palak paneer recipe in marathi Madhura

People of North India like Palak Paneer a lot because it tastes very good when made with green spinach and soft Paneer tikka.

It is also very tasty to eat. It contains nutrients like iron, calcium and protein which are very beneficial for our health. If you like Paneer with vegetables then Palak Paneer is a good recipe. You can make it during festivals, on special occasions or even during the week which is also beneficial for the body. This is the best palak paneer recipe in marathi madhura.

Ingredients Required

Here are the ingredients you will need to make palak paneer at home:

For blanching and pureeing spinach:

Fresh spinach (palak) – 4 cups (washed and chopped)

Water – for blanching

Ice water – for cooling spinach

For the curry:

Paneer – 200 grams (cut into cubes)

Onion – 1 medium (finely chopped)

Tomato – 1 medium (pureed or finely chopped)

Ginger-garlic paste – 1 teaspoon

Green chilli – 1 (optional, finely chopped)

Turmeric powder – ¼ teaspoon

Red chilli powder – ½ teaspoon

Coriander powder – 1 teaspoon

Garam masala – ½ teaspoon

Cumin seeds – ½ teaspoon

Fresh cream or cashew paste – 2 tablespoons (optional)

Salt – to taste

Oil or ghee – 2 tablespoons

Step-by-Step Palak Paneer Recipe (Madhura Style)

Step 1: Blanch the Spinach

Heat water in a pot.

And soak the cleaned spinach leaves in the hot water for 2 to 3 minutes.

Then remove them from the hot water and place them in cold water, which will brighten the spinach leaves and make them appear greener.

Then remove the spinach from the cold water and grind it finely with a machine.

Step 2: Prepare the Masala

To prepare the Palak Paneer, heat oil or ghee in a pan.

Add cumin seeds, onions, and garlic to the oil and cook thoroughly until they turn brown.

Add ginger and garlic paste and green chilies and continue to fry for 1 to 1.5 minutes.

Add tomatoes and cook until they are soft.

Step 3: Add the Spices

Then, add turmeric, chili powder, coriander powder, and salt.

After adding all this, cook the spices thoroughly for 1-2 minutes.

4: Add the Spinach Puree

Then, grind your fresh spinach into a puree and add it to the spices.

Then, mix the spices and puree well and cook it on low flame for at least 5 to 6 minutes. If it starts to stick, keep stirring.

Step 5: Add Paneer

Then, add the chopped paneer pieces to the spinach gravy.

You should stir gently so that the paneer pieces don’t break.

To enhance the flavor, cook it over high heat for 3 to 4 minutes.

Step 6: Finish with Cream or Cashew Paste

Then add the garam masala and mix well.

If you want a creamier texture, you can use either fresh cream or cashew paste.

Then serve and turn off the heat.

Serving Suggestions

If you’ve ever eaten palak paneer, you’ll likely eat it hot, as palak paneer tastes delicious when hot. Here are some ways to serve palak paneer:

It can be served with traditional Marathi chapatis, phulkas, etc.

It also tastes delicious with zero rice or basmati rice.

You can also serve it with cream or butter (restaurant style).

You can also serve it with salad and buttermilk. This is the best palak paneer recipe in marathi madhura .

Nutritional Benefits (Approximate per serving)

Nutrient	Amount
Calories	280 kcal
Protein	12 g
Fat	18 g
Carbohydrates	15 g
Fiber	4 g
Iron	High

This dish is rich in plant-based nutrients and dairy protein, making it both healthy and satisfying.

Tips and Variations

For vegetarians – If you’re vegetarian, you can use tofu instead of paneer and coconut milk instead of cream.

For extra flavor, you can add crushed fenugreek leaves.

If you’re a sattvic person, you can omit the garlic and onion and use ginger and tomatoes.

If you like it spicier, you can increase the amount of green chilies or use red chili powder. This is the best palak paneer recipe in marathi madhura.

Storage Instructions

If you have leftover Palak Paneer, you can store it for up to two days in an airtight container.

When you want to eat it again, reheat it. If the gravy thickens in the refrigerator, you can use a little water.

It’s best not to freeze it, as it retains its flavor and texture. If you prefer to freeze it, you can do so.this is the best palak paneer recipe in marathi madhura for all people.

Common Mistakes to Avoid

Over-boiling spinach – You should not over-boil spinach, otherwise its nutrients may be lost. Boil spinach lightly and then leave it to cool.

Paneer – Do not fry the paneer too much. You can add it without frying it or you can lightly fry it in ghee, you can do it as per your requirement.

Water curry – If you do not want the gravy to be too thin, then do not use too much water, as excess water will reduce the taste.

Don’t forget to boil – You must boil the spinach, otherwise the spinach puree may become bitter, which may spoil the taste.this is the best palak paneer recipe in marathi madhura for all people.You can also try our other recipes like Kheer Puri Recipe.

Frequently Asked Questions