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Easy Palak Paneer Spinach Curry Recipe

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4.6 from 52 reviews

Palak Paneer is a classic North Indian spinach curry featuring tender paneer cheese cubes in a rich, creamy spinach sauce infused with fragrant spices. This recipe makes the flavorful dish in just 40 minutes, using fresh or frozen spinach and a combination of traditional Indian spices for an authentic taste.

Ingredients

Paneer and Spinach

  • 14 oz (400g) paneer cheese, cut into 3/4-inch cubes
  • 2 tablespoons vegetable oil or ghee for frying paneer
  • 1 lb (450g) fresh spinach leaves, thoroughly washed, or 10 oz (280g) frozen chopped spinach

Spices and Aromatics

  • 2 tablespoons ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated (about 1 tablespoon)
  • 2 medium tomatoes, pureed (about 3/4 cup)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)

Finishing Ingredients

  • 1/2 cup heavy cream or cashew cream
  • 3/4 teaspoon salt, or to taste
  • 1/4 cup water (as needed for consistency)

Instructions

  1. Blanch and puree the spinach: Bring a large pot of water to a boil, add the fresh spinach leaves, and blanch them for 2 minutes until wilted. Drain the spinach and immediately transfer it to ice water to stop the cooking process. Squeeze out all excess water thoroughly and blend the spinach into a smooth puree using 2 tablespoons of water. Set aside.
  2. Fry the paneer: Heat 2 tablespoons of vegetable oil or ghee in a large skillet over medium-high heat. Add the paneer cubes in a single layer and fry them for 2-3 minutes on each side until they turn light golden brown. Remove the paneer cubes and place them on paper towels to absorb excess oil.
  3. Sauté onions and spices: In the same pan, heat 2 tablespoons ghee or vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds to release their aroma. Add the finely chopped onions along with a pinch of salt and sauté for 6-7 minutes until the onions are golden brown.
  4. Add garlic, ginger, and tomatoes: Stir in the minced garlic and grated ginger, cooking them for 1 minute until fragrant. Pour in the pureed tomatoes and cook the mixture for 4-5 minutes, stirring frequently, until it thickens and the oil starts to separate from the masala.
  5. Toast the spices: Add the ground coriander, turmeric powder, garam masala, and red chili powder to the tomato-onion mixture. Stir continuously for 1-2 minutes to toast the spices and enhance their flavors.
  6. Combine spinach and simmer: Add the spinach puree to the spiced tomato mixture and stir well to combine. Season with salt and simmer gently for 5-6 minutes. Add water as needed to achieve your desired consistency.
  7. Finish with cream and paneer: Reduce the heat to low and stir in the heavy cream or cashew cream. Gently fold in the fried paneer cubes and let everything simmer together for 2-3 minutes to blend the flavors. Taste and adjust the seasoning as needed before serving.

Notes

  • You can use frozen spinach as a convenient alternative to fresh spinach; just thaw and squeeze out excess water before pureeing.
  • To make this dish vegan, substitute paneer with firm tofu and use cashew cream instead of heavy cream.
  • Adjust the red chili powder according to your preferred spice level.
  • Frying the paneer adds texture and flavor, but you can skip this step for a softer texture.
  • For a richer flavor, use ghee instead of vegetable oil where specified.

Find it online: https://oliviabakes.com/easy-palak-paneer-spinach-curry-recipe/