My healthy Palak Paneer recipe simplifies the classic preparation, making it accessible for everyone, whether you’re a seasoned cook or just starting out. Enjoy this wholesome dish that not only tantalizes your taste buds but also fits perfectly into your fasting routine!
Why try this recipe
It is a gluten-free and vegetarian dish that is low in carbs. This particular recipe I am sharing with you is slightly different with its slightly sour and nutty-creamy flavors. This palak paneer recipe is perfect for Navratri as it excludes ingredients commonly avoided during fasting. It is easy and simple palak paneer recipe.
Ingredients
Spinach (palak): Cleaned and washed spinach provides a vibrant green color and is packed with nutrients, forming the base of the dish. Green chilies: These add heat and flavor, enhancing the overall taste of the gravy. Fresh tomatoes (chopped and blended): Tomatoes contribute a tangy sweetness and richness to the gravy, balancing the flavors. Lime juice: A splash of lime juice adds freshness and acidity, brightening the dish. Paneer: Indian cottage cheese that adds creaminess and protein, making the dish hearty and satisfying. Yogurt: Adds tanginess and helps to make the gravy richer and creamier. Cream: Provides indulgence and enhances the smooth texture of the spinach gravy. Seasoning and spices - Coriander powder, Garam masala powder, Kasuri methi, black pepper powder and bay leaf. Cashews: Can be blended into the gravy for creaminess or added as a garnish for texture and richness. Walnuts: Introduce a nutty flavor and healthy fats, enhancing the dish’s nutritional value. Salt to taste: Essential for bringing out the flavors of all the ingredients, adjusting to personal preference. Oil: Vegetable oil, peanut oil, or olive oil are used for sautéing the spices and cooking the gravy, providing a healthy fat source.
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
How to make?
To make Palak Paneer recipe, start with making palak paste first. In a blending, jar add spinach leaves, chilies, cashews, walnuts, curd and water to make a smooth paste. Heat oil in a pan and when it starts to smoke add bay leaves in it. Stir the bay leaves and after a minute or two add fresh tomato puree in the pan. Cook the puree for 4-5 minutes on medium heat while continuously stirring. After that, add salt to taste, black pepper, coriander powder and mix them well in the curry. Add a teaspoon of ginger powder and cook the masala until oil starts to leave the pan.
When the masala is well cooked (Bhuna), add spinach puree in it and some hot water to adjust the consistency, if required. Now, add garam masala and cream in the curry. Cover and cook the curry on low-to-medium heat for 6-8 minutes while occasionally stirring in between. After 5-8 minutes, take off the lid and add paneer cubes in it. Cook this for 2-3 minutes on slow medium heat. Keep stirring in between as thick curries tend to stick to the bottom of the pan. Finish with kasuri methi for a flavor punch.
Substitutions
Paneer Alternatives: You can substitute paneer with tofu for a vegan option or use ricotta cheese for a creamier texture. Spinach Variations: If fresh spinach is unavailable, use frozen spinach. Just ensure it’s well-drained before cooking. Spice Adjustments: Feel free to modify spices based on your preference; add green chilies for extra heat or reduce chili powder for a milder flavor.
Variations
Cheesy Palak Paneer: Add grated cheese like cheddar on top of the cooked Palak Paneer and let it melt for a cheesy twist that enhances the creaminess. Saag Paneer: Add mustard greens or fenugreek leaves to the spinach for a unique twist and more complex flavor. Paneer Bhurji Palak: Scramble the paneer before adding it to the spinach gravy for a different texture and a unique presentation.
How to serve?
Serve it hot in a bowl and garnish the palak paneer curry with some cream or malai. Enjoy this bright and beautiful palak paneer curry with hot crisp paratha/Roti naan or some veg pulao at dinner.
Storage
Cool Down: Allow it to cool down to room temperature before storing. This prevents condensation inside the container, which can lead to spoilage. Airtight Container: Transfer the cooled palak paneer to an airtight container. This helps in retaining the freshness and prevents the absorption of odors from other foods in the refrigerator. Refrigeration: Store the airtight container in the refrigerator. It can be kept in the fridge for up to 3-4 days
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