Best 9 Palak Paneer Recipes

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Embark on a culinary journey to North India with the delectable dish, Palak Paneer. This vegetarian delight is a harmonious blend of soft paneer (Indian cottage cheese) and fresh spinach, bathed in a creamy and flavorful sauce. The vibrant green hue of the spinach and the pillowy texture of the paneer create a visually appealing dish that tantalizes the taste buds. Palak Paneer is a staple in many Indian restaurants and homes, and its popularity extends far beyond the borders of India. This article presents a collection of carefully curated recipes that cater to various dietary preferences and skill levels. Whether you're a seasoned cook or just starting your culinary adventures, you'll find a recipe that suits your needs. From the classic Palak Paneer recipe to innovative variations like the Palak Paneer Tikki and Palak Paneer Paratha, this article offers a comprehensive guide to preparing this beloved dish. Get ready to indulge in the rich flavors and vibrant colors of Palak Paneer, a dish that promises to transport you to the heart of North Indian cuisine.

Here are our top 9 tried and tested recipes!

EASY PALAK PANEER



Easy Palak Paneer image

A delicious Indian dish, good on its own or served with rice or naan bread. Substitute tofu for paneer to make it vegan.

Provided by Melanie Lacaille

Categories     World Cuisine Recipes     Asian     Indian

Time 59m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil, divided
1 onion, diced
6 cloves garlic, crushed
2 teaspoons ground coriander
2 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons red pepper flakes
2 teaspoons curry powder
2 teaspoons ground cumin
1 teaspoon salt
1 cup water
2 (10 ounce) packages frozen chopped spinach, thawed and drained
3 tomatoes, diced
2 tablespoons grated fresh ginger root
2 cups cubed paneer

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion until slightly tender, about 5 minutes. Add garlic, coriander, turmeric, garam masala, red pepper flakes, curry powder, cumin, and salt; cook and stir until fragrant, about 1 minute.
  • Mix water, spinach, tomatoes, and ginger into the onion mixture; simmer for 20 minutes. Remove from heat and cool slightly, about 5 minutes.
  • Transfer spinach mixture to a blender and blend until smooth.
  • Heat remaining 1 tablespoon olive oil in a skillet over medium heat; cook and stir paneer until lightly browned, about 5 minutes. Stir pureed spinach mixture into skillet with paneer. Cook until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 16.3 g, Cholesterol 11.3 mg, Fat 9.4 g, Fiber 5.7 g, Protein 14.6 g, SaturatedFat 3 g, Sodium 772.6 mg, Sugar 4.6 g

PALAK PANEER (INDIAN FRESH SPINACH WITH PANEER CHEESE)



Palak Paneer (Indian Fresh Spinach With Paneer Cheese) image

Creamy and rich, a delight to eat. A dish I fell in love with at a local restaurant and adapted a recipe to closely resemble theirs.

Provided by PalatablePastime

Categories     Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

2 (5 ounce) bags Baby Spinach
1 large onion
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon chopped garlic
1/2 cup chopped tomato
3 tablespoons plain yogurt
1 tablespoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon salt
8 ounces paneer cheese, cut into cubes
1/4 cup heavy cream

Steps:

  • Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat.
  • Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent.
  • Then add garlic and chopped tomatoes, and reduce heat.
  • Cook this briefly and slowly blend in yogurt a little at a time to prevent curdling.
  • Add coriander, garam masala, paprika, and salt, mixing well.
  • Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
  • Remove from heat.
  • Take half of spinach mixture and puree in food processor or blender, and return to mixture and stir.
  • Slowly stir in heavy cream, and heat through on low heat.
  • Add paneer cubes.
  • Serve.

PALAK PANEER (SPINACH CURRY)



Palak Paneer (Spinach Curry) image

Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 35m

Yield 2

Number Of Ingredients 12

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
  • Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
  • Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g

I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)



I Love Palak Paneer (Spinach and Cheese Curry) image

This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.

Provided by Karen Elizabeth

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1 large onion, chopped finely (200 gr)
1 garlic clove, crushed
1 tablespoon lemon juice
500 g spinach, trimmed and chopped coarsely
180 ml cream
200 g paneer cheese, cut into 2 cm pieces

Steps:

  • Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
  • Add lemon juice and spinach: cook, stirring, until wilted.
  • Blend or process spinach mixture until smooth, return to pan, stir in cream.
  • Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
  • Serve on steamed rice.

COTTAGE CHEESE IN SPINACH GRAVY(PALAK PANEER)



Cottage Cheese in Spinach Gravy(Palak Paneer) image

Make and share this Cottage Cheese in Spinach Gravy(Palak Paneer) recipe from Food.com.

Provided by Pavithra Mahesh

Categories     Asian

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 15

9 ounces cottage cheese
8 ounces Baby Spinach
1 1/2-2 tablespoons butter
1 teaspoon cumin seed
2 onions
2 green chili peppers
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1 tablespoon coriander powder
2 tomatoes
1 cup water (use the water in which spinach was blanched)
1 tablespoon salt
1/2 teaspoon garam masala powder (of 2 cloves, 1 cardamom and 1 cinnamon stick)
1 tablespoon heavy cream
cilantro

Steps:

  • Remove the stems from the spinach,blanch them in hot water and grind them into a fine paste.
  • Add butter in a heavy bottomed vessel and add cumin seeds and let them splutter. Add finely onions and green chili saute them till light brown. Don't burn them.Mean while shallow fry cottage cheese cubes in 1 tbsp of oil slightly brown.
  • Add ginger garlic paste and fry further for 3 minutes. Add red chili powder and coriander powder and combine well.
  • Blend the tomatoes,add the tomato paste and let it cook for 5-6 min on medium heat. Add the spinach paste and let it cook further for another 4-5 minute.
  • Add the fried cottage cheese(paneer) cubes and combine. Cook covered on low heat for 3 minute Add the spinach water and salt and cook on medium heat for 10-12 minute.
  • Add heavy cream, garam masala powder and chopped cilantro and mix well.
  • Reduce flame, cover and cook for 2 mts.
  • Serve hot with flat breads or white rice.

PALAK PANEER (CURRIED SPINACH)



Palak Paneer (Curried Spinach) image

Indian dish that can act as an entree if you add add tofu, chicken, salmon, etc. It tastes great even when you don't have access to all of the traditional spices.

Provided by maliland

Categories     World Cuisine Recipes     Asian     Indian

Time 1h4m

Yield 4

Number Of Ingredients 17

¼ cup vegetable oil
1 onion, chopped
1 tablespoon minced garlic
3 whole cloves
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin seeds
¼ teaspoon ground cinnamon
¼ teaspoon red chile powder
¼ teaspoon onion powder
¼ teaspoon ground ginger
½ cup water
½ teaspoon tomato paste
2 (5 ounce) packages baby spinach
1 ½ cups cubed paneer (Indian cheese curd)
¼ cup heavy whipping cream

Steps:

  • Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
  • Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
  • Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
  • Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 9.3 g, Cholesterol 33 mg, Fat 23.3 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 8 g, Sodium 704.1 mg, Sugar 1.9 g

PALAK PANEER - VEGANIZED!



Palak Paneer - Veganized! image

This is the result of combining the best of two great recipes for Palak Paneer (Spinach with Paneer). I wanted to "veganize" a tried and trusted recipe from Madhur Jaffrey's World of the East Vegetarian Cooking....and then I came across a really good looking vegan version on a blog: http://earthvegan.blogspot.com/2008/01/. I felt like the latter version could be improved by using some of the techniques and spices from the other. I have to say, the end result was amazing! Making this dish is simple but there are lots of steps, and lots of dishes to wash up. Hope that doesn't scare you off! You could take care of quite a bit of it the day before. I think at the end of the day the effort is worth it and I hope you will too.

Provided by magpie diner

Categories     Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

350 g firm tofu (one package, firm or extra...)
1 tablespoon fresh grated ginger
1 tablespoon lemon juice (sub lime if need be)
1 teaspoon canola oil (any light oil or coconut oil)
1/2 teaspoon turmeric
1 teaspoon garam masala
sea salt, to taste
1/4-1/2 teaspoon chili powder (note there is some chili powder again in the spinach, so all depending, you might want to omit it he) (optional)
2 tablespoons canola oil (subs ok)
2 bunches fresh spinach (I use a 284 gram pre-washed "tub" of baby spinach)
1 tablespoon fresh ginger, grated
1/2 medium onion
2 fresh garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon chili powder (or sub 1 fresh green chili)
2 fresh tomatoes, diced
sea salt, to taste
1 tablespoon arrowroot (or sub corn starch)
1/4 cup plain soymilk (or sub almond or rice milk, etc)

Steps:

  • Prepare the tofu beforehand by pressing out some of the moisture. The easiest way to do this is to place the block of tofu in a colander, placing a plate on top and then weighing it down with a tin of soup or a heavy skillet. It takes about 1/2 an hour, but you could leave this for however long you need to in the fridge.
  • Cut the pressed tofu into one inch cubes.
  • Combine the next 7 ingredients, (grated ginger, lemon juice, oil, turmeric, garam masala, sea salt and chili powder if using). Toss in the tofu and leave to marinate for about 30 minutes, or longer if need be. Try to turn a couple of times so that the marinade gets evenly distributed.
  • Final step with the tofu is to saute it in about 1 tbsp of the oil. Try to get each side lightly golden. You can use more oil if you want to -- I'm just trying to keep the calories as low as possible. Set aside once done.
  • Next step - the spinach. In a dutch oven or large saute pan, heat up about an inch of water. While that's boiling, chop the spinach roughly and then add to the boiling water, steaming until tender (a matter of a few minutes). Once done, turn off the heat and then drain out about 1/4 cup of the liquid into a measuring cup. Once you've taken that 1/4 cup out, there shouldn't be a whole lot left. Set the 1/4 cup of spinach water aside and then puree what's left in the pot together with the steamed spinach. I like to just use an immersion blender right there in the pot -- or you could move to a blender or something similar. Set the spinach aside (I move mine to a bowl and clean out the same pot).
  • Next step -- putting it together. Using a mini-blender or food processor, combine the onion, ginger, garlic, fresh chili if using, and the 1/4 cup of spinach water - puree into a smooth paste.
  • Heat the remaining tbsp of oil in a large pan over medium heat. Once hot, add in the paste (watch out, it will splatter) and fry it for about 30 seconds. Then add your other spices and diced tomatoes. Lower the heat and let that cook gently for about 5 minutes, watching it doesn't burn.
  • Add in your pureed spinach and season to taste with salt.
  • Next combine the arrowroot powder with the soy milk in a small dish. Once you've removed the lumps, gently stir it in and let the sauce thicken up for a few more minutes. Lastly, add in the tofu and let it warm through, about 10 more minutes.
  • Done! Serve with rice or naan etc -- garnish with fresh cilantro if you like, or some more diced fresh tomato.

PANEER PALAK KOFTA



Paneer Palak Kofta image

Yummy Veggie Koftas! This recipe is from www.seattleguru.com. I love spinach, and paneer and koftas, so I am so happy about this recipe. Some people prefer to use tofu or cottage cheese instead of paneer, but I find that it's very easy to make my own with milk, lemon juice and cheese cloth, and TOTALLY worth it.

Provided by Kendra PeloJoaquin

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 19

600 g spinach
125 g panir
1/2 teaspoon garlic
2 teaspoons chopped green chilies
3 teaspoons cornflour
oil (for deep frying)
salt, as per taste
1 tablespoon whole garam masala
400 g tomato puree
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1 teaspoon chopped green chili
100 ml fresh cream
1/2 teaspoon kasuri methi
50 g butter
1/2 teaspoon garam masala
2 teaspoons powdered sugar or 2 teaspoons honey
salt, as per taste

Steps:

  • Wash spinach in plenty of running water to get rid of any dirt, soil or impurities.
  • Blanch spinach in boiling hot water and refresh in cold water.
  • Chop and keep aside.
  • Add chopped green chillies, salt, chopped garlic and corn flour.
  • Mix well and divide into 12 equal portions.
  • Grate paneer.
  • Add salt and mash well.
  • Divide it into 12 small balls.
  • Take spinach, flatten it on your palm and stuff paneer balls in it.
  • Shape it into a ball (kofta).
  • Deep fry for 5 minutes in moderately hot oil.
  • Heat butter in a pan.
  • Add Whole garam masala.
  • Let it crackle.
  • Then add ginger paste, garlic paste and chopped green chillies.
  • Cook for 2 minutes.
  • Add tomato puree, red chilli powder, Garam masala powder, salt in one cup of water.
  • Bring it to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Add sugar or honey or both and kasoori methi.
  • Stir in fresh cream.
  • Serve koftas cut into halves on top of makhani gravy.
  • Do not boil koftas in the gravy.

PALAK PANEER



Palak Paneer image

Make and share this Palak Paneer recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Asian

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

4 bunches spinach (Palak)
panir (made from 1 litre milk)
2 tablespoons butter
2 medium onions
1 1/2 tablespoons dhaniya powder (corriander powder)
1 1/2 tablespoons red chili powder
1/2 teaspoon jeera powder (powdered cumin seeds)
10 cashews
2 teaspoons poppy seeds
2 tomatoes
1/4 teaspoon turmeric powder
1/2 cup curds
salt
1 teaspoon sugar
cinnamon
clove
black pepper

Steps:

  • Soak paneer in a bowl of water for atleast 15-20 minutes. This makes the paneer soft. Drain the water. Cut paneer into cubes.
  • Set aside.
  • Wash and chop palak finely.
  • Cut onions into small pieces.
  • Cut tomatoes into 2 inch cubes.
  • Heat a little butter.
  • Fry palak till it shrinks.
  • Allow to cool.
  • Grind to a smooth paste.
  • Grind cashews and poppy seeds together to a smooth paste.
  • Fry all the spices in little ghee and then powder.
  • Heat rest of the butter with little oil and fry onions till crisp and golden.
  • Add dhania powder, jeera powder(cumin powder), chilli powder and then tomatoes.
  • Stir for a minute.
  • Add whipped curds.
  • Cook on reduced flame till oil floats on top.
  • Add salt, sugar, ground palak leaves, turmeric powder and cook for a few minutes.
  • Mix cashew-poppy paste and pour just enough water required for the gravy.
  • Cook on medium flame till gravy becomes thick.
  • Add paneer pieces.
  • Remove from heat.
  • Sprinkle garam masala powder.
  • Serve hot with finely cut onions and lime.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the spinach. It should still be slightly wilted but retain its bright green color.
  • Use a heavy-bottomed pan to prevent the paneer from sticking.
  • Add the paneer to the sauce at the end of cooking to prevent it from becoming tough.
  • Serve palak paneer with rice, naan, or roti for a complete meal.

Conclusion:

Palak paneer is a delicious and nutritious dish that is easy to make at home. It is a great way to use up leftover spinach and paneer, and it can be enjoyed by people of all ages. With its vibrant green color and creamy texture, palak paneer is sure to be a hit at your next gathering.

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