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Palak Paneer Recipe |how To Make Palak Paneer

Palak paneer recipe, One of the most popular Indian paneer recipe, soft paneer cubes simmered in spinach gravy!
20
1,798
32
30 min
TOTAL TIME
362
CALORIES
$2.81
PER SERVING
Palak Paneer Recipe |how To Make Palak Paneer
Ingredients
13 INGREDIENTS
3 SERVINGS
Butter
2 tbsp butter
Tomatoes
2 medium tomatoes
finely chopped
Garlic
2 cloves garlic
peeled and crushed
Paneer
7 1/8 g paneer
cut into bite size cubes
Spinach Leaves
8 3/4 g spinach leaves
Onion
1 medium onion
finely chopped
Fresh Ginger
1/2 in fresh ginger
peeled
Dried Bay Leaf
1 whole dried bay leaf
Lemon Juice
1 tsp lemon juice
Garam Masala Powder
1/2 tsp garam masala powder
Cumin Seeds
1 tsp cumin seeds
Chili Powder
1/2 tsp chili powder
Sugar
1/2 tsp sugar
Directions
TO BLANCH SPINACH LEAVES AND MAKE PUREE.
15 min
PREP TIME
15 min
COOK TIME
30 min
TOTAL TIME
1
Wash the spinach leaves thoroughly.
2
Blanch the spinach leaves in boiling water along with sugar for 3-4 minutes.
3
Wash the blanched leaves in cold running water. Puree the spinach along with ginger and green chilli
TO MAKE PALAK PANEER CURRY
4
Heat oil or  butter in a thick bottomed pan. Add bay leaf and saute well.
5
Next add crushed garlic,chopped onions and saute for 3-4 minutes.
6
Add chopped tomatoes and mix well. Saute till the tomatoes turn mushy.
7
Now add chili powder and saute well.
8
Then add the spinach puree and mix well. Add sugar,salt and garam masala. Cook for 3-4 minutes.
9
Now add the chopped paneer cubes and simmer for 4-5 minutes.
10
Finally add lemon juice,mix well and serve palak paneer hot.
Health Info
Macros
18g
CARBS
27g
FAT
19g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
What is Palak Paneer?
What ingredients do I need to make Palak Paneer?
How do I prepare the spinach for Palak Paneer?
What is the best way to cook the paneer?
How do I adjust the consistency of the Palak Paneer?
Can I substitute other ingredients for the paneer?
What common mistakes should I avoid when making Palak Paneer?
How do I store leftovers of Palak Paneer?