Spinach Paneer Recipe – Authentic Indian Palak Paneer with Green Chilies

Last Updated on 2 months by Neha Deshmukh

Spinach Paneer Recipe – Authentic Indian Palak Paneer with Green Chilies

Introduction

Palak Paneer. Just the name conjures up images of cozy family dinners and the vibrant flavors of India, doesn’t it? It’s one of those dishes that always feels like a warm hug on a plate. I remember the first time I tried to make it – it wasn’t pretty! But after a few attempts (and a lot of help from my mom!), I finally perfected a recipe that captures all the deliciousness of this classic dish. And now, I’m so excited to share it with you. This isn’t just a recipe; it’s a little piece of my kitchen, passed down with love.

Why You’ll Love This Recipe

This Palak Paneer recipe is all about fresh flavors and simple techniques. It’s surprisingly easy to make at home, even if you’re new to Indian cooking. The creamy spinach sauce, paired with the soft paneer and a hint of spice, is absolutely irresistible. Plus, it’s a wonderfully comforting and nutritious meal that the whole family will enjoy.

Ingredients

Here’s what you’ll need to create this magic:

• 1 ½ lbs (approximately 680g) fresh spinach
• 2 green chilies (adjust to your spice preference!)
• ½ cup (approximately 70g) cilantro leaves, roughly chopped
• 1 large onion, chopped
• 1 tbsp (approximately 15ml) cumin seeds
• 6 garlic cloves, minced
• 4 tbsp (approximately 60ml) ghee or vegetable oil
• ½ cup (approximately 120ml) milk
• 10 oz (approximately 280g) paneer, cubed
• 1 tsp (approximately 5g) turmeric powder
• 1 tsp (approximately 5g) red chili powder
• ¾ tsp (approximately 4g) garam masala
• 2 tbsp (approximately 30ml) cream or butter (optional, but oh-so-good!)
• 1 tsp (approximately 5g) salt (or to taste)
• 1 lemon, for squeezing

Ingredient Notes

Let’s talk ingredients! Using fresh spinach is key here – it really makes a difference in the flavor and color of the dish. Don’t skimp on the ghee either; it adds a beautiful richness that’s traditional to Indian cooking. If you don’t have ghee, vegetable oil works just fine.

Garam masala is a blend of warming spices, and every family has their own version. Feel free to use your favorite brand! And when it comes to green chilies, remember a little goes a long way. You can adjust the amount depending on how spicy you like things. Some regions in India prefer a milder Palak Paneer, while others like to really crank up the heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 1 tbsp of ghee in a skillet over medium heat. Add the paneer cubes and fry them until they’re lightly browned on all sides. This gives them a lovely texture. Once browned, drain them on paper towels and set aside.
2. Now, for the spinach! Blend half of the spinach with the green chilies and cilantro leaves into a smooth puree. Set this aside – it’s the base of our delicious sauce.
3. In a separate pot, heat the remaining ghee over medium heat. Add the cumin seeds and let them sizzle for about 10 seconds, until fragrant.
4. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
5. Add the minced garlic and cook for another 2 minutes, until fragrant. Don’t let it burn!
6. Pour in the spinach puree and cook for about 10 minutes, stirring occasionally. This helps to remove any bitterness from the spinach.
7. Add the remaining chopped spinach, milk, salt, garam masala, turmeric powder, and red chili powder. Stir well and cook for another 10-15 minutes, allowing the flavors to meld together.
8. Gently stir in the fried paneer and the optional cream or butter. Simmer for 5-10 minutes, allowing the paneer to absorb the flavors of the sauce.
9. Finally, turn off the heat and squeeze a generous amount of lemon juice into the curry. This brightens up the flavors beautifully. Serve hot!

Expert Tips

• Don’t overcook the spinach! It will lose its vibrant green color and become mushy.
• If you want a really smooth sauce, you can strain the spinach puree through a fine-mesh sieve.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Palak Paneer: Swap the ghee for vegetable oil and the milk and cream for plant-based alternatives like cashew cream or coconut milk.
• Gluten-Free Palak Paneer: This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten.
• Spice Level Adjustments: For a milder flavor, reduce or omit the green chilies and red chili powder. For a spicier kick, add more of both! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: Palak Paneer is a popular dish during festivals like Navratri and Diwali. During Navratri, some people avoid onions and garlic, so you can simply omit them from the recipe.

Serving Suggestions

Palak Paneer is best served hot with naan, roti, or rice. A side of raita (yogurt dip) and a sprinkle of cilantro adds a lovely finishing touch.

Storage Instructions

Leftover Palak Paneer can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of paneer is best for Palak Paneer?

Fresh, soft paneer is ideal. You can find it at most Indian grocery stores. If you can’t find fresh paneer, you can use frozen paneer, but make sure to thaw it completely before using.

Can I make Palak Paneer ahead of time?

Yes! You can make the spinach sauce ahead of time and store it in the refrigerator for up to 2 days. Just add the paneer and lemon juice when you’re ready to serve.

How can I adjust the spiciness of this dish?

Start with a small amount of green chilies and red chili powder, and then add more to taste. Remember, you can always add more spice, but you can’t take it away!

What is the best way to puree the spinach for a smooth texture?

Use a high-powered blender and add a little bit of water if needed to help it blend smoothly.

Can I use frozen spinach instead of fresh?

While fresh spinach is best, you can use frozen spinach in a pinch. Make sure to thaw it completely and squeeze out all the excess water before using.

Is ghee essential for authentic Palak Paneer flavor?

Ghee adds a unique richness and flavor that’s traditional to Indian cooking. However, you can substitute it with vegetable oil if you prefer.