Authentic Palak Paneer Recipe: Creamy Spinach and Cheese Curry
45 minutes
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About Authentic Palak Paneer Recipe: Creamy Spinach and Cheese Curry
This Palak Paneer recipe is my absolute favorite, a creamy and flavorful Indian dish that's always a crowd-pleaser. I've perfected this recipe over time, ensuring a perfectly balanced blend of spinach and paneer, with just the right amount of spice.It's surprisingly easy to make, even for beginners, and the rich, vibrant green color is as appealing as the taste. Get ready to impress your family and friends with this authentic Indian culinary delight!Serve it hot with naan, roti, or rice for a truly satisfying meal. Enjoy!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
Vegetables
Dairy & Protein
- 250 gm Cottage Cheese cut into 1-inch cubes, indian cheese
Spices & Seasoning
- 2 tsp Oil vegetable or ghee
- 1/2 tsp Cumin Seed
- 1/2 tsp Garam Masala
- 1/2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chili Powder adjust to taste
- 1/2 tsp Mango Powder dry, dry mango powder
- Salt to taste
- 1/2 cup Water or as needed for consistency
Instructions
Prepare the Spinach
- Boil 250g of spinach and 1 finely diced onion in a pressure cooker for about 5 minutes. Allow to cool slightly, then drain excess water and blend the spinach and onion into a smooth puree.
Make the Spice Paste
- Prepare a paste of 1 inch ginger and 5-6 cloves of garlic.
Sauté Aromatics
- Heat 2 tsp of oil in a pan or pot. Add 1/2 tsp of cumin seeds and let them splutter. Add the ginger-garlic paste and sauté until fragrant and lightly browned (about 1 minute).
Cook the Sauce
- Add the pureed tomatoes to the pan. Cook for 2-3 minutes until the raw smell of tomatoes disappears. Stir in 1/2 tsp each of coriander powder, garam masala, turmeric powder, chili powder, and amchur powder. Add salt to taste. Cook for 5-6 minutes, or until the oil starts to separate from the sauce.
Combine and Simmer
- Add the spinach puree to the sauce. Stir in 1/2 cup water (or more if needed) to adjust the consistency. Bring to a gentle simmer. Add 250g of paneer cubes. Cook for 5-10 minutes, allowing the paneer to heat through and the flavors to meld.
Serve
- Serve the Palak Paneer hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Palak Paneer
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
- If you prefer a smoother Palak Paneer, strain the spinach puree through a fine-mesh sieve after blending.
- Don't overcook the paneer, or it will become tough. Add it towards the end and cook just until heated through.
- Adjust the amount of chili powder to your preferred spice level. For a milder dish, start with less and add more to taste.
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Recipe Nutrition
Calories: 496kcalCarbohydrates: 22gProtein: 24gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 83mgSodium: 150mgPotassium: 1152mgFiber: 6gSugar: 7gVitamin A: 12902IUVitamin C: 59mgCalcium: 774mgIron: 5mg
Gayatri Tewani
Articles: 7
3 Comments
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I’m excited to make this at home!
This looks delightful! Thanks for the recipe.
This is exactly what I was looking for!