Palak Paneer is a popular vegetarian dish consisting of soft paneer cubes in a smooth and creamy spinach sauce. This curry can be paired with naan, roti or any rice of your choice.
Boil water in a pot 
Add spinach to boiling water 
Cook spinach 
Prepare an ice bath 
Transfer spinach over to the ice bath 
Add cilantro, green chilies and ginger to a blender 
Add spinach and blend 
Add cumin seeds and red chilies to the pan 
Sauté chopped garlic 
Sauté chopped onions 
Add spinach purée 
Mix in spice powders and salt 
Add red chili powder 
Add cubed paneer to the gravy 
Bring to a boil until fully cooked
Palak Paneer
Palak Paneer is a popular vegetarian dish consisting of soft paneer cubes in a smooth and creamy spinach sauce. This curry can be paired with naan, roti or any rice of your choice.
Servings: 6
Ingredients
- ¾ lb palak/spinach
- ¼ cup cilantro
- 12 oz paneer (I used Malai Paneer)
- 1½ cup chopped onion
- 8 cloves garlic (finely chopped)
- 6 green chilies (adjust to taste)
- ½ inch ginger
- 2 red chilies
- ½ tsp cumin seeds
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- ½ tsp Kasmiri red chili powder
- 1 cup water (adjust as needed)
- 3 tbsp oil
- 1 tbsp butter
- 1 tbsp cream
- salt to taste
Instructions
- Wash spinach leaves and set aside.
- Boil water in a pan. Once bubbles start to form, add the washed spinach and cook for 2 minutes.
- Remove the cooked spinach and blanch in an ice bath. Doing this helps stop the cooking process and retains the green color of the spinach. Allow the spinach to cool.
- Add green chilies, ginger, cilantro and spinach to a blender. Blend until smooth, adding ¼-½ cup water, as needed.
- Heat oil and butter in a pan. Once hot, add cumin seeds and red chilies.
- Once the cumin seeds become aromatic, add chopped garlic and sauté until raw smell fades.
- Now, add the chopped onions to the pan and cook until translucent.
- Next, pour in the blended spinach purée and cook for 2 minutes.
- Then, add turmeric powder, cumin powder, garam masala powder, and salt to the gravy. Mix well and cook for 3 minutes.
- Add Kashmiri chilli powder
- Cube the paneer and add to the pan. Cook for 2-3 minutes.
- Remove the gravy from the flame when the paneer becomes soft and transfer to a bowl.
- Pour cream over the curry and serve hot with roti, naan, or rice.
- See below for additional varieties or sides that go well with this dish.
