Delicious Palak Paneer Recipe from Hebbar Kitchen: 1 Minute to a Flavorful Indian Classic

Palak Paneer is a beloved North Indian dish, cherished for its creamy texture, vibrant color, and nutritious profile. Hebbar's Kitchen, a well-known destination for Indian vegetarian recipes, has popularized a simple yet flavorful version of this classic. If you're keen to recreate restaurant-style palak paneer at home, follow these steps inspired by Hebbar’s Kitchen, enhanced by a designer’s eye for presentation and experience.

Ingredients:

1. 2 cups spinach (palak), washed and chopped
2. 200g paneer (cottage cheese), cubed
3. 1 onion, finely chopped
4. 1 tomato, pureed
5. 1-inch ginger & 2-3 cloves garlic
6. 2 green chilies
7. 1/2 tsp cumin seeds
8. 1/2 tsp garam masala
9. 1/2 tsp coriander powder
10. 1/4 tsp turmeric powder
11. 2 tbsp fresh cream (optional)
12. Salt to taste
13. 1-2 tbsp oil or ghee

Instructions:

1. Bring water to a boil and blanch the spinach leaves for 2-3 minutes. Drain and immediately transfer into cold water to retain color.
2. Blend spinach along with ginger, garlic, and green chilies to a smooth puree. Set aside.
3. Heat oil/ghee in a pan. Add cumin seeds; once they splutter, add chopped onions and sauté until golden brown.
4. Stir in tomato puree, turmeric, coriander powder, and salt. Cook until the oil separates.
5. Add the spinach puree and cook on medium heat for 5-7 minutes, stirring occasionally.
6. Add cubed paneer and gently mix. Simmer for 2-3 minutes so paneer soaks in the flavors.
7. Finish with garam masala and swirl in some fresh cream for richness.
8. Serve hot with roti, naan, or jeera rice.

Designer’s Touch: As an interior designer, plating this dish beautifully enhances the dining experience—use shallow white bowls to showcase the palak’s brilliant green, and place paneer cubes artfully. For those who enjoy experimenting with kitchen layout functionality, incorporating a dedicated zone for meal prep and serving can streamline your workflow and add joy to home cooking. Smart planning tools such as a kitchen layout planner can help optimize your kitchen for both everyday use and special culinary creations like palak paneer.

Tips 1:

For extra-soft paneer, soak the cubes in warm water for 10 minutes before adding to the curry. To intensify the color and flavor, use baby spinach and avoid overcooking the puree. Always add cream at the end and avoid boiling after, to maintain a velvety texture.

FAQ

Q: Can I use frozen spinach instead of fresh?

A: Yes, thaw and squeeze excess water before blending. The flavor and color may vary slightly from fresh spinach.

Q: How can I make the dish vegan?

A: Substitute paneer with tofu and cream with coconut milk or cashew cream for a vegan alternative.

Q: What’s the best way to store leftover palak paneer?

A: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve texture.

Q: Can I skip blanching the spinach?

A: Blanching helps retain color and reduces bitterness. If skipping, sauté the leaves until wilted before blending.

Q: Which side dishes pair best with palak paneer?

A: Palak paneer pairs well with roti, paratha, naan, or steamed basmati rice.