Vibrant Palak Paneer: A Classic Indian Spinach and Cheese Curry
35 minutes
711 reads
About Vibrant Palak Paneer: A Classic Indian Spinach and Cheese Curry
Craving incredible Indian food? This vibrant Palak Paneer recipe brings the restaurant experience home, delivering a creamy, comforting spinach and cheese curry that's surprisingly easy to make.We blanch fresh spinach for the most vibrant green hue, then blend it into a silky smooth sauce. Imagine aromatic spices simmering with tender paneer, creating a dish bursting with flavor.Serve this luscious Palak Paneer with warm roti, naan, or fluffy rice for a truly satisfying meal.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Dairy & Spices
- 200 gm Cottage Cheese cubed
- 2 Tbsp Heavy Cream
- 2 clove Garlic for spinach puree
- 2-3 clove Garlic chopped
- 1/2 tsp Cumin Seeds
- 1/2 tsp Chili Powder optional, red
- 1/2 tsp Garam Masala optional
- Salt to taste
Other
- 2 Tbsp Cooking Oil ghee or butter may be substituted
- 1 Tbsp Lemon Juice
Instructions
- Thoroughly wash the fresh spinach leaves and remove the stems.
- In a pot, bring 3-4 cups of water to a rolling boil. Add 1/4 teaspoon of salt. This helps retain the spinach's vibrant green color.
- Add the spinach leaves to the boiling water and blanch for 2-3 minutes. Immediately plunge the blanched spinach into ice water to stop the cooking process and preserve the color.
- Drain the spinach and transfer it to a blender. Add the green chilies and 2 cloves of garlic.
- Blend until a smooth puree is formed. Set aside.
- Heat the cooking oil in a pan over medium heat. Add the cumin seeds and sauté until fragrant and they begin to darken slightly.
- Add the chopped garlic and sauté for about 30 seconds until fragrant.
- Add the chopped onions and sauté until translucent and golden brown. Then, add the chopped tomatoes and cook until softened.
- Add the red chili powder (if using) and stir well.
- Pour the spinach puree into the pan and stir to combine. Add a little water if the mixture is too thick.
- Add salt to taste and simmer the gravy over low heat for 5-6 minutes, allowing it to thicken slightly. Stir in the garam masala.
- Gently add the paneer cubes to the gravy. Simmer for 1-2 minutes to heat through. Do not overcook, as this can make the paneer tough.
- Stir in the heavy cream and remove from heat. Serve hot with roti, naan, or steamed rice.
Recipe Notes
Expert Tips
- For a richer flavor, use full-fat paneer. Low-fat paneer can sometimes be dry.
- Adjust the amount of green chilies according to your spice preference. Remove the seeds for a milder flavor.
- Don't overcook the paneer. It should be soft and tender, not rubbery.
Storage Instructions
- Store leftover Palak Paneer in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop, adding a splash of water or milk to prevent drying out.
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Vibrant Palak Curry (Indian Spinach Curry)
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Recipe Nutrition
Calories: 184kcalCarbohydrates: 14gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 17mgSodium: 298mgPotassium: 619mgFiber: 4gSugar: 5gVitamin A: 6632IUVitamin C: 33mgCalcium: 130mgIron: 2mg
Charus Cuisine
Articles: 100
5 Comments
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I’m excited to make this at home!
Such a tempting dish! Thank you.
This is so tempting! Thank you.
We have shared this tempting recipe on our facebook page too. Thank you for posting Charus Cuisine.
My favorite 🙂