Palak Paneer { Indian Spinach Curry }

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Palak Paneer (Indian Spinach Curry)


Palak Paneer (Indian Spinach Curry)



🥬 Palak Paneer (Indian Spinach Curry)

Palak Paneer is a classic North Indian dish made with pureed spinach (palak), soft Indian cottage cheese (paneer), and aromatic spices. It’s especially popular in Punjabi cuisine and often served with naan or rice.

🧀 Ingredients (Serves 3–4)

For the spinach puree:

  • 250–300 g fresh spinach (palak)

  • 1–2 green chilies

  • 3–4 cups water (for blanching)

For the curry:

  • 200–250 g paneer, cubed

  • 1 medium onion, finely chopped

  • 2 medium tomatoes, pureed

  • 1 tbsp ginger-garlic paste

  • 2 tbsp oil or ghee

  • ½ tsp cumin seeds

  • ½ tsp turmeric powder

  • 1 tsp coriander powder

  • ½–1 tsp red chili powder (adjust to taste)

  • ½ tsp garam masala

  • 2–3 tbsp cream (optional)

  • Salt to taste

  • ½ tsp kasuri methi (dried fenugreek leaves), crushed (optional)

👩‍🍳 Instructions

1️⃣ Prepare the Spinach

  1. Wash spinach thoroughly.

  2. Boil water and blanch spinach for 2–3 minutes.

  3. Immediately transfer to ice-cold water (to retain bright green color).

  4. Blend spinach with green chilies into a smooth puree. Set aside.

2️⃣ Lightly Fry Paneer (Optional)

  • Heat 1 tsp oil and lightly fry paneer cubes until golden.

  • Soak in warm water for 10 minutes to keep them soft.

3️⃣ Make the Curry Base

  1. Heat oil/ghee in a pan.

  2. Add cumin seeds; let them splutter.

  3. Add chopped onions; sauté until golden brown.

  4. Stir in ginger-garlic paste; cook until raw smell disappears.

  5. Add tomato puree and cook until oil separates.

  6. Add turmeric, coriander powder, red chili powder, and salt. Cook 1–2 minutes.

4️⃣ Combine

  1. Add spinach puree and mix well.

  2. Simmer 5–7 minutes on low heat.

  3. Add paneer cubes and cook another 3–5 minutes.

  4. Sprinkle garam masala and crushed kasuri methi.

  5. Stir in cream (optional) for richness.

🍽️ Serving Suggestions

Serve hot with:

  • Naan

  • Roti/Chapati

  • Jeera rice

  • Plain basmati rice

🌟 Tips

  • For a smoky flavor, add a small piece of charcoal (dhungar method).

  • For a vegan version, substitute paneer with tofu and use coconut cream.

  • Avoid overcooking after adding spinach to maintain color and nutrients.

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