Palak Paneer is one of the most popular Indian Paneer recipes.
Palak Paneer is basically soft paneer/cottage cheese cubes cooked in a mildly spiced spinach gravy. I have tried Palak Paneer many times.
But every time the major problem was(And I know faced by many) the change of color. But finally, with one trick, I nailed it.
So now on say bye-bye to that brownish looking Palak paneer and say hello to this gorgeous green color.
To get the restaurant style taste and gravy, I used cream and cashews. So here I am presenting Luscious green in color, Impressive, Super smooth and silky texture and delicious Palak Paneer recipe. 🙂
This recipe can be made without onion and garlic. So Jain folks please ignore onion and garlic in the recipe.
How to Make Palak Paneer?
1. In a large pot steam Palak in a cup of water for about 5 minutes. Add a few drops of lemon. Lemon helps in retaining the green color.
2. Once steamed, put the palak in a bowl full of ice and water. Please don’t throw away leftover water(Water in which we steam the spinach). It can be used to cook this curry.
3. Take palak out from the ice water after 1 min. Puree the palak into the blender. Keep it aside.
4. Into a blender jar, tale onion, ginger, garlic, cashews, and green chilies. Make a fine paste using little bit water.
5. Heat Ghee into a pan, add onion, ginger, garlic, cashews, and green chili paste. Saute it for 5 to 7 minutes over medium heat. Add salt and stir well.
6. Add palak puree. Mix well. Add a pinch of turmeric powder, chili powder, and garam masala. Stir well and let it cook for 2 mins.
7. Add heavy cream. Mix it and switch off the flame. Don’t cook for long. Add Paneer cubes. Mix it.
8. Palak Paneer is ready to eat. Serve it with Naan, Roti or rice.
You can make Palak Paneer in Instant Pot Too.
Palak Paneer
Ingredients
- Chopped Palak / Spinach - 4 cups or bog bunch
- Chopped onion - ½ cup
- Small Garlic cloves - 8 to 10
- Green chilies - 2 according to your spice level
- Cashew - 7 to 8 pieces
- Ginger - 1 inch
- Turmeric powder - a very small pinch
- Chili powder - ¼ teaspoon
- Garam masala - ½ teaspoon
- Heavy cream - 1 tablespoon
- Ghee - 1 tablespoon
- Paneer - 250 grams
Instructions
- In a large pot steam Palak in a cup of water for about 5 minutes. Add few drops of lemon. Lemon helps in retaining the green color.
- Once steamed, put the palak in a bowl full of ice and water. Please don't throw away leftover water(Water in which we steam the spinach). It can be used to cook this curry.
- Take palak out from the ice water after 1 min. Puree the palak into the blender. Keep it aside.
- Into a blender jar, tale onion, ginger, garlic, cashews, and green chilies. Make a fine paste using little bit water.
- Heat Ghee into a pan, add onion, ginger, garlic, cashews, and green chili paste. Saute it for 5 to 7 minutes over medium heat. Add salt and stir well.
- Add palak puree. Mix well. Add a pinch of turmeric powder, chili powder, and garam masala. Stir well and let it cook for 2 mins.
- Add heavy cream. Mix it and switch off the flame. Don't cook for long. Add Paneer cubes. Mix it.
- Palak Paneer is ready to eat. Serve it with Naan, Roti or rice.
Nice Recipe
Thanks Amrita!!!:)