About the chef :-
Sudhir Khoraskar is the Sous Chef and Head Chef at Ajanta Ambassador Hotel, a prestigious 5-star property. With an impressive culinary career spanning over 33 years since 1993, he is renowned for his expertise in Indian and international cuisines, bringing authentic flavors, refined techniques, and decades of hospitality experience to every dish he creates.
About The Recipe :-
Palak Paneer is one of the most popular North Indian dishes, celebrated for its rich flavor, vibrant green color, and wholesome ingredients. Made with fresh spinach and soft paneer cubes, this comforting curry offers the perfect balance of nutrition and taste. It is a staple in Indian households and restaurants alike, often enjoyed with naan, roti, paratha, or jeera rice.
The origins of Palak Paneer can be traced to the Punjab region, where spinach-based curries have long been a part of traditional cuisine. The combination of leafy greens and fresh cottage cheese creates a nourishing meal rich in protein, iron, and essential nutrients. Its creamy texture and aromatic spices make it a favorite choice for both everyday meals and special occasions.
Wash the spinach thoroughly and blanch it in hot water for 2–3 minutes until wilted. Immediately transfer the spinach to a bowl of cold water to preserve its bright green color.
Drain the spinach and blend it with ginger, garlic, and green chilli into a smooth puree. Set aside.
Heat 1 tablespoon of oil in a wok or frying pan. Add chopped garlic, ginger, green chillies, and spring onion whites. Sauté for about a minute until fragrant.
Add cubed onions and cook until slightly translucent. Stir in soy sauce, red chilli sauce, tomato ketchup, vinegar, salt, and black pepper. Mix well and cook for another minute.
Add the prepared spinach puree to the pan and cook on a low flame for 3–4 minutes, allowing the flavors to combine.
Gently add the paneer cubes and mix carefully so they remain intact. Sprinkle in the garam masala and stir well. Add fresh cream for a richer texture and simmer for another 2 minutes.
Serve hot with naan, roti, paratha, or jeera rice.
Extra Creamy: Add a tablespoon of butter along with fresh cream for restaurant-style richness.
Healthier Version: Skip the cream and use low-fat paneer for a lighter curry.
Enhanced Flavor: Lightly pan-fry the paneer cubes before adding them to the curry.
Vibrant Green Colour: Do not overcook the spinach after blending, as this may dull its colour.
Serve With: Butter naan, tandoori roti, lachha paratha, steamed rice, or jeera rice.
