Paalak Paneer is an important dish of the Punjabi cuisine.With the goodness of spinach and paneer this dish is a delicious form of spinach that is loved by people of all ages. Learn how to make this mouth-savory dish with step by step photos and detailed recipe given below:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Recipe Yield: 4 servings
- Paneer - 250 gms
- Spinach (paalak) - 1/2 kg
- Onion (pyaj) - 1 big size
- Tomato (tamatar) - 1 big size
- Garlic (lehsun) - 4 petals
- Green chilli (hari mirch) - 2
- Ginger (adrak) - 1/2 inch
- Turmeric Powder (haldi powder) - 1 tea spoon
- Cumin Seeds Powder (jeera powder) - 1/2 tea spoon
- Black pepper powder (kali mirch powder) - 1/2 tea spoon
- Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
- Coriander powder (dhaniya powder) - 1/2 tea spoon
- Garam Masala Powder - 1/2 tea spoon
- Salt to taste
- Oil as per requirement
- Water as per requirement
- First seperate the spinach leaves (palak patta) from the bunch and wash them well with water atleast 3 times. Now cut the spinach leaves into 1.5 inch long pieces and transfer them to the cooker. Add 1/2 cup water and close the lid. Now cook the spinach for 2-3 whistles.
- Now in a mixer jar add chopped tomato (tamatar), garlic petals (lehsun ki kali), ginger (adrak) and green chilli (hari mirch). Grind all ingredients together into a fine paste.
- Now heat some oil in a kadhai and during this time cut the paneer into small cubes. Add these cubes to the kadhai and saute them till they turn a little red. Transfer these fried cubes to a plate.
- In the same kadhai add the finely chopped onions. As they saute and turn light red in color add the tomato and ginger -garlic paste prepared in step 2 to the kadhai.
- Now add a little salt, turmeric powder (haldi powder), cumin seeds powder (jeera powder), black pepper powder (kali mirch powder), red chilli powder (lal mirch powder) and coriander powder (dhaniya powder) to the kadhai and mix well. Allow the masala to cook for 1-2 minutes after which the oil will begin to seperate from the masala.
- Now open the cooker lid, transfer the cooked spinach (paalak) leaves to a deep vessel and chafe the cooked spinach leaves to form a paste. (you can also strain the spinach leaves from the water and grind them to a fine paste in a mixer grinder). Keep the spinach water in a seperate vessel for use in later step.
- Now transfer the spinach (paalak) paste and its water to the kadhai in which the masala is being prepared. Cook for 3-4 minutes on high flame and consistent gravy will begin to form. Now add the garam masala powder and kasturi methi (if required) and stir. Stir for 1 minute and then add the fried paneer cubes and turn off the flame. Paalak paneer is now ready for serving.
- Transfer the paalak paneer to beautiful serving bowl. Add a little fresh cream or desi ghee to it and serve with hot chapatis or rice.