It’s probably been 2 years since my first request for a Palak Paneer recipe, and I am now delivering in a timely manner… LOL. Trust me – it was worth the wait because you guys now, finally, have my Mom’s Palak Paneer right at your fingertips!! This recipe is definitely one of those that you need to follow exactly as I’ve written down. Please do not cut down on cooking time or cut any corners, because I promise it will be SO WORTH IT in the end!!

Always blanch your spinach!

Blanching obviously takes a few minutes longer and requires a couple of more dishes to wash, but make this is a dishwasher recipe. You have to blanch and add baking soda to your spinach so you get that perfect BRIGHT green Palak Paneer color!! I’ve tried to make it without doing this, and it was literally like brown mush, so please do not make that mistake lol.

Heavy Cream

I usually shy away from heavy cream, but I always make exceptions for Punjabi dishes. If you do want to keep it on the lighter side, you can add half and half, 2% milk, or even some fat free yogurt! My mom typically uses healthy ingredients in her cooking, so this is one of her splurge dishes! If you are interested in any of my mom’s other recipes, check out her Spicy Vada Pav and Patuda No Lot recipes!!

Prepping in advance / freezing

In my opinion, my Mom’s Palak Paneer ALWAYS tastes better the next day. If you are making this for your family or even for a party, make it the night before! The flavors are always enhanced the next day, making it even tastier. We LOVE to make big batches of this and freeze it. If you’re going through the effort of making it, might as well make extra! You can freeze this for up to 3 months and it will still be super fresh 🙂

If you make my Mom’s Palak Paneer, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts!  If you haven’t seen me on Instagram yet, be sure to follow me  ENJOY!