Palak Paneer Recipe | Indian Spinach Paneer (saag paneer)

🥬Learn how to make a palak paneer recipe, a delicious Indian curry made with creamy paneer cheese and spinach paneer.🥬

Palak Paneer Recipe 🥬 Indian Spinach Paneer

🥬Learn how to make a three-easy palak paneer recipe, a delicious Indian curry made with creamy paneer cheese and spinach paneer.🥬 

Palak Paneer Recipe

What is Palak?

Palak is the Hindi name for spinach, a leafy green vegetable that is widely used in Indian cuisine. Spinach is a highly nutritious vegetable that is rich in vitamins and minerals such as iron, calcium, and vitamin C. It is a versatile ingredient that can be used in a variety of dishes, including Palak curries, soups, and salads. 

In Indian cuisine, palak is often used as the main ingredient in dishes such as palak paneer, aloo palak (potatoes with spinach), and palak soup. It is also commonly used in saag dishes, dal palak, fried spinach, palak curry,lasooni palak, palak saag, and spinach dal Spinach curry is made with a variety of greens, including spinach.

What is Palak Paneer?

Palak paneer is a popular vegetarian dish from the Indian subcontinent that consists of fresh spinach leaves (palak) cooked with cubes of paneer cheese in a rich and creamy tomato-based sauce. 

The dish is seasoned with a variety of aromatic spices such as cumin, coriander, turmeric, and garam masala, and is often served with rice or Indian bread such as naan or roti. It is a nutritious and flavorful dish that is enjoyed by many people around the world.

Easy Palak Paneer 3 Recipes

How to make palak paneer step-by-step Recipe 1

Palak paneer recipe Ingredients :

• 2 cups fresh spinach leaves, washed and chopped
• 200g paneer cheese, cut into cubes
• 2 tablespoons ghee or oil
• 1 medium onion, chopped
• 1-2 green chillies, chopped (optional)
• 1 tablespoon ginger-garlic paste
• 1 medium tomato, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 cup heavy cream (optional)

Instructions for palak paneer :

1. Heat ghee or oil in a pan on medium heat. Add cumin seeds and sauté until they crackle.
2. Add chopped onion and green chillies (if using) and sauté until onions turn translucent.
3. Add ginger-garlic paste and sauté until the raw smell disappears.
4. Add chopped tomato and cook until it turns soft and mushy.
5. Add turmeric powder, coriander powder, garam masala, and salt. Mix well.
6. Add the chopped spinach and mix well. Cook for 2-3 minutes or until the spinach wilts.
7. Remove the mixture from the heat and let it cool.
8. Transfer the mixture to a blender or food processor and blend it into a smooth puree. You can add a little water if needed to help with blending.
9. Pour the puree back into the pan and return it to low heat.
10. Add the paneer cubes and stir gently.
11. Let the mixture simmer for a few minutes until the paneer is heated through and the flavours have blended.
12. If using heavy cream, add it now and mix well. Let the mixture simmer for another minute.
13. Taste and adjust the seasoning as needed.
14. Serve hot serving palak paneer with rice or Indian bread such as naan or roti.

Enjoy your delicious palak paneer!

Restaurant StylePalak Paneer Recipe 2

How to Blanch Spinach

Blanching spinach is a quick and easy process that involves briefly boiling the spinach in hot water and then immediately placing it in ice water to stop the cooking process. Here are the steps to blanch spinach:

Ingredients blanch spinach:

• Fresh spinach leaves
• Water
• Ice

Instructions for blanching spinach:

1. Fill a large pot with water and bring it to a boil.
2. While the water is heating up, prepare a large bowl of ice water.
3. Wash the spinach leaves thoroughly to remove any dirt or debris.
4. Once the water is boiling, add the spinach leaves to the pot.
5. Allow the spinach to cook in the boiling water for about 1-2 minutes. The exact time will depend on the size and thickness of the spinach leaves, but you want them to be wilted and slightly tender.
6. Using a slotted spoon or tongs, quickly remove the spinach from the boiling water and immediately transfer it to the bowl of ice water. This will stop the cooking process and help the spinach retain its bright green colour.
7. Let the spinach sit in the ice water for a minute or two to cool down completely.
8. Remove the spinach from the ice water and drain off any excess water.
9. Squeeze the spinach leaves gently to remove any excess water.

Your blanched spinach is now ready to be used in your recipe. You can chop it up, add it to soups, and stews, or use it as a base for making palak paneer or other spinach-based dishes.

Spinach puree for palak paneer recipe

1. Transfer the spinach leaves to a blender or food processor and blend them into a smooth puree.

Ingredients palak paneer:

• 2 cups fresh spinach leaves, washed and chopped
• 200g paneer cheese, cut into cubes
• 2 tablespoons ghee or oil
• 1 medium onion, chopped
• 1-2 green chillies, chopped (optional)
• 1 tablespoon ginger-garlic paste
• 1 medium tomato, chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 cup heavy cream (optional)
  

Instructions for spinach paneer:

1. Heat ghee or oil in a pan on medium heat. Add cumin seeds and sauté until they crackle.
2. Add chopped onion and green chillies (if using) and sauté until onions turn translucent.
3. Add ginger-garlic paste and sauté until the raw smell disappears.
4. Add chopped tomato and cook until it turns soft and mushy.
5. Add turmeric powder, coriander powder, garam masala, and salt. Mix well.
6. Pour the puree into the pan and return it to low heat.
7. Add the paneer cubes and stir gently.
8. Let the mixture simmer for a few minutes until the paneer is heated through and the flavours have blended.
9. If using heavy cream, add it now and mix well. Let the mixture simmer for another minute.
10. Taste and adjust the seasoning as needed.
11. Serve hot with rice or Indian bread such as naan or roti.

Enjoy your delicious palak paneer!

Palak Paneer Instant Pot Recipe 3

Palak paneer can be easily made in an Instant Pot, which is a multi-functional electric pressure cooker that can cook dishes quickly and efficiently. Here is a simple recipe for making palak paneer in an Instant Pot:

Ingredients:

• 2 cups spinach leaves, washed and chopped
• 1 cup paneer cheese, cut into cubes
• 1 onion, chopped
• 1 tomato, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• Salt to taste
• Oil or ghee for cooking

Instructions:

1. Set the Instant Pot to "Sauté" mode and heat some oil or ghee in it.
2. Add cumin seeds and let them splutter.
3. Add the chopped onion and ginger-garlic paste and sauté for a few minutes until the onion turns translucent.
4. Add the chopped tomato and cook until it turns soft and mushy.
5. Add the chopped spinach, coriander powder, turmeric powder, garam masala, and salt to the Instant Pot. Mix well.
6. Add 1/2 cup water and mix again.
7. Close the lid of the Instant Pot and set it to "Manual" or "Pressure Cook" mode. Cook on high pressure for 2 minutes.
8. After the cooking time is over, let the pressure release naturally for 5 minutes, then do a quick release of any remaining pressure.
9. Open the Instant Pot and stir in the paneer cubes.
10. Add the heavy cream and mix well.
11. Set the Instant Pot to "Sauté" mode and let the palak paneer simmer for a few minutes until the sauce thickens.
12. Turn off the Instant Pot and let the palak paneer rest for a few minutes before serving palak paneer with rice or Indian bread.

Enjoy your delicious palak paneer made in the Instant Pot!

Palak paneer Vs Saag paneer

• Palak paneer and saag paneer are two popular vegetarian dishes in Indian cuisine, both of which use paneer as the main ingredient. Paneer is a fresh, unaged cheese commonly used in Indian cuisine.
• Palak paneer is a creamy spinach-based dish that is made by blending cooked spinach with spices and cream and then adding chunks of paneer. It is a popular North Indian dish that is typically served with rice or naan bread.
• Saag paneer is a dish made with a blend of leafy greens such as spinach, mustard greens, fenugreek leaves, and spices. It is a popular dish in Punjabi cuisine, and paneer is added to the dish towards the end of the cooking process. It is typically served with roti or naan bread.
• While both dishes use paneer as the main ingredient, the key difference between the two is the type of greens used. Palak paneer is made with spinach, while saag paneer can be made with a combination of leafy greens. Additionally, the spices used in each dish may differ slightly.
• Ultimately, both dishes are delicious and popular in Indian cuisine, and the choice between the two is a matter of personal preference.

Nutritional value chart for palak paneer

Here is the approximate nutritional value chart for palak paneer, based on a typical serving size of one cup (240 grams):

• Calories: 220
• Total fat: 16g
• Saturated fat: 8g
• Cholesterol: 40mg
• Sodium: 500mg
• Total Carbohydrates: 9g
• Dietary fibre: 3g
• Sugars: 2g
• Protein: 11g
• Vitamin A: 80% of the daily value (DV)
• Vitamin C: 40% of the DV
• Calcium: 30% of the DV
• Iron: 20% of the DV

Please note that the nutritional values can vary depending on the specific ingredients and the recipe used to make palak paneer. Additionally, the serving size and the way you prepare the dish can also impact the nutritional value.

Time required to make palak paneer

Approximately 30-40 minutes, including preparation and cooking time.