Palak Paneer Curry
Fresh spinach is briefly blanched to preserve its vibrant green color.The spinach is blended into a smooth and flavorful puree.Paneer cubes are lightly browned or added directly for a softer texture.A fragrant onion, tomato, ginger, garlic, and spice base builds the curry's depth.The spinach puree is gently simmered with the masala and tender paneer.A final touch of cream and garam masala creates a rich restaurant-style finish.
Ingredients
For the Spinach Puree
- 500 g fresh spinach
- 2 green chilies
- 1-inch piece fresh ginger
- 3 cloves garlic
- ½ cup cold water, as needed
For the Curry
- 250 g paneer, cut into cubes
- 2 tablespoons oil
- 1 tablespoon butter or ghee
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- ½ cup water, as needed
- ¼ cup heavy cream
For Garnishing
- 1 tablespoon fresh cream
- 1 tablespoon chopped cilantro
- A small pat of butter, optional
Instructions
- Wash the spinach thoroughly under cool running water to remove dirt and grit.
- Immediately transfer the spinach to a bowl of ice-cold water.
- Drain the spinach well.
- Blend until smooth, adding a small amount of cold water only if necessary.
- Heat a skillet over medium heat and add a small amount of oil.
- Add the paneer cubes and lightly brown them on a few sides.
- For especially soft paneer, you can skip frying and add the fresh cubes directly to the curry.
- Add cumin seeds and allow them to sizzle.
- Add ginger-garlic paste and cook for about 1 minute.
- Add turmeric, coriander powder, cumin powder, Kashmiri chili powder, and salt.
- Add a little water if the gravy is too thick.
- Simmer gently for approximately 5–7 minutes.
- Add the paneer cubes to the spinach gravy.
- Gently stir to coat them with the curry.
- Add the cream and garam masala.
- Drizzle a little cream over the top.
- Serve hot with naan, roti, chapati, jeera rice, or basmati rice.
Notes
- Fresh spinach gives the best color and flavor.
- Wash spinach thoroughly because leafy greens can contain dirt and grit.
- Blanching is useful for preserving a vibrant green color.
- Do not overcook the spinach puree.
- Fresh paneer produces the softest texture.
- Avoid over-frying paneer because it can become rubbery.
- Adjust green chilies according to your spice preference.
- Add cream toward the end for a smooth, rich finish.