Palak Paneer
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!
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.
Tried this recipe?Let us know how it was!
69 Responses
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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.
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.
KA I hope I will not disappoint you
Very nicely explained the recipe ????????????
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!
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
This recipes looks great, easy and simple to prepare, and the best thing is paneer(cottage cheese) is keto friendly as well.
Great recipe. Tried this today and came out well. I just added some garlic too for more flavour.
Very easy and so delicious!
Thanks for the recipe. It looks yummy and healthy. I’ll must try this one.
Looks amazing! I love your cooking style – try to make different every time on the same dish ????
Manjula Aunty, this dish turned out really well. It was easy breezy and tasty delicious at the same time. Thanks much!
Neetha, thanks, it is always good to hear that
Delicious recipe of spinach. Thanks for sharing !
Amazing dish
love this recipe! thanks Manjula <3
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 !
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! ????☺️
thank yo
GOOD RECIPE
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.
Mike, Thank you
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.
I do the same !
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.
I made this today, and it was beautiful! Thank you!!!
Great dish. Thanks
Dave, always good to hear that, thanks
Tried this recipe and it came out well…thanks. What is the purpose of wheat flour?
Vinutha, flour gives the nice texture also otherwise water will separate from spinach.
You didn’t add onion in the new palak paneer receipe… is there any change in the taste ?
Salu, I do not use onion and garlic in any recipe, and this is a personal choice.
can i get the reciepe for aloo palak with the use of onion, ginger and garlic
mahalakshmi, I don’t use onion garlic,
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.
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 .
Mam, you r superb.
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?
Rasmi, it depends what you are cooking with, I never experienced this
After adding milk cream trun off the gas, it will not curdle
I have learned so much from your blogs. Thank you
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
Karan, I never had this experience, and this is the first time I am hearing
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, why you want to use corn starch in this recipe
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?
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
HI
I love kesaar peda and thank you for sharing recipe with us..
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
Shubhi Jain, personal preference I like without, at least try one time without using onion garlic
Hello Mam, Can I use milk instead of cream? When and how much quantity should I use?
Richa,use about three times of cream
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
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.
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.
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.
New
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.
Nidhi, Thanks for such a nice compliment.
I don’t want to blanche the spinach as it depletes its nutrients. Can I just grind it raw with the ginger and chillies?
Amberine, yes you can
Mam you didn’t use garlic and oniom
Vinita panjwani, I prefer cooking without onion and garlic.
Hi madam your recipes are very good and I want to learn more how to cook.I alwaysregularly watch it website to know more
Jitandra, Thank you
Thank you so much mam.your all receips are delicious..I use to try always your dishes…What is that cream you used?
Shaila, any cream will work.
Why do we use flour? How does it help the dish?
UMA, flour is a binder and gives a nice texture you can use maki ka aata