Palak Paneer, How To Make Homemade Palak Paneer Recipe
by Tarla Dalal
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palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | with 24 amazing images.
palak paneer recipe is one of the many of the best loved vegetarian Punjabi dishes are the ones where paneer is combined with a vegetable. Paneer is widely used and very popular in Punjab due to the abundance of milk and milk products in the area.
To make homemade palak paneer you need to make a spinach puree first. Then heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes. Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the salt, garam masala and fresh cream and mix well. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes. Serve spinach with cottage cheese hot.
Some tips to make the perfect palak paneer recipe. 1. Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark. 2. Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach. 3. We do not add the garam masala in the beginning because adding it earlier would make it bitter.
This combination of spinach and paneer is not only highly nutritious, but is a splendid blend of taste, texture and flavour. The paneer in this homemade palak paneer recipe has been fried to add some extra flavour. You can however add the paneer pieces without frying if required.
Serve homemade palak paneer with rotis or parathas.
Enjoy palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheesee | with detailed step by step photos below.
For palak paneer- To make palak paneer, blanch the spinach in a vesselful of boiling water for 2 to 3 minutes.
- Drain, refresh with cold water and keep aside to cool for sometime.
- Blend in a mixer to a smooth purée and keep aside.
- Heat the oil in a kadhai , add the onions and sauté on a medium flame till they turn translucent.
- Add the garlic, ginger, green chillies and turmeric powder and sauté on a medium flame for 1 to 2 minutes.
- Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously.
- Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
- Add the salt, garam masala and fresh cream and mix well.
- Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.
- Serve the palak paneer hot.
Handy tip:- 4 bunches of spinach will approximately yield 10 cups of chopped spinach.
Palak Paneer Video by Tarla Dalal's Team
Palak Paneer, How To Make Homemade Palak Paneer Recipe recipe with step by step photos
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To make palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | we will take approximately 4 bunches of spinach.
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Remove the hard stems of the leaves by chopping them off.
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Place the leaves in a colander and wash them thoroughly under running water to get rid of all the dirt.
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Now place the spinach on a clean, dry surface and chop it. You will get about 10 cups of chopped spinach.
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Boil enough water in a deep non-stick pan.
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Once the water is hot, add the spinach to it.
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Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its color and the Palak Paneer gravy will come out dark.
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Drain the spinach using a strainer.
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Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach.
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Once cooled slightly, add the spinach to a mixer jar.
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Blend the spinach to a smooth purée and keep aside. This should be the consistency. Keep aside.
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Heat the oil in a kadhai or a deep non-stick pan.
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Add the onions and sauté on a medium flame till they turn translucent.
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Now add the garlic to this.
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With it also add the ginger. If you are Jain, you can avoid adding onion, garlic and ginger in the Palak Paneer Recipe.
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Also add the green chillies. Here the chillies are finely chopped, but you can also add green chilli paste if you have that readymade. You can buy the paste form a store or make Green chilli paste at home.
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Finally add the turmeric powder and sauté on a medium flame for 1 to 2 minutes.
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Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. When the pulp and onions are cooked well, there will be a layer of oil that will form around the mixture when the moisture evaporates. You can refer to this recipe to make fresh tomato pulp at home.
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Now add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
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Now add the salt.
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Also add the garam masala. This gives a nice, earthy taste to the Palak Paneer. We do not add the garam masala in the beginning because adding it earlier would make it bitter.
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Finally add the fresh cream to the palak paneer | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | and mix well. Do not cook the cream too much as there are chances it might split.
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Add the paneer, mix gently and cook Palak Paneer on a medium flame for another 1 to 2 minutes.
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Serve the palak paneer | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | hot alongside garlic naan.
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If you like palak paneer, then try check our collection of paneer recipes and check our popular paneer recipes below
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Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark.
![]()
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Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach.
![]()
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We do not add the garam masala in the beginning because adding it earlier would make it bitter.
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 320 cal |
| Protein | 11.8 g |
| Carbohydrates | 15 g |
| Fiber | 5.8 g |
| Fat | 23.6 g |
| Cholesterol | 0 mg |
| Sodium | 114 mg |
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