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Grandma Style Authentic Palak Paneer

Palak Paneer is a tradition Punjabi cuisine recipe. Pureed Spinach gravy with creamy cottage cheese is the perfect combination of tasty food. Serve it with roti, rice or naan.

Course dinner, lunch
Cuisine Indian, north indian, punjabi
Keyword grandma palak paneer, palak paneer, palak saag, punjabi style palak paneer
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Avin Kohli

Ingredients

  • 2 bunches palak *see recipe notes
  • 10-12 garlic cloves minced
  • 2 inch peice ginger grated *see recipe notes
  • 2 large red onions chopped
  • 2-3 plum tomatoes chopped *see recipe notes
  • Salt and red chilli powder as per taste
  • 200 gm paneer
  • 2-3 tbsp Ghee * use less or more as per your taste

Instructions

To prepare palak puree (how to prepare spinach puree)

  1. Wash the spinach leaves thoroughly to remove all the dirt.
  2. Now pressure cook the leaves for 2 whistles and let it release the steam itself.
  3. If you dont have pressure cooker heat a deep pan that can take all the leaves. Add enough water to create steam. Add all the leaves, cover and cook for 5-7 mins.
  4. Puree the spinach leaves only(not the water).

For palak paneer-

  1. In a heavy bottom pan heat ghee.

  2. Once ghee is melted add the chopped onions.
  3. Once onions become soft add mined garlic and grated ginger.
  4. Cook till the ginger garlic is cooked and onions are browned.
  5. Add the chopped tomatoes. Cook till soft.
  6. Add the palak puree and cook for another 5-7 mins.
  7. Next add the paneer in medium size chunks and cook further for 5 mins.
  8. Let the palak paneer rest for at least 30 mins to enjoy a flavourful meal.
  9. Enjoy with roti or makai ki roti.
  10. If you want you can add 1/2 tsp garam masala for extra flavor.

Recipe Notes

  • You can use baby spinach as well as full grown spinach. For authentic taste use baby spinach.
  • Minced garlic and grated ginger provide flavor and crunch which is not the same as ginger garlic paste.
  • Cook, onion, ginger garlic on a low flame to extract maximum flavor.
  • Choose tomatoes wisely. The variety of tomato, its sweetness or sourness changes the taste of palak paneer. I like to add plum tomatoes(the one's that have more pulp) and also use 1 heirloom tomatoes (desi tomato) that's sour in taste to balance overall taste.
  • Use ghee as per your taste. Authentically ghee is used but you can make in olive oil or even mustard oil.
  • Traditionally paneer is not browned or cooked before adding to the spinach puree. The fresher the paneer the better.