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Introduction and History of Palak Paneer.

Palak Paneer is a beloved North Indian dish known for its vibrant green color and rich, creamy texture. 

This vegetarian delight features spinach (palak) and Indian cottage cheese (paneer) cooked in a flavorful gravy infused with aromatic spices. 

Palak Paneer is a staple in Indian cuisine, cherished for its nutritious profile and delightful taste.

The origins of Palak Paneer can be traced back to Punjab, India, where it is a popular dish enjoyed in households and restaurants alike. The dish exemplifies the culinary ingenuity of Indian cooks who creatively combine spinach with paneer to create a wholesome and satisfying meal.

Recipe for Palak Paneer


For Blanched Spinach:

500 grams fresh spinach leaves (palak), washed and cleaned
Water, for blanching
Ice water, for ice bath

For Palak Paneer Gravy:

200 grams paneer, cut into cubes
2 tablespoons oil or ghee (clarified butter)
1 onion, finely chopped
2 green chilies, chopped
1-inch piece of ginger, grated
3-4 garlic cloves, minced
2 tomatoes, pureed or finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt, to taste
1/2 cup fresh cream (optional)
Fresh cilantro (coriander leaves), chopped for garnish

Blanching Spinach:

Bring a pot of water to a boil. 

Add the washed spinach leaves and blanch for 2-3 minutes until wilted.

Immediately transfer the spinach to a bowl of ice water to stop the cooking process.

Drain the spinach and blend into a smooth puree using a blender or food processor.

Making Palak Paneer:

Heat oil or ghee in a pan over medium heat. 

Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Add chopped green chilies, grated ginger, and minced garlic. Sauté for a minute until aromatic.

Add tomato puree and cook until the tomatoes soften and the mixture thickens.

Add coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for a couple of minutes.

Add the spinach puree and mix thoroughly with the spices. Cook for 5-7 minutes, allowing the flavors to meld together.

Add paneer cubes and gently mix into the spinach gravy. Cook for another 2-3 minutes.

Optionally, add fresh cream for a richer texture and flavor.

Garnish with chopped cilantro and serve hot with roti, naan, or steamed rice.

Enjoy the delightful Palak Paneer—a nutritious and flavorful dish that celebrates the vibrant flavors of Indian cuisine!