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Palak Paneer

A healthy, protein-rich Indian curry made with fresh spinach and soft paneer. Light, nutritious, and perfect for everyday meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 people
Course: Dinner, lunch
Cuisine: Indian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 250 grams paneer cut into cubes
  • 4 cups spinach (palak) washed and blanched
  • 1 medium onion chopped
  • 1 medium tomato chopped
  • 1 inch ginger
  • 4 cloves garlic
  • 2 tbsp oil or ghee
  • 1 tsp jeera (cumin seeds)
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp red chilli powder adjust to taste
  • 1/4 cup water for blending
  • 1 tbsp fresh cream optional
  • to taste salt

Equipment

  • blender
  • pan
  • Spatula

Method
 

  1. Blanch spinach in boiling water for 2 minutes, then transfer to cold water to keep the green colour.
  2. Blend the blanched spinach with ginger, garlic and water to make a smooth green puree.
  3. Heat oil in a pan and add cumin seeds. Let them splutter.
  4. Add chopped onions and cook until soft and light golden.
  5. Add tomatoes and cook until they turn mushy.
  6. Add turmeric, coriander powder, red chilli powder and salt. Mix well.
  7. Pour in the spinach puree and cook for 4 to 5 minutes on low flame.
  8. Add paneer cubes and simmer for 3 minutes. Do not overcook or paneer becomes chewy.
  9. Finish with garam masala and a spoon of fresh cream if you prefer a richer taste.

Notes

Use fresh spinach for bright colour. Lightly sauté paneer in 1 tsp oil before adding if you want firmer pieces. Serve hot with roti or jeera rice.