Authentic Palak Paneer
Creamy spinach curry with soft paneer cubes, flavored with aromatic spices.
20 mins
Prep Time
25 mins
Cook Time
4
Servings
Ingredients
- 250g paneer, cubed
- 500g fresh spinach leaves
- 2 medium tomatoes, chopped
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/4 cup fresh cream
- 2 tbsp ghee
- Salt to taste
Nutrition Facts
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Instructions
Blanch the spinach: Bring a pot of water to boil. Add spinach leaves and blanch for 2 minutes. Drain and immediately transfer to ice water to retain color. Blend into a smooth puree.
Prepare the base: Heat ghee in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
Add aromatics: Stir in minced garlic, grated ginger, and green chilies. Cook for 1 minute until fragrant.
Cook tomatoes: Add chopped tomatoes and cook until soft. Mix in turmeric, coriander powder, red chili powder, and salt. Cook until oil separates.
Combine spinach: Pour in the spinach puree. Cook for 5-7 minutes on medium heat, stirring occasionally.
Add paneer: Gently fold in paneer cubes. Sprinkle garam masala and drizzle fresh cream. Simmer for 3 minutes.
Final touch: Cover and let it rest for 5 minutes before serving to allow flavors to meld.
Chef's Tips
- Fresh Spinach: Always use fresh spinach for vibrant color and best flavor. Frozen spinach can make the curry watery.
- Paneer Tip: Lightly fry paneer cubes in ghee before adding to curry for extra texture.
- Cream Substitute: For a lighter version, replace cream with yogurt or coconut milk.
- Spice Control: Adjust green chilies and red chili powder according to your heat preference.
- Serving Suggestion: Best enjoyed with hot naan or steamed basmati rice.
- Storage: Can be refrigerated for up to 2 days. Reheat gently to prevent cream from separating.
