinach instead of cooking directly. It helps in maintaining the green color.
- Use homemade paneer if possible – it tastes much softer than store-bought.
- Do not add too much water while grinding spinach this will use full for the recipe.
- Add cream or malai for rich and creamy texture.
- Add Kasuri methi and garlic tadka for enhanced flavor.
- Do not overcook paneer, or it may turn chewy.
- Always use fresh spinach for best taste it will give good test
Health Benefits of Palak Paneer
Palak Paneer is not just delicious but also very nutritious:
- Spinach is rich in Iron, Vitamins A, C, K, and fiber. It boosts immunity and improves eyesight.
- Paneer is high in protein and calcium, good for bones and muscles and use full for body
- A great dish for vegetarians and growing children this will use full for the following
- Low in carbs, making it suitable for weight loss diets too.
Variations of Palak Paneer
If you want to experiment with flavors, here are some variations:
- Add corn or mushrooms with paneer for a twist this will give use better test
- Replace cream with cashew paste for a vegan version.
- Try adding butter or ghee for a richer taste and for good test
- Add a dash of lemon juice just before serving to enhance the freshness.
Storage Tips
- You can store Palak Paneer in the fridge for 1-3 days but keep it less time in the fridge
- Reheat on a pan with a splash of water. this will give good test
- Do not freeze the dish as paneer may lose its texture.
Frequently Asked Questions (FAQs)
Q. Can I make Palak Paneer without onions and garlic?
Yes! Just skip onion and garlic, and use tomatoes, spices, and ginger instead. It still tastes great.
Q. Can I use frozen spinach?
Yes, but always thaw and squeeze out extra water before grinding.
Q. How to make this vegan?
Replace paneer with tofu, and cream with cashew paste or coconut cream.
Q. Why does my Palak Paneer turn dark in color?
This happens when spinach is overcooked or covered while boiling. Always boil uncovered and add sugar while blanching.
Conclusion
Palak Paneer is a classic Indian sabzi that brings together health and taste. With this detailed step-by-step recipe, you can now make it just like a restaurant at home. The smooth spinach gravy, soft paneer cubes, and garlic tadka make it absolutely mouth-watering. every one can make this dish with simple steap
Try this Palak Paneer Recipe today and impress your family or guests! And Give them better test of hte palak paneer
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