This classic recipe never fails to impress. Make it for your family or add it to an event menu, you will surely be getting compliments.
If you like Indian food, there are high chances that you might have tried palak paneer at one of the Indian restaurants. This one is almost as popular as the counterpart butter chicken, if not even more for the vegetarians. There are various recipes of palak paneer that I have tried. But I sticked with this one since years because this Punjabi Palak Paneer is the BEST!!
I often add it to my event/party menus because this dish is taken well both by adults and by kids. It pairs well with chapati/naan as well as rice. It’s also a great make-ahead dish and who doesn’t like to prep in advance for an event?
I prefer using my homemade paneer because the taste is unbeatable. But you can of course also use store bought. Spinach could be used fresh or frozen, whatever is easily available to you.
How Long Can You Store it?
Kept in an airtight container, it stores well in the fridge for up to 48 hours. If you need to store it longer, freeze it. It stays well in the freezer for up to 6 weeks. Be gently when reheating so that the paneer doesn’t crumble into small pieces.
Watch the linked video with cooking instructions.
Punjabi Palak Paneer
- 1 Tbsp ghee (or ¾ Tbsp butter + ¼ Tbsp oil)
- 1 tsp cumin seeds
- 2-3 green chilies (chopped, adjust to preferred spice level)
- 1 medium brown onion (diced)
- 5 cloves garlic (chopped)
- 200 gram (1 cup) yogurt (full fat)
- 1 Tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp black salt
- 500 grams spinach (fresh or frozen)
- a handful fresh coriander
- 100 grams (½ cup) whipping cream (schlagsahne)
- 1 tsp garam masala
- 350 grams paneer (cubed)
- ½ tsp kasuri methi
- Heat a big pan/skillet on medium heat and add the ghee.
- Once hot, add the cumin seeds and green chili, and saute for a minute.
- Add the chopped onion and garlic and saute for 2 minutes, while stirring.
- Add the yogurt, coriander powder, turmeric powder and black salt. Turn heat on medium low and cook, stirring occasionally, until all the liquid has evaporated and the mixture turns glossy.
- Add the spinach and switch heat to low. Cover and let cook until spinach has defrosted/wilted completely. Then turn off heat and let the mixture cool off for a few minutes.
- Once the mixture cools down, transfer it to a blender. Add the fresh coriander also to the blender and blend until a smooth paste is formed.
- Transfer the blended mixture back into the pan. Add the whipping cream (reserving some for garnishing later) and garam masala, and mix. Turn the heat on low and let it bubble for about 3-4 minutes.
- Add the cubed paneer and gently coat it with the sauce. Cover and let cook for about 2 minutes. (You can adjust the consistency of the sauce by adding some water to thin down or cooking it longer to thicken).
- Transfer to a serving dish and garnish with some whipping cream and kasuri methi. Serve with chapati, naan or basmati rice.