Palak Paneer recipe. Easy Palak Paneer recipe that is made with only 6 ingredients and absolutely healthy. Recipe with step by step pictures and video
This recipe for palak paneer is based on my mom’s keerai masiyal / spinach mash. The secret to her spinach mash is that she uses copious amounts of garlic and onion. We call it as rakkiri. The garlic and onions when roasted become slightly sweet and pairs so well when combined with spinach. This is the perfect palak paneer recipe for beginners as there are only 6 ingredients in the recipe and this palak paneer recipe can be put together in under 15 minutes if you have all the ingredients prepped and ready. If you are in a hurry, use store bought peeled garlic. This recipe is way better than any restaurant style palak paneer if I say so myself. If you are vegan, you can replace the paneer for firm Tofu.
Click the link below to find the recipes on the site that uses the main ingredient as greens / spinach etc… Spinach / Greens recipes
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Polypropylene Chopping Board Teakwood Chopping Board Silicone Spatula High-End Nakiri Knife Glass Mixing Bowls (500 ml) Carbon Steel Knife Measuring Spoons Indian Mixie Frying Pan with wooden handle
Here is the video of how to make Palak Paneer at home from scratch. Palak Paneer recipe Video
Here is the step by step pictorial and explanation of how to make palak paneer recipe at home. Here is what you will need for making Palak Paneer Recipe
Just six ingredients for making this home style palak paneer recipe. Salt is not counted as in ingredient. This recipe for palak paneer does not use butter, malai or cream and is an extremely healthy recipe.
Heat coconut oil in a pan and add in the garlic. I like to use coconut oil for making this Palak Paneer recipe. If you do not like the flavour of coconut oil, use any vegetable oil. Add in two whole pods of garlic. I know it looks like a lot of garlic, but believe me, it adds a lot of flavour to this recipe.
Add in the roughly chopped onions. We will be using about two cups of onions for this recipe. Again, it looks like a lot of onions but the roasted onions add to the aroma and flavour to the recipe.
Add in the salt. Add a little less as spinach when wilted will be nothing. We can adjust the seasoning in the palak paneer recipe later if need be.
Add in the green chillies. If you do not want a spicy palak paneer, remove the seeds from the chillies and add only the skin. The spicy heat is in the seeds. The skin has a lot of flavour. You can up the green chillies if you like your Palak Paneer spicy restaurant style.
Saute the veggies on a medium flame for a good ten minutes till the onions are soft and slightly golden and the garlic is slightly roasted and brown. Its really essential that the onions are properly cooked as the taste of the palak paneer dish depends on how well the garlic and the onions are cooked.
Add in the washed and cleaned spinach leaves / palak leaves. I do not chop the leaves and I add in the leaves along with the stem. Unlike other greens the stem is not very hard and fibrous. Palak stem is very tasty.
Add in a little water so the steam will help to wilt the spinach quickly and the onions wont scorch at the bottom.
Cook for 3-4 minutes till the spinach is completely wilted. Do not cook for long. Cooking for long will make the greens lose colour.
Remove from heat and set aside to cool a bit.
Grind the spinach / palak mixture to a smooth puree. Do not add any water while grinding.
The paneer prep Heat oil in a pan and add in the diced paneer.
Sprinkle a little salt and roast the paneer cubes to golden on all sides.
Add it to the spinach puree.
Garnish the Palak Paneer with some chopped green chillies and serve hot with roti / paratha. Amazing Palak Paneer is ready.
Main Ingredients for making home style palak paneer recipe
- 2 teaspoon coconut oil
- 2 whole pods of garlic
- 2 cups onions, roughly chopped
- 3/4 teaspoon salt
- 3 green chillies
- 250 grams palak leaves / spinach leaves
Paneer Prep for making Palak Paneer
1 teaspoon coconut oil
200 grams paneer, diced
a pinch of salt
Heat coconut oil in a pan and add in the garlic. I like to use coconut oil for making this Palak Paneer recipe. If you do not like the flavour of coconut oil, use any vegetable oil. Add in two whole pods of garlic. I know it looks like a lot of garlic, but believe me, it adds a lot of flavour to this recipe.
Add in the roughly chopped onions. We will be using about two cups of onions for this recipe. Again, it looks like a lot of onions but the roasted onions add to the aroma and flavour to the recipe.
Add in the salt. Add a little less as spinach when wilted will be nothing. We can adjust the seasoning in the palak paneer recipe later if need be.
Add in the green chillies. If you do not want a spicy palak paneer, remove the seeds from the chillies and add only the skin. The spicy heat is in the seeds. The skin has a lot of flavour. You can up the green chillies if you like your Palak Paneer spicy restaurant style.
Saute the veggies on a medium flame for a good ten minutes till the onions are soft and slightly golden and the garlic is slightly roasted and brown. Its really essential that the onions are properly cooked as the taste of the palak paneer dish depends on how well the garlic and the onions are cooked.
Add in the washed and cleaned spinach leaves / palak leaves. I do not chop the leaves and I add in the leaves along with the stem. Unlike other greens the stem is not very hard and fibrous. Palak stem is very tasty.
Add in a little water so the steam will help to wilt the spinach quickly and the onions wont scorch at the bottom.
Cook for 3-4 minutes till the spinach is completely wilted. Do not cook for long. Cooking for long will make the greens lose colour. Remove from heat and set aside to cool a bit. Grind the spinach / palak mixture to a smooth puree. Do not add any water while grinding.
Heat oil in a pan and add in the diced paneer. Sprinkle a little salt and roast the paneer cubes to golden on all sides. Add it to the spinach puree. Garnish the Palak Paneer with some chopped green chillies and serve hot with roti / paratha. Amazing Palak Paneer is ready.
Notes
You can replace the paneer with tofu to make it a vegan Tofu Palak recipe.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
This recipe has been updated and re-published in June 2020.
Main Ingredients for making home style palak paneer recipe
- 2 teaspoon coconut oil
- 2 whole pods of garlic
- 2 cups onions, roughly chopped
- 3/4 teaspoon salt
- 3 green chillies
- 250 grams palak leaves / spinach leaves
Paneer Prep for making Palak Paneer
1 teaspoon coconut oil
200 grams paneer, diced
a pinch of salt
Heat coconut oil in a pan and add in the garlic. I like to use coconut oil for making this Palak Paneer recipe. If you do not like the flavour of coconut oil, use any vegetable oil. Add in two whole pods of garlic. I know it looks like a lot of garlic, but believe me, it adds a lot of flavour to this recipe.
Add in the roughly chopped onions. We will be using about two cups of onions for this recipe. Again, it looks like a lot of onions but the roasted onions add to the aroma and flavour to the recipe.
Add in the salt. Add a little less as spinach when wilted will be nothing. We can adjust the seasoning in the palak paneer recipe later if need be.
Add in the green chillies. If you do not want a spicy palak paneer, remove the seeds from the chillies and add only the skin. The spicy heat is in the seeds. The skin has a lot of flavour. You can up the green chillies if you like your Palak Paneer spicy restaurant style.
Saute the veggies on a medium flame for a good ten minutes till the onions are soft and slightly golden and the garlic is slightly roasted and brown. Its really essential that the onions are properly cooked as the taste of the palak paneer dish depends on how well the garlic and the onions are cooked.
Add in the washed and cleaned spinach leaves / palak leaves. I do not chop the leaves and I add in the leaves along with the stem. Unlike other greens the stem is not very hard and fibrous. Palak stem is very tasty.
Add in a little water so the steam will help to wilt the spinach quickly and the onions wont scorch at the bottom.
Cook for 3-4 minutes till the spinach is completely wilted. Do not cook for long. Cooking for long will make the greens lose colour. Remove from heat and set aside to cool a bit. Grind the spinach / palak mixture to a smooth puree. Do not add any water while grinding.
Heat oil in a pan and add in the diced paneer. Sprinkle a little salt and roast the paneer cubes to golden on all sides. Add it to the spinach puree. Garnish the Palak Paneer with some chopped green chillies and serve hot with roti / paratha. Amazing Palak Paneer is ready.
Notes
You can replace the paneer with tofu to make it a vegan Tofu Palak recipe.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/6-ingredient-palak-paneer-spinach-cheese-curry/
Pasta Verdure, Vegan Pasta Verdure
Lite, easy and quick recipe for Vegan Pasta Verdure in Cauliflower Cream Sauce. Includes step by step pictures.
My earlier recipe for Vegan Penne Rigate Mushroom Bolognese was pinned more than 800 plus times and still running strong. After that recipe post, I have been getting a lot of mails for more lite pasta recipes. I am happy to oblige. This pasta verdure uses cauliflower cream sauce instead of cheese. The sauce is so creamy and smooth and delicious. I promise, you wont miss the cheese. Come with me. Lets make another lite dinner. Lets jump in. “Think left and think right and think low and think high. Oh, the things you can think up if only you try!”
Lets make the cauliflower puree for the sauce. Boil about 8-10 florets of cauliflower in water until fork tender. Drain the water. Puree the cauliflower in a blender. Add in up to a cup of water while pureeing. Make a fine paste. Set aside.
In a wide skillet, add couple of tablespoons of olive oil, chopped garlic and a teaspoon of dried Italian herb mixture. (Any store bought kind will do. Mine had oregano,thyme,dried garlic and basil). Waking up the spices and herbs in oil is the best method to bring them alive. Its the indian technique of tempering spices called the tadka that not only works wonders on Indian cooking but to any cooking. It works every single time. I do it for all my cooking. Not just Indian.
Once the garlic starts to brown, add in the onions and the veggies. I used peeled and diced zucchini, carrots and peas. Add in a teaspoon each of salt, pepper, soy sauce and sugar. The sugar helps in caramelizing the veggies. Soy sauce gives it a nice umami as we are not adding any cheese in this recipe. Saute until the vegetables are AL-dente.
Once the veggies are cooked, add in the cauliflower puree, red bell peppers, pasta and the juice of a lemon. Stir well for a minute. Remove from heat.
For the garnish: Heat a teaspoon of olive oil in a pan and add in fresh coarse bread crumbs and saute till brown. Sprinkle on the pasta and serve hot.
- 250 grams Penne Pasta
- 300 grams cauliflower
- 2 tablespoon Extra Virgin Olive oil
- 1 teaspoon dried Italian herb mixture (Any store-bought variety is fine)
- 4 cloves garlic chopped fine
- 1 medium onion sliced
- 1/2 cup peas
- 2 carrots, diced
- 1 medium zucchini peeled and diced
- 1 teaspoon salt
- 1 teaspoon pepper powder
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 medium red bell pepper, sliced
For the Garnish
- 1/4 cup fresh coarse bread crumbs
- 1 teaspoon olive oil
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 10 minutes. Drain and set aside.
- Boil about 8-10 florets of cauliflower in water until fork tender. Drain the water. Puree the cauliflower in a blender. Add in up to a cup of water while pureeing. Make a fine paste. Set aside.
- In a wide skillet, Add in couple of tablespoons of olive oil to a pan, Add the chopped garlic and a teaspoon of dried Italian herb mixture.
- Once the garlic starts to brown, Add in the onions and the veggies. I used zucchini, carrots and peas. Add in a teaspoon each of salt, pepper, soy sauce and sugar. Saute until the vegetables are AL-dente.
- Once the veggies are cooked, add in the cauliflower puree, red bell peppers, pasta and the juice of a lemon. Stir well for a minute. Remove from heat.
- Author: kannamma @kannammacooks.com
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Pasta
- Cuisine: Italian
