Palak Paneer
Palak Paneer is a classic North Indian dish featuring soft paneer cubes simmered in a creamy, spiced spinach gravy. Rich in protein and nutrients, this flavorful curry pairs perfectly with naan, roti, or basmati rice for a wholesome meal.
Ingredients
- 300g fresh spinach (palak)
- 1 tomato
- 5 garlic cloves (3 whole, 2 finely chopped)
- 1 ginger
- 1-5 green chili
- 1 oil (avocado or mustard oil recommended)
- 1 large onion, finely chopped
- ½ cup water (adjust as needed)
- ¾ teaspoon garam masala
- ¼ teaspoon turmeric powder
- Salt to taste
- ½ teaspoon sugar (optional, to balance bitterness)
- 2-3 tablespoons heavy cream (or milk/yogurt for a lighter version)
- ½ tablespoon kasuri methi (dried fenugreek leaves)
- ½ Juice of half a lemon
- 225g paneer, cut into cubes
- Warm water (for soaking store-bought paneer)
Instructions
- Bring a pot of water to a boil and add a pinch of salt. Add the spinach leaves and blanch them for 2-3 minutes until wilted.
- Remove the spinach and immediately transfer it to ice-cold water to preserve its vibrant green color.
- In a blender, combine the blanched spinach, tomato, 3 cloves of garlic, ginger, and green chili. Blend until smooth and set aside.
- Heat a pan over medium heat and add oil. Once hot, sauté the remaining 2 cloves of chopped garlic until golden.
- Add the chopped onions and cook for 2-3 minutes until they turn soft and translucent.
- Pour in the spinach puree and mix well. Add about ½ cup of water and stir.
- Cover the pan and let the mixture simmer for 10 minutes, stirring occasionally to prevent sticking.
- Once the spinach is cooked, add garam masala, turmeric powder, red chili powder, and salt. Stir well and cook for another minute.
- Optionally, add ½ teaspoon of sugar to balance the flavors.
- Mix in the heavy cream and combine well.
- Gently add the paneer cubes, stirring them into the curry. Let it simmer for 3-4 minutes.
- Turn off the heat, then add lemon juice and kasuri methi for extra flavor.
Notes
- For Vibrant Green Color: Blanch the spinach for just 2-3 minutes and transfer it to ice-cold water immediately. Overcooking can make it dull.
- Paneer Softness Tip: If using store-bought paneer, soak it in warm water for 10 minutes before adding it to the curry.
- Adjusting Spice Levels: Increase or reduce green chili based on your heat preference. A pinch of sugar helps balance bitterness.
- Creamy Texture: For a richer curry, add more cream or cashew paste. For a lighter version, use yogurt or skip the cream.
- Make It Vegan: Swap paneer with firm tofu and replace cream with coconut milk or cashew cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or cream if needed.