Palak Paneer (Sag Paneer, Spinach Paneer)

Palak Paneer

Palak Paneer is a creamy gravy made with spinach puree simmered with Indian Cottage Cheese and basic Indian spices. This is a simple and hearty gravy from the Punjabi cuisine.

While there are many ways of making Palak Paneer, this recipe is the simplest one can make. Ever since we got introduced to the North Indian cuisine, and following Khana Kazana, this has been religiously prepared at home.

This dish was also one of the initial dishes I shared and had a picture that was clicked in few seconds. While I still continue to click my main pictures in flat few minutes, the setup has improved over the years and I feel my current pictures are far better than what it used to be.

Konda always loved it, later when we introduced this to the boys, they loved it too. So one of the frequently prepared dishes over the weeks is surely this Palak Paneer. This greens is the only one that my boys have. So it’s more the reason I repeat it often.

Though we make this dish almost fortnightly, it took me these many years to finally click the step by step pictures and a better setup. I am sharing this as part of the BM#93, week 4 Redo Old pictures theme.

– Updated 24 2018

“I yam what I yam, and that’s all I yam,” is one of the catchphrases of Popeye the Sailor. Who wouldn’t know Popeye the sailor, especially with kids this is a very popular show on TV. This character is better known for his superhuman strength he gets on eating spinach or palak.

It is said that spinach farmers in Crystal City, Texas were so grateful for this they erected a statue of Popeye in the town and credited him for saving the then-dying spinach industry.
– source Wikipedia

The influence of such cartoon characters is amazing as I have seen my friend’s son, who initially refused to eat spinach, started eating after seeing this show. He is such a great fan and forever saying his biceps have grown big because of eating spinach.

Coming to facts, spinach is a great leaf. Tastes great and easy to make. And such a wonderful dish from a simple leafy vegetable is unbelievable.

Palak Paneer is our all time favorite dish at home. We all like Spinach paneer with pulka and naan whereas my Dad likes to have this with rice too.

Palak PaneerPIN This for Later!

How to make Palak Paneer

Step By Step Pictures for making Palak PaneerHow to make Palak Paneer 1 How to make Palak Paneer 2 How to make Palak Paneer 3Β  Indian Cottage Cheese in Spinach

Palak Paneer | Indian Cottage Cheese in Spinach Gravy

Serves – 4
Preparation Time – 10 mins
Cooking Time: 15 mins
Cuisine: Punjabi

Ingredients needed:

2 cups Paneer cubed
1.5 cups Spinach Puree / Palak, approx 2 bundles
1 cup Onions, finely chopped
1 tsp Ginger Garlic Paste
1 cup Tomato Puree
1.5 tsp Red Chilli Powder
A Pinch Turmeric Powder
1/2 tsp Garam Masala
Salt to taste
2 tsp Cooking Oil
1/2 tsp Sugar
1 tbsp Butter

How to make Palak Paneer

Wash and blanch the spinach leaves for 5 to 7 mins. Once it cools down, grind to a fine paste. Keep it aside.
Heat a nonstick pan with oil saute the finely chopped onions, till it turns colour. Next, add ginger garlic paste. Fry for few mins. Add few spoons of water and simmer.
Add salt and turmeric powder.
Now add the tomato puree, cook till the puree is done. Add chili powder and cook for 5 mins.
Next, add the spinach puree. Bring to boil. Add 1 cup water. Simmer for 5 mins, add sugar and paneer cubes along with butter.
When the gravy is thick enough, switch off.
Serve hot with pulkas.

Punjabi Palak Paneer

Print Recipe
Palak Paneer | Indian Cottage Cheese in Spinach Gravy
Palak Paneer is a creamy gravy made with spinach puree simmered with Indian Cottage Cheese and basic Indian spices. This is a simple and hearty gravy from the Punjabi cuisine.
Palak Paneer
Votes: 0
Rating: 0
You:
Rate this recipe!
Cuisine Punjab
By Cook Method Stovetop
Dish Type Paneer Dishes
Servings
Ingredients
Cuisine Punjab
By Cook Method Stovetop
Dish Type Paneer Dishes
Servings
Ingredients
Palak Paneer
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wash and blanch the spinach leaves for 5 to 7 mins. Once it cools down, grind to a fine paste. Keep it aside.
  2. Heat a nonstick pan with oil saute the finely chopped onions, till it turns colour. Next, add ginger garlic paste. Fry for few mins. Add few spoons of water and simmer.
  3. Add salt and turmeric powder.
  4. Now add the tomato puree, cook till the puree is done. Add chili powder and cook for 5 mins.
  5. Next, add the spinach puree. Bring to boil. Add 1 cup water. Simmer for 5 mins, add sugar and paneer cubes along with butter.
  6. When the gravy is thick enough, switch off.
  7. Serve hot with pulkas.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

You may also like

23 comments

  1. Hi! Thanks for visiting my blog and leaving kind comments. They are deeply appreciated.

    I was just looking at the coconut-milk rice on your blog, my mom loves that dish very much, she calls it shine rice πŸ™‚ I don’t know, maybe the coconut milk and oils from it makes the rice shine.

    I’ve added your blog to my feeds.

  2. Me too Richa

    Thanks archana..do try this method, will like it

    yes Seema and thanks for dropping by

    Thanks Suganya

    Thank you Cynthia for your comments. Your cookies and cakes looked ultimate and thanks for adding me. Its a honour

    Good for you Sharmi…am sure we can expect a spread of punjabi feast from you this time

  3. I could make Sruit eat palak as a simple kadasal, but she never ate this . She would pick out the paneer and let the gravy be. But this is my fav way of eating spinach. With naan or other flat bread this would taste yum..

  4. palak paneer in winters taste more awesome then in any other time during a year. so creamy and perfectly cooked look, feels like having it with paratha now itself.

Leave a Reply

Your email address will not be published.