Palak Paneer (Indian Cottage Cheese in Spinach Gravy)

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Palak Paneer is one of the dish which is very easy to prepare and yet very nutritious. It has protein rich Paneer and the humble Palak aka Spinach which is loaded with nutrients. Sadly many do not like Palak specially kids may be due to the taste it has. I will not complain, as I was one of the kids who never liked it, but now I love it. If Palak paneer is cooked the right way it is very yummy and a tasty dish.

I cook this in two ways, one without onion and garlic and one with. Also it depends on how rich I need to make it, if preparing for parties or occasions I do add some cream to this dish, but if it is something which I have to prepare quickly for our family dinner or lunch I skip the cream. Rest the procedure is very simple, just add the masala's , onion garlic, tomato gravy and the spinach puree. I do add tomato as it balances out the slight bitter taste of the spinach and one can just enjoy this.

I sometimes shallow fry my home made paneer or at times just leave it as is. It is your preference. At times I just love the colour of pure white paneer and do not want to play around it. Yes I know I have strange reasons at times 😀 . But you can always shallow fry them in a little ghee. Paneer fried in a bit of ghee, garnished with just about ⅛ teaspoon of salt is a great finger food for babies, toddlers or kids. Skip the salt if your baby is less than a year old.

So here come the recipe:

Ingredients

• 1 Cup Paneer cut into cubes (Click for recipe)
• 1 big spinach bunch (or 1-1.5 cups of Palak Puree)
• 1 small onion
• 2 medium size tomatoes
• 1-2 garlic clove
• ¼ inch ginger
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 Bay leaf
• a pinch of asafoetida
• ½ inch Cinnamon
• salt to taste
• 1-2 cups of water
• 2 tablespoon oil
• 2 tablespoon ghee (clarified butter) for shallow frying paneer (Optional)

Instructions

• If shallow frying the paneer, shallow fry them and keep it aside.
• Puree the ginger, garlic and onion and keep aside.
• Puree the tomatoes and keep it aside.
• For puree palak there are 2 ways.
• First, Wash and clean the palak and directly puree the raw palak.
• Second blanch the palak and then puree. Bring a pot of water to boil. Once boiled add the palak. Let the palak be insidet he hot water for a few seconds like 10 secs. After 10 secs remove the palak in Ice Cold water. Puree this palak.
• In a heavy bottom pan add oil.
• Once it gets hot add the cumin seeds, mustard seeds, cinnamon, bay leaf, asafoetida. Give this a quick stir.
• Now add the onion ginger garlic paste and cook this for 2-3 minutes until translucent.
• Once the onion paste is cooked, add the tomato puree and let this mixture cook for 4-5 minutes on medium.
• Now add Spinach puree and water and adjust to desired consistency.
• Cover and cook for 10 minutes on medium stirring in between.
• After 10 minutes add the paneer cubes. Mix everything and let it for for 1-2 minutes.
• Switch off, cover and let it rest for 5-10 minutes
• Yummy palak paneer is ready, serve it with your rotis, Jeera rice or naan.

More Spinach Recipes on my blog

• Palak Paratha
• Palak Puris
• WholeWheat fried or Baked Palak Samosa
• Nutty Spinach , Potato and Paneer Balls
• Zhingyalov Hats
• Xaxaba Diphaphata (Flatbread from Botswana)

and many more....

Palak Paneer (Indian Cottage Cheese in Spinach Gravy)

Palak Paneer is an easy to cook gravy dishes which is healthy and is packed with proteins and vital nutrients along with a few spices.

5 from 3 votes

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Course: Main Course

Cuisine: Indian

Keyword: Gluten Free, Palak, Paneer, Vegetables, Winter Recipes

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 Servings

Author: Renu Agrawal-Dongre

Ingredients

• 1 Cup Paneer cut into cubes (Click for recipe)
• 1 Big spinach bunch or 1-1.5 cups of Palak Puree
• 1 small onion
• 2 medium size tomatoes
• 1-2 garlic clove
• ¼ inch ginger
• 1 teaspoon cumin seeds
• ½ teaspoon mustard seeds
• 1 Bay leaf
• a pinch of asafoetida
• ½ inch Cinnamon
• Salt
• 1-2 cup Water
• 2 tablespoon oil
• 2 tablespoon ghee (clarified butter) for shallow frying paneer (Optional)

Instructions

Preparing Palak Puree

• For puree palak there are 2 ways.
• First, Wash and clean the palak and directly puree the raw palak.
• Second blanch the palak and then puree. Bring a pot of water to boil. Once boiled add the palak. Let the palak be insidet he hot water for a few seconds like 10 secs. After 10 secs remove the palak in Ice Cold water. Puree this palak.

Preparing Palak Paneer

• If shallow frying the panner, shallow fry them and keep it aside.
• Puree the ginger, garlic and onion and keep aside.
• Puree the tomatoes and keep it aside.
• In a heavy bottom pan add oil.
• Once it gets hot add the cumin seeds, mustard seeds, cinnamon, bay leaf, asafoetida. Give this a quick stir.
• Now add the onion ginger garlic paste and cook this for 2-3 minutes until translucent.
• Once the onion paste is cooked, add the tomato puree and let this mixture cook for 4-5 minutes on medium.
• Now add Spinach puree and water and adjust to desired consistency.
• Cover and cook for 10 minutes on medium stirring in between.
• After 10 minutes add the paneer cubes. Mix everything and let it for for 1-2 minutes.
• Switch off, cover and let it rest for 5-10 minutes
• Yummy palak paneer is ready, serve it with your rotis, Jeera rice or naan.

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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