Palak Paneer, without a doubt, is one of the most recognized Indian restaurant dishes around. With fragrant spices flavoring fresh spinach and the protein packed goodness of paneer, palak paneer is not only healthy, but simply delicious. Though we have showed you a Palak Paneer recipe in the past, we felt that it deserved a better quality video and presentation. So here it is…
Ingredients:
Spinach – 16 oz, washed and chopped if leaves are large
Water – 1 cup
Green Chilies – 1 to 2, slit (optional)
Oil – 3 Tbsp
Paneer – 7 to 10 oz, cubed (can be store bought or homemade – click here for the recipe)
Cinnamon Stick – 1 inch piece
Onions – 2 cups, diced
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Tomatoes – 2 cups, diced
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Red Chili Powder – To taste
Garam Masala – 1 tsp
Salt – to taste
Dry Mango Powder – 1/2 tsp
Milk – 1/2 cup (Heavy cream or Evaporated milk can be substituted for more richness)
Dried Fenugreek Leaves – 1 Tbsp, powdered
Method:
1. In a pot, bring 1 cup of water to a boil.
2. Add Green Chilies and Spinach and allow to wilt and cook, uncovered. Stir often.
3. Remove Spinach with the liquid from heat and allow to cool down before blending (pulse blender to maintain some texture).
4. In a pan, heat 3 Tbsp of Oil.
5. Stir fry Paneer until lightly golden on all sides. Remove Paneer from pan, leaving excess oil in the pan.
6. In the same Oil, add Cinnamon Stick, Onions and a little Salt. Cook until Onions are translucent.
7. Add Ginger and Garlic and continue to cook until the Onions brown.
8. Add Tomatoes, mix and cook until the Oil comes out from the mixture.
9. Add all the dry spices and Salt, mix well and cook for 1 minute.
10. Add cooked and blended Spinach and cook for a few minutes.
11. Add Milk or Heavy Cream or Evaporated Milk and mix.
12. Add Dried Fenugeek Leaves and cook for 1-2 minutes.
13. Add Paneer and mix gently. Heat through and serve with Naan, Chapati, Paratha, Rice, etc.
This recipe is fire! I followed exactly and it turned out amazing. Better than my fav Indian restaurant nearby. 11 out of 10, thanks for the perfected recipe, Ladies!
How many does this serve?
About 4-6 people.
Happy Cooking!
This is so so yummy that I’m willing to bet that this would be equally delish with tofu instead of paneer or even, for those carnivores among us, chicken. Can’t wait to start experimenting!
Hi !
Your recipe are so mouth-watering and this dish looks very tasty ! 🙂
I don’t have dried fenugreek leaves ; can I leave it out or do you have any substitute I could use instead of it ?
Bye
Hi Cassandre,
The dried fenugreek leaves do add a subtle flavor, but you can definitely leave them out. There is really no good substitute for them.
There is a recipe for Saag-Paneer (same thing I assume) from America’s test Kitchen than I have been following that uses Yogurt or Buttermilk instead of milk. Would the taste difference be noticeable after cooking if using either milk or buttermilk?
I would like to know how to store vegetables, dals and curries and store them in the fridge/freezer for consumption upto ten days. Sorry if this post has been done before but can’t find it on your website. Thanks! love your channel!
Ive been looking for a palak paneer recipe that would work. Mine never seemed to turn out right. This one was excellent, thank you! Everyone raved about it. BTW I ate a kashmiri dish the other day and it was a salmon palak curry. Have you ever heard of that ?
love you ladies, I am a bachelor living in Dubai, didn’t know any cooking not even tea, some how stumbled upon your website and now whatever I feel like making I just search on your website and make it and it turns out wonderful, made palak paneer, yummy… next up is poha and mung dal 🙂 thank you for making such a wonderful resource for newbies like me.
Palak paneer is the ONLY spinach dish I adore. I’ve tried making it using other recipes but can’t get that same restaurant quality. Now your video shows me how! Thank you!
Video is not working;((
Hi Dee,
It’s working fine for us…pl. try clearing the cookies on your computer – it might help.
Can u use frozen spinach for this dish??
Will it change taste or texture of the dish??
They have another palak paneer recipe that uses frozen spinach and is also very good.
https://34.233.61.50/subzis-vegetables/palak-paneerpanir.html
Is this different from the palak paneer recipe you have posted earlier?
Hi! It really looks nice. The only thing that stuck out was the water oozing out on the serving dish, which shouldn’t happen. Overall your dishes are ALWAYS GREAT. Btw is Anuja back.
Hi Elena,
Yes, the liquid oozed out because we made it the healthy version using 2% milk. If you use heavy cream, that should not happen. Thanks!
Great!! Thanks for the clarification – really appreciate it.