Palak Paneer Recipe: Creamy Spinach and Paneer Curry

Introduction

Palak paneer is a beloved North Indian dish featuring soft paneer cubes simmered in a vibrant, creamy spinach gravy, infused with aromatic spices. Perfect for family dinners, festive gatherings, or a comforting meal, this vegetarian classic is a staple in Indian cuisine, celebrated for its rich flavor and nutritional balance. Its straightforward preparation makes it accessible for home cooks, delivering restaurant-quality results with pantry staples and fresh spinach. This recipe captures the authentic taste of palak paneer, ideal for pairing with naan, roti, or steamed rice, bringing warmth and tradition to your table.

Ingredients

• 10 oz fresh spinach (about 8 cups, or 1 large bunch), washed
• 8 oz paneer, cut into 1-inch cubes
• 2 tbsp vegetable oil or ghee
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste (or 1-inch ginger + 3 garlic cloves, minced)
• 2 medium tomatoes, finely chopped (or 1 cup tomato puree)
• 1-2 green chilies, slit (adjust for spice)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/4 tsp red chili powder (optional, for heat)
• 1/4 cup heavy cream (or 1/2 cup cashew paste for vegan)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup water (for blending and cooking)
• Optional: 1 tbsp butter, for richness
• Optional: 1 tsp kasuri methi (dried fenugreek leaves), for aroma
• Optional: Lemon wedges, for serving

Step-by-Step Process

1. Blanch Spinach: Bring a large pot of water to a boil. Add spinach and blanch for 1-2 minutes until wilted. Immediately transfer to a bowl of ice water to stop cooking. Drain and blend with 1/4 cup water into a smooth puree. Set aside.
2. Cook Paneer (Optional): For softer paneer, soak cubes in warm water for 10 minutes and drain. For crispy paneer, lightly pan-fry cubes in 1 tbsp oil until golden, then set aside.
3. Sauté Aromatics: Heat oil or ghee in a large skillet or kadhai over medium heat. Add cumin seeds and let them sizzle for 10 seconds. Add onion and cook until golden, about 5-7 minutes. Stir in ginger-garlic paste and green chilies, cooking for 1 minute until fragrant.
4. Add Spices and Tomatoes: Add turmeric, ground coriander, red chili powder (if using), and tomatoes. Cook, stirring occasionally, until tomatoes break down and oil separates, about 5-7 minutes.
5. Incorporate Spinach: Pour in spinach puree and 1/4 cup water. Stir well and simmer for 5 minutes to blend flavors. Add salt and adjust consistency with more water if too thick.
6. Add Paneer and Cream: Gently stir in paneer cubes, heavy cream (or cashew paste), garam masala, and optional kasuri methi. Simmer for 2-3 minutes until paneer is heated through. Stir in optional butter for richness.
7. Serve: Taste and adjust seasoning. Remove from heat and serve hot with naan, roti, or rice, garnished with a drizzle of cream or a squeeze of lemon if desired.

Tips for a Better Palak Paneer

• Use fresh spinach for vibrant color; frozen spinach works but may dull the hue.
• Blanch spinach briefly to retain green color; overcooking can make it brownish.
• Blend spinach smoothly for a creamy texture; add minimal water while blending.
• Fry paneer lightly for texture or use soft paneer for a creamier dish.
• Cook tomatoes until oil separates for a rich, non-tangy base.
• Adjust green chilies and red chili powder to control spice levels.
• Add cream gradually to balance richness without overpowering the dish.
• Serve immediately for the freshest flavor and brightest color.

Variations and Customization

• Vegan Palak Paneer: Replace paneer with tofu and use cashew paste or coconut cream instead of heavy cream.
• Spicy Palak Paneer: Add 1/2 tsp cayenne or extra green chilies.
• Low-Fat Palak Paneer: Use milk or yogurt instead of cream and reduce oil to 1 tbsp.
• Palak Chicken: Swap paneer for 1 lb boneless chicken, cooked separately.
• Saag Paneer: Mix in 2 cups mustard greens or kale with spinach.
• Nutty Palak Paneer: Add 2 tbsp ground almonds for a richer sauce.
• Gluten-Free Palak Paneer: Naturally gluten-free; ensure spices are certified gluten-free.
• Smoky Palak Paneer: Add 1/4 tsp smoked paprika or a dash of liquid smoke.

Storage and Serving Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop or microwave, adding a splash of water or cream to restore consistency.
• Freeze in a freezer-safe container for up to 1 month; thaw overnight before reheating (note: cream may separate slightly).
• Serve with basmati rice, naan, or paratha for an authentic meal.
• Use leftovers as a filling for wraps or a topping for baked potatoes.
• Keep garnishes like lemon or cream fresh by adding just before serving.
• Avoid leaving at room temperature for more than 2 hours.
• Pair with a mango lassi or spiced chai for a complete Indian feast.

Nutritional Information

Based on 4 servings (about 1 cup each):

• Calories: 320 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 50mg
• Sodium: 480mg
• Total Carbohydrates: 12g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 14g
• Vitamin A: 120% Daily Value
• Vitamin C: 30% Daily Value
• Calcium: 35% Daily Value
• Iron: 15% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is rich in protein, calcium, and vitamins but moderate in fat. For dietary needs, try vegan or low-fat variations. Its nutrient-dense profile makes it a wholesome main when paired with whole grains.

Conclusion

This palak paneer recipe delivers a creamy, flavorful North Indian classic that’s perfect for family meals or festive occasions. Its vibrant spinach sauce and tender paneer create a comforting, restaurant-style dish with minimal effort. The balanced spices and rich texture make it a crowd-pleaser. This recipe is sure to become a favorite, cherished for its authenticity and heartwarming appeal.

Palak Paneer Recipe: Creamy Spinach and Paneer Curry

A creamy North Indian curry with spinach and paneer, ideal for dinners or festive gatherings.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients

  

• 10 oz fresh spinach about 8 cups
• 8 oz paneer cut into 1-inch cubes
• 2 tbsp vegetable oil or ghee
• 1 medium onion finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes finely chopped (or 1 cup puree)
• 1-2 green chilies slit
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp ground coriander
• ½ tsp garam masala
• ¼ tsp red chili powder optional
• ¼ cup heavy cream or 1/2 cup cashew paste
• ½ tsp salt
• ½ cup water
• Optional: 1 tbsp butter
• Optional: 1 tsp kasuri methi
• Optional: Lemon wedges for serving

Instructions

 

• Blanch spinach for 1-2 minutes, cool in ice water, and blend with 1/4 cup water into a puree.
• Optionally fry paneer until golden or soak in warm water; set aside.
• Heat oil or ghee, sizzle cumin seeds, and cook onion until golden, 5-7 minutes. Add ginger-garlic paste and chilies; cook 1 minute.
• Add turmeric, coriander, chili powder, and tomatoes; cook until oil separates, 5-7 minutes.
• Stir in spinach puree and 1/4 cup water; simmer 5 minutes.
• Add paneer, cream, garam masala, and optional kasuri methi; simmer 2-3 minutes. Stir in optional butter.
• Serve hot with naan, roti, or rice, with optional lemon.

Notes

• Use fresh spinach for vibrant color.
• Blanch briefly to retain green hue.
• Adjust spice with chilies or chili powder.
• Serve with rice or naan for authenticity.