Palak Paneer
Creamy spinach curry with soft paneer cubes, flavored with aromatic spices.
15 mins
Prep Time
20 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 coriander powder
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 1/4 cup fresh cream
- 2 tbsp oil or 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 oil or 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. Sauté for 1-2 minutes 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 and mix well. Simmer for 5-7 minutes on low heat.
Add paneer: Gently fold in paneer cubes and garam masala. Cook for another 3-4 minutes.
Finish with cream: Stir in fresh cream, simmer for 2 minutes, and turn off the heat. Serve hot with naan or rice.
Chef's Tips
- Fresh Spinach: Use fresh spinach for vibrant color and best flavor. Avoid frozen spinach if possible.
- Paneer Tip: Lightly fry paneer cubes before adding to the curry for extra texture.
- Cream Substitute: For a lighter version, replace cream with yogurt or coconut milk.
- Spice Level: Adjust green chilies and red chili powder according to your heat preference.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently.
