Palak Paneer Recipe: Creamy Spinach and Cheese Indian Curry
25 minutes
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About Palak Paneer Recipe: Creamy Spinach and Cheese Indian Curry
Indulge in the rich, creamy flavors of authentic Palak Paneer, a classic Indian dish brimming with iron-rich spinach and delicious paneer cheese. This recipe delivers a vibrant and healthy meal, perfect for vegetarians and meat-eaters alike.We often make this Palak Paneer at home, and it's always a hit! The secret is in perfectly blanching the spinach to preserve its vibrant green color and creating a luscious, flavorful sauce. This recipe is easy to follow, even for beginners.Beyond its delicious taste, Palak Paneer is a nutritional powerhouse, providing a significant source of iron and other essential nutrients. Get ready to enjoy a culinary masterpiece that's as healthy as it is satisfying!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Spinach Puree
- 10 oz (280g) grams Spinach fresh, thoroughly washed
- 1/2 tsp Salt
- 5 cloves Garlic
- 1 inch Ginger peeled
- 2 Chili Pepper finely chopped, green
For the Palak Paneer Masala
- 3.5 oz (100g) grams Cottage Cheese cut into 1-inch cubes, indian cheese
- 1 Tomato chopped, medium
- 1 tsp Chili Powder red
- 1/4 cup Vegetable Oil
- 1 Onion chopped, medium
- 2 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 Tomato chopped, medium
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 2-3 tsp Salt to taste
- 1/4 cup Water warm
- 1/2 tsp Garam Masala
- 1 tbsp Butter
- 1/4 cup Heavy Cream + 1 teaspoon for garnish
- 1 tsp Fenugreek Leaf crushed and roasted, dried, dried fenugreek leaves
Instructions
Prepare the Spinach
- Soak the spinach in cold water for 15 minutes. Drain well and thoroughly wash.
- Bring 2 cups of water to a boil with a pinch of salt. Add the spinach, cover, and simmer for 3-5 minutes until wilted.
- Immediately transfer the blanched spinach to the ice water bath for 15 minutes to preserve its bright green color. Drain thoroughly.
Make the Spinach Puree
- Blend the spinach, garlic, ginger, green chilies, and salt in a blender until completely smooth.
Cook the Palak Paneer
- Heat the oil in a pan over medium heat. Add the chopped onion and sauté until light golden brown.
- Add the ginger and garlic pastes; sauté for a minute until fragrant.
- Add the chopped tomatoes and cook until softened, about 5 minutes.
- Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for another minute.
- Pour in the warm water and bring to a boil. Add the paneer cubes, gently stirring to combine.
- Reduce heat to low, cover, and simmer for 2-3 minutes until the paneer is tender and the sauce slightly thickens.
- Stir in the garam masala and roasted kasuri methi.
- Remove from heat, stir in the butter and cream.
- Garnish with extra cream and serve hot with naan or rice.
Recipe Notes
Expert Tips for the Best Palak Paneer
- For extra vibrant color, use young spinach leaves.
- Don't overcook the paneer; it should be tender but not crumble.
- Toasting the kasuri methi before adding enhances its flavor.
- Adjust the amount of red chili powder to control the spice level according to your preference.
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Recipe Nutrition
Calories: 663kcalCarbohydrates: 26gProtein: 15gFat: 58gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 22gTrans Fat: 0.3gCholesterol: 82mgSodium: 2718mgPotassium: 1221mgFiber: 8gSugar: 9gVitamin A: 13953IUVitamin C: 66mgCalcium: 457mgIron: 5mg
Moumita Kundu Malla
Articles: 10
3 Comments
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Absolutely delicious! Can’t wait to try it.
I’m loving this recipe already!
Absolutely scrumptious! Thanks for the recipe.