Creamy Palak Paneer
The colour should be enough to convince you to give my palak paneer a chance! No but seriously, this palak paneer has a rich, creamy and perfectly balanced gravy made with aromatic spices which pairs perfectly with the tender paneer cubes: this recipe is an absolute winter must try!
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Why should you make this palak paneer?
That creaminess and vibrant green colour should be enough to tell you how good this Palak Paneer is! But seriously, this recipe is a must-try because:
- Incredibly flavourful: This recipe is packed with aromatic spices, it is creamy and rich, making every bite so satisfying.
- Easy to make: I have combined steps that would typically be done separately which not only preserves authentic flavours but also makes the cooking process a lot smoother and faster. By letting all spices and aromatics blend together, then combining with blanched spinach in one blending step and adding this gravy right into the same pan where your paneer is toasted – you get that rich and delicious sabzi (while saving time!)
- No bitterness: Growing up, I wasn’t a huge fan of Palak Paneer due to the sometimes bitter spinach taste. But this recipe perfectly balances the flavours so it’s creamy, well-seasoned and absolutely delicious.
Vibrant and wholesome: Blanching the spinach keeps it bright green while the toasted paneer adds texture. This dish is visually stunning and loaded with nutrients, making it the perfect comfort food.
My Latest YouTube Video
Ingredients you need to make this palak paneer
- Spinach: The star of this dish! Fresh and vibrant spinach is blanched to retain its colour and flavour.
- Salted Water & Ice Cold Water: Salted water is good to blanch the spinach. To stop the cooking process immediately, we used ice cold water to keep the spinach bright green.
- Ghee: The aromatics are cooked in ghee, it adds richness and depth of flavour.
- Whole Spices: Cumin seeds, bay leaf, dry red chilli, cinnamon, cardamom and cloves provide a warm and hearty base. Kasuri methi (dried fenugreek leaves) is added at the end to enhance the flavour with its earthy, slightly bitter notes.
- Ground Spices: Red chilli powder, turmeric, coriander powder, salt and pepper to season and enhance the dish.
- Cashews: Adds creaminess and makes the gravy silky and nutty.
- Garlic, Ginger and Green Chillies: Balances the spinach’s flavour and adds warmth and heat.
- Red Onion & Tomato: These form the base of the gravy, balancing the natural sweetness and tang.
- Paneer: I toast the paneer till golden, giving it a crisp exterior and soft interior.
- Jaggery: Just a small hint of sweetness balances the flavours. You can use sugar too.
- Butter and Cream: For richness and a smooth finish to the gravy.
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
How to make this palak paneer?
1. Blanch the Spinach
Start by blanching the spinach in salted boiling water for just 1 minute. Quickly transfer it to ice-cold water to lock in the bright green colour. Squeeze out any excess water and set it aside in a blender.
2. Sauté the Spices and Aromatics
In a pan, heat ghee and add cumin seeds, bay leaf, dry red chilli, cinnamon, cardamom, cloves and cashews. Sauté until the spices are fragrant and the cashews are golden. Next, add garlic, ginger, green chillies, onion and tomato, followed by red chilli powder, turmeric, coriander powder, salt and pepper. Cook until the tomatoes are soft and the raw smell is gone. Remove the bay leaf before blending.
3. Blend the Gravy
Add the sautéed aromatics to the blender with the blanched spinach and blend into a smooth, vibrant green puree. Use water as needed to achieve the right consistency.
4. Toast the Paneer
Cut the paneer into cubes and toast them in a pan with some butter until golden on all sides. This gives the paneer a lovely crisp texture and enhances its flavour.
5. Simmer the Palak Paneer
Pour the blended puree back into the pan with the toasted paneer. Add hot water to adjust the consistency to your liking. Stir in jaggery, kasuri methi and fresh cream. Simmer for 3-5 minutes to let the flavours meld together.
6. Finish and Serve
Top the dish with a dollop of butter for extra richness and serve hot with roti, naan or steamed rice.
Note:
- Blanching spinach ensures its bright green colour. Don’t skip the ice bath!
- You can adjust the spice levels to your liking by adding or reducing the chillies or red chilli powder.
- Toasting the paneer gives it a nice crispy outer texture, but you can skip this step if you prefer softer paneer.
- Jaggery is optional but helps balance the earthy bitterness of the spinach.
- Kasuri methi adds an authentic touch, I recommend to not skip it if you have it.
Creamy Palak Paneer
Crisp but tender paneer cubes simmered in an aromatic, creamy and rich gravy: my palak paneer recipe is a winter must try!
servings
3
prep time
10 min
cook time
25-30 min
Ingredients
- 2 cups spinach
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 1 dry red chilli
- 1 inch cinnamon
- 2 cardamom
- 2 cloves
- 1/4 cup cashews
- 7 cloves garlic
- 2 green chilli
- 1 red onion
- 1 inch ginger
- 1/2 tomato
- 1 tbsp red chilli powder
- 1/2 - 1 tsp turmeric
- 1 tbsp coriander powder
- salt pepper
- 250g paneer
- 1/2 cup hot water (adjust accordingly to get the consistency you like)
- 1/2 tsp jaggery
- 1/2 tbsp kasuri methi
- 1-2 tbsp fresh cream
Garnish
- salted butter (optional but always recommend)
Instructions:
- Heat up water, add salt and blanch spinach in it for 1 minute. Transfer to ice-cold water immediately, squeeze out excess water and set aside in a blender.
- Heat ghee in a pan. Add cumin seeds, bay leaf, dry red chilli, cinnamon stick, cardamom, cloves and cashews. Sauté until the spices are fragrant and the cashews are toasted.
- Add garlic, ginger, green chillies, onion and tomato. Add the spices, then cook until the tomatoes are tender and the raw smell is gone. Remove the bay leaf.
- Blend the blanched spinach and sautéed aromatics into a smooth puree, adding water as needed.
- Cut the paneer into cubes. Toast the paneer in a pan with some butter until golden on all sides.
- Add the blended puree to the pan with the toasted paneer. Add hot water, jaggery, kasuri methi and fresh cream. Simmer for a few minutes.
- Top with butter and serve hot with roti, naan or steamed rice.
Recipe Video
Leave a Comment
There are no reviews yet. Be the first one to write one.
