Palak Paneer is a popular north-Indian curry that’s often served for meals and is a great source of important nutrients. A bowlful of this steaming curry, that’s easy and quick to make, is perfect with Chapati, Naan or Jeera Rice. Here’s a short blog post with the recipe and video for the way we make Palak Paneer at home.
- 250g fresh Paneer (Cottage Cheese)
- 500g Spinach leaves
- 4-5 tablespoons Butter/Oil
- 3-4 Cloves (Lavang)
- 3-4 Peppercorns (Kali Mirch)
- 2-3 Cardamom pods (Elaichi)
- 2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander seeds (Dhania seeds)
- 1 teaspoon Fenugreek seeds (Methi seeds)
- 1 medium-sized white Onion
- 2 medium-sized Tomatoes
- 4 large cloves of Garlic
- 1/2 inch piece of Ginger
- 2 teaspoons Red Chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 1/2 teaspoons Garam Masala powder
- Salt to taste
In 2 tablespoons of butter or vegetable oil, sauté the cloves, peppercorns, crushed cardamom pods, cumin seeds, coriander seeds and fenugreek seeds. Once the whole spices turn light brown and aromatic, add in the finely chopped onions. Sauté the onions till they soften and turn translucent. Add in the finely chopped garlic, ginger and tomatoes. Sauté the mixture till the tomatoes dry out and leave oil in the pan. Allow the mixture to cool to room temperature, then grind to a fine curry paste.
Grind the spinach leaves to a paste and keep aside. Before grinding the spinach leaves, they may be blanched (lower the spinach leaves into a pot of boiling water for 1 minute, then drain and immediately lower into a large bowl filled with ice water) so as to retain their bright green colour.
Cut the paneer into 1-inch cubes. In a large pan, sauté the paneer cubes in 2 tablespoons of butter or vegetable oil. Keep moving the cubes around the pan so that they colour evenly on all sides. Once the cubes are evenly brown, take them out on a length of kitchen paper and keep aside.
In a tablespoon of butter or vegetable oil, lightly sauté the turmeric powder, red chilli powder, garam masala powder and salt on low heat. Stir in the onion-tomato paste, adding some water to obtain a curry-like consistency. Add in the spinach paste and simmer for five minutes. Gently stir in the sautéed paneer cubes, cover the pan and simmer until the spinach has cooked through. Check the curry for salt and spice, adding some more salt or red chilli powder if required. Serve the Palak Paneer curry with rice, naan or chapatis.