Description
Palak Paneer is a classic Indian spinach curry featuring fresh homemade paneer cheese cooked in a flavorful spiced spinach gravy enriched with cream and lemon juice. This vegetarian dish boasts a smooth texture with a blend of aromatic spices and creamy paneer, making it a beloved staple served typically with basmati rice and naan.
Ingredients
Scale
Paneer
- 1 batch homemade Paneer (Indian fresh cheese; recipe linked below)
Cooking Fat
- 30g / 2 tbsp ghee or unsalted butter (for pan frying)
- 30g / 2 tbsp ghee or unsalted butter
Vegetables & Aromatics
- 1 1/2 onions, finely chopped (brown or yellow)
- 1 tsp fenugreek seeds (whole)
- 2 garlic cloves, finely chopped
- 2 tsp ginger, finely grated (20g)
- 2 tomatoes, peeled, seeded and diced
- 1 green chilli, finely sliced (cayenne)
- 700g / 1.4 lb fresh spinach leaves (English spinach), thoroughly washed and roughly chopped (~9 cups very tightly packed)
- 1/4 cup water
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp salt (kosher/cooking salt; if using table salt, reduce by 1/4 tsp)
- 1/4 tsp black pepper
Finishing Touches
- 1/3 cup + 1 tbsp cream (pure, heavy or thickened)
- 1 tbsp lemon juice
Instructions
- Saute onion & spices: Melt 30g ghee or unsalted butter in a large pot over medium heat. Add finely chopped onion, fenugreek seeds, ground cumin, ground coriander, salt, and black pepper. Cook for about 3 minutes until the onion softens but does not turn golden.
- Add garlic and ginger: Stir in finely chopped garlic and grated ginger, and cook for an additional 2 minutes to release their flavors.
- Add tomatoes and chili: Add peeled, seeded, and diced tomatoes along with sliced green chili. Cook for 3 minutes on medium heat until tomatoes soften.
- Add spinach in batches: Add approximately one-third of the chopped spinach or as much as fits in the pot, stirring until wilted. Continue adding remaining spinach with the water, cooking and stirring until all the spinach has wilted.
- Cook spinach mixture: Allow the spinach and spices to cook together on medium heat for 10 minutes, stirring occasionally.
- Add cream and lemon: Stir in the cream and lemon juice gently. Continue cooking and stirring for 3 minutes to combine flavors smoothly.
- Puree half the spinach: Remove half the spinach mixture into a tall container and blend it using a stick blender to make a smooth puree. Return the puree to the pot and stir to mix evenly.
- Add pan-fried paneer: Gently fold in golden pan-fried paneer cubes, being careful not to break them. Stir slowly to incorporate the paneer through the curry.
- Serve: Serve the Palak Paneer hot over steamed basmati rice, accompanied by fluffy, chewy homemade naan bread.
Notes
- Fenugreek seeds add a distinct flavor; if unavailable, you may omit or replace with a pinch of fenugreek powder but flavor will vary.
- Adjust salt according to taste and type used; reduce if using table salt.
- For paneer, homemade is recommended for best freshness and texture, but store-bought paneer can be substituted.
- Green chili heat can be adjusted or omitted for milder taste.
- Ensure spinach is thoroughly washed to remove grit.
- The cream adds richness; use dairy alternatives if desired for lactose intolerance.
