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Creamy Palak Paneer

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A classic North Indian spinach and paneer curry with a smooth, creamy texture and balanced spices, perfect for a quick and comforting meal.

Ingredients

Scale
  • 500g (1 lb) fresh spinach leaves, washed and roughly chopped
  • 250g (9 oz) paneer cubes (firm paneer preferred)
  • 1 large onion, finely chopped
  • 2 medium ripe tomatoes, pureed or finely chopped
  • 3–4 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 small green chili, finely chopped (optional)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • Salt to taste
  • 100ml (⅓ cup) heavy cream or full-fat plain yogurt
  • 2 tablespoons oil or ghee
  • ½ cup (120ml) water or vegetable stock
  • 1 teaspoon lemon juice

Instructions

  1. Bring a large pot of water to a boil. Add washed spinach leaves and blanch for 2-3 minutes until wilted but still bright green. Transfer immediately to ice water to stop cooking. Drain well and blend into a smooth puree. Set aside.
  2. Heat 2 tablespoons of oil or ghee in a skillet over medium heat. Add cumin seeds and let them splutter for about 30 seconds.
  3. Add finely chopped onion and sauté for 5-6 minutes until golden brown and soft, stirring frequently.
  4. Stir in minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until fragrant.
  5. Add pureed tomatoes and cook for 7-8 minutes until oil starts to separate from the mixture.
  6. Add turmeric, coriander powder, garam masala, and salt. Mix well and cook for 2 more minutes to roast the spices.
  7. Lower the heat and gently stir in the spinach puree. Add ½ cup water or vegetable stock to adjust consistency. Simmer for 5 minutes, stirring occasionally.
  8. Fold in paneer cubes gently, ensuring they are coated evenly. Simmer for another 5 minutes to heat through and meld flavors.
  9. Stir in heavy cream or yogurt for creaminess. Adjust seasoning if needed. Turn off heat and add lemon juice to brighten flavors.
  10. Transfer to a serving bowl. Optionally garnish with a swirl of cream or fresh coriander leaves. Serve hot with naan or steamed rice.

Notes

Do not over-blanch spinach to preserve color and flavor. Use fresh, firm paneer for best texture. Roast spices to deepen flavor. Stir paneer gently to avoid breaking. Adjust curry consistency by adding water or simmering longer. For vegan version, substitute paneer with tofu and cream with coconut cream.

Nutrition

Keywords: palak paneer, spinach paneer curry, creamy palak paneer, Indian vegetarian curry, paneer recipe, spinach curry

Find it online: https://tempotaste.com/creamy-palak-paneer-recipe-easy-homemade-spinach-paneer-curry-guide/