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Palak Paneer

Creamy spinach curry with cubes of paneer (Indian cottage cheese) — healthy and delicious.
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Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 300 g spinach (palak), washed & chopped
  • 200 g paneer, cut into cubes
  • 1 onion, finely chopped
  • 1 tomato, chopped
  • 2 green chilies, slit

Method
 

  1. Blanch spinach: Boil water, add chopped spinach and blanch for 2 minutes. Immediately transfer to cold water (ice bath) to retain green color. Drain and set aside.
    Make spinach puree: In a blender, blend the blanched spinach (with a little water) into a smooth puree.
    Sauté aromatics: In a pan, heat oil/ghee. Add cumin seeds and let them sizzle. Add chopped onions & green chilies, sauté until onions turn golden.
    Add ginger-garlic and tomato: Stir in ginger-garlic paste and sauté until raw smell disappears. Then add chopped tomato and cook until soft.
    Spices: Add turmeric powder and red chili powder, stir well.
    Add spinach puree: Pour in the spinach puree and mix. Add water if too thick, bring to gentle simmer.
    Add paneer & finish: Gently add paneer cubes. If using cashew paste, stir it in. Add cream or milk if desired. Simmer briefly (2–3 min). Sprinkle garam masala and gently mix.
    Serve: Garnish with a swirl of cream or a few spinach leaves. Serve hot with roti, naan, or rice.
Palak Paneer