Since Palak Paneer is rich in calcium and phosphorus, it plays an important role in the smooth functioning of the heart and muscles. The abundant vitamins B2 and B12 present in Paneer help convert food into usable energy. Apart from being delicious in taste, Palak paneer is also beneficial for our health in many ways. This nutrition-rich vegetable is a perfect winter season super food that must be included in your diet. The Palak Paneer recipe is written in a very simple and easy to understand manner.
Read More- Matar Paneer Recipe
Palak Paneer Recipe ingredients
- Spinach – 1 kg
- Green coriander-50 gm
- Green chili-3 small
- Salt -to taste
- Sugar-1 tsp for boiling spinach
- Onion-2 medium chopped
- Tomato-1 medium chopped
- Garlic–8-10 cloves finely chopped
- Turmeric powder-1/4 or 2 pinch
- Red chili powder- 1/2 tsp
- Whole red chili-1
- Cumin-1 tsp
- Oil-3-4 tbsp
- Cream- 3-4 tbsp
- Butter-1 tbsp
- Ghee-1 tbsp
How To Make Best Palak Paneer Recipe step by step
First of all, turn on the gas, take a deep sauce pan and pour water in it and keep it on the gas to heat.
While the water is heating up, we will wash the spinach green corriender and green chilli thoroughly so that whatever dirt is there in the spinach comes out.
Now the water is completely heated, now we will put 1 tsp sugar and 1 tsp salt in the water.
Now we will separately put cold water in a vessel and put ice in the water so that the temperature of the water remains cool.
The water has started boiling, now we will put the spinach, green corriender and green chilli in the water and boil it for 2 to 3 minutes.
After boiling the spinach for 2 minutes, turn off the gas and filter the spinach corriender and green chilli and put it in cold water immediately.
Putting the boiled spinach in cold water is a very important step, because of this the green color of the spinach or green leafy vegetables remains.
Now filter the spinach, green corriender, chilli and put it in the grinder and make a paste.
Make sure while making paste of all the things, keep in mind that water should be added at least and use only cold water or ice cubes while making paste
Now put a pan on the gas on medium heat. and add 3 to 4 tbsp oil in it.
As soon as the oil becomes hot, add cumin seeds.
Now we will add 2 medium sized chopped onions.
Increase the flame of the gas and fry the onion till it becomes golden.Keep stirring the onions while frying them so that the onions turn nice golden brown.
Now we will add small chopped ginger and mix everything well.
Now add chopped tomatoes and will add 1/2 tsp salt along with it.Fry the tomatoes till the tomatoes gets musy.
I have added tomato to reduce the bitterness of my Palak Paneer, you can skip it if you want. If you do not want to add tomatoes, then increase the quantity of onions.
Tomatoes have completely melted, now we will add ground spinach coriander paste.
Now cook the spinach on medium heat for 3 to 4 minutes. Keep stirring the spoon while roasting the spinach.
Palak has been roasted well, now we will add cream and processed cheese along with it.
Now add about a pinch of nutmeg.
Palak Paneer tastes great with nutmeg, but if you do not have it, you can skip it.
The flame of the gas has to be kept medium as if the spinach comes to a boil, you have to add the paneer which we have cut into cubes. And also add butter.
Mix all the things and cook for 1 minute. Now your Palak Paneer is ready, turn off the gas flame.
If you want, you can serve Palak Paneer like this. But I have also added tadka here because we are cooking in restaurant style.
As soon as the ghee becomes hot, add 2 dry chilies and 10 to 12 finely chopped garlic and add 2 sliced green chilies.
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As soon as the garlic turns golden in color, pour this tempering over the Palak Paneer and cover it.
Keep covered for 5 minutes so that the smoky flavor gets absorbed in the Palak Paneer.
Now you can serve the Palak Paneer curry hot with rice or naan roti.
FAQ
How do I make my spinach curry less bitter?
What is the best way to eat palak paneer?
Most people like to eat palak paneer recipe with naan roti. But you can enjoy Palak Paneer with Rumali Roti, Lachha Paratha and Rice. Palak paneer is served with tandoori roti in the restaurant. Palak Paneer is a curry dish, so you can eat it with different types of bread and tortilla.
Conclusion
How did you like this Palak Paneer Recipe, do tell me by writing in the comment. If you like this Palak Paneer Recipe restaurant style, then do like and share it. If you have any suggestions then let me know by writing a comment.
Recipe Card
Palak Paneer Recipe
Ingredients
- Spinach – 1 kg
- Green coriander-50 gm
- Green chili-3 small
- Salt -to taste
- Sugar-1 tsp for boiling spinach
- Onion-2 medium chopped
- Tomato-1 medium chopped
- Garlic–8-10 cloves finely chopped
- Turmeric powder-1/4 or 2 pinch
- Red chili powder- 1/2 tsp
- Whole red chili-1
- Cumin-1 tsp
- Oil-3-4 tbsp
- Cream- 3-4 tbsp
- Butter-1 tbsp
- Ghee-1 tbsp clarified Butter
Instructions
- Turn on the gas, take a deep sauce pan and pour water in it and keep it on the gas to heat.
- While the water is heating up, we will wash the spinach green corriender and green chilli thoroughly so that whatever dirt is there in the spinach comes out.
- Now the water is completely heated, now we will put 1 tsp sugar and 1 tsp salt in the water.
- Now we will separately put cold water in a vessel and put ice in the water so that the temperature of the water remains cool.
- The water has started boiling, now we will put the spinach, green corriender and green chilli in the water and boil it for 2 to 3 minutes.
- After boiling the spinach for 2 minutes, turn off the gas and filter the spinach corriender and green chilli and put it in cold water immediately.
- Putting the boiled spinach in cold water is a very important step, because of this the green color of the spinach or green leafy vegetables remains.
- Now filter the spinach, green corriender, chilli and put it in the grinder and make a paste.
- Make sure while making paste of all the things, keep in mind that water should be added at least and use only cold water or ice cubes while making paste .
- Now put a pan on the gas on medium heat. and add 3 to 4 tbsp oil in it.
- As soon as the oil becomes hot, add cumin seeds.
- Now we will add 2 medium sized chopped onions.
- Increase the flame of the gas and fry the onion till it becomes golden.
- Keep stirring the onions while frying them so that the onions turn nice golden brown.
- Now we will add small chopped ginger and mix everything well.
- Now add chopped tomatoes and will add 1/2 tsp salt along with it.Fry the tomatoes till the tomatoes gets musy.
- when Tomatoes have completely melted, now we will add ground spinach coriander paste.
- Now cook the spinach on medium heat for 3 to 4 minutes. Keep stirring the spoon while roasting the spinach.
- Palak has been roasted well, now we will add cream and processed cheese along with it.
- Now add about a pinch of nutmeg.
- Palak Paneer tastes great with nutmeg, but if you do not have it, you can skip it.
- Mix all the things well and pour hot water along with it. Add as much water as you want to keep the gravy thick.
- The flame of the gas has to be kept medium as if the spinach comes to a boil, you have to add the paneer which we have cut into cubes. And also add butter.
- Mix all the things and cook for 1 minute. Now your Palak Paneer is ready, turn off the gas flame.
- If you want, you can serve Palak Paneer like this. But I have also added tadka here because we are cooking in restaurant style.
- Keep a tadka pan on the gas for heating and put 1 tbsp ghee in it.
- As soon as the ghee becomes hot, add 2 dry chilies and 10 to 12 finely chopped garlic and add 2 sliced green chilies.
- As soon as the garlic turns golden in color, pour this tempering over the Palak Paneer and cover it.
- Keep covered for 5 minutes so that the smoky flavor gets absorbed in the Palak Paneer.
- Now you can serve the Palak Paneer curry hot with rice or naan roti.
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