How to Make Palak Paneer (Traditional & Healthy Version)
Palak Paneer is a classic North Indian vegetarian dish that beautifully marries nutritious spinach (palak) with soft paneer (Indian cottage cheese). It is a staple in Punjabi households and is loved across India for its vibrant green color, creamy texture, and balanced spices. The dish is often enjoyed during festivals like Diwali and Holi, as well as special family gatherings, making it a symbol of celebration and togetherness in Indian culture. This healthy Palak Paneer recipe uses minimal oil and fresh ingredients, making it perfect for those who are mindful of their calorie intake. The combination of spinach and paneer results in a dish that's rich in flavor, protein, and essential nutrients. Traditionally served with phulka, roti, or steamed basmati rice, Palak Paneer offers a delightful taste with every bite. Its mild yet aromatic masala makes it suitable for all ages, and its versatility allows it to fit into everyday Indian lunch menus as well as festive thalis.
Ingredients
- 250 grams Fresh spinach leaves (palak) (cleaned and roughly chopped)
- 100 grams Paneer (Indian cottage cheese) (cubed)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (chopped)
- 3 Garlic cloves (lehsun, roughly chopped)
- 1 Green chilli (adjust to taste)
- 1 inch Ginger (adrak, chopped)
- 1/2 teaspoon Cumin seeds (jeera)
- 1/4 teaspoon Turmeric powder (haldi)
- 1/4 teaspoon Red chilli powder (optional)
- 1/2 teaspoon Garam masala (homemade or store-bought)
- to taste Salt
- 1 tablespoon Oil or ghee (preferably mustard oil or desi ghee)
Step-by-step instructions
Step 1 · Wash and blanch the spinach leaves in boiling water for 2 minutes
Wash and blanch the spinach leaves in boiling water for 2 minutes. Immediately transfer to cold water to retain the bright green color.
Step 2 · Drain and blend spinach with green chilli
Drain and blend spinach with green chilli, ginger, and half the garlic to a smooth puree. Keep aside.
Step 3 · Heat oil or ghee in a kadhai
Heat oil or ghee in a kadhai. Add cumin seeds and let them splutter. Add remaining garlic and chopped onions. Sauté till onions turn golden.
Step 4 · Add chopped tomatoes
Add chopped tomatoes, turmeric, and red chilli powder. Cook till tomatoes are soft and oil leaves the sides.
Step 5 · Pour in the spinach puree and mix well
Pour in the spinach puree and mix well. Add salt and cook on low flame for 4-5 minutes till the gravy thickens.
Step 6 · Add cubed paneer and garam masala
Add cubed paneer and garam masala. Mix gently and simmer for 2-3 minutes. Do not overcook to keep paneer soft.
Step 7 · Turn off the flame
Turn off the flame. Serve hot with phulka, roti, or steamed rice.
Why this recipe is healthy
This recipe uses fresh, natural ingredients and minimal oil, making it low in unnecessary fats while being rich in protein and fiber. The use of palak boosts the vitamin and mineral content, and paneer provides essential amino acids for muscle health. It's a great choice for those looking for a nutritious, filling, and light Indian lunch.
A note on tradition
Palak Paneer has deep roots in Punjabi cuisine and is widely relished throughout North India, especially during winter when fresh spinach is in abundance. It's a popular choice at weddings, festivals like Diwali, and is often part of festive thalis. While the basic recipe remains the same, some regional variations include adding cream or cashew paste for richness or tempering with mustard oil for extra flavor.