Recipe for Palak Paneer
Palak Paneer ( Spinach and Cottage Cheese) is one of the tastiest dishes made with Paneer and is quite a popular dish in northern India.
Paneer consumption in India is said to have started in Punjab, but today, it is relished by people in almost all parts of India. The migration of people between states has also led to a food revolution in the country and introduced people to its rich food diversity. It is common now that dosa and idly are made in north Indian homes while the south Indians try parathas and dal makhani. While the people from the east are trying the dhoklas and theplas from the west, the people from the west are trying the momos and thukpas!
In line with this massive change in eating habits because of increased access to different foods, paneer is one ingredient that has penetrated many households in India. Dishes made with paneer are a favourite amongst vegetarians as they are tasty and a great protein source. Paneer is served during parties, functions, and family dinners. Many delicious dishes like Matar Paneer, Paneer Makhni, and Paneer Kofta are commonly made in restaurants, dhabas, and homes. People are continuing to innovate and create new delicacies every day. Such is the popularity of paneer that it has found its way into the Indian versions of Pasta, Pizzas, and Noodles.
When I moved to Germany 3 years back, I wasn’t sure that paneer would be available in this European country. But to my pleasant surprise, it is easily available even in the smallest Indian stores in my city. And, sometimes, when it is unavailable, I make it at home with fresh milk. The process is simple and doesn’t take much time.
Today, I am sharing with you a simple recipe for Palak Paneer. In this dish, Spinach and Paneer are combined with a couple of Indian spices to make a delicious dish that can be paired with Roti, Paratha, or rice. In restaurants, a much more decadent version of this dish is made. However, what I am sharing with you today, is a simple recipe I make in my home. It is quick, easy, not overly rich, yet delicious and comforting.
So, let’s start.
Ingredients needed for making Palak Paneer:
- Paneer: 250 gm ( cut into cubes)
- Spinach: 500 gm ( washed and chopped if you are using big spinach. I used baby spinach, so I added them without chopping)
- Salt: To taste
- Turmeric Powder: 1 teaspoon
- Red Chili Powder: 1 teaspoon
- Coriander Powder: 1 tablespoon
- Garam Masala: 1 teaspoon
- Green Chilies : 3-4 ( roughly chopped)
- Onion: 2 Big ( 1 sliced and 1 finely chopped)
- Tomato: 1 medium-sized ( finely chopped)
- Ginger ( finely chopped): 1 tablespoon
- Garlic ( finely chopped): 1 tablespoon
- Unsalted Butter: 2 tablespoons
- Ghee: 1 tablespoon
- Oil: 1 teaspoon
- Fresh Cream: 2 tablespoons
Recipe for making Palak Paneer:
- Heat oil in a pan. Add green chillies, followed by one onion ( that has been cut into large slices). Once the onions become translucent, add washed spinach and fry everything together for 5-10 minutes.
- Then take out the mixture and let it cool. Once it is cooled, grind it into a paste.
- Take a pan ( you can use the same pan in which you had fried the onions and spinach). Heat butter and ghee. Add ginger and garlic and fry on high heat for about 2 minutes.
- Now add finely chopped onions and fry till they turn translucent.
- Now add finely chopped tomatoes.
- Add salt, turmeric powder, red chilli powder, and garam masala. Reduce the heat, put the lid and let it cook till the fat is released.
- Now add paneer and fry everything together for 2 minutes.
- Then add the Spinach-onion-chili puree and cook for about 5 minutes, with a lid, and at low/medium heat.
- Before serving, garnish with fresh cream.
- Serve with Roti or Rice or Paratha.
Some notes for my readers in Germany:
- I have used blattspinat ( Spinach) in this recipe. This variety of spinach is close in taste to Indian Spinach.
- If you want to make this recipe quick, you can skip using fresh spinach and buy Rahm Spinat. It is a combination of spinach and cream; therefore, you can skip adding fresh spinach and fresh cream if you use this.
- I have used shop-bought Paneer in this recipe. However, you can even make it at home using fresh milk.
- Read my articles about Ghee and Salt so that you source the right products from the supermarket.
About Ingredient sourcing in Germany:
While you can get some of the ingredients needed for this recipe from a German Supermarket, you can get most of the ingredients from an Indian shop near you OR from the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
Alternatively, you can even buy these ingredients from amazon.de. Links are given below:
Paneer: https://amzn.to/3IaIB3u
Spinach: https://amzn.to/3WbB8XN
Salt: https://amzn.to/3ACstDM
Turmeric Powder: https://amzn.to/3M6pCrX
Kashmiri Red Chilli Powder: https://amzn.to/3o1N6Xj
Coriander Powder: https://amzn.to/3OcRKww
Garam Masala: https://amzn.to/3IdiSYd
Onions: https://amzn.to/41A3k7W
Tomatoes: https://amzn.to/42BdtCB
Ginger: https://amzn.to/3pxq4Ia
Garlic: https://amzn.to/42wXmWy
Unsalted Butter: https://amzn.to/3NKgLPe
Oil: https://amzn.to/3W2tXkw
Fresh Cream: https://amzn.to/3Brjh5y
Equipment needed for the recipe:
Please note that I use all these in my kitchen. I am happy and satisfied with these products, and hence, I recommend these to my readers.
Pan: https://amzn.to/3NS4nNd
Mixer:
Option 1 Bosch: https://amzn.to/3LzMbGF (Perfect for Indian cooking, with great reviews)
Option 2: Preethi: https://amzn.to/3n9XCLH ( I use this. It is perfect for Indian cooking, but priced higher than Bosch)
Cutting Board: https://amzn.to/3n9IXjM
Knife Set (includes a bread knife): https://amzn.to/3Lg64Bj
Here is the recipe in printable format:
Recipe for Palak Paneer
Equipment
- Mixer
- Kadhai ( Pan)
- Knives and Chopping board
Ingredients
- 250 gm Paneer (cut into cubes)
- 500 gm Spinach (washed and chopped)
- Salt, to taste
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tbsp Coriander Powder
- 1 tsp Garam Masala Powder
- 3-4 Green Chillies ( Roughly chopped)
- 1 Big Onions (chopped)
- 1 Medium-Sized Tomato (chopped)
- 1 tsp Chopped Ginger
- 1 tsp Chopped Garlic
- 1 tbsp Ghee
- 2 tbsp Unsalted Butter
- 1 tsp Oil
- 2 tbsp Fresh Cream
Instructions
- Heat oil in a pan. Add green chillies, followed by one onion ( that has been cut into large slices). Once the onions become translucent, add washed spinach and fry everything together for 5-10 minutes.
- Then take out the mixture and let it cool. Once it is cooled, grind it into a paste.
- Take a pan ( you can use the same pan in which you had fried the onions and spinach). Heat butter and ghee. Add ginger and garlic and fry on high heat for about 2 minutes.
- Now add finely chopped onions and fry till they turn translucent.
- Add finely chopped tomatoes.
- Add salt, turmeric powder, red chilli powder, and garam masala. Reduce the heat, put the lid and let it cook till the fat is released.
- Now add paneer and fry everything together for 2 minutes.
- Then add the Spinach-onion-chili puree and cook for about 5 minutes, with a lid, and at low/medium heat.
- Before serving, garnish with fresh cream.
- Serve with Roti or Rice or Paratha.
Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.
Check out more recipes from my kitchen here.
Also, read about identifying and understanding other products in German Supermarkets here.
Please subscribe to my newsletter to receive my posts in your mailbox and/or follow me on social media.
Follow me on:
Leave a Reply