Palak Paneer – Spinach with Cottage Cheese | Indian Recipe

Palak Paneer

Hi everyone! I am so sorry for no posts last week. 🙁 Now that I feel absolutely fine and am over the dizziness chapter of my life it is the perfect time to be back on the blog track. It has been a crazy time for me and hubs to deal with my dizziness issues, he has to bear the brunt of anything bad that goes on with me, that's what partners are for, right? Anyway, so to celebrate my so-called well-being I made this yummy Palak Paneer aka spinach with Indian cottage cheese the other day with a slight twist as you can see in the picture if you can spot. Palak Paneer is a very famous North Indian specialty recipe that you will find in each and every Indian restaurant. It is super yummy and everybody loves it.

Usually, when I make palak paneer I puree the boiled spinach, this time I didn't do that instead I kept it finely chopped to give the recipe a touch of texture. Spinach, as we all know, is a super food and this recipe transforms this super food into a super yummy dish packed with flavors and aroma. I really liked how it turned out with bits of spinach in my mouth, that texture was really very different and somewhat more appetizing, does that make sense? :p

Let's get started with the ingredients (serves 4-5): finely powdered in a mortar and pestle

  • Spinach properly washed and chopped—~250 gm
  • Paneer, cubed to 1 cm pieces—~250 gm
  • Green chilies, finely chopped—1-2
  • Onion, finely chopped—1 large
  • Tomato, finely chopped—1 medium
  • Ginger, finely chopped—1" piece
  • Garlic paste—1 tbsp (you can also use freshly crushed garlic cloves, about 3-4)
  • Cardamom—3-4
  • Cloves—2-3
  • Black pepper—3-4
  • Cinnamon powder—1/4 tsp (if using whole, use about an inch piece)
  • Cumin powder—1/2 tsp
  • Red chili powder—1/2 tsp (add more if you like it hot)
  • Turmeric—1/4 tsp
  • Asafoetida (Hing)—a pinch
  • Garam masala—1/4 tsp (add more if required)
  • Salt—as per taste
  • Water—1/2 cup
  • Full fat milk—1/2 cup
  • Oil—2 tbsp
  • Lemon juice—half a lemon (about 1/2 tbsp)

Method:Palak Paneer_1

1. Wash the spinach properly in running water for 3-4 times or until the water from spinach runs out clean. Chop the spinach finely and keep aside. Take a large pot and fill it one-fourth with water, pour the chopped spinach and few sprinkles of salt and blanch for about 5 minutes on high heat (add some more water if it looks less).

2. Once the spinach is done pour it into a colander and run cold water through it so as to stop further processing and retain its fresh green color.

3. In a non-stick pan, heat a tablespoon of cooking oil, once it is hot add the green chilies and garlic paste.

4. Add the onions and cinnamon powder and sauté everything till the onions turn golden brown.

Palak Paneer_2  

5. Once the onion is done half way, add the crushed cardamom, cloves and black pepper and mix.

6. When the onion is completely done, add cumin powder, red chili powder, turmeric powder, asafoetida and garam masala and mix everything nicely.

7. Add tomatoes and mix again. Let it cook until tomatoes are done and oil separates about 4-5 minutes.

Palak Paneer_3

8. Once the tomatoes are completely done, add the blanched and drained spinach and gently mix it with the gravy.

9. Add water and let it cook covered for about 10 minutes.

10. Add the paneer cubes and milk; gently mix everything. Let it cook for about 3-4 minutes.

Palak Paneer_4  

11. Add half a lemon, mix gently and turn off the heat. Serve hot with naan, puri or parathas.

Easy peasy right? I have tried gazillion times to click this dish before also, but somehow it always looks a bit dingy in pictures, same issues anyone? Any tips?

I hope you give this palak paneer a try and let me know how you like it better, pureed or chopped? I would love to read your comments and views!

Thanks for stopping by and reading!

  • Aditi