If you’re craving a rich, comforting Indian dish that’s both nutritious and delicious, this Indian Spinach Paneer Curry (also known as Palak Paneer) is exactly what you need. I’ve perfected this recipe to create a restaurant-style curry that’s surprisingly easy to make at home. The creamy spinach sauce paired with chunks of tender paneer cheese creates a perfect balance of flavors that will transport you straight to the streets of Delhi.
Ingredients
- 500g fresh spinach leaves, washed and roughly chopped
- 250g paneer, cut into 1-inch cubes
- 2 medium onions, finely chopped
- 3 medium tomatoes, pureed
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green chilies (adjust to taste)
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/4 cup heavy cream
Instructions
- Start by blanching the spinach in boiling water for 2-3 minutes. Immediately transfer to an ice bath to retain the bright green color. Once cooled, blend into a smooth puree.
- Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped onions and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, and green chilies. Cook for 2 minutes until fragrant.
- Add the tomato puree and cook until the oil starts separating from the mixture, about 5-6 minutes.
- Mix in turmeric powder and garam masala. Cook for another minute.
- Add the spinach puree and salt. Simmer for 5 minutes.
- Gently fold in the paneer cubes and cream. Cook for 3-4 minutes until everything is heated through.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
- To make the paneer extra soft, soak the cubes in hot water for 10 minutes before adding to the curry.
- If using frozen spinach, make sure to thaw and drain it completely before pureeing.
- For a vegan version, substitute paneer with firm tofu and heavy cream with cashew cream.
- The curry should have a medium-thick consistency. If it’s too thick, add a splash of water or cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop better the next day!
- Serve hot with naan bread or steamed rice for a complete meal.
- If you prefer a smoother curry, blend the onion-tomato mixture before adding the spinach puree.
Indian Spinach Paneer Curry
A rich, comforting Indian dish that's both nutritious and delicious. Creamy spinach sauce paired with chunks of tender paneer cheese.
Ingredients
- 500 g fresh spinach leaves washed and roughly chopped
- 250 g paneer cut into 1-inch cubes
- 2 medium onions finely chopped
- 3 medium tomatoes pureed
- 4 cloves garlic minced
- 1- inch piece ginger grated
- 2 green chilies adjust to taste
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1/4 cup heavy cream
Instructions
- Start by blanching the spinach in boiling water for 2-3 minutes. Immediately transfer to an ice bath to retain the bright green color. Once cooled, blend into a smooth puree.
- Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add chopped onions and sauté until golden brown, about 5-7 minutes.
- Stir in the minced garlic, grated ginger, and green chilies. Cook for 2 minutes until fragrant.
- Add the tomato puree and cook until the oil starts separating from the mixture, about 5-6 minutes.
- Mix in turmeric powder and garam masala. Cook for another minute.
- Add the spinach puree and salt. Simmer for 5 minutes.
- Gently fold in the paneer cubes and cream. Cook for 3-4 minutes until everything is heated through.
