Creamy Palak Paneer: A Delicious and Healthy Indian Spinach and Cheese Curry
1 hour 10 minutes
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About Creamy Palak Paneer: A Delicious and Healthy Indian Spinach and Cheese Curry
Craving vibrant Indian flavors? This Creamy Palak Paneer recipe elevates a classic dish into a healthy, flavorful experience you can easily create at home. Imagine tender paneer cheese swimming in a rich, creamy spinach sauce, infused with aromatic ginger, garlic, and a hint of sweetness.This kid-friendly curry is perfect for a weeknight dinner or a special occasion. Our simple recipe guides you step-by-step in creating restaurant-quality Palak Paneer, bringing the taste of India to your kitchen.Indulge in the comforting goodness of this dish while enjoying the nutritional power of spinach. It's a delicious and satisfying way to treat yourself and your family to a healthy and flavorful meal.
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
Dairy & Fats
- 150 gm Cottage Cheese cubed
- 1 tbsp Butter salted
- 2 tbsp Heavy Cream
- 2 tbsp Refined Oil
Spices & Flavorings
- 7-8 clove Garlic
- 0.5 tsp Ginger grated
- Salt to taste
- 1 tsp Cumin Seeds
- 1 tsp Chili Powder red
- 2 tsp Coriander Powder
- 0.5 tsp Turmeric Powder
- 2 tsp Mango Powder amchur, dry
- 1 pinch Sugar
Instructions
- Thoroughly wash the spinach and remove the stems. Blanch the spinach in boiling water for 10-15 minutes until wilted. This helps retain its vibrant green color. Immediately transfer the spinach to an ice bath to stop the cooking process. Drain well and roughly chop.
- In a blender, puree the blanched spinach until smooth. Set aside.
- Heat the refined oil in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds to release their aroma.
- Add the finely chopped onions and sauté until translucent, about 5-7 minutes. Add the ginger-garlic paste and green chilies (if using). Sauté for another minute until fragrant.
- Add the chopped tomatoes and sauté until softened, about 5-7 minutes. Add a pinch of sugar to balance the acidity of the tomatoes.
- Add the turmeric powder, red chili powder, coriander powder, salt, and dry mango powder. Sauté for a minute until the spices are fragrant.
- Pour in the spinach puree and stir well to combine. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld. This step deepens the flavor of the spinach.
- Stir in the butter and heavy cream. This adds richness and creaminess to the Palak Paneer.
- Gently fold in the cubed paneer. Be careful not to overcook the paneer, as it can become tough. Heat through for a few minutes.
- Serve hot with steamed rice or parathas. Garnish with a dollop of fresh cream or a sprinkle of garam masala, if desired.
Recipe Notes
Expert Tips
- For a richer flavor, blanch the spinach and then sauté it in ghee or butter before blending.
- Adjust the spice level by adding more or less green chilies. You can also add a pinch of red chili powder for extra heat.
- If you prefer a creamier palak paneer, add a splash of heavy cream or cashew cream towards the end of cooking.
Storage Instructions
- Store leftover palak paneer in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
Also See
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Recipe Nutrition
Calories: 234kcalCarbohydrates: 30gProtein: 13gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 16mgSodium: 524mgPotassium: 1464mgFiber: 9gSugar: 12gVitamin A: 17022IUVitamin C: 79mgCalcium: 269mgIron: 6mg
Neha Paliwal
Articles: 87
3 Comments
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This looks so tasty! Thank you.
This looks perfect! Thanks for posting.
This looks delightful! Thanks for the recipe.