Palak Paneer is one of the most requested videos from my readers. I used to think why is a recipe already so populated on the internet such a top request? I asked a few of my readers this question and they said they want it to be as easy as possible, without compromising on taste. And because most of my recipes fall in that category, they wanted a version. Well, I am not complaining since I do have a very easy version of the classic palak paneer. I have been making palak paneer this way for years and I still continue to swear by it.
My method is different from most you would see online. The most important step in any recipe is to use seasonal, local and high quality ingredients. I usually make this recipe in winters when spinach is widely available all across the market and every other egetable vendor sells it. Adding seasonal and fresh spinach automatically elevates the taste of this dish to a whole new level. Secondly, make sure the kind of paneer you’re using is also fresh. Try to buy from a person who sells homemade paneer instead of buying packaged. If you can make your own paneer at home, nothing like it! Thirdly, I do not blanch the spinach leaves before grinding them to a paste. I cook them for a minute or two to release their rawness, and then grind them. I just find this it tastes better this way.
This palak paneer recipe honestly just has a handful of ingrendients. I also do not go overboard with oil or ghee, as I want the spinach and the paneer to shine not just in terms of the aesthetics, but also in taste. Palak paneer is a nutritious recipe and the fresher the ingredients, the more our health and taste buds would benefit from it. Thick, creamy, and delicious – this recipe celebrates the classic palak paneer in a subtle form, making sure every ingredients shines through and used to the best of its ability.
So follow the recipe and find yourself fall in love with simple and subtle cooking.
Ingredients
- 200 grams paneer (cut in cubes)
- 250 grams spinach (roughly chopped)
- 15 ml mustard oil (for the spinach)
- 30 ml mustard oil (for the final curry)
- 70 grams onion (finely chopped)
- 15 grams ginger-garlic paste
- 1 green chili (slit in half)
- salt (to taste)
- 4 grams turmeric powder
- 5 grams cumin powder
- 4 grams black pepper powder
- 4 grams coriander powder
- 280 ml hot water (in two parts (watch video))
- 50 ml fresh cream
- 4 grams garam masala
Method
- Heat 15 ml mustard oil in a pan or kadhai. Once it starts to smoke add the chopped spinach leaves. Cook for 2-3 minutes till some water releases and the spinach wilts.
- Transfer the spinach to a mixer and grind it to a smooth paste. Set aside.
- Grind the spinach into a smooth puree. Set aside.
- Heat 30 ml mustard oil in a pan or kadhai. Once hot, add the finely chopped onions. Stir for a few minutes till they brown and become translucent.
- Add the fresh ginger-garlic paste and slit green chili. Mix till the raw aroma of the ginger and garlic fade completely.
- Season with salt, turmeric powder, cumin powder, black pepper powder and coriander powder. Stir well for a minute. Add hot water to prevent the masalas from sticking to the bottom of the pan.
- Add the spinach puree to the onion mix and stir well. Cover and cook on low flame till all the water releases. Should take about 5-6 minutes.
- Add 200 ml hot water to the grinder you used to make the spinach puree. Mix it all up with the remains and pour into the pan or kadhai. Now let it come to an aggressive boil.
- Once the gravy starts to boil, keep the heat at high and add some cream. Mix well.
- Add the paneer cubes and give it one last stir.
- Get your desired consistency and once you achieve it, add a final touch of garam masala. Stir one last time.
- Garnish with fresh cream.
- Serve with hot rotis or pulao.