Authentic Palak Paneer Recipe: Creamy Spinach and Paneer Curry
30 minutes
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About Authentic Palak Paneer Recipe: Creamy Spinach and Paneer Curry
Dive into the rich, vibrant flavors of authentic Palak Paneer, a beloved Indian vegetarian dish. This creamy spinach and paneer curry boasts tender cubes of Indian cheese in a luscious, spiced spinach sauce. It's a wholesome and satisfying meal perfect for any occasion.This recipe guides you through each step, ensuring a restaurant-quality Palak Paneer experience in your own kitchen. From perfectly blanching the spinach to achieving the ideal creamy texture, you'll master this classic with ease.Serve this delectable curry with warm naan, roti, or rice for a truly unforgettable culinary journey. Get ready to impress your family and friends with this flavorful masterpiece!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Dairy & Cheese
- 250 gm Cottage Cheese indian cottage cheese, cut into 1-inch cubes
- 2 tbsp Cream fresh or heavy cream
Spices & Seasoning
- 1/2 tsp Cumin Seeds
- 1/2 tsp Garam Masala for extra warmth, optional
- 1/2 tsp Turmeric Powder
- 1 tsp Salt or to taste
- 1 tbsp Lemon Juice
Other
- 8 Garlic Cloves minced
- 3 tbsp Oil vegetable or canola oil
Instructions
Prepare the Spinach
- Remove stems from spinach. Wash thoroughly and blanch in boiling salted water for 2 minutes. Immediately transfer to an ice bath to stop cooking. Squeeze out excess water and coarsely chop.
Make the Palak Puree
- Blend the blanched spinach with green chilies until smooth. Set aside.
Sauté Aromatics
- Heat oil in a pan. Add cumin seeds and sauté until fragrant. Add minced garlic and finely chopped onion, sauté until softened (about 2-3 minutes).
Simmer the Curry
- Add the spinach puree, turmeric powder, and salt. Stir well and simmer for 5-7 minutes, allowing the flavors to meld. Add a little water if needed to adjust the consistency. Stir in the Garam Masala (if using) during the last minute of simmering.
Add Paneer and Finish
- Gently stir in the paneer cubes. Cook for another 2-3 minutes until heated through. Stir in lemon juice and fresh cream. Heat through, do not boil.
Serve
- Garnish with a dollop of cream and serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Palak Paneer:
- Blanch perfectly: Don't overcook the spinach. A quick blanch preserves its vibrant green color and ensures a smoother puree.
- Adjust spice: Modify the amount of green chilies to suit your spice preference. Start with fewer and add more to taste.
- Don't overcook paneer: Add the paneer cubes only towards the end to prevent them from becoming tough.
- Fresh ingredients: Using fresh spinach and cream elevates the flavor and creaminess of your Palak Paneer.
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Recipe Nutrition
Calories: 631kcalCarbohydrates: 11gProtein: 19gFat: 58gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 99mgSodium: 188mgPotassium: 79mgFiber: 2gSugar: 2gVitamin A: 228IUVitamin C: 12mgCalcium: 637mgIron: 1mg
Saba Shaikh
Articles: 176
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This is a fantastic recipe! Thanks for sharing.
This is exactly what I was looking for!
What a delicious idea! Thanks for sharing.