Palak Paneer Recipe (Cottage Cheese In Spinach Gravy)
Try this healthy and mouthwatering Palak Paneer Recipe which is quick to make on a weeknight. Serve it with Phulkas or Jeera Pulao. Pack it for your husbands lunch boxes or your kids lunchboxes.
Palak Paneer Recipe (Cottage Cheese In Spinach Gravy) is a preparation of spinach that is steamed, pureed and simmered along with subtle spices and cottage cheese (paneer) . Palak Paneer is one of my favourite dishes ever since I was a child and now its my children's favourite as well. Along with the richness of protein in the paneer and vitamins and minerals in the spinach, it makes it a wholesome, healthy and low fat dish. We love to savour Palak Paneer Recipe (Cottage Cheese In Spinach Gravy) along with hot Phulkas smeared with ghee and some Jeera pulao.
Here are a few other Paneer gravy recipes that might interest you:
Note: The Video recipe of the Palak Paneer will show you how to make this recipe in one single pot. I have used the pressure cooker to make this dish. But you can also use a heavy bottomed pan to make the dish similar to the video recipe. And then use a hand blender to pulse to the texture that you like.
- 250 grams Paneer (Homemade Cottage Cheese) , cut into cubes
- 500 grams Spinach Leaves (Palak) , washed and chopped
- 1 Tomato , chopped or pureed
- 2 cloves Garlic , grated
- 2 inch Ginger , grated
- 2 Green Chillies , slit
- 1/2 teaspoon Cumin (Jeera) seeds
- 1/4 teaspoon Cinnamon Powder (Dalchini)
- 1 teaspoon Cumin (Jeera) powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 2 tablespoons Fresh cream
- 1 tablespoon Butter
- Salt , to taste
How to make Palak Paneer Recipe (Cottage Cheese In Spinach Gravy)
To begin making the Palak Paneer Recipe, first pick the palak leaves and wash them thrice. Chop the washed leaves and keep them aside.
You can steam the spinach using your pressure cooker, steamer or blanch the spinach.
To attain a rich green colour for the spinach, after you have steamed/ sautéed/ blanched the spinach, remove it from the heat and uncover the pan. Keeping the pan covered will trap heat and make it cook for longer and darken the colour of the spinach.
Once cooked allow the palak to cool completely and then pulse it in your blender, with almost no water. You can also choose to mash the spinach with a masher to give it a different texture as well.
Melt the butter in a frying pan on medium heat; add cumin seeds, chopped ginger, garlic and green chillies. Saute the ingredients for a few seconds. Next stir in the tomato and turmeric powder and sauté for a few seconds until the tomatoes are soft and tender.
Stir in the coarsely blended spinach, cumin powder, garam masala, cinnamon powder and salt. Allow the palak paneer to simmer for 5 minutes. Stir in the cream and paneer cubes and give it a brisk boil. The Palak paneer is now ready
Transfer the Palak Paneer Recipe (Cottage Cheese In Spinach Gravy) to a serving dish and serve hot along with Phulka's
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