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 grams spinach palak, fresh and washed (baby spinach can also be used)
- 200 grams paneer cut into cubes
- 1 large onion finely chopped
- 2 green chilies finely chopped
- 2 cloves garlic
- 1 tablespoon oil for cooking
- 1 teaspoon mustard seeds for tempering
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/4 cup fresh cream can use heavy cream
- Salt to taste
- Water for blanching spinach and adjusting gravy consistency
- 1/2 teaspoon kasuri methi crushed
- - 1 tablespoon butter for extra flavor
Instructions
- Wash and blanch spinach for 2 minutes in boiling water. Transfer immediately to ice water, then blend into a smooth paste.
- To prepare gravy, heat oil in a pan, splutter mustard seeds and cumin seeds.
- Sauté green chilies and chopped onions until golden brown.
- Add spinach paste, cook for 3–4 minutes.
- Add red chili powder, coriander powder, salt, and mix well.
- Stir in fresh cream. Adjust consistency with water. Cook for 5 more minutes covered.
- Gently add paneer cubes, butter, and kasuri methi. Simmer for 5 minutes.
- Add more cream for extra richness in gravy. Simmer 2 more minutes and turn off heat.
- Serve Palak Paneer with naan, roti or rice.