Palak Paneer, How To Make Homemade Palak Paneer Recipe with step by step photos
How to make Palak Paneer-
To make palak paneer recipe | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | we will take approximately 4 bunches of spinach.
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Remove the hard stems of the leaves by chopping them off.
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Place the leaves in a colander and wash them thoroughly under running water to get rid of all the dirt.
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Now place the spinach on a clean, dry surface and chop it. You will get about 10 cups of chopped spinach.
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Boil enough water in a deep non-stick pan.
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Once the water is hot, add the spinach to it.
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Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its color and the Palak Paneer gravy will come out dark.
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Drain the spinach using a strainer.
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Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach.
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Once cooled slightly, add the spinach to a mixer jar.
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Blend the spinach to a smooth purée and keep aside. This should be the consistency. Keep aside.
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Heat the oil in a kadhai or a deep non-stick pan.
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Add the onions and sauté on a medium flame till they turn translucent.
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Now add the garlic to this.
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With it also add the ginger. If you are Jain, you can avoid adding onion, garlic and ginger in the Palak Paneer Recipe.
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Also add the green chillies. Here the chillies are finely chopped, but you can also add green chilli paste if you have that readymade. You can buy the paste form a store or make Green chilli paste at home.
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Finally add the turmeric powder and sauté on a medium flame for 1 to 2 minutes.
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Add the tomato pulp and sauté till the mixture leaves oil, while stirring continuously. When the pulp and onions are cooked well, there will be a layer of oil that will form around the mixture when the moisture evaporates. You can refer to this recipe to make fresh tomato pulp at home.
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Now add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.
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Now add the salt.
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Also add the garam masala. This gives a nice, earthy taste to the Palak Paneer. We do not add the garam masala in the beginning because adding it earlier would make it bitter.
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Finally add the fresh cream to the palak paneer | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | and mix well. Do not cook the cream too much as there are chances it might split.
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Add the paneer, mix gently and cook Palak Paneer on a medium flame for another 1 to 2 minutes.
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Serve the palak paneer | Punjabi palak paneer | homemade palak paneer | spinach with cottage cheese | hot alongside garlic naan.
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If you like Palak Paneer then try-
If you like palak paneer, then try check our collection of paneer recipes and check our popular paneer recipes below
Tips for palak paneer-
Blanch the spinach for 2 to 3 minutes. If you boil the spinach for long, the spinach will lose its colour and the Palak Paneer gravy will come out dark.
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Run the strainer below cold water to refresh the spinach. This stops the cooking process of the spinach. It is a very important step in the Palak Paneer Recipe as you do not want to overcook the spinach.
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We do not add the garam masala in the beginning because adding it earlier would make it bitter.
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