Palak Paneer is a beloved North Indian dish made with creamy spinach and soft cubes of paneer, simmered in a lightly spiced gravy. Packed with protein, iron, and essential nutrients, it’s a wholesome meal enjoyed by all age groups. Whether served with roti, naan, or rice, Palak Paneer is a delicious and nutritious choice, perfect for any time of day.
Health Benefits:
- Spinach is rich in iron, calcium, and vitamins, which promote bone health and help fight anemia.
- Paneer is high in protein and calcium, aiding in muscle growth and strengthening bones.
- Ginger and Garlic help with digestion and provide anti-inflammatory benefits.
- Fresh Cream (optional) adds richness but can be skipped for a lighter version.
Nutritional Highlights:
- High in Protein (from paneer)
- Rich in Fiber (from spinach)
- Excellent Source of Iron (spinach)
- Calcium-Rich (paneer)
- Low in Calories (especially with reduced-fat paneer)
- Gluten-Free
Nutritional Information (Per Serving):
- Calories: 250
- Protein: 12g
- Fat: 18g
- Carbohydrates: 10g
- Fiber: 4g
- Iron: 25% of daily value
- Calcium: 20% of daily value
Ingredients:
- Spinach (Palak): 250 grams (fresh leaves)
- Paneer (Cottage Cheese): 200 grams, cubed
- Onion: 1 medium, finely chopped
- Tomato: 1 medium, chopped
- Green Chilies: 2, slit (adjust to taste)
- Ginger-Garlic Paste: 1 tbsp
- Cumin Seeds: 1 tsp
- Turmeric Powder: 1/4 tsp
- Red Chili Powder: 1/2 tsp (adjust to taste)
- Coriander Powder: 1 tsp
- Garam Masala: 1/2 tsp
- Fresh Cream: 2 tbsp (optional, for richness)
- Butter: 1 tbsp (can substitute with ghee or oil)
- Oil: 1 tbsp
- Water: 1/4 cup (as needed)
- Salt: To taste
- Lemon Juice: 1 tsp (optional, for extra tang)
- Fresh Coriander Leaves: For garnish
Recipe Instructions:
- Blanch the Spinach: Wash the spinach leaves thoroughly. Boil water in a large pot, add the spinach leaves, and blanch them for 2-3 minutes. Once wilted, drain the water and transfer the spinach to a bowl of ice water to preserve the vibrant green color. Drain again and blend the spinach into a smooth puree using minimal water.
2. Sauté the Aromatics: In a large pan, heat 1 tbsp oil and 1 tbsp butter over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions, green chilies, and ginger-garlic paste. Sauté until the onions turn golden brown and the raw aroma of the ginger-garlic disappears.
3. Prepare the Masala: Add chopped tomatoes to the pan and cook until they soften. Now, add turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil starts to separate from the masala, about 5-7 minutes on medium heat. Stir occasionally to ensure the mixture doesn’t stick to the bottom of the pan.
4. Combine Spinach Puree and Paneer: Add the spinach puree to the cooked masala. Stir well and simmer for 5-6 minutes. Adjust the consistency by adding water as needed. Add garam masala and mix thoroughly. Now, gently fold in the paneer cubes, making sure they are evenly coated with the spinach gravy. Simmer for 2-3 more minutes to allow the paneer to absorb the flavors. If desired, add fresh cream at this stage for extra richness.
5. Garnish and Serve: Turn off the heat, and squeeze a bit of lemon juice to enhance the flavors. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Tips and Tricks:
- Blanching the Spinach: To retain the spinach’s bright green color, blanch it for a few minutes and immediately transfer it to ice water.
- Paneer Texture: To keep paneer soft, you can lightly fry the paneer cubes in a little oil before adding them to the spinach gravy. Alternatively, soak store-bought paneer in warm water for 10 minutes to soften it.
- Consistency: Adjust the water content based on whether you want a thicker gravy (to serve with naan) or a more fluid consistency (to go with rice).
- Richness: Add fresh cream at the end to make the dish creamier and more luxurious, especially for special occasions.
