Name: Recipe for Making Palak Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 350 g spinach; 3 whole garlic cloves; 1 green chili (optional); 1- inch ginger; 1 medium tomato; 1 tbsp halal oil (avocado, sunflower, etc.); 1 large onion (finely chopped); 2 garlic cloves (chopped); ¾ –1 tsp garam masala; ¼ tsp turmeric; ¼ tsp red chili powder; Salt to taste; ½ cup water (as needed); 225 g paneer cubes; 2 –3 tbsp heavy cream (optional); ½ tbsp kasuri methi (optional); Lemon juice to taste

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If you are looking for an Indian curry that is both incredibly tasty and packed with nutrition, the Recipe for Making Palak Paneer is a perfect choice. Palak Paneer is a famous dish that combines fresh spinach with soft, fresh cheese cubes (paneer). It is a beginner-friendly dish that is naturally halal, easy to prepare, and a wonderful way to enjoy fresh vegetables. This article will guide you through the simple steps needed to make this creamy, vibrant, and delicious curry at home.

What Is Palak Paneer?

Palak Paneer is defined as a popular vegetarian curry that is widely loved in India and Pakistan. It consists of two main parts:

Palak (Spinach): The main sauce base is made from spinach leaves that are lightly cooked and then blended into a thick, smooth, green puree.
Paneer: This is a firm, non-melting Indian cheese (similar to ricotta cheese but firmer) that is cut into cubes and added to the gravy.

This Recipe for Making Palak Paneer is simple, uses natural spices, and is naturally halal because it contains no meat or alcohol. It is a great meal option for lunch, dinner, or preparing ahead of time.

Why This Recipe for Making Palak Paneer Is Halal & Safe

This particular Recipe for Making Palak Paneer is ideal for a halal diet because all the ingredients are either plant-based or vegetarian dairy products. Since the main ingredients are spinach, spices, and paneer (vegetarian cheese), there is no meat, alcohol, or haram additives. We use only neutral, halal-certified oils, ensuring the dish is safe and pure for consumption.

Ingredients You Need for This Recipe for Making Palak Paneer

You need two sets of ingredients: one for the base spinach puree and one for the curry’s flavor and texture.

Ingredient	Quantity	Note
Spinach (Palak)	350 grams	Fresh spinach leaves.
Paneer Cubes	225 grams	Indian cheese (halal-certified).
Tomato	1 medium	Adds a slight tanginess.
Garlic	5 cloves	3 whole (for boiling), 2 chopped (for gravy).
Ginger	1 inch	Freshly peeled.
Oil	1 tablespoon	Avocado, sunflower, or any halal oil.
Onion	1 large	Finely chopped.
Garam Masala	3/4-1 teaspoon	Essential spice blend.
Turmeric & Red Chili Powder	1/4 teaspoon each	For color and slight heat.
Heavy Cream (Optional)	2–3 tablespoons	For richness and smooth texture.
Kasuri Methi (Optional)	1/2 tbsp	Dried fenugreek leaves for authentic flavor.
Green Chili (Optional)	1	For extra heat.
Salt	To taste

Step-by-Step Recipe for Making Palak Paneer

Follow these steps for a quick and perfect Palak Paneer.

Step 1: Blanch and Blend the Spinach

Boil 2 cups of water in a pot. Add the spinach leaves, 3 whole garlic cloves, and 1 green chili (if using).
Cook the spinach for only 2 minutes. This quick cooking time is important to keep the bright green color.
Immediately drain the spinach and plunge it into ice-cold water. This stops the cooking process and locks in the color.
Blend the spinach, cooked garlic, ginger, and tomato into a smooth paste. Add a little water if needed.

Step 2: Prepare the Gravy for Palak Paneer

Heat 1 tablespoon of halal oil in a wide pan over medium heat.
Add the finely chopped onion and sauté until it turns light golden brown.
Add the 2 chopped garlic cloves and cook for 1 minute.
Stir in the turmeric, red chili powder, and garam masala. Cook for 30 seconds until fragrant.

Step 3: Combine and Finish

Pour the spinach puree (from Step 1) into the pan with the spices. Stir well and let it simmer for 5–7 minutes, allowing the flavors to mix.
Add the paneer cubes and gently stir.
Add the optional heavy cream and kasuri methi (crushed between your palms) to the curry.
Adjust the salt and lemon juice to your taste. Serve immediately.

Tips for the Best Palak Paneer

Don’t Overcook Spinach: Overcooking the spinach is the biggest mistake. Cook for only 2 minutes, then use ice water to stop the heat. This guarantees the vibrant green color.
Fresh Paneer: Use fresh, soft paneer cubes. Older paneer can become hard and rubbery when cooked.
Cream at the End: If you are using cream, always add it at the very end and do not let the curry boil afterwards. This keeps the sauce smooth.
Authentic Flavor: The kasuri methi (dried fenugreek leaves) adds a wonderful, slightly bitter, restaurant-style flavor, so it is highly recommended.

Nutrition & Health Benefits

This Recipe for Making Palak Paneer is a healthy powerhouse:

High in Iron and Calcium: Spinach is rich in iron, which is vital for blood health, and paneer is a great source of calcium.
High in Protein: Paneer provides excellent vegetarian protein.
Low in Calories: Spinach is very low in calories, making this a healthy and nutritious meal that is safe for low-carb and vegetarian diets.
Supports Immunity: Spinach is packed with Vitamin A and C, which help boost immunity and support healthy skin.

Storage and Serving Suggestions

Storage: Store leftover Palak Paneer in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the spinach gravy (without the paneer cubes) for up to 2 months. Thaw and add fresh paneer cubes when reheating.
Serving: Serve Palak Paneer hot with warm roti, naan, rice, or paratha.

Common Mistakes to Avoid

Boiling Spinach Too Long: This causes the spinach to lose its green color and many nutrients.
Adding Cream on High Heat: High heat can cause cream to curdle (separate). Always add it on low heat at the end.
Making Curry Too Watery: If the curry looks too thin, let it simmer without a lid for a few minutes to reduce the liquid.
Using Old Paneer: Old paneer can become hard when heated. If your paneer is hard, soak the cubes in warm water for 15 minutes before adding them to the curry.

Frequently Asked Questions (FAQs)

Q1: Can I make this recipe for Palak Paneer without cream?

A: Yes, you can skip the heavy cream for a lighter, lower-calorie version.

Q2: What can I use instead of paneer?

A: Firm tofu is the best vegetarian substitute for paneer.

Q3: Can I freeze Palak Paneer?

A: Yes, freeze the spinach gravy without the paneer cubes for the best results. Paneer tends to become rubbery after freezing and thawing.

Q4: Is this recipe good for weight loss?

A: Yes, this Recipe for Making Palak Paneer is low-calorie and high in nutrients and fiber, making it excellent for weight loss.

Q5: Which oil is best for this recipe?

A: Any neutral, halal-certified oil like avocado, sunflower, or canola oil is best, as they do not overpower the delicate flavor of the spices and spinach.

Q6: What is the best way to keep the green color in this Recipe for Making Palak Paneer?

A: The best way is to cook the spinach for only 2 minutes and immediately transfer it to ice-cold water before blending. This “blanching” process locks in the bright green color.

Conclusion

This Recipe for Making Palak Paneer is simple, nutritious, and incredibly tasty. It provides a healthy boost of iron and protein in a vibrant, easy-to-digest curry. We encourage you to try this easy, halal recipe today. It is perfect for a quick, healthy, and satisfying meal!