Palak Paneer Recipe: Creamy Spinach and Paneer Curry
A creamy North Indian curry with spinach and paneer, ideal for dinners or festive gatherings.
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.