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Palak Paneer Recipe - Authentic Punjabi Delight with Spinach and Paneer

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    ChefPandas
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🍲 About This Dish

Palak Paneer, a popular dish in North Indian cuisine, hails from the vibrant state of Punjab. Known for its rich agricultural lands and robust flavors, Punjab has given birth to many iconic dishes, and Palak Paneer is no exception. This dish beautifully combines the wholesomeness of spinach with the luxurious creaminess of paneer, making it a favorite among both vegetarians and non-vegetarians alike.

🌶️ Ingredients Overview

  • Palak (Spinach) - पालक
  • Paneer (Indian Cottage Cheese) - पनीर
  • Ghee (Clarified Butter) - घी
  • Hing (Asafoetida) - हींग
  • Jeera (Cumin Seeds) - जीरा
  • Dhaniya Powder (Coriander Powder) - धनिया पाउडर
  • Haldi Powder (Turmeric Powder) - हल्दी पाउडर
  • Lal Mirch Powder (Red Chili Powder) - लाल मिर्च पाउडर
  • Garam Masala - गरम मसाला
  • Tomatoes - टमाटर
  • Onions - प्याज

✨ What Makes It Special

Palak Paneer showcases variations across different regions of India. In the South, it may be spicier with the addition of green chilies, while in the North, it tends to be milder and creamier, emphasizing the richness of dairy products like ghee and cream. Each variation reflects the unique cultural influences and ingredient availability of the region.

📝 Ingredients

  • 500g Palak (Spinach), washed and chopped
  • 250g Paneer, cubed
  • 2 tbsp Ghee
  • 1/2 tsp Hing (Asafoetida)
  • 1 tsp Jeera (Cumin Seeds)
  • 1 tbsp Dhaniya Powder (Coriander Powder)
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1/2 tsp Lal Mirch Powder (Red Chili Powder)
  • 1/2 tsp Garam Masala
  • 2 Tomatoes, chopped
  • 1 Onion, chopped
  • Salt to taste

🥄 Spice Blend (Masala)

To make the spice blend, combine coriander powder, turmeric powder, red chili powder, and garam masala in a bowl. Adjust the quantities based on your spice preference.

👨‍🍳 Preparation Method

  1. Blanch the spinach in hot water for 2 minutes, then transfer to ice water to retain the bright green color. Blend into a smooth puree.
  2. Heat ghee in a pan, add hing and cumin seeds.
  3. Sauté onions until golden brown, then add the spice blend and cook for a minute.
  4. Add chopped tomatoes and cook until soft.
  5. Pour in the spinach puree, season with salt, and let it simmer for 5 minutes.
  6. Add cubed paneer and simmer for another 2-3 minutes.
  7. Finish with a sprinkle of garam masala and a dollop of cream if desired.

⏰ Timing Guide

  • Preparation: 15 minutes
  • Cooking: 25 minutes
  • Total: 40 minutes

🍽️ Serving Suggestions

Palak Paneer pairs beautifully with hot rotis or fragrant jeera rice. Garnish with a swirl of fresh cream and a sprinkle of chopped coriander leaves for an authentic touch. Serve hot for a comforting and nutritious meal.

💭 Chef's Notes

  • For a vegan version, substitute paneer with tofu.
  • Use fresh paneer for the best texture and flavor.
  • Adjust the spice levels to suit your palate.

📦 Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to retain the creamy consistency.

Enjoy the flavors of Punjab with this delightful Palak Paneer recipe that celebrates the essence of Indian cuisine.