Palak Paneer (Spinach Paneer)
Before cooking
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Steps as written in the recipe card.
14 stepsTiming varies by step
Ingredient prep checklist
- Onion: ¾ cup ( 90 grams, 1 small) onions ((fine chopped))
- Tomatoes: ½ cup (1 small) tomatoes ((deseeded & chopped or pureed))
- Garam Masala: ½ to ¾ teaspoon garam masala ((adjust to taste))
- Cream: 3 tablespoons cream ((optional))
- Cumin Seeds: ⅛ teaspoon cumin seeds ((jeera) (optional))
- Green Cardamoms: 2 green cardamoms ((elaichi) (optional))
- Cinnamon: 1 inch cinnamon ((dalchini) (optional))
- Cloves: 2 cloves ((laung) (optional))
This recipe needs about 4 cups loosely measured or 2 cups tightly packed (100 to 120 grams) palak leaves. Use only young and fresh spinach. Avoid using large stems or stalks, especially from mature spinach/ palak as they make the gravy bitter. If using baby spinach keep the tender stalks. Rinse cleaned palak thoroughly in a large pot filled with water. I also spray some vinegar and salt to remove the pesticide residue first. Rinse a few times more. Drain off the water completely. If you are on a low oxalate diet then you can blanch the spinach by following the steps mentioned in the recipe card.
References
This step uses
- 3½ to 4 cups (100 to 120 grams) palak ((spinach) )
- ½ teaspoon salt ((use as per your taste))
- ¼ cup water (to blend spinach)
- ¾ cup water (to cook the gravy)
Full ingredient reference
- 150 grams (1¼ cups) paneer ( (Indian cottage cheese))
- 3½ to 4 cups (100 to 120 grams) palak ((spinach) )
- 2 tablespoons oil ((or half oil & half butter))
- 2 green chilies ((deseeded) (less spicy kind))
- ¾ cup ( 90 grams, 1 small) onions ((fine chopped))
- ½ cup (1 small) tomatoes ((deseeded & chopped or pureed))
- ¾ teaspoon ginger garlic paste ((read notes for substitute))
- ½ teaspoon salt ((use as per your taste))
- 8 to 10 cashewnuts ((read notes for substitutes))
- ½ to ¾ teaspoon garam masala ((adjust to taste))
- ½ teaspoon kasuri methi ((dried fenugreek leaves) (skip if you don't have))
- ¼ cup water (to blend spinach)
- ¾ cup water (to cook the gravy)
- 3 tablespoons cream ((optional))
- ⅛ teaspoon cumin seeds ((jeera) (optional))
- 2 green cardamoms ((elaichi) (optional))
- 1 inch cinnamon ((dalchini) (optional))
- 2 cloves ((laung) (optional))