Punjabi Palak Paneer Recipe | Palak Paneer ki sabji

Today I am sharing the most famous Punjabi Palak Paneer Recipe with step by step detailed pictures and with a short video. This Palak Paneer ki Sabji is prepared from pureed spinach, seasoned with garlic, onion, tomato and some added garam masala powder. There are so many methods to prepare this best Indian spinach paneer recipe, but I have shared the most simple version. It goes well with chapati and even pulao too. To retain the colour and make it more appealing, I have jotted down some points in the tips section below…

If interested check out my other related recipes…

• Paneer Butter Masala
• Paneer Fried Rice
• Vegetable Salna
• Kaima Parotta
• Chilli Idli Recipe

Punjabi Palak Paneer Recipe

Punjabi Palak Paneer Recipe | Palak Paneer ki Sabji

Priya Santhamohan

Punjabi palak paneer recipe is prepared from pureed spinach, seasoned with garlic, onion, tomato and some added garam masala powder. There are so many methods to prepare this Palak Paneer Ki Sabji, but I have shared the most simple version.

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Gravy, Side Dish, Sidedish for Roti

Cuisine North Indian

Servings 3 People

Calories

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Bunch Palak Medium Sized
• 2 Green chilli
• 3 Garlic
• ½" Piece Ginger
• 1 Pinch Sugar
• 200 Gram Paneer / Cottage Cheese Link for Homemade Paneer
• Salt As Required

For the Gravy

• 3 to 4 Garlic
• 1 Onion
• 1 Tomato
• ⅛ tsp Turmeric Powder
• ½ tsp Garam Masala Powder Link for Garam masala powder
• ½ tsp Kasuri Methi Leaves
• ½ to ¾ Cup Water
• 1 tbsp Fresh cream

To Temper

• 2 tbsp Oil / Ghee / Butter
• ½ tsp Jeera
• 1 Cinnamon
• 1 Cardamom
• 1 Clove
• 1 Bay Leaf

Instructions

 

• Remove the palak from the stem, rinse well for 3 to 4 times to remove sand. Chop green chilli, garlic and ginger for grinding. Then chop garlic, onion and tomato for the gravy.
• Also chop the paneer into cubes, measure and keep all the other for gravy. Pour 3 cups of hot water over the cleaned spinach.
• Cover the vessel with a lid for just 2 minutes only. Then drain the hot water and let the palak cools down for few minutes.
• To a mixer/blender add green chilli, garlic, ginger, sugar and spinach. Sugar helps to retain the green colour, so don't skip it.
• Grind it to a smooth paste/puree, no need to add water. To a pan, pour oil and add jeera, cinnamon, cardamom, clove, bay leaf and let it splutter.
• Add garlic and fry till nice smell wafts but don't burn it. Then add onion and saute till transparent. Now add tomato and saute until it turns mushy.
• Add turmeric powder, garam masala powder and give a quick stir. Then pour the palak puree.
• Add required salt and mix well. Cover and cook for 5 minutes in medium flame till the raw smell leaves.
• The gravy thickens and now add kasuri methi leaves.
• Pour 1/2 cup of water and add the paneer cubes.
• Cover and cook for 2 to 3 minutes, till the paneer and gravy blends well. Switch off and pour fresh cream.

  Serve this palak paneer with coconut milk pulao.

Video

Notes

Tips for Palak Paneer ki Sabji

1. Adjust green chilli as per spice level, as there is no other ingredient for spiciness in this dish.
2. To retain the green colour, after blanching the palak in hot water, keep it in ice water for 2 minutes.
3. Don't skip sugar when grinding palak, as it helps to retain the green colour.
4. Use the minimum quantity of garam masala powder, else it reduces the colour in the punjabi palak paneer recipe.
5. Paneer can be fried in oil till light brown colour, to retain the softness keep it in warm water for 5 minutes.
6. If using fried paneer, no need to cook for a long time.
7. If you are calorie conscious, paneer can be replaced with tofu for this palak paneer ki sabji.
8. The addition of kasuri methi leaves is a must, as it lends more flavour to the gravy.
9. After adding paneer, don't cook for a longer time, as it makes the paneer dense.
10. The gravy should be slightly thick and creamy. Switch off the flame and then add cream, else there is a chance of curdling.
11. For restaurant-style and taste, temper the ingredients in butter but don't change the colour of the butter into brown.

Keyword Palak Paneer ki Sabji, Punjabi Palak Paneer Recipe

Palak Paneer Recipe

Method for Punjabi Palak Paneer Recipe

1. Remove the palak from the stem, rinse well for 3 to 4 times to remove sand. Chop green chilli, garlic and ginger for grinding. Then chop garlic, onion and tomato for the gravy.

2. Also chop the paneer into cubes, measure and keep all the other for gravy. Pour 3 cups of hot water over the cleaned spinach.

3. Cover the vessel with a lid for just 2 minutes only. Then drain the hot water and let the palak cools down for few minutes.

4. To a mixer/blender add green chilli, garlic, ginger, sugar and spinach. Sugar helps to retain the green colour, so don’t skip it.

5. Grind it to a smooth paste/puree, no need to add water. To a pan, pour oil and add jeera, cinnamon, cardamom, clove, bay leaf and let it splutter.

6. Add garlic and fry till nice smell wafts but don’t burn it. Then add onion and saute till transparent. Now add tomato and saute until it turns mushy.

7. Add turmeric powder, garam masala powder and give a quick stir. Then pour the palak puree.

8. Add required salt and mix well. Cover and cook for 5 minutes in medium flame till the raw smell leaves.

9. The gravy thickens and now add kasuri methi leaves.

10. Pour 1/2 cup of water and add the paneer cubes.

11. Cover and cook for 2 to 3 minutes, till the paneer and gravy blends well. Switch off and pour fresh cream.

Serve this palak paneer ki sabji with coconut milk pulao.

Punjabi Palak Paneer Recipe