Palak Paneer: A classic Indian favorite, this dish blends fresh spinach with creamy paneer in a richly spiced curry. Perfect for any meal, it pairs wonderfully with roti, naan, or rice. Enjoy restaurant-quality taste right at home!
Heat oil in a pan over medium heat. Add cashew nuts and green chili. Sauté until the chili becomes aromatic.
Introduce spinach leaves to the pan. Continue to sauté until the spinach wilts and softens.
Transfer the cooked spinach and cashew mixture into a blender. Blend until it forms a smooth paste. Set this spinach paste aside for use in your curry.
To Make Palak Paneer
Start by melting butter in a pan over medium heat. Add bay leaves, cinnamon sticks, cloves, cardamom, and cumin seeds. Sauté until the spices release their aromatic flavors.
Incorporate the onions and continue sautéing until they become soft and take on a caramelized hue.
Introduce ginger-garlic paste, Kashmiri chili powder, turmeric powder, garam masala, coriander powder, and salt into the mix. Sauté until the spices become fragrant and blend harmoniously.
Add the tomatoes and sauté until they turn soft and mushy, contributing to the rich texture of the curry.
Now, incorporate the reserved palak (spinach) paste, infusing the dish with its vibrant green color and earthy flavor.
Gradually add water and thoroughly blend to reach your desired consistency. You can also use a portion of the water to rinse any remaining paste in the blender and add it to the pan, minimizing waste.
Cover the pan with a lid and allow the palak mixture to simmer for 5 to 7 minutes, allowing the flavors to meld together beautifully.
Lower the heat and gently add the paneer cubes to the palak curry, ensuring they soak up the delicious flavors.
Let the Palak Paneer simmer for an additional 2 to 3 minutes. To finish, garnish the dish with crushed kasoori methi, adding a final layer of aroma and flavor.
To Serve
Top the Palak Paneer with some heavy cream and serve it with a variety of accompaniments like naan, paratha, chapati, roti, or plain basmati rice. For additional pairing ideas, refer to the serving suggestions section.
Notes
Here are some tips to perfect your Palak Paneer:
Selecting Spinach: Opt for young and tender spinach leaves, preferably without stems, to avoid any bitterness and ensure a flavorful curry.
Soft Paneer: While homemade paneer is an option, store-bought paneer works well too. To ensure it remains soft and doesn’t turn rubbery, soak the paneer cubes in warm water for 10 to 15 minutes before using them in the recipe.
Achieving a Thick Curry: Sauteeing spinach with cashew nuts is my method for a rich, thick curry. Alternatively, you can omit cashews and use heavy cream instead. In this case, blanch the spinach and puree it for the base. Add the heavy cream right before incorporating the paneer cubes, keeping the rest of the process the same.
Freshness Factor: Use freshly ground spices and freshly prepared ginger-garlic paste for a more aromatic and flavorful dish.
Spice Adjustment: Tailor the amount of chili powder and garam masala to your taste. If you prefer milder heat, reduce the chili powder.
Consistency Control: For a thinner curry, add a little water or stock. If you prefer it thicker, limit the amount of liquid or cook it down more.
Enhancing Flavor: A pinch of sugar can balance the flavors, especially if your spinach is slightly bitter.
Healthier Variation: To reduce fat, use low-fat paneer and replace cream with yogurt or skip it entirely.
Resting Time: Let the curry sit for a few minutes before serving. This allows the flavors to meld together better.