Palak Paneer (2016)

By: Manjula Jain

Serving : 3 people
Total Time :35 minutes

Rate this recipe:

4.67 from 24 votes

Palak Paneer (2016)

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!

Palak Paneer

Ingredients

  • 10 oz spinach washed and clean, about 6 cups packed spinach
  • 1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
  • 1 tomato finely chopped, this will make 3/4 of chopped tomato
  • 1 green chili chopped
  • 1 Tbsp ginger chopped
  • 1 Tbsp oil
  • 1/2 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 tsp coriander powder dhania
  • 1/4 tsp turmeric haldi
  • 1/2 tsp red chili powder
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp sugar
  • 1 Tbsp whole wheat flour
  • 1/3 cup heavy cream

Instructions

  • First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
  • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
  • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
  • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  • Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
  • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
  • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
  • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Notes

Palak paneer is ready, serve with naan, tandoori roti, Paratha.

Palak Paneer (2016)

Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!

  • 10 oz spinach (washed and clean, about 6 cups packed spinach)
  • 1-1/2 cups paneer (cubed into bite size, about 1/3 pound of paneer)
  • 1 tomato (finely chopped, this will make 3/4 of chopped tomato)
  • 1 green chili (chopped)
  • 1 Tbsp ginger (chopped)
  • 1 Tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 1/8 tsp asafetida (hing)
  • 1 tsp coriander powder (dhania)
  • 1/4 tsp turmeric (haldi)
  • 1/2 tsp red chili powder
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp sugar
  • 1 Tbsp whole wheat flour
  • 1/3 cup heavy cream
  1. First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for [timer minutes=1]one minutes[/timer]. Drain the water and put the spinach in ice cold water for about [timer minutes=2]two minutes[/timer]. Drain the water.

  2. Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.

  3. Soak the cubed paneer in about three cups of hot water, for about [timer minutes=5]5 minutes[/timer] or more. This helps to give the paneer soft texture. Set aside.

  4. While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
  5. Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for [timer minutes=2]1-2 minutes[/timer]. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.

  6. After spinach comes to boil lower the heat to low, and let the spinach cook for about [timer minutes=6]5-6 minutes[/timer] do not cover the pot. This helps keeping the green color of spinach.

  7. Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for [timer minutes=5]five minutes[/timer]. If needed add little more water.

  8. Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

Palak paneer is ready, serve with naan, tandoori roti, Paratha.

Main Course
Indian

Comments

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    Battura – RECIPECHANNEL.IN
    October 19, 2023 at 8:31 am

    […] the baturas will be greasy. Serving Suggestions I like to serve baturas with Punjabi Chola or Palak Paneer Keyword Chola Battura, Kid Friendly, Street […]

    Alex
    May 28, 2021 at 8:39 am

    Hi auntie! I tried making this recipe and it was so delicious! Thank you so much! At first, I thought that maybe I put too little of the spices, but everything was perfect! This has become one of my favorite dishes and I am so glad that I can make it at home now. 🙂 I love your website and youtube channel. I look forward to trying your other recipes.

    KA
    October 26, 2020 at 11:15 am

    Made this recipe yesterday and it was wonderful! My sister and I love Indian food but have to stick to a low FODMAP diet, so finding Indian recipes that don’t have garlic or onion has been a bit of a challenge. We will definitely be frequenting your site for more recipes.

      Manjula Jain
      October 27, 2020 at 3:02 pm

      KA I hope I will not disappoint you

    Chiranjib Pradhan
    January 26, 2020 at 8:48 am

    Very nicely explained the recipe ????????????

    Wes
    December 15, 2019 at 4:12 am

    5 stars
    I started cooking Indian cuisine after I got an Instant Pot, and Palak Paneer was one of my first dishes using an IP cookbook recipe. Manjula, your recipe is so much better… Beautiful color from the blanching and the flavors are more complex. Outstanding!

    Nelun
    August 19, 2019 at 7:24 am

    5 stars
    Love this! It’s my favourite
    I will blanch the spinach next time. My Palak turns dull and dark.
    Also I fry paneer but next time I will pour boiling water. Thank you Manjula.
    I’m from Sri Lanka

    Luke Thomas
    June 29, 2019 at 6:06 am

    5 stars
    This recipes looks great, easy and simple to prepare, and the best thing is paneer(cottage cheese) is keto friendly as well.

      Pranita
      March 25, 2020 at 7:05 am

      5 stars
      Great recipe. Tried this today and came out well. I just added some garlic too for more flavour.

    Ellen
    March 16, 2019 at 8:15 pm

    5 stars
    Very easy and so delicious!

    Priya Sangwan
    February 6, 2019 at 9:33 pm

    Thanks for the recipe. It looks yummy and healthy. I’ll must try this one.

    Sasha @ Just Coffee Maker
    August 1, 2018 at 1:24 am

    4 stars
    Looks amazing! I love your cooking style – try to make different every time on the same dish ????

    Neetha
    June 27, 2018 at 8:56 pm

    Manjula Aunty, this dish turned out really well. It was easy breezy and tasty delicious at the same time. Thanks much!

      Manjula Jain
      June 30, 2018 at 1:11 am

      Neetha, thanks, it is always good to hear that

    sandhya sharma
    May 6, 2018 at 11:58 pm

    5 stars
    Delicious recipe of spinach. Thanks for sharing !

    Shilparaj
    April 14, 2018 at 12:12 am

    5 stars
    Amazing dish

    anna
    January 26, 2018 at 8:51 am

    5 stars
    love this recipe! thanks Manjula <3

    Lola
    January 20, 2018 at 11:53 pm

    5 stars
    Thank you Manjula, your recipes are delicious and easy to follow. I am not a vegetarian but certainly the way your food tastes I can easily become one !

    Swastika Nandi
    October 28, 2017 at 7:09 am

    5 stars
    Ma’am all your recipes are quite good and easy to make ;they all are quite helpful for vegetarian people ;and of course your practical demonstration is worth mentioning. Thank you! ????☺️

      Manjula Jain
      October 29, 2017 at 5:18 pm

      thank yo

    Harshita Verma
    October 23, 2017 at 11:23 pm

    GOOD RECIPE

    Mike
    August 5, 2017 at 2:18 am

    I had made this according to your old recipe for years, and then my wife’s “trendy” friend demanded it gluten free. I replaces the maida/whole wheat flour with corn starch instead mixed with water, and it still turned out delicious, although I prefer to still use wheat when I make this. I do like the difference in color for this recipe, though. It lends a vibrant presence on my table. I enjoy the ease of preparing the paneer in this version also. Thank you , Manjula.

      Manjula Jain
      August 10, 2017 at 9:13 pm

      Mike, Thank you

    Yasmin Ahmad
    April 18, 2017 at 4:37 am

    By blanching in so much water and throwing away the water, don’t you think minerals of spinach are lost. Instead I don’t put any extra water, just thoroughly wash and put in cooker for one whistle with water that already is there in it. Later I put whatever water is there in final cooking.
    I am not as great cook as you are Manjulaji. Just a tip.

      Uma
      August 14, 2017 at 2:23 pm

      I do the same !

      Esha
      June 9, 2021 at 3:54 pm

      Well, I understand the concern about loosing all the nutrients. But here she isn’t really cooking the spinach in water or boiling it. She is simply blanching it. It is in hot water for hardly 2 mins. Spinach is pretty much raw at this point.

    Michelle
    April 17, 2017 at 2:58 pm

    5 stars
    I made this today, and it was beautiful! Thank you!!!

    Dave C
    April 3, 2017 at 11:03 am

    5 stars
    Great dish. Thanks

      Manjula Jain
      April 3, 2017 at 3:28 pm

      Dave, always good to hear that, thanks

    Vinutha
    February 25, 2017 at 4:47 am

    4 stars
    Tried this recipe and it came out well…thanks. What is the purpose of wheat flour?

      Manjula Jain
      February 26, 2017 at 8:20 am

      Vinutha, flour gives the nice texture also otherwise water will separate from spinach.

    Salu Patel
    January 24, 2017 at 7:13 pm

    3 stars
    You didn’t add onion in the new palak paneer receipe… is there any change in the taste ?

      Manjula Jain
      January 24, 2017 at 10:07 pm

      Salu, I do not use onion and garlic in any recipe, and this is a personal choice.

    mahalakshmi
    January 17, 2017 at 2:25 am

    can i get the reciepe for aloo palak with the use of onion, ginger and garlic

      Manjula Jain
      January 18, 2017 at 5:29 pm

      mahalakshmi, I don’t use onion garlic,

    Deepti
    January 3, 2017 at 1:16 pm

    5 stars
    I used besan instead of “wheat flour” and added “onions” with tomato, it came out really well. Thanks Auntie for the simple recipe! I have been following your blog for a while and I really love how simple your recipes are.

    Helene
    December 14, 2016 at 4:24 am

    Hello Manjula 🙂
    Tried this Palak Paneer recipe yesterday and I found the taste of spinach to be too dominating… maybe I did something wrong?
    I almost every time order Palak Paneer/Spinach Paneer in Indian restaurants and it was the first time I tried to do it myself and the difference was quite big – maybe I’m just restaurant brainwashed? 🙂
    But otherwise I love your recipes! Have tried out a few .

    Bijayini Panda
    December 7, 2016 at 5:22 am

    4 stars
    Mam, you r superb.

    Rashmi
    November 5, 2016 at 4:33 pm

    Wherever I make paneer vegetable gravy using milk the milk turns into curd instantly and gravy looses the creamy texture. What should I do for it?

      Manjula Jain
      November 7, 2016 at 9:05 am

      Rasmi, it depends what you are cooking with, I never experienced this

      RTS
      February 21, 2017 at 4:41 am

      After adding milk cream trun off the gas, it will not curdle

    Khushi Jain
    October 28, 2016 at 1:38 am

    I have learned so much from your blogs. Thank you

    Karan jhaveri
    October 22, 2016 at 9:21 am

    Great recipe, I had a problem with the palak, it always gives an unpleasant taste after eating , can’t explain but it stays for a while In the mouth. Pls advise

      Manjula Jain
      October 22, 2016 at 9:40 pm

      Karan, I never had this experience, and this is the first time I am hearing

    manjula prasad
    October 22, 2016 at 9:05 am

    Can we use Corn starch, otherwise I tried this recepie and it was mouth watering. Thanks a lot for sharing. I tried panipuri too and it’s yum

      Manjula Jain
      October 22, 2016 at 9:41 pm

      Manjula, why you want to use corn starch in this recipe

    Sree
    October 22, 2016 at 7:30 am

    Dear Manjula Madam, my family enjoys your recipes. Thank you for sharing. I have a quick question. What is cream? Where I could find it both in India and US?

      Manjula Jain
      October 22, 2016 at 9:43 pm

      Sree, every American grocery store keep the cream in the same area where is milk, and I know it is easily available in India also

    Anjali Dwivedi
    October 18, 2016 at 2:19 am

    HI

    I love kesaar peda and thank you for sharing recipe with us..

    Shubhi Jain
    October 6, 2016 at 12:08 am

    But is prepared using garlic and onion, beacuse my family is fond of them.. can be better or preparing without them can only be better

      Manjula Jain
      October 6, 2016 at 7:56 am

      Shubhi Jain, personal preference I like without, at least try one time without using onion garlic

    Richa Parakh
    August 22, 2016 at 10:55 pm

    Hello Mam, Can I use milk instead of cream? When and how much quantity should I use?

      Manjula Jain
      August 24, 2016 at 6:57 am

      Richa,use about three times of cream

    Rico
    August 12, 2016 at 1:17 am

    Well, please delete my previous comment – I just tried to print out the whole page and only the recipe part popped up! Fantastic, thank you so much x

    Dania
    July 31, 2016 at 7:46 am

    Manjula you are the best!
    I have been following you for years now. Your cooking and videos were always great but I agree they got even better!
    Thank you for all the great food you share.

    Hazel Lewry
    July 30, 2016 at 10:30 am

    I really do enjoy watching your cookery videos. Where I am it is difficult to get many ingredients – such as hing. But one day, I will find a place here to buy them.

    Saranya Reddy
    July 29, 2016 at 8:37 pm

    Manjula mam, thanks for the awesome recipes you have shared with us. I have tried your old palak paneer recipe and it was a instant hit. Prepared it many times till date using milk instead cream like you suggested. Though I don’t want to blanche the spinach, I will try this new version of yours. Thanks again.

    Niraj
    July 29, 2016 at 8:33 am

    New

    Nidhi
    July 29, 2016 at 7:07 am

    Hi Manjula aunty. Your recipes are very good & it feels as if you r right there with us & telling ways of cooking. Ur website is a must watch to learn how to cook good food.

      Manjula Jain
      July 29, 2016 at 5:38 pm

      Nidhi, Thanks for such a nice compliment.

    Amberine
    July 29, 2016 at 3:19 am

    I don’t want to blanche the spinach as it depletes its nutrients. Can I just grind it raw with the ginger and chillies?

      Manjula Jain
      July 29, 2016 at 5:38 pm

      Amberine, yes you can

    Vinita panjwani
    July 28, 2016 at 10:16 am

    Mam you didn’t use garlic and oniom

      Manjula Jain
      July 29, 2016 at 5:43 pm

      Vinita panjwani, I prefer cooking without onion and garlic.

        Jitendra panda
        October 23, 2016 at 6:49 pm

        Hi madam your recipes are very good and I want to learn more how to cook.I alwaysregularly watch it website to know more

          Manjula Jain
          October 24, 2016 at 10:48 am

          Jitandra, Thank you

      Shaila
      April 20, 2017 at 2:45 am

      Thank you so much mam.your all receips are delicious..I use to try always your dishes…What is that cream you used?

        Manjula Jain
        April 20, 2017 at 11:44 pm

        Shaila, any cream will work.

    UMA RAGHU
    July 28, 2016 at 8:31 am

    Why do we use flour? How does it help the dish?

      Manjula Jain
      July 28, 2016 at 8:47 am

      UMA, flour is a binder and gives a nice texture you can use maki ka aata

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