Palak Paneer is a smooth, creamy, and healthy Indian curry dish. It is usually made with fresh spinach, paneer (Indian cottage cheese), basic Indian whole spices, powders, herbs and with or without cream. This Spinach Paneer curry is one of the best side dishes that are popular across the globe. And it tastes great with roti, chapati, naan, rice, or pulao for lunch and dinner. The best part is it tastes similar to your favorite Indian restaurants around.
Choose tender Spinach - Always make sure to choose tender and young spinach leaves without stems to achieve a bitter-less and tasty curry
For thick curry - I have sauteed spinach with cashew nuts that deliver a thick and rich curry. However, you can also skip the cashews and substitute them with heavy cream for similar results. In that case, I recommend blanching the spinach and pureeing them in a blender for the paste preparation. The rest of the process remains the same and add the heavy cream before adding the paneer cubes
For soft Paneer - Even though you can make your homemade paneer, I never had an issue with store-bought paneer. Soaking the cubed paneer in warm water for at least 10 to 15 minutes makes them soft and helps to avoid turning rubbery