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Easy Spinach Paneer Curry Recipe

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4.6 from 88 reviews

Palak Paneer is a classic Indian spinach curry featuring soft paneer cubes simmered in a spiced spinach and tomato gravy, enriched with cream. This vibrant, nutritious dish comes together in just 40 minutes and is perfect for a comforting vegetarian meal.

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 Touches

  • 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 Purée Spinach: Bring a large pot of water to a boil, add fresh spinach, and blanch for 2 minutes until wilted. Drain and immediately transfer to ice water to stop the cooking process. Squeeze out excess water thoroughly and blend into a smooth purée with 2 tablespoons water. Set aside.
  2. Fry Paneer: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add paneer cubes in a single layer and fry for 2-3 minutes on each side until they develop a light golden brown crust. Remove the paneer and place on paper towels to drain excess oil.
  3. Sauté Onions and Spices: In the same pan, heat 2 tablespoons ghee over medium heat. Add cumin seeds and let them sizzle for about 30 seconds. Add the chopped onions with a pinch of salt and sauté for 6-7 minutes until golden brown and fragrant.
  4. Cook Garlic, Ginger, and Tomato Puree: Add minced garlic and grated ginger, cooking for 1 minute until aromatic. Pour in the tomato purée and cook for 4-5 minutes, stirring frequently until the mixture thickens and oil begins to separate.
  5. Add Ground Spices: Stir in ground coriander, turmeric, garam masala, and red chili powder. Cook for 1-2 minutes while stirring continuously to toast the spices and deepen their flavors.
  6. Combine Spinach Puree and Simmer: Add the spinach purée to the spiced tomato mixture and stir well. Season with salt and let simmer gently for 5-6 minutes. Add water if needed to achieve the desired consistency.
  7. Finish with Cream and Paneer: Reduce the heat to low and stir in the heavy cream. Gently fold in the fried paneer cubes and simmer together for another 2-3 minutes to meld the flavors. Taste and adjust seasoning as needed before serving.

Notes

  • For a vegan version, use cashew cream instead of heavy cream and substitute paneer with firm tofu.
  • If using frozen spinach, thaw and drain excess water before blending.
  • Adjust red chili powder according to preferred spice level.
  • Paneer can be lightly crisped or simply warmed based on preference.
  • Serve hot with naan, roti, or steamed basmati rice.

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