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Palak Paneer

Palak Paneer

Kankana Saxena
Palak Paneer is a classic Indian vegetarian curry made with soft paneer cubes simmered in a smooth, mildly spiced spinach gravy. This easy version comes together in about 30 minutes and makes a comforting weeknight dinner.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Curries and Stew, Main Course
Cuisine Indian
Servings 0 Serves 4
Calories 261 kcal

Ingredients
 

  • 1 bunch big spinach leaves
  • Store bought or fresh homemade paneer - 8 oz
  • 1 medium size red onion
  • 2 garlic cloves
  • 1 inch fresh ginger
  • 2 tablespoons ghee
  • 1 fresh green chili
  • a tiny pinch of baking soda (optional)
  • salt to taste

spices

  • 1 bay leaf
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon chili powder
  • 1 teaspoon turemric powder
  • 1 teaspoon garam masala powder

Instructions
 

  • Prep the ingredients: Finely chop the onion. Pound the ginger, garlic and green chili together with a tiny pinch of salt. Roughly chop te spinach leaves.
  • Slice the paneer into bite size cubes or triangles. For store bought paneer, soak the paneer cubes in hot water with salt for about 10 minutes.
  • In a big pot pour enough water to boil and blanch the spinach leaves.
  • Once the water starts to boil, add the leaves and the baking soda (Baking soda is just to keep the vibrant green color)
  • Let it cook for 5 minutes and then drain it off the pot to a blender and blend it to a puree.
  • In a heavy bottom pan or wok, pour the ghee. Once the ghee warms up, add the cumin seeds, bay leaf, fennel seeds and ginger garlic chili paste that you had pounded earlier and kept aside.
  • Allow these to sizzle for about 1 minute.
  • Scatter the chopped onion, season with salt and cook for 2 minutes.
  • Then add the psice powder : cumin, coriander and chili. Stir around and cook for 5 minutes.
  • Pour the spinach puree and stir around, keep in mind that it will splatter, so keep the heat low and cover the pan.
  • Drain the soaked paneer and add it to the pan, stir it around and let it simmer for 5 minutes.
  • Check for salt and add any if needed.
  • Sprinkle the garam masala, toss it aorund and let it simmer for 2 more minutes.
  • Enjoy Palak paneer warm!

Video

Notes

Notes

  • Soaking paneer in warm salted water helps soften store-bought paneer.
  • Do not overcook the spinach if you want a vibrant green color.
  • Cream is optional and can be added at the end for a richer curry.
  • Frozen spinach can be used. Thaw and drain it before blending.
  • Adjust the amount of green chili and chili powder according to your preferred spice level.
  • If the curry becomes too thick, add a little water while reheating or cooking.

Serving Suggestions

Serve Palak Paneer with:
  • Roti
  • Garlic naan
  • Plain naan
  • Paratha
  • Jeera rice
  • Steamed basmati rice
  • Vegetable pulao

Nutrition

Serving: 1gCalories: 261kcalCarbohydrates: 9gProtein: 13gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 6gCholesterol: 56mgSodium: 636mgFiber: 2gSugar: 3g
Keyword cheese, Healthy Lunch, Indian food, Indian Paneer Curry, Spinach, Vegetarian Curry