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    Home » Vegetarian

    Palak Paneer

    Published: Oct 23, 2015 · Modified: Aug 15, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 6 Comments

    91 shares
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    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.

    Palak Paneer in a white bowl

    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.
    Steamed Spinach in a white bowl
    • 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.
    Diced onions sauteed in a stainless steel pot
    • Grind cloves, cinnamon, peppercorns, ginger, garlic, and green chilies to a fine paste. Add this paste to the onions and sauté for another minute.
    Sauteed onions, ginger garlic and spices
    • Add homemade paneer to the pot and mix it gently with the onions.
    Paneer added to the sautted onion masala paste
    • 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.
    Palak Paneer in a stainless steel pot

    If you enjoyed this palak paneer, also check out the Instant Pot Palak Paneer recipe!

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    palak paneer
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    4.75 from 4 votes

    Palak Paneer

    A delicious north Indian dish with pureed spinach cooked in onion, ginger, garlic warm spices and paneer cubes.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Indian
    Servings: 4
    Calories: 210kcal
    Author: Archana Mundhe

    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.
    • Serve with Rice or Parathas.

    Nutrition

    Serving: 3g | Calories: 210kcal | Carbohydrates: 7g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 97mg | Potassium: 348mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5315IU | Vitamin C: 19.2mg | Calcium: 352mg | Iron: 1.7mg
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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 in New Jersey with my husband and two sons.
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    « Vermicelli Sheera {Sweet Seviyan}
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    1. Shakuntala says

      May 12, 2016 at 4:40 pm

      I like all your recipes and cooking methods. Thanks a lot .

      Attaya

      Reply
      • Archana says

        May 12, 2016 at 4:41 pm

        Thank you so much Aatya!!

        Reply
    2. John Manley says

      June 01, 2018 at 1:21 pm

      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!

      Reply
      • Archana says

        June 01, 2018 at 1:23 pm

        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!!

        Reply
    3. Zunaira says

      October 05, 2020 at 8:13 am

      Can we use baby spinach blended directly into cooking instead of blanching it?
      Why blanching part is important?

      Reply
      • Archana says

        October 07, 2020 at 10:20 pm

        Blanching removes the raw taste of spinach

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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