Spinach Paneer Recipe – Authentic Indian Palak Paneer with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Spinach Paneer Recipe – Authentic Indian Palak Paneer with Kasuri Methi

Hey everyone! If you’re anything like me, you absolutely love a good Palak Paneer. It’s one of those dishes that just feels like a warm hug in a bowl, right? I remember the first time I tried to make it myself – it wasn’t pretty! But after years of tweaking and perfecting, I’m so excited to share my go-to recipe with you. This isn’t just a Palak Paneer recipe, it’s the Palak Paneer recipe you’ll make again and again.

Why You’ll Love This Recipe

This Palak Paneer is seriously comforting. It’s creamy, flavorful, and packed with nutrients. Plus, it’s surprisingly easy to make at home! We’re going to focus on building layers of flavor, from perfectly tempered spices to that signature kasoori methi aroma. Get ready for a restaurant-quality dish without the restaurant price tag.

Ingredients

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

• 3 bunches spinach (around 500g)
• 2-3 cups water
• 2 tablespoon oil (I prefer mustard oil, but more on that later!)
• ½ – 1 teaspoon cumin seeds
• ½ teaspoon crushed garlic
• ½ teaspoon crushed ginger
• 2 slit green chillies
• 2 medium onions
• ½ – 1 teaspoon cumin powder
• 2 tablespoon fresh cream/malai
• 100 grams paneer cubes
• ½ teaspoon crushed kasoori methi

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Spinach: Choosing the Best Bunches

Look for spinach bunches that are vibrant green and have crisp leaves. Avoid any that are wilted or have yellowing. Baby spinach works in a pinch, but traditional spinach has a more robust flavor.

Paneer: Fresh vs. Store-Bought & Quality Considerations

Fresh paneer is always best! If you can find it at an Indian grocery store, grab it. It has a softer, more delicate texture. Store-bought paneer is fine too, just make sure it’s good quality. I sometimes soak it in warm water for 15-20 minutes to soften it up a bit.

Kasoori Methi: The Secret to Authentic Flavor

Don’t skip the kasoori methi (dried fenugreek leaves)! It adds a unique, slightly bitter aroma that’s essential for authentic Palak Paneer. Gently crush it between your palms before adding it to release its fragrance.

Spices: Regional Variations in Cumin Usage

Cumin is key, but the amount varies by region. I like a good ½ teaspoon, but feel free to adjust to your preference. Some families add a pinch of garam masala too!

Oil: Traditional Oils for Palak Paneer

Traditionally, mustard oil is used in Palak Paneer, especially in North India. It adds a lovely pungent flavor. However, if you don’t like the taste of mustard oil, you can use vegetable oil or ghee instead.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your spinach a good wash. Bring 2-3 cups of water to a boil and blanch the spinach leaves for 2-3 minutes. This helps retain that beautiful green color.
2. Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking process.
3. Drain the spinach and blend it into a smooth puree. Set aside – this is your palak base!
4. Now, heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
5. Add the crushed garlic, crushed ginger, and slit green chilies. Sauté for about 30 seconds until the garlic turns golden.
6. Add the finely chopped onions and cook until they turn golden brown – this takes patience, but it’s worth it!
7. Season with salt and cumin powder. Now, pour in the spinach puree and mix well.
8. Simmer the gravy for 2-3 minutes, allowing the flavors to meld together.
9. Stir in the fresh cream (malai) for that signature richness.
10. Gently fold in the paneer cubes.
11. Sprinkle the crushed kasoori methi over the top and cook for one final minute.
12. Serve hot with roti or paratha. Enjoy!

Expert Tips

Want to take your Palak Paneer to the next level? Here are a few of my secrets:

Achieving the Perfect Spinach Puree Consistency

Don’t over-blend the spinach! You want a smooth puree, but not a watery one. If it seems too thick, add a tablespoon or two of water.

Tempering Spices for Maximum Flavor

Tempering (or tadka) is crucial. Let the cumin seeds sizzle properly before adding the other spices – this releases their aroma and flavor.

Preventing Paneer from Becoming Rubbery

Don’t overcook the paneer! It’s already cooked, so you just want to warm it through. Adding it at the end prevents it from becoming tough and rubbery.

Balancing the Creaminess & Spice Level

Adjust the amount of green chilies and cumin powder to your liking. If you prefer a milder flavor, use less. If you like it spicy, add more!

Variations

Let’s get creative!

Vegan Palak Paneer (Tofu or Cashew Cream)

Swap the paneer for firm or extra-firm tofu, and replace the cream with cashew cream (soaked cashews blended with water). It’s just as delicious!

Gluten-Free Palak Paneer

This recipe is naturally gluten-free! Just ensure your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild to Spicy)

Control the heat by adjusting the number of green chilies and the amount of cumin powder.

Festival Adaptations (Navratri-Friendly Version)

Skip the onion and garlic for a Navratri-friendly version. You can add a pinch of ginger paste for flavor.

Serving Suggestions

Palak Paneer is best served hot with:

• Roti or paratha
• Steamed rice
• Naan bread
• A side of raita (yogurt dip)

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 spinach is best for Palak Paneer?

Traditional spinach varieties are best, as they have a more robust flavor. However, baby spinach can be used in a pinch.

Can I make Palak Paneer ahead of time?

Yes! You can make the spinach puree and the gravy ahead of time. Just add the paneer and kasoori methi right before serving.

How do I prevent the Palak Paneer from turning brown?

Adding a squeeze of lemon juice can help prevent discoloration. Also, store it in an airtight container.

What is the best way to cook paneer for this recipe?

The paneer doesn’t need to be cooked! Gently warming it in the gravy is sufficient.

Can I freeze leftover Palak Paneer?

Freezing isn’t ideal, as the texture of the spinach and paneer can change. However, if you must, freeze it in an airtight container for up to a month.

I hope you enjoy this recipe as much as my family does! Let me know in the comments how it turns out for you. Happy cooking!