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Palak Paneer Recipe

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★★★★★

4.7 from 52 reviews

A classic North Indian dish, Palak Paneer combines nutritious spinach purée with soft, pan-fried paneer cubes in a spiced creamy gravy. This flavorful vegetarian curry is perfect as a main dish served with rice or Indian bread.

Ingredients

Scale

Spinach Puree

  • 1 lb (450g) fresh spinach
  • 1 green chili (optional)

Spice Base

  • 2 teaspoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Squeeze of lemon juice
  • 1/4 cup heavy cream or cashew cream (optional)

Paneer

  • 225g (8 oz) paneer, cubed
  • 1 tablespoon oil or ghee for pan-frying

Instructions

  1. Blanch Spinach and Prepare Puree: Bring a pot of water to a boil and blanch the fresh spinach leaves for about 30 seconds. Immediately transfer the spinach to a bowl of ice water to stop the cooking process and preserve its vibrant green color. Drain the spinach and blend it together with the green chili (if using) into a smooth purée.
  2. Cook Spices and Onion Base: Heat oil or ghee in a deep pan or skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Add the finely chopped onions and cook until they turn golden brown. Stir in the ginger-garlic paste and cook until the raw aroma dissipates.
  3. Add Tomatoes and Spices: Add the chopped tomatoes to the pan and cook until they soften and break down into a saucy texture. Then add turmeric, ground coriander, garam masala, and red chili powder. Cook the spices with the vegetable mixture for a couple of minutes until the oil begins to separate from the masala.
  4. Combine Spinach Puree with Spice Base: Pour the spinach purée into the pan and mix thoroughly. Let it simmer for 5 to 6 minutes to allow all the flavors to meld together. Season with salt to taste and add a splash of water if the mixture is too thick. For added richness, swirl in the heavy cream or cashew cream at this point.
  5. Pan-fry Paneer: Heat one tablespoon of oil or ghee in a non-stick pan over medium heat. Add the cubed paneer and fry until all sides are golden brown, giving the paneer a slight crisp texture and enhanced flavor.
  6. Combine Paneer with Spinach Curry: Gently add the fried paneer cubes to the spinach gravy. Let it simmer together for 2 to 3 minutes so the paneer absorbs some of the curry flavors.
  7. Finish and Serve: Finish the dish with a fresh squeeze of lemon juice to brighten all the flavors just before serving.

Notes

  • Blanching spinach preserves its color and removes any raw taste.
  • Pan-frying paneer before adding it to the curry enhances the texture and flavor.
  • For a vegan version, substitute paneer with tofu and use cashew cream instead of heavy cream.
  • Adjust the amount of chili according to your spice preference.
  • Serve hot with basmati rice or Indian breads like naan or roti.

Keywords: Palak Paneer, Spinach Curry, Indian Vegetarian Recipe, Paneer Curry, Creamy Spinach Paneer

Find it online: https://annakocht.com/palak-paneer-recipe/