Palak paneer is a classic North Indian dish that combines tender spinach (palak) with cubes of soft paneer cheese in a rich and creamy curry. The spinach is pureed to create a vibrant green sauce that envelops the paneer, imparting a unique earthy flavor complemented by aromatic spices like cumin, coriander, and whole spices. This dish is not only a feast for the senses with its vibrant colors and tantalizing aroma but also a nutritious choice, packed with vitamins, minerals, and protein from the paneer. Palak paneer is a beloved vegetarian delight that pairs perfectly with warm roti or steamed rice, making it a favorite on dining tables across India and beyond.
Palak paneer without tomatoes
Course: MainCuisine: IndianDifficulty: Medium4
servings10
minutes20
minutes30
minutesThere are three main methods of preparing palak paneer. One way is to cook the palak/spinach in a pan along with garlic and grind it into a smooth paste. The second method is to blanch the palak/spinach for one minute and cool it immediately before making a paste out of it. The third method, is to steam the spinach and making a paste out of it. This is the one that I follow as it is faster and saves a lot of flavor and nutrients of spinach. Both whole and ground spices are used in this recipe. To maintain the bright green color I avoid adding garam masala but you can add it for extra flavor.
Ingredients
1. 400 grams palak / Indian spinach
2. 1/2 cup chopped onion
3. 1 Tbsp garlic
4. 1 Tbsp chopped ginger
5. 1 Tbsp chopped green chili
6. 2 medium sized Tejpatta (Cinnamomum tamala)
7. 4 pods Green cardamom
8. 1 tsp Jeera/Cumin seeds
9. 4 pods Clove
10. 1 inch piece of cinnamon or cassia
11. 1 Tbsp Coriander powder
12. 1 tsp cumin seeds
13. 1 tsp red chili powder
14. 1/4 tsp Turmeric powder
15. 1 Tbsp yogurt or fresh cream
16. 2 Tbsp cooking oil or ghee
17. 250 grams paneer cubes
Preperation
- Wash the palak or tender spinach and cut into smaller pieces if they are large.
- Place the cut onion, peeled garlic, ginger and fresh green chilis in a ceramic or stainless steel bowl
- Steam together the spinach and the aromatics for five minutes and once it is done remove them from the steaming pot
- Grind the aromatics – onion ginger garlic and chili into a coarse paste with the help of a stab mixer or in a mortar and pestle
- Grind the steamed spinach into a smooth paste in a blender. Add no more than 1/2 a cup of water if necessary
- Heat oil in a pan and to it add 1 tsp of Jeera or cumin seeds , 2 Tej patta, 1 inch piece of cinnamon or cassia stick, 4 pods of green cardamom, 4 pods of cloves. Cook for about a minute
- Add the paste of onion ginger garlic and chili to it and cook for a further two minutes
- Add the ground spices now , coriander powder , cumin powder , red chili powder and turmeric powder. Mix and cook for around 2 more minutes. If the contents are sticking to the pan add 2 to 3 tablespoons of water and mix.
- After this add the spinach paste and mix thoroughy until it comes to a boil.
- Add kasuri methi , mix and cover the pan and cook for aroud 2 minutes more.
- Add the paneer cubes into the pan and mix. Cover the pan and cook for 5 minutes more.
- Turn off the heat and if you are using a electric hob then remove the pan from heat. Keep the pan covered and allow the flavors to mix before serving
- At the time of serving add fresh ginger juliennes , some kashmiri red chili powder and freshly ground black pepper. The bite of ginger and pepper add a unique fresh and sharp flavors to this creamy palak paneer. This is best enjoyed with Roti, Naan or white rice.
Recipe Video
