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!

Course Side Dish

Cuisine Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 377

Author Sangeetha Vel

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

US Customary - Metric

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.

Notes

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

Visit the Recipe

Want to view the full post? Simply scan the QR code with your camera and tap the link.