How to Make Palak Paneer at Home: Among Indian cuisine’s most cherished and well-liked dishes is palak paneer. This meal, which is made with Indian cottage cheese (paneer) and fresh spinach (palak), is tasty and healthful. In this thorough guide, we will walk you through the process of preparing Palak Paneer at home, step-by-step, using basic materials and easy-to-follow procedures. Let’s begin with how to make palak paneer at home so that by the conclusion of this post, you can cook it in your own kitchen in the same way as a restaurant.
Ingredients and Quantities for How to Make Palak Paneer at Home
Before we begin, here is a list of ingredients you’ll need to make Palak Paneer at home. I’ve added the quantities in an Excel-friendly format for convenience.
| Ingredient | Quantity |
|---|---|
| Fresh spinach | 500 grams |
| Paneer (cottage cheese) | 200 grams |
| Onion (finely chopped) | 1 large |
| Tomato (pureed) | 2 medium |
| Garlic cloves (minced) | 4-5 cloves |
| Ginger (grated) | 1-inch piece |
| Green chilies | 2 (optional) |
| Cumin seeds | 1 tsp |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Garam masala powder | 1/2 tsp |
| Cream (optional) | 2 tbsp |
| Ghee or oil | 2 tbsp |
| Salt | To taste |
| Water | As needed |
With these ingredients in hand, you’re ready to start cooking.
Step 1: Preparing the Spinach
Blanching the Spinach
A crucial step in preparing Palak Paneer is blanching. It improves the spinach’s taste and helps keep its vivid green color. First, thoroughly wash the fresh spinach leaves under running water. This guarantees that all grit and filth are gone.
Once the spinach has been cleaned, boil some water in a saucepan. After the water reaches a boil, add the spinach leaves and blanch them for two to three minutes. In a matter of seconds, the spinach will develop a vibrant green color. Be cautious not to overcook it, since this can lead to a dull hue and loss of nutrients.
Once blanched, immediately move the spinach to a dish of ice-cold water. This preserves the color and halts the cooking process. Drain the spinach after letting it rest in the cold water for about two minutes. Now take the blanched spinach and use a food processor or blender to crush it into a smooth puree. While we make the remaining ingredients, set aside the pureed spinach.
Step 2: Preparing the Paneer
Frying or Using Raw Paneer
Paneer is the highlight of this meal. It may be used raw or, for a crispy texture, lightly fried. Cube the paneer (approximately 1 inch in size). If you want your paneer fried, heat up a skillet with one tablespoon of ghee or oil, then gently cook the paneer cubes until the edges start to go brown. This step improves the overall taste of the meal and gives the paneer a mild flavor boost.
After the paneer cubes are prepared, place them on a platter and put aside. In case they become too hard when frying, you may also soak them in warm water for a little while to soften them.
Step 3: Making the Palak Paneer Gravy
Cooking the Onion and Tomato Base
Palak Paneer gravy is made with a tasty concoction of tomatoes, onions, ginger, garlic, and spices. In a skillet, heat two tablespoons of oil or ghee over medium heat. One teaspoon of cumin seeds should be added, and they should sizzle for a few seconds to unleash their scent.
Then add the finely chopped onions and cook until they start to caramelize. This is an important step since good gravy starts with well-cooked onions. Add the chopped green chilies, grated ginger, and minced garlic after the onions have caramelized. Add the garlic and continue to sauté for an additional two minutes, or until the raw scent is gone.
It’s time to include the tomato puree now. Cook, stirring constantly, until the oil starts to separate from the masala. In order to have a smooth and rich gravy, it is crucial to thoroughly simmer the tomatoes, which takes around 5 to 7 minutes.
Step 4: Adding the Spices
Enhancing the Gravy
When the tomato-onion combination is prepared, add the seasonings. Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and a dash of salt. After thoroughly combining all the ingredients, heat for an additional minute to let the flavors of the spices seep into the gravy.
At this point, you may also change how spicy it is by adjusting how much red chili powder or green chilies you use. If you want your Palak Paneer on the milder side, feel free to omit the green chillies.
Now, add the spinach puree to the pan. Stir the mixture well to combine the spinach with the onion-tomato base. Let the gravy cook for 5 minutes on medium heat, stirring occasionally. If the gravy becomes too thick, you can add a little water to achieve the desired consistency.
Step 5: Combining Paneer with Spinach Gravy
Finalizing the Dish
When the spinach gravy is cooked, the paneer cubes should be added. Gently whisk in the paneer, ensuring sure each cube is covered with the fragrant spinach gravy. To let the paneer absorb the flavors of the sauce, cook it for a further 3 to 5 minutes.
For a fuller texture at this point, you can add two teaspoons of cream. The cream gives a hint of decadence and counteracts the earthy spinach taste with a hint of sweetness. However, if you want a healthy version, you may omit this extra step.
Finally, sprinkle 1/2 teaspoon of garam masala powder and give the dish a final stir. Taste and adjust the seasoning if needed.
Step 6: Serving Palak Paneer
How to Serve
It’s time to serve your handmade palak paneer! This meal tastes well served with jeera rice, roti, or naan. For an added taste boost, you may add a few drops of ghee or a swirl of fresh cream as a garnish.
Serve it with pickles or a side salad to improve your eating experience. Make careful to serve the palak paneer fresh, since it tastes best warm.
FAQs on Palak Paneer
Frequently Asked Questions
- Can I use frozen spinach for Palak Paneer?
Yes, you can use frozen spinach if fresh spinach is not available. However, fresh spinach provides a better flavor and texture. - Can I make Palak Paneer without frying the paneer?
Yes, you can use raw paneer directly in the gravy. Frying the paneer is optional but adds a slight crispness. - Is cream necessary for Palak Paneer?
No, adding cream is optional. It adds richness to the dish, but you can skip it for a healthier version. - Can I make Palak Paneer vegan?
Yes, you can replace paneer with tofu and use coconut cream instead of dairy cream to make the dish vegan. - How do I keep the green color of the spinach intact?
Blanching the spinach and immediately transferring it to ice-cold water helps retain its vibrant green color. - How long can I store Palak Paneer?
You can store Palak Paneer in the refrigerator for up to 2 days. Reheat it on the stove before serving. - Can I use other greens instead of spinach?
While spinach is the traditional choice, you can experiment with other greens like kale or fenugreek (methi). - What type of paneer is best for Palak Paneer?
Fresh, soft paneer works best for Palak Paneer. Homemade paneer is ideal, but store-bought paneer works well too. - Can I make this dish spicy?
Yes, you can increase the amount of green chilies and red chili powder to make the dish spicier. - What can I serve with Palak Paneer?
Palak Paneer pairs well with naan, roti, or rice. It’s also great with a side of salad or pickle.
Now that you have a complete guide on How to Make Palak Paneer at Home, you can easily prepare this dish for your family and friends. Enjoy the delightful combination of creamy spinach and soft paneer!