With this easy palak paneer recipe, I’m finally breaking my cycle of sharing apple recipes. Whew! What was I thinking with the Apple Bundt Cake, Apple Pie Oatmeal and then the Apple Arugula Salad, all one after the other? I think it’s safe to say there won’t be any more apple recipes here for a while.
BTW I’m feeling a little bit like popeye today because I’m going to sell you this super easy palak paneer. And I wasn’t always a palak paneer fan because you know spinach has a weird, bitter flavour that can be just weird. But over the years, I’ve had some really good palak paneer and that flavour is hard to forget!
Plus this is an easy recipe which means that there are no complicated steps, no long list of masalas, no major grinding or prep work. And the flavours are so restaurant style that I might almost stop ordering palak paneer outside.
LEARN HOW TO MAKE PALAK PANEER WITH THIS VIDEO:
Out of all the North Indian dishes that Denver’s tried he’s always been a palak paneer fan, which is why I started trying out different variations at home. But Denver being the way he is, is always pleased with the results. For once, I’m the bigger palak paneer critic here! I like mine with loads of garlic and really smooth and creamy. And my favourite way to eat it? Gimme a bowl of rice, lots of gravy and big chunks of paneer and I’m sorted for life!
Actually I can’t decide if I’m Popeye or Olive in this case. Because while I’m the one who is talking about spinach here and how awesome this recipe is, Denver’s the one who loves it enough to be fed some every day! Does it matter? For you guys, I’ll pretend to be both ????
Are you laughing at me already?
Back to this recipe – my method is pretty unconventional because most recipes will ask you to blanch the spinach, but I think that’s so not required. Spinach cooks so quickly that I just blend it with some cashews (for creaminess), chillies, ginger and garlic and add it to the onion tomato mixture and let everything simmer for a few minutes. It’s totally no fuss and you’ll have a bright, green spinach colour in your gravy and the best restaurant style palak paneer flavour!
Is this palak paneer giving you the green, healthy feels yet?
If you try this out, I’d love to see your creations on Instagram. Tag your pictures #myfoodstory and I’d be sure to say hi!Print
This is the easiest recipe you’ll find for palak paneer. No need to blanch spinach, or grind masala, but great restaurant style palak paneer flavour!
- 5 cups spinach (cleaned)
- 1–2 Green Chillies (or Jalapenos)
- 5 Garlic Cloves
- 1 one inch piece of Ginger
- 1/2 cup Cashewnuts
- 3 tablespoons olive oil
- 1 one inch Cinnamon Stick
- 1 Bayleaf
- 2 Cardamom Pods
- 1 teaspoon minced Garlic
- 1 small onion (finely chopped)
- 3 large Tomatoes (finely chopped)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala Powder
- 2 tablespoons kasuri methi
- 2 tablespoons heavy cream (or Coconut Cream)
- 200 grams Paneer or Tofu (cut into cubes)
- Salt to taste
- Blend together spinach, chillies, ginger, garlic pods and cashewnuts in a blender with 1/2 cup water till smooth.
- Heat olive oil in a pan, and add cinnamon, bayleaf and cardamom pods. Saute for a minute and add minced garlic and onions to it. Cook the onions till they are translucent and add tomatoes, coriander powder and salt to the pan. Mix and cover and cook for 8-10 minutes till the tomatoes are soft.
- Pour in the blended spinach mixture and kasuri methi (if using) to the pan and mix well. Bring this to a boil and turn the heat down to a simmer. Cover and simmer for 8-10 minutes. Add the garam masala and mix well.
- Check for seasoning and add more salt if required (be careful with salt as spinach can be quite salty). Add the cream and paneer (or tofu) to the gravy. Mix gently so as not to break the paneer. Serve this easy palak paneer hot with chapatis or rice.