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Easy Spinach Paneer Curry Recipe

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4.8 from 137 reviews

A classic Indian spinach curry made with paneer cheese, cooked in a fragrant blend of spices and finished with cream. This Palak Paneer recipe uses fresh or frozen spinach and is ready in just 40 minutes, offering a creamy, flavorful vegetarian dish perfect for any meal.

Ingredients

Paneer and Spinach

  • 14 oz (400g) paneer cheese, cut into 3/4-inch cubes
  • 2 tablespoons vegetable oil or ghee for frying paneer
  • 1 lb (450g) fresh spinach leaves, thoroughly washed, or 10 oz (280g) frozen chopped spinach

Spices and Aromatics

  • 2 tablespoons ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated (about 1 tablespoon)
  • 2 medium tomatoes, pureed (about 3/4 cup)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)

Finishing Ingredients

  • 1/2 cup heavy cream or cashew cream
  • 3/4 teaspoon salt, or to taste
  • 1/4 cup water (as needed for consistency)

Instructions

  1. Blanch and puree spinach: Bring a large pot of water to a boil. Add fresh spinach and blanch for 2 minutes until wilted. Drain and immediately transfer to ice water to stop cooking. Squeeze out excess water thoroughly and blend into a smooth puree with 2 tablespoons of water. Set aside.
  2. Fry paneer: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add paneer cubes in a single layer and fry for 2-3 minutes on each side until light golden brown. Remove and place on paper towels to drain excess oil.
  3. Sauté spices and aromatics: In the same pan, heat 2 tablespoons ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant. Add chopped onions with a pinch of salt and sauté for 6-7 minutes until golden brown.
  4. Add garlic, ginger, and tomato puree: Add minced garlic and grated ginger to the pan and cook for 1 minute until fragrant. Pour in the tomato puree and cook for 4-5 minutes, stirring frequently until the mixture thickens and oil starts to separate.
  5. Toast spices: Add ground coriander, turmeric, garam masala, and red chili powder to the pan. Stir continuously for 1-2 minutes to toast the spices and enhance their flavors.
  6. Combine spinach puree: Stir the spinach puree into the spiced tomato mixture. Season with salt and simmer gently for 5-6 minutes. Add water as needed to achieve desired consistency.
  7. Finish with cream and paneer: Reduce heat to low and stir in the heavy cream. Gently fold in the fried paneer cubes and let the curry simmer together for 2-3 minutes to meld the flavors. Taste and adjust seasoning as needed before serving.

Notes

  • For a vegan version, substitute paneer with tofu and use cashew cream instead of heavy cream.
  • Use frozen spinach if fresh is unavailable; just thaw and squeeze out excess water before pureeing.
  • Adjust red chili powder according to your preferred spice level.
  • Paneer can be fried until just golden for softer texture or longer for crispier cubes.
  • This dish pairs well with naan, roti, or steamed basmati rice.

Find it online: https://forkvista.com/easy-spinach-paneer-curry-recipe/