Palak Paneer

5 from 1 vote

Palak Paneer, the famous North-Indian curry, is a vibrant and delicious side for any Indian flatbread made with fresh spinach and paneer, the Indian cottage cheese.

Prep Time5

Cook Time30

Total Time35

Course: Main Course, roti accompaniments

Cuisine: Indian, North Indian

Keyword: palak paneer

Servings:

Calories: 178kcal

Author: Srividhya G

Ingredients

1 lb Organic Baby Spinach
2 tsp Kitchen king Masala
2 tsp Salt or to taste
½ cup Water plus as required for blanching
2 tsp Oil divided
2 tbsp Cilantro chopped, a handful
1 Cumin Seeds
½ cup Onion
2 Green Chili slit
10 oz Paneer cut into cubes

Instructions

Prep-Work

Blanch the spinach as mentioned above and let it cool. .I used the entire 1 lb organic spinach that I got from Costco.
Chop the onions and green chili finely and chop the paneer into cubes.

Prepare the palak paneer.

Heat the kadai and add the 1 tsp of oil.
Now add the onions, cilantro, and green chili and saute until the onions are translucent. Let this onion mix cool.
Blend the spinach and the sauteed onion, cilantro, and green chili into a smooth puree by adding ½ cup of water.
Heat the kadai and add the remaining one tsp of oil.
Once the oil is hot, reduce the heat to medium-low, add cumin seeds and the kitchen king masala and fry for 30 seconds. Make sure the masala doesn't get burnt.
Add the spinach puree and salt and let it simmer for a couple of minutes.
Finally, add the paneer cubes and mix well. Let it simmer for about 3-4 minutes and turn the heat off. Garnish with finely chopped cilantro.
That's it. Yummy palak paneer is ready. Serve hot with rotis.

Notes

Adjust the spice and salt level according to your preference.
You can shallow fry the paneer cubes before adding them to the palak gravy. If your paneer is hard, you can soak them in hot water for 5 minutes or microwave them for 2 minutes.
Instead of grinding the onion, cilantro, and green chili along with spinach, you can skip that and saute them along with kitchen king masala.

Nutrition