Creamy Palak Paneer

Palak Paneer, a beloved North Indian dish, combines the earthy flavors of spinach with the creamy richness of paneer (Indian cottage cheese). This vibrant green curry is not only visually appealing but also packed with nutrients, making it a favorite among vegetarians and non-vegetarians alike. Whether you're new to Indian cuisine or a seasoned fan, this homemade Palak Paneer recipe is sure to impress with its simplicity and depth of flavor.

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Curry, Palak Paneer

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 280kcal

Equipment

Ingredients

4 cups fresh spinach leaves
200 g paneer cubed
1 tbsp oil or ghee
1 tsp cumin seeds
1 medium onion finely chopped
2 garlic cloves minced
1- inch ginger minced
1 green chili chopped (optional)
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala
1 medium tomato pureed
2 tbsp cream optional
Salt to taste

Instructions

Blanch the Spinach: Boil spinach for 2-3 minutes, then blend into a puree.
Fry the Paneer: Lightly fry paneer cubes until golden. Set aside.
Cook Aromatics: Heat oil, add cumin, onions, garlic, ginger, and green chili. Sauté until golden.
Add Spices: Stir in turmeric, coriander, and garam masala.
Add Tomatoes: Mix in tomato puree and cook until thickened.
Combine Spinach and Paneer: Add spinach puree and paneer. Simmer for 5-7 minutes.
Finish with Cream: Stir in cream (if using) and adjust seasoning.
Garnish and Serve: Drizzle with cream, sprinkle garam masala, and serve hot.

Notes

Spice Level: Adjust green chilies to suit your taste.

Make Ahead: The curry can be made a day in advance and reheated.

Vegan Option: Substitute paneer with tofu and skip the cream.

Nutrition