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Creamy Spinach and Paneer Curry (Palak Paneer) Recipe

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This authentic Palak Paneer recipe combines fresh spinach puree with creamy Indian cottage cheese cooked in a fragrant blend of spices. A classic North Indian vegetarian dish, it delivers rich flavors and smooth textures, perfect for a wholesome meal served with naan, roti, or rice.

Ingredients

Main Ingredients

  • 150 grams (1¼ cups) paneer (Indian cottage cheese)
  • 3½ to 4 cups (100 to 120 grams) palak (spinach)
  • 3½ cups water (divided as ¼ cup for blending and ¾ cup for cooking)

For the Tempering and Gravy

  • 2 tablespoons oil (or half oil & half butter)
  • ¾ cup (90 grams, 1 small) onions (finely chopped)
  • ½ cup (1 small) tomatoes (deseeded & chopped or pureed)
  • ⅛ teaspoon cumin seeds (jeera) (optional)
  • 2 green cardamoms (elaichi) (optional)
  • 1 inch cinnamon stick (dalchini) (optional)
  • 2 cloves (laung) (optional)

Spices and Flavorings

  • 2 green chilies (deseeded, less spicy kind)
  • ¾ teaspoon ginger garlic paste (or grated ginger and minced garlic as substitute)
  • ½ teaspoon salt (adjust to taste)
  • 8 to 10 cashewnuts
  • ½ to ¾ teaspoon garam masala (adjust to taste)
  • ½ teaspoon kasuri methi (dried fenugreek leaves) (optional)
  • 3 tablespoons cream (optional, for garnish and richness)

Instructions

  1. Preparation of Spinach: Pluck only the young and tender spinach leaves, discarding the stems to avoid bitterness; for baby spinach, stems can be used. Rinse the leaves thoroughly in a large pot of water several times, then drain in a colander and let the water drain completely.
  2. Cooking Spinach: Heat half a tablespoon of oil in a pan. Sauté green chilies, cashews, and spinach for 3 to 4 minutes until the leaves wilt fully and the raw smell dissipates. Alternatively, blanch the spinach in 4 cups of hot water with ¼ teaspoon salt for 2 minutes, then immerse in ice water and drain completely.
  3. Making Spinach Puree: Allow the sautéed or blanched spinach mixture to cool completely. Blend it with ¼ cup water to form a smooth and thick puree. Add 1 to 2 tablespoons more water if needed to achieve a smooth consistency.
  4. Tempering Spices: In the same pan, heat 1 tablespoon butter and half a tablespoon oil. Once melted, add cumin seeds, cardamoms, cinnamon, and cloves. Let the spices sizzle and infuse the oil.
  5. Sautéing Onions: Add the finely chopped onions to the pan and sauté until they turn transparent to golden brown.
  6. Adding Ginger Garlic Paste: Add ginger garlic paste and sauté for 1 to 2 minutes until fragrant.
  7. Cooking Tomatoes: Add the chopped or pureed tomatoes along with salt. Cook until the tomatoes break down completely and become mushy.
  8. Adding Garam Masala: Stir in garam masala and sauté for about 2 minutes until aromatic. For a smoother gravy, tomatoes can be pureed before cooking.
  9. Cooking Gravy: Pour in ¾ cup water and cover. Cook until the onions are fully soft, ensuring there is some water left to maintain gravy consistency.
  10. Combining Spinach Puree: Lower the flame, add kasuri methi (if using), then mix in the prepared spinach puree. Cook until the mixture bubbles, about 2 to 3 minutes. Adjust thickness by adding hot water if needed.
  11. Finishing with Paneer: Avoid overcooking the spinach curry. Add paneer cubes and gently mix to coat evenly. Turn off the heat and transfer to a serving bowl.
  12. Garnishing and Serving: Optionally garnish with cream for richness. Serve Palak Paneer warm with naan, roti, basmati rice, or jeera rice.

Notes

  • Young spinach leaves yield the best flavor by minimizing bitterness.
  • For a smoother texture, blend the cooked tomatoes before adding garam masala.
  • Ginger garlic paste can be substituted with freshly grated ginger and minced garlic if unavailable.
  • Kasuri methi adds a distinctive aroma but can be omitted if not on hand.
  • Blanching spinach instead of sautéing is a quicker alternative and preserves color.
  • Adjust green chili quantity for desired spice level.
  • Use half oil and half butter for a richer flavor.
  • Cashews add a gentle sweetness and creamy texture; they can be omitted or replaced with almonds if preferred.
  • The cream garnish is optional but adds smoothness and richness to the dish.

Find it online: https://bitezly.com/creamy-spinach-and-paneer-curry-palak-paneer-recipe/