Palak Paneer is a classic Indian curry that brings together nutrient-rich spinach and tender paneer (Indian cottage cheese) in a mildly spiced curry. This version is smooth and creamy without the heavy creams often found in restaurant-style recipes, making it a healthy choice without sacrificing flavor.
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This dish is incredibly versatile: enjoy it as a side with warm naan, roti, or pair it with steamed basmati or white rice for a complete meal. You can also make Palak Paneer vegan—just replace paneer with tofu and butter with oil for a satisfying plant-based version.
Apart from being tasty, Palak Paneer is also a nutritional powerhouse, filled with iron, calcium, and fiber. It’s perfect for adding more greens to your diet in a flavorful way. Whether you’re including it in your weekly meal rotation or serving it for a special occasion, this dish offers both health benefits and comforting flavors.
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Ingredients and Substitutions Overview
To make Palak Paneer, you'll need some staple Indian ingredients, which you can find at most Indian grocery stores or even your regular grocery store. Here’s what you’ll need:
- Spinach: For the best results, go with fresh, tender spinach leaves, ideally baby spinach, as they blend smoothly and have a mild, slightly sweet flavor that balances the spices.
- Paneer: Choose whole milk paneer for a soft, creamy texture. You can opt for store-bought whole milk paneer or homemade, depending on convenience.
- Cashew Nuts: These are blended with spinach to create a rich, creamy base for the curry.
- Whole Indian Spices: Cinnamon sticks, cardamom pods, cloves, bay leaves, and cumin seeds form the base flavors. When heated in oil or butter, these spices release aromatic oils, adding layers of depth to the curry.
- Ginger Garlic Paste: Ginger-garlic paste is also essential—it’s worth making fresh for a robust flavor, or you can use a store-bought paste for convenience.
- Spice Powders: The core spices—chili powder, turmeric, coriander, and garam masala—bring warmth, color, and flavor. Garam masala adds an aromatic touch. Feel free to adjust the chili powder based on your spice preference.
- Fats: Using a mix of oil and butter gives the curry a rich, balanced flavor. Oil helps prevent burning at higher heat, while butter contributes a subtle creaminess. You can also use ghee for an even more authentic Indian flavor.
- Heavy Cream (Optional): For a touch of richness, drizzle a bit of cream on top when serving. This is optional but adds a restaurant-style finish. You can skip it or use coconut cream if you prefer a dairy-free option.
How to Make Palak Paneer at Home?
Let’s go ahead and make this delicious Palak Paneer. It’s a simple, three-step process: first, we’ll prepare the spinach paste; then, we’ll sauté the spices and vegetables; finally, we’ll combine the paste with the sautéed spices and vegetables to create the perfect Palak Paneer. Let’s get started!
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Palak Paneer
Palak Paneer is a classic Indian favorite that blends fresh spinach with creamy paneer in a richly spiced curry. Perfect for any meal, it pairs wonderfully with roti, naan, or rice, making it a great choice for both lunch and dinner. Enjoy restaurant-quality taste right at home!
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Ingredients
To Make Palak Paste
- 1 tbsp Oil
- 20 Cashew Nuts
- 4 Green Chili
- 1½ cup Spinach, tightly packed
For the Palak Paneer
- 1 tbsp Butter
- 2 Bay Leaves
- 1 Cinnamon Stick
- 4 Cloves
- 4 Cardamom
- 1 tsp Cumin Seeds
- 2 Onion, medium size, chopped
- 1 tsp Ginger Garlic Paste
- 1 tsp Paprika, or kashmiri chili powder
- ¼ tsp Turmeric Powder
- 2 tbsp Coriander Powder
- ½ tsp Garam Masala
- Salt, to taste
- ½ cup Tomato, chopped
- 2 cup Water
- 1 lb Paneer
- ¼ tsp Kasoori methi
For Garnishing
- 2 tsp Heavy Cream, optional
Instructions
Making Palak or Spinach Paste
- Heat oil in a pan over medium heat. Add cashew nuts and green chili, and sauté until the chili becomes fragrant, releasing its flavor into the oil. The cashews will also start to turn slightly golden, adding a nice richness to the paste.
- Add spinach leaves to the pan and sauté, stirring occasionally, until they wilt and soften. Be careful not to overcook, as this helps retain the spinach’s vibrant green color, giving the paste a fresh look.
- Transfer the cooked spinach, cashews, and chili to a blender. Allow it to cool for a few minutes before blending, as this helps achieve a smoother consistency. Blend until the mixture turns into a creamy paste, then set this spinach paste aside to use in the next steps.
Making Palak Paneer
- Melt butter in a pan over medium heat. Add the bay leaves, cinnamon sticks, cloves, cardamom, and cumin seeds. Sauté until the spices release their aromatic flavors. This step blooms the spices, enhancing their depth and fragrance, which forms the base of the curry’s flavor.
- Add the onions and sauté, stirring occasionally, until they become soft and begin to caramelize. Look for a light golden-brown color, which brings a touch of sweetness to the dish.
- Stir in the ginger-garlic paste, Kashmiri chili powder, turmeric powder, garam masala, coriander powder, and salt. Sauté until the spices are fragrant and fully combined with the onions, about 1-2 minutes. This step deepens the flavors, creating a well-blended spice base.
- Add the chopped tomatoes, stirring occasionally until they soften and become mushy. This will help thicken the curry and add a rich texture.
- Now, add the reserved spinach paste to the pan. Stir well to combine, infusing the curry with the spinach’s vibrant green color and earthy flavor.
- Gradually pour in water, stirring as you go, to adjust the consistency to your preference. For minimal waste, add a bit of water to the blender to rinse out any leftover spinach paste and pour it into the pan. This helps retain the full flavor without losing any of the paste.
- Cover the pan with a lid and let the spinach mixture simmer for 5 to 7 minutes, allowing the flavors to meld together. This gentle simmer also softens the spinach paste further, creating a creamy, well-blended sauce.
- Lower the heat and gently add the paneer cubes to the curry. Stir carefully to coat each piece in the spinach sauce, letting the paneer absorb the flavors without breaking.
- Allow the Palak Paneer to simmer for an additional 2 to 3 minutes. To finish, sprinkle with crushed kasoori methi, adding a final layer of aroma and flavor that enhances the dish’s warmth and richness.
Serving
- Optionally, top the Palak Paneer with a swirl of heavy cream and serve it with naan, paratha, chapati, roti, or plain basmati rice. For more pairing ideas, see the Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips to guide you in making the best Palak Paneer that everyone will enjoy:
- Selecting Spinach: Opt for young, tender spinach leaves, ideally without stems, as stems can add bitterness. This helps create a smoother, fresher-tasting curry. Baby spinach is a good choice as it’s naturally mild and soft.
- Soft Paneer: Store-bought paneer is convenient and works well, but soaking the cubes in warm water for 10-15 minutes keeps them soft and prevents them from turning rubbery when added to the curry. If you’re using homemade paneer, this step can help retain its fresh texture.
- Achieving a Thick Curry: Sautéing spinach with cashews creates a naturally thick and creamy texture, which helps avoid the need for heavy cream. If you’d like to skip cashews, blanch and puree the spinach instead, and add a bit of cream just before adding the paneer to maintain a creamy texture without cashews.
- Freshness Factor: Freshly ground spices and a freshly prepared ginger-garlic paste make a big difference in aroma and flavor. Whole spices like cumin and cardamom release more essential oils and enhance the curry’s depth when ground fresh, so try to use them if possible.
- Spice Adjustment: Adjust the amount of green chili, chili powder, and garam masala based on your spice preference. For milder heat, reduce the green chili, remove its seeds, or cut back on the chili powder. If you prefer a bit more warmth, add a pinch of garam masala toward the end for an extra boost of flavor.
- Consistency Control: To get the consistency you like, add a little water or vegetable stock if the curry is too thick for your taste. For a thicker consistency, you can reduce the liquid or let the curry simmer longer to cook down.
- Enhancing Flavor: Adding a pinch of sugar can balance the flavors if the spinach has a slight bitterness. This is optional but can help bring out the other flavors without making the curry sweet.
- Healthier Variation: For a lighter version, use low-fat paneer and replace heavy cream with yogurt, or omit the cream entirely for a fresher, low-fat option. Yogurt will add a slight tang, which can brighten the flavors.
- Resting Time: Letting the curry sit for a few minutes before serving allows the spices to settle and the flavors to meld together. This short resting period enhances the overall taste and brings out the richness of the spices and spinach.
Nutrition Info
Serving: 1serving | Calories: 377kcal | Carbohydrates: 14g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 178mg | Potassium: 245mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1104IU | Vitamin C: 14mg | Calcium: 492mg | Iron: 1mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Palak Paneer is a versatile Indian curry that pairs well with a variety of sides to create a well-rounded meal. Here are some ideas you’ll enjoy:
- Indian Breads: Naan, roti, paratha, or chapati are perfect for scooping up the curry. Naan adds a buttery taste, while roti and chapati are lighter options.
- Rice Dishes: Basmati rice or plain white rice works well with Palak Paneer. For extra flavor, try jeera rice (with cumin) or a mild vegetable pulao.
- Raita: A cool cucumber or boondi raita helps balance the spices in the curry and adds a refreshing touch.
- Poppadoms: Add some crispy poppadoms on the side for a light crunch. They’re perfect for adding texture to the meal.
- Salad: A simple cucumber or veggie salad with a sprinkle of chaat masala adds a fresh crunch that balances the creamy curry.
- Appetizers: Crispy vegetable samosas or chicken pakoras make a tasty start to the meal, adding a savory crunch before the main course.
- Dessert: Finish with something sweet like Gulab Jamun or Kheer. Gulab Jamun’s syrupy flavor contrasts with the spices, while Kheer (rice pudding) is lightly sweet and creamy.
- Beverages: Pair Palak Paneer with masala chai for a warm, spiced drink, mango lassi for a sweet, cool contrast, or mint tea, which adds a refreshing touch and helps with digestion.
Storage Suggestions
I recommend enjoying Palak Paneer warm and fresh for the best taste and texture, but if you have leftovers or are making it ahead, here’s how you can store it to keep it tasting great:
- Refrigeration: Store any leftover Palak Paneer in an airtight container in the refrigerator for up to 2 days. For the best flavor, reheat only the portion you plan to eat, as reheating multiple times can affect the taste and texture.
- Freezing Tips: If you’d like to freeze it, prepare just the spinach gravy without adding the paneer, as freezing paneer can sometimes make it soft or rubbery. Pour the gravy into freezer-safe bags and freeze. When you’re ready to serve, thaw the gravy, heat it to a gentle boil in a pan, then add fresh paneer cubes. Let it cook for about 2 to 3 minutes, just until the paneer is warmed through. This way, the paneer stays fresh and doesn’t become too soft or rubbery.
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