Authentic Palak Paneer Recipe (Blanching Method)
30 minutes
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About Authentic Palak Paneer Recipe (Blanching Method)
Indulge in the rich, creamy delight of authentic Palak Paneer, a beloved vegetarian dish from India. This recipe emphasizes the blanching method for spinach, ensuring vibrant green color and a smoother puree. Learn how to create this restaurant-quality dish at home!The secret to exceptional Palak Paneer lies in perfectly blanched spinach, creating a vibrant green puree that complements the savory paneer. This detailed guide walks you through each step, ensuring a flawless and flavorful result.Get ready to impress your family and friends with this easy-to-follow recipe. The creamy texture and aromatic spices will transport you to the heart of India with every bite.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
- 150 gm Cottage Cheese
- 150 gm Spinach
- 2-3 Chili green, roughly chopped
- 2-3 cloves Garlic roughly chopped
- ½ inch Ginger roughly chopped
- 2 cup Water
- ½ tbsp Cumin seed
- 1 Bay Leaf small
- 1 Onion finely chopped, medium
- 1 tbsp Ginger Garlic Paste
- 1 Tomato finely chopped, medium
- ½ tbsp Turmeric powder, tbsp
- 1 pinch Asafoetida
- 1 tbsp Chili Powder
- 1 tbsp Garam Masala
- Water as required for gravy
- 1 tsp Fenugreek dried leaf
- 1 tbsp Cream + 1 tbsp
- 3 tbsp Oil
- Salt as required
- ½ inch Ginger julienne for garnish
Instructions
Prepare the Spinach Puree
- Wash spinach thoroughly and remove any tough stems. Blanch spinach in boiling salted water for 2-3 minutes until wilted. Immediately transfer to an ice bath to preserve the vibrant green color. Drain well and blend with green chilies, garlic, and ginger until completely smooth.
Sauté the Paneer
- Heat 1 tbsp oil in a pan. Add cubed paneer and sauté for 5 minutes until lightly browned. Set aside.
Make the Palak Paneer Gravy
- Heat remaining oil in the same pan. Add cumin seeds and bay leaf; let cumin seeds splutter. Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for 1 minute. Add chopped tomatoes and cook until softened. Stir in turmeric powder, asafoetida, and red chili powder. Cook for a minute.
- Pour in the spinach puree and stir well. Add 1 cup of water (or more, as needed for desired consistency) and simmer for 5 minutes, stirring occasionally.
- Stir in garam masala and the sautéed paneer. Cook gently for another 2-3 minutes.
- Add the crushed kasuri methi and stir gently. Stir in 2 tbsp cream. Remove from heat.
Garnish and Serve
- Garnish with remaining cream and julienned ginger. Serve hot with naan or roti.
Recipe Notes
Expert Tips for the Perfect Palak Paneer
- For a richer flavor, use full-fat cream.
- Adjust the amount of chili powder to your preferred spice level.
- Don't overcook the paneer; it should be slightly browned but not hard.
- If your spinach puree is too thick, add a little more water to achieve your desired consistency.
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Recipe Nutrition
Calories: 215kcalCarbohydrates: 13gProtein: 10gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 169mgPotassium: 498mgFiber: 4gSugar: 4gVitamin A: 5061IUVitamin C: 27mgCalcium: 325mgIron: 3mg
Akum Raj Jamir
Articles: 153
3 Comments
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Such a great recipe! Can’t wait to try it.
This is wonderful! Can’t wait to taste it.
Absolutely mouthwatering! Thanks for sharing.