Palak Paneer, How To Make Homemade Palak Paneer Recipe

Palak Paneer Video by Tarla Dalal's Team

1. To make palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | we will take approximately 4 bunches of spinach. 
   
2. Remove the hard stems of the leaves by chopping them off.
   
3. Place the leaves in a colander and wash them thoroughly under running water to get rid of all the dirt.
   
4. Now place the spinach on a clean, dry surface and chop it. You will get about 10 cups of chopped spinach.
   
5. Boil enough water in a deep non-stick pan.
   
6. Once the water is hot, add the spinach to it.
   
7. 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.
   
8. Drain the spinach using a strainer.
   
9. 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.
   
10. Once cooled slightly, add the spinach to a mixer jar.
    
11. Blend the spinach to a smooth purée and keep aside. This should be the consistency. Keep aside.
    
12. Heat the oil in a kadhai or a deep non-stick pan.
13. Add the onions and sauté on a medium flame till they turn translucent.
    
14. Now add the garlic to this.
15. With it also add the ginger. If you are Jain, you can avoid adding onion, garlic and ginger in the Palak Paneer Recipe. 
16. 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.
17. Finally add the turmeric powder and sauté on a medium flame for 1 to 2 minutes.
    
18. 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.
    
19. Now add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
    
20. Now add the salt.
21. 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.
22. 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.
    
23. Add the paneer, mix gently and cook Palak Paneer on a medium flame for another 1 to 2 minutes.
    
24. Serve the palak paneer | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese |  hot alongside garlic naan. 
    

1. If you like palak paneer, then try check our collection of paneer recipes and check our popular paneer recipes below
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