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77 lines
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77 lines
3.0 KiB
Plaintext
---
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title: "Palak Paneer"
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slug: "palak-paneer"
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date: "2026-02-10"
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lastUpdated: "2026-02-10"
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category: "indian"
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tags: ["indian", "curry"]
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cookTime: 60
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prepTime: 30
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servings: 10
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author: "jake"
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description: "A great vegetarian option with a lot of fiber."
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featured: false
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display: true
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displayPhoto: "./assets/palak-paneer.jpg"
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---
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# Palak Paneer
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A great vegetarian option with a lot of fiber.
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## Photos
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*Palak Paneer*
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## Ingredients
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- 1 1/4 cups paneer
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- 4 cups palak/spinach
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- 2 tbsp oil (can use half oil half butter)
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- 2 green chilies (deseeded)
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- 3/4 cup onions, finely chopped
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- 1/2 cup tomatoes
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- 3/4 tsp ginger garlic paste
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- 1/2 tsp salt
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- 8-10 cashews
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- 3/4 tsp garam masala
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- 1/2 tsp kasuri methi
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- 1/4 cup water (for blending with spinach)
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- 3/4 cup water (to cook with gravy)
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- 3 tbsp cream (optional)
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- 1/8 tps cumin seeds (optional)
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- 2 green cadamoms (optional)
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- 1 inch cinnamon (optional)
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- 2 cloves (optional)
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## Instructions
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**Palak/Spinach Preparation**
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1. For best results separate stems as they may leave a bitter taste, or use baby spinach.
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2. Rinse and drain **spinach**. Leave as little water as possible as spinach will be cooked in oil.
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3. Heat 1/2 tsp **oil** in a pan. Saute **green chilies**, **cashews**, and **spinach** for 3-4 mins until the leaves thoroughly wilt and the raw smell of spinach has gone away. Alternatively, blanch the palak in 4 cups of ot water with 1/4 tsp salt for 2 mins, then immerse in ice cold water, and drain completely.
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4. Cool this and blend along with 1/4 cup **water** to a smooth puree. The smoother the better, as the cashews may leave a gritty texture if not fully emulsified. Add additional water if needed.
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**Gravy Instructions**
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1. (optinal) Heat 1 tablespoon **butter** and half tablespoon **oil** to the same pan. Once melted, add **cumin seeds**, **cardamom**, **cinnamon**, and **cloves** until they begin to sizzle.
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2. Add the **onions** and fry until they turn transparent to golden.
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3. Saute **ginger garlic paste** for 1-2 minutes or until aromatic.
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4. Add **tomatoes** and **salt**. Saute uncovered until the tomatoes break down completely.
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5. Add **garam masala** and saute until the masala smells good, about 2 mins.
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6. Pour 3/4 cup **water** and cook covered until onions are completely soft.
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7. (optional) For a smooth curry blend the gravy mixture.
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8. Lower the flame. Add **kasuri methi** and the pureed spinach. Mix well and cook until it begins to bubble for a few minutes. If too thick, add a few tablespoons of water.
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9. Add **paneer** and mix well. Optionally garnish with cream.
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## Notes
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### Meal Prep
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- If using canned tomatoes, you'll typically have enough to double the recipe which is a good amount to have some leftovers.
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### Keep it Healthy
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- It really doesn't need it, but you can add heavy whipping cream to thicken the gravy. However it should be relatively thick as is.
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## References
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- Reference Recipe [HERE](https://www.indianhealthyrecipes.com/palak-paneer-recipe-easy-paneer-recipes-step-by-step-pics/)
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