Palak Paneer (Spinach & Paneer Curry) – Simple & Delicious

Ingredients

• 500 g Spinach (washed, stems trimmed)
• 250 g Paneer (cut into 1‑inch cubes)
• 2 Tbsp Ghee (clarified butter, can substitute with oil or butter)
• 1 tsp Cumin Seeds
• 1 medium Onion (finely chopped)
• 1 piece Green Chili (sliced, adjust to heat preference)
• 1 Tbsp Garlic‑Ginger Paste (equal parts garlic and ginger blended)
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 2 Tbsp Heavy Cream (adds a light richness, optional)
• 0.5 tsp Garam Masala
• 1 Tbsp Cashew Paste (optional garnish, blend soaked cashews with a little water)

Instructions

1. Wash and Trim Spinach

   Rinse the spinach thoroughly under running water, remove any tough stems, and set aside.

   Time: PT5M

2. Blanch Spinach

   Bring a large pot of water with a pinch of salt to a rolling boil. Add the spinach and blanch for 60–90 seconds until wilted, then immediately transfer to the ice‑water bowl to stop cooking.

   Time: PT3M

   Temperature: boiling

3. Puree Spinach

   Drain the chilled spinach, add a splash of water (or a few pieces of green chili if you like heat) and blend until completely smooth.

   Time: PT5M

4. Fry Paneer Cubes

   Heat 2 Tbsp ghee in a large skillet over medium‑high heat. Add the paneer cubes and fry, turning once, until light golden spots appear on two sides.

   Time: PT5M

   Temperature: medium‑high heat

5. Temper Cumin Seeds

   In the same pan, add 1 tsp cumin seeds and let them sizzle for a few seconds until fragrant.

   Time: PT30S

   Temperature: medium heat

6. Sauté Onion

   Add the chopped onion and sauté, stirring occasionally, until it turns translucent and begins to brown slightly.

   Time: PT5M

   Temperature: medium heat

7. Add Chili and Aromatics

   Stir in the sliced green chili, then add the garlic‑ginger paste. Cook for 30–45 seconds until the raw aroma disappears.

   Time: PT1M

   Temperature: medium heat

8. Bloom Ground Spices

   Add ground coriander, ground cumin, turmeric, and salt. Reduce the flame to low and stir for about 1 minute so the spices release their oils.

   Time: PT1M

   Temperature: low heat

9. Cook Spinach Puree

   Pour the spinach puree into the pan, increase heat to medium, and simmer, stirring occasionally, for 5–7 minutes until the gravy thickens.

   Time: PT6M

   Temperature: medium heat

10. Finish with Cream and Garam Masala

    Stir in 2 Tbsp heavy cream and ½ tsp garam masala. Cook for another minute, then return the fried paneer cubes to the sauce.

    Time: PT2M

    Temperature: medium heat

11. Simmer Paneer

    Let the paneer heat through in the gravy for 2–3 minutes, allowing it to absorb flavors.

    Time: PT3M

    Temperature: medium heat

12. Garnish and Serve

    Optional: drizzle a little extra cream and swirl in a teaspoon of cashew paste. Serve hot with steamed rice or naan.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

8 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spinach: Frozen spinach (300 g, thawed)
• Instead of Paneer: Firm tofu (for a vegan version, use 250 g)
• Instead of Ghee: Vegetable oil, Unsalted butter
• Instead of Cumin Seeds: Ground cumin (½ tsp)
• Instead of Onion: Shallot
• Instead of Green Chili: Jalapeño
• Instead of Garlic‑Ginger Paste: Minced garlic and minced ginger (½ tsp each)
• Instead of Salt: Sea salt
• Instead of Heavy Cream: Full‑fat coconut milk (for dairy‑free), Greek yogurt (adds tang)
• Instead of Cashew Paste: Almond paste

Equipment Needed

• Large Pot
• Ice Water Bowl
• Blender
• Large Skillet or Frying Pan
• Spatula or Tongs
• Knife and Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Blanching spinach quickly to retain color
• Blending spinach into a smooth puree with enough liquid
• Frying paneer cubes just until lightly golden
• Blooming ground spices on low heat to avoid burning
• Simmering the spinach gravy to the right thickness

Chef Tips from the Video

• Press paneer between paper towels to remove excess moisture before frying.
• Add a pinch of sugar to balance the earthiness of spinach if desired.
• Use fresh, young spinach for the brightest green color.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; reheat gently, paneer may become softer.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Blanch and puree the spinach up to 2 days ahead; keep refrigerated.
• Fry paneer just before serving for best texture, but pre‑fried cubes can be stored for a few hours.

Frequently Asked Questions