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 to 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 a fine paste. Add this paste to the onions and sauté for another minute.
- Add homemade paneer to the pot and mix it gently with the onions.
- In a blender make a fine paste of the blanched spinach. Add it to the pot along with half a cup of water and salt. Mix well. Cook uncovered for 2 minutes 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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Recipe
Palak Paneer
Ingredients
- ½ pound Spinach
- 1 cup cubed paneer
- 1 to 2 green chilies
- ½ yellow onion finely diced
- 4 garlic
- ½ inch ginger
- 2 cloves
- 4 peppercorns
- 2 small pieces of cinnamon
- 1 tablespoon ghee
- 1 teaspoon kosher salt
Instructions
- 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 ½ cup of water. Add salt to taste and mix well. Cook uncovered for 2 minutes and turn off the heat.
Nutrition
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Shakuntala says
I like all your recipes and cooking methods. Thanks a lot .
Attaya
Archana says
Thank you so much Aatya!!
John Manley says
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!
Archana says
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!!
Zunaira says
Can we use baby spinach blended directly into cooking instead of blanching it?
Why blanching part is important?
Archana says
Blanching removes the raw taste of spinach
Susan Larson says
This dish is subtly delicious! It’s the cashew milk, I think. Your recipes have put ten pounds ob me and I don’t care. Thanks
Archana says
Thank you! Yes cashew cream add subtle sweetness and balances the spices.
Susan larson says
I am growin Amaranth tri and use it in this recipe. Yum!