Palak Paneer (Spinach and Paneer Curry)
Palak Paneer is a classic North Indian vegetarian dish made with paneer (Indian cottage cheese) and fresh spinach (palak). This healthy and protein-rich recipe features a creamy spinach gravy that pairs perfectly with naan, roti or rice. Palak Paneer is packed with flavor, iron, and nutrients and perfect for lunch or dinner.
Equipment
- 1 Large pot (for blanching spinach)
- 1 Bowl with ice water
- 1 Blender or mixer
- 1 Deep pan or kadhai
- 2 Spatulas
- 1 Knife & chopping board
Ingredients
- 250 gram Spinach Palak, fresh and washed (baby spinach can also be used)
- 200 gram Paneer cut into cubes
- 1 large Onion finely chopped
- 2 Green chilies finely chopped
- 2 Garlic cloves crushed
- 1 tbsp Oil for cooking
- 1 tsp Mustard seeds for tempering
- 1 tsp Cumin seeds
- 1 tsp Red chili powder adjust to taste
- ½ tsp Garam masala
- 1 tsp Coriander powder
- ¼ cup Fresh cream or heavy cream
- Salt to taste
- Water as needed for blanching spinach and adjusting gravy consistency
- ½ tsp Kasuri methi crushed
- 1 tbsp Butter for extra flavor
Instructions
- Take about 250 g of fresh spinach (palak) leaves, wash them thoroughly, and boil in hot water for 2–3 minutes until they wilt. Immediately transfer to cold water to retain the bright green color, then blend into a smooth puree. This creates the base of your authentic spinach paneer curry.
- Cut 200 g of paneer (Indian cottage cheese) into medium cubes. For a restaurant-style palak paneer, lightly pan-fry the cubes in 1 teaspoon oil until golden. For a vegan version, substitute paneer with firm tofu cubes.
- Heat 2 tablespoons of oil or ghee in a pan.
- Add cumin seeds and let them splutter. Then add finely chopped onion and sauté until golden brown. Stir in 4–5 garlic cloves (minced), 1-inch ginger (grated), and 1 green chili (slit), cooking until aromatic.
- Now add pureed or finely chopped tomato and cook until the oil separates.
- Next, mix in turmeric powder, red chili powder, and salt to taste. This masala base gives the curry its rich and flavorful foundation.
- Pour in the prepared spinach puree and let it simmer for a few minutes. Add the paneer cubes and stir gently so they absorb the flavors of the spinach gravy.
- Sprinkle garam masala and stir in fresh cream (or cashew cream for vegan version) to balance flavors.
- Garnish with fresh coriander leaves. Serve hot as a healthy Indian curry that’s a popular vegetarian dinner recipe in both India and abroad.
Notes
- Use fresh, tender spinach for the best color and taste. You can also use baby spinach to make palak panner.
- Blanching the spinach briefly in boiling water helps retain its bright green color. For a smoother gravy, puree the spinach after blanching.
- Adjust the green chilies and red chili powder according to your spice preference.
- Paneer can be lightly fried before adding to the gravy for extra flavor and texture.
- Kasuri methi adds a nice aroma. Just crush it between your palms before adding.
- Fresh cream makes the gravy richer and creamier; you can adjust the amount as desired.
- Use a heavy-bottomed pan to prevent the spinach from sticking or burning.