I have eaten many different versions of Palak paneer, some heavier than others with cream, tomatoes etc. This one here is my mom’s version that is very simple and does not use any cream. It looks beautiful and tastes amazing with hot parathas or rice.
Step by Step Palak Paneer Recipe:
- Boil 3 cups of water in a medium sized pot. Add spinach in it, cook for a minute and take it out in a colander. Pour cold water over it.
- Clean and dry the same pot and add ghee to it. Add onions and sauté. Cook covered for 2 mins on low to medium heat.
- Grind cloves, cinnamon, peppercorns, ginger, garlic and green chilies to fine paste. Add this paste to the onions and sauté for another minute.
- Add paneer to the pot and mix it gently with the onions.
- In a blender make fine paste of the blanched spinach. Add it to the pot. Add 1/2 cup of water. Add salt to taste and mix well. Cook uncovered for 2 mins and turn off the heat. Enjoy hot with homemade parathas.
If you enjoyed this palak paneer, also check out the Instant Pot Palak Paneer recipe!
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A delicious north Indian dish with pureed spinach cooked in onion, ginger, garlic warm spices and paneer cubes.
- 1/2 pound Spinach
- 1 cup cubed paneer
- 1-2 green chilies
- 1/2 yellow onion finely diced
- 4 garlic
- 1/2 inch piece of ginger
- 2 cloves
- 4 peppercorns
- 2 small pieces of cinnamon
- 1/2 tablespoon ghee
- 1 teaspoon kosher salt
- Boil 3 cups of water in a medium sized pot. Add spinach in it, cook for a minute and take it out in a colander. Pour cold water over it.
- Clean and dry the same pot and add ghee to it. Add onions and sauté. Cook covered for 2 mins on low to medium heat.
- Grind cloves, cinnamon, peppercorns, ginger, garlic and green chilies to fine paste. Add this paste to the onions and sauté for another minute.
- Add paneer to the pot and mix it gently with the onions.
- In a blender make fine paste of the blanched spinach. Add it to the pot. Add 1/2 cup of water. Add salt to taste and mix well. Cook uncovered for 2 mins and turn off the heat.
- Serve with Rice or Parathas.
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
I like all your recipes and cooking methods. Thanks a lot .
Attaya
Thank you so much Aatya!!
This looks amazing! Do you think I could substitute in cream of coconut (zero carb) for half of the water and still have good results? I like it creamy, plus I’m trying to make it Keto friendly 🙂 Thanks for the recipe, all of them on your site look so great – so happy to have discovered it!
Hi John, That sounds like a great idea. You should stir in the cream of coconut in the end, along with or instead of cashew cream. I think it will be delicious!!