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    YOU ARE HERE: HOME » Recent Posts

    Jun 22, 2020 | 5 Comments | THIS POST MAY CONTAIN AFFILIATE LINKS. THIS BLOG GENERATES INCOME VIA ADS.

    Palak Paneer (Paneer with Spinach)

    Jump to Recipe - Print Recipe

    Palak Paneer is a breeze to make - the sauce is made from frozen spinach and literally gets done in a blender! I usually alternate between this vegetarian version, a vegan option of Palak Tofu and one with Chicken, depending who's coming to dinner and what other dishes I have planned out.

    A bowl of Palak Paneer

    This recipe for Palak Paneer (Paneer with Spinach) was created in partnership with Nanak Foods. All opinions, as always, are my own. I only write about and recommend products I use and love myself.

    If there is ONE green vegetable we can't get enough of in this house, then that would have to be, hands down, spinach! Spinach is something that finds its way into my shopping cart week after week - be it in the form of fresh baby leaves in a bag or as a frozen block. I add it to my salads, sandwiches, omelettes, simmer it in my Dal, and relish it in a million other ways. But our absolute favourite way to eat spinach - and honestly, I make this at least a few times every month, is Palak Paneer.

    Other substitutions for Palak Paneer:

    I love adding a dish of Palak Panner to my dinner party menu for that added punch of green amongst all the yellow and red that usually dominates an Indian dining table. I usually alternate between this vegetarian version, a vegan option of Palak Tofu and one with Chicken, depending who's coming to dinner and what other dishes I have planned out.

    Every so often, when all the paneer, tofu or chicken in the dish gets over and we're still left with the delicately spiced delicious green sauce, I love adding in some frozen corn and giving it a whole new identity. Which is not to say that you have to wait for the sauce to be leftover! By all means, skip the paneer altogether and add in some frozen corn kernels to make a delicious bowl of Corn Palak instead. It's a delight either way.

    Palak Paneer from frozen spinach:

    I normally prefer making this Palak Paneer recipe using frozen spinach. This is mainly because you'll need a truckload of fresh leaves to get even a tiny bit of cooked down, blended puree. Also, using frozen spinach is super easy and saves me the time from steaming the fresh leaves before pureeing them. But if you're up for it, then go ahead. Either way, you'll have lip-smacking dinner waiting for you!

    A bowl of Palak Paneer
    Print Recipe

    Palak Paneer (Paneer with Spinach)

    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Servings: 4
    Author: Meena, www.hookedonheat.com

    Ingredients

    • 2 tablespoon light cooking oil
    • 400 gms paneer cut into 1-inch sized cubes
    • 1 teaspoon cumin seeds
    • 1 medium onion finely chopped
    • 1 tablespoon finely chopped ginger
    • 1 tablespoon finely chopped garlic
    • ½ teaspoon red chilli powder
    • 1 teaspoon coriander powder
    • ¼ teaspoon garam masala
    • salt to taste
    • 1 tablespoon tomato paste
    • 1 large tomato finely chopped
    • 300-400 gms frozen spinach thawed and pureed
    • ½ cup plain yogurt beaten till smooth
    • water as needed

    Instructions

    • Heat about a tablespoon of oil in a non-stick pan, and fry the paneer pieces in batches till lightly browned on all sides. Remove from heat and keep aside.
    • Heat the remaining oil in the same pan and add in cumin seeds. Once they start to sizzle, add in the onions, ginger and garlic.
    • Fry the onions, ginger and garlic till fragrant and lightly browned. Add in the spices, salt and tomato paste, and fry for a few seconds till mixed well.
    • Mix in chopped tomatoes and cook till it begins to soften and pulp.
    • Slowly stir in the spinach puree and cook covered on low heat for 4-5 minutes till it starts to bubble. Add in the beaten yogurt, stirring well to blend in.
    • Add in the fried paneer pieces and let it cook for another 4-5 minutes, stirring occasionally, till the sauce starts to bubble. Add in some water if you’d like a thinner consistency and let it come to a quick boil.
    • Serve warm over some rice or with a side of warm Naan.

    Notes

    If using fresh spinach, then give it a quick steam before pureeing it. 

    NOTE: For a vegan version, substitute paneer with firm tofu and use dairy-free yogurt instead.

    This post was originally published in January 2014 and has been recently updated.

    If you enjoyed this recipe, you will surely like my Palak Egg Curry, Saag Chicken and Palak Chicken Masala recipe as well.

    You can find the web story to this Palak Paneer recipe here. To watch more of my other recipe web stories, click here.

    Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat

    Related Posts:

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      Restaurant-style Matar Paneer Curry: Paneer and Peas Curry
    • Paneer Tikka Shashlik: Grilled Paneer Tikka Skewers
      Paneer Tikka Shashlik: Grilled Paneer Tikka Skewers
    • Palak Dal in an Instant Pot: Lentils with Spinach
      Palak Dal in an Instant Pot: Lentils with Spinach
    • Palak Keema: Ground Chicken with Spinach
      Palak Keema: Ground Chicken with Spinach
    « Kadhai Chicken (Stir-fried Chicken with Peppers)
    Super Crispy Onion Pakoras - Indian-style Onion Fritters »

    Filed Under: 30-Minutes or Less!, Diwali Recipes, Gluten-free, Popular Recipes, Recent Posts, Recipes: Paneer/Tofu, Vegetarian

    Reader Interactions

    Comments

    1. om kumar says

      April 19, 2022 at 6:29 am

      5 stars
      Lovely recipe. I have tried many many of your recipes and they all turn out lovely! My kids used to love only restaurant North Indian dishes. Being a South Indian, I could never capture that. But with your recipes, my kids are enjoying home food ? Thank you!!

      Reply
    2. Raquel says

      September 16, 2020 at 10:57 pm

      5 stars
      This recipe is so easy to follow and quick to make. It will surely become a favourite in our quick dinner rolodex, along with your matar paneer recipe. I love that these dishes are jam-packed with flavor and take hardly any time to make. I can't wait to try more of your paneer recipes!

      Reply
    3. Leilani Smith says

      June 27, 2020 at 9:29 pm

      5 stars
      I love your blog! Your recipes are very nice and easy to follow. I made this recipe today and it tasted exactly like the one I eat at my favourite restaurant. Now I can just make it at home and avoid getting takeout - and super simple too!

      Reply
    4. nandoo says

      February 16, 2014 at 6:22 am

      5 stars
      nice lovely clicks. First time here and would definitely be a freq. visitpr. Your space is really nice

      Reply
    5. Rashmi says

      February 11, 2014 at 2:10 pm

      5 stars
      The picture looks very tempting and makes me obsessed with trying it out soon.
      I have just ordered all the ingredients from an online supermarket and will be doing it soon.
      Thanks for the recipe.

      Reply

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