Homemade Palak Paneer is one of our favorite things to eat, especially in the colder months. It’s also one of the most popular dishes found in Indian restaurants.
Palak, spinach is wilted down and cooked in spices and cream to impart a smooth and creamy flavor that marries with the tender paneer pieces. What I love about this recipe is that you don’t need any cream and it can be made under half in hour, all in one pot. This homemade palak paneer will be a bit darker in color versus the restaurant version as this is free of any dyes or colors. It is also because there is no cream used in the dish.
The flavors in Palak Paneer are mild compared to other Indian dishes and it’s a great way to get some Iron and Protein into your diet. You can use fresh or frozen spinach for this dish. I typically pick up fresh Baby Spinach from the salad section in grocery stores that’s pre-washed. It saves in time and has a milder flavor then fully mature spinach.
This one pot palak paneer can be made on the stovetop or in the Instant pot, I’ll be sharing both methods below. It tastes great served hot with soft rotis or naan and Indian style pickled onions.
- 2 packets (6 oz each)/ 8 packed cups fresh spinach
- 1½ cups paneer
- 1 cup onion; chopped
- 1 cup tomato; chopped
- 2 tablespoons butter
- 2 tablespoons oil
- 1 tablespoon kasoori methi/dried fenugreek
- ½ tablespoon ginger garlic paste
- ½ teaspoon haldi/turmeric powder
- ½ teaspoon lal mirch/ red chili powder
- ½ teaspoon dhaniya/coriander powder
- ½ teaspoon jeera/cumin powder
- ¼ teaspoon garam masala
- ⅛ teaspoon powdered gur or brown sugar
- ⅛ teaspoon chaat masala
- 1 teaspoon salt; adjust to taste
- squeeze of lemon juice
- Heat one tablespoon of oil in a deep pan on medium. Pan fry paneer cubes on all sides, remove and set aside.
- Add the butter and remaining oil to the pan, once the butter melts add the onion.
- When the onions go translucent, add the tomato and ginger garlic paste, cover and let the waters release from the tomatoes for 1-2 minutes.
- With the wilted tomatoes, add the salt, haldi, lal mirch, dhaniya powder, jeera powder and gud/brown sugar.
- Add the spinach along with two tablespoons of water and mix well.
- Cover and cook down for 3 minutes until the spinach wilts.
- Uncover and using an immersion blender, blend into a smooth paste.
- Reducing the heat on medium low, add the paneer cubes, kasoori methi, chaat masala, garam masala and cover and cook for 2-3 minutes.
- Uncover, add a squeeze of lemon juice, mix and serve hot.
- Set the sauté function for 15 minutes and heat one tablespoon of oil. Pan fry paneer cubes on all sides, remove and set aside.
- Add the butter and remaining oil to the pan, once the butter melts add the onion.
- When the onions go translucent, add the tomato and ginger garlic paste, and let the waters release from the tomatoes for 1-2 minutes.
- With the wilted tomatoes, add the salt, haldi, lal mirch, dhaniya powder, jeera powder and gud/brown sugar.
- Add the spinach along with two tablespoons of water and mix well.
- Cover and select the steam function for 2 minutes, letting it naturally release.
- Once the pressure releases, remove the lid and using an immersion blender, blend into a smooth paste.
- Set the sauté function to 3 minutes, add the paneer cubes, kasoori methi, chaat masala, garam masala and partially cover and cook.
- Uncover, add a squeeze of lemon juice, mix and serve hot.
If you use butter or ghee to sauté the onions, you won't miss the cream in this recipe.
For more Lohri recipes check our this saag recipe and this besan ke ladoo recipe.
Enjoy!
