Palak Paneer
A classic Indian dish of spinach and cottage cheese, made easily at home.
30m4Servings
Nutrition
172kcal
8gProtein
14gCarbs
11gFat
Ingredients
Fresh Spinach
1 lb
Onion
1 piece
Tomato
2 pieces
Ginger
1 tbsp
Garlic
1 tbsp
Green Chili
1 piece
Cumin Seeds
1 tsp
Coriander Seeds
½ tsp
Turmeric Powder
¼ tsp
Garam Masala
½ tsp
Red Chili Powder
¼ tsp
Water
½ cup
Paneer
1 cup
Butter
1 tbsp
Heavy Cream
¼ cup
Salt
To taste
to taste
Fresh Coriander
A few leaves
1 a few leave
Instructions
1Prepare Spinach
5m
5mBlanch Spinach
Blanch the fresh spinach in boiling water for 1-2 minutes. Drain and cool.
Puree Spinach
Puree the blanched spinach in a blender until smooth.
2Sauté Aromatics and Spices
7m
7mSauté Base
Heat oil in a large skillet over medium heat. Add diced onion, diced tomatoes, grated ginger, minced garlic, and minced green chili. Cook until softened, about 5 minutes.
Add Spices
Add cumin seeds, coriander seeds, turmeric powder, garam masala, and red chili powder. Cook for 1 minute until fragrant.
3Simmer the Curry
10m
10mAdd Spinach Puree
Add the spinach puree and water to the skillet. Cook for 5 minutes, or until the spinach is heated through.
Add Paneer
Add the paneer cubes and cook for 2-3 minutes, or until heated through.
Finish with Cream and Butter
Stir in the butter and heavy cream. Cook for 1 minute, or until the mixture is heated through.
Season
Season with salt to taste.
4Serve
1m
1mGarnish and Serve
Garnish with fresh coriander and serve hot with rice or naan bread.
Tips
For a smoother puree, you can add a splash of water to the blender with the spinach.
Adjust the green chili and red chili powder to your preferred spice level.
Paneer can be lightly fried before adding to the curry for a firmer texture, though this is optional.