Palak Paneer
User Reviews
5
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Prep Time
20 mins
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Additional Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
561 kcal
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Course
Main Course
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Cuisine
Indian
Palak Paneer
Description
The Palak Paneer recipe begins by briefly boiling fresh spinach until tender, then blending it into a smooth puree. Whole spices like cinnamon sticks, cloves, cardamom pods, and cumin seeds are tempered in olive oil (or butter/ghee) to release their aroma. Minced garlic, jalapeño, onions, and nutmeg are cooked until softened and lightly browned. The base is enriched with ginger garlic paste, turmeric, chopped tomatoes, and a blend of ground spices including cumin, coriander, Kashmiri chili powder, and fenugreek leaves.
After removing the whole spices, the pureed spinach is added to the pot and cooked along with cubed paneer. The dish is finished with a drizzle of heavy cream for smoothness and richness. This method produces a balanced texture that is both thick and creamy with layered spice flavors characterizing the dish.
Palak Paneer is typically served hot, often accompanied by rice or Indian breads. The creamy spinach sauce complements the mild paneer, making it a satisfying vegetarian entrée. The recipe notes suggest substitutions for frozen spinach and vegan adaptations, though the original spices and preparation retain the dish's authentic flavor profile.
The recipe emphasizes the importance of specific spices and preparation techniques to maintain authenticity. It recommends using fresh ingredients and suggests sourcing harder-to-find spices online or at specialty markets. The methodical layering of spices and slow cooking ensures depth of flavor alongside a velvety texture.
Ingredients
- 2 pounds spinach see notes for frozen spinach, fresh
- 2 tablespoons olive oil butter or ghee
- 2 cinnamon stick
- 7 clove whole
- 4 cardamom pods
- 1 teaspoon cumin seeds
- 3 garlic minced, cloves
- 1 jalapeño minced
- 3 cups onion diced
- 2 teaspoons salt divided
- ½ teaspoon nutmeg powder
- 1 tablespoon ginger garlic paste
- 2 teaspoons turmeric powder
- 1 pound tomato chopped
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 4 teaspoons kashmiri chili powder
- 2 teaspoons fenugreek leaves
- 1 pound paneer cubed
- 1 tablespoon heavy cream
Instructions
- Bring a large pot of water to boil on the stove.
- Add the spinach and cook for 2 minutes.
- Drain the spinach from the pot, then add it to a blender.
- Blend for 30-60 seconds, or until smooth. If the spinach is getting stuck in the blender, add 1-2 tablespoons of water to help it puree in the blender.
- Heat the olive oil in a large skillet, or dutch oven, over medium-high heat.
- Add the cinnamon sticks, whole cloves, cardamom pods and cumin seeds.
- Once the whole spices begin to splatter, add the garlic, jalapeno, onions, ½ teaspoon salt and nutmeg powder.
- Cook until the onions begin to turn soft and slightly brown.
- Add the ginger garlic paste, turmeric and chopped tomatoes.
- Add the remaining salt, cumin powder, coriander powder and chili powder. Crush the fenugreek leaves in the palm of your hands, then add them to the pot.
- Use a slotted spoon to remove the cinnamon sticks and cardamom pods from the pot.
- Pour the pureed spinach into the pot.
- Cook until you see small droplets of oil form on the top.
- Add the cubes of paneer and gently stir them into the spinach sauce.
- Cook for 3-4 minutes on the stove, then transfer to a bowl for serving.
- Optionally drizzle heavy cream over the dish for extra creaminess.
Notes
- Frozen spinach can replace fresh; blend with 1-2 tablespoons water without boiling.
- This recipe is naturally gluten free and vegetarian.
- For a vegan version, use firm tofu instead of paneer, olive oil instead of butter or ghee, and omit heavy cream.
- Keep the authentic flavor by using Kashmiri chili powder, fenugreek leaves, ginger garlic paste, and whole cardamom pods, available online or at Indian markets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 26g | 52% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 80mg | 27% |
| Sodium | 1422mg | 59% |
| Potassium | 1868mg | 40% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 22925mg | 459% |
| Vitamin C | 94mg | 104% |
| Calcium | 873mg | 87% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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