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Creamy Spinach and Paneer Curry (Palak Paneer) Recipe

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Palak Paneer is a classic North Indian dish combining fresh spinach puree with soft paneer cubes simmered in a flavorful spiced gravy. This recipe balances the earthy taste of spinach with aromatic spices and creamy paneer, making it a delicious and nutritious vegetarian meal perfect to enjoy with naan, roti, or rice.

Ingredients

Paneer and Spinach

  • 150 grams (1¼ cups) paneer (Indian cottage cheese)
  • 3½ to 4 cups (100 to 120 grams) palak (spinach)

Cooking Oil and Spices

  • 2 tablespoons oil (or half oil & half butter)
  • ⅛ teaspoon cumin seeds (jeera) (optional)
  • 2 green cardamoms (elaichi) (optional)
  • 1 inch cinnamon stick (dalchini) (optional)
  • 2 cloves (laung) (optional)
  • ½ to ¾ teaspoon garam masala (adjust to taste)
  • ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if unavailable)
  • ½ teaspoon salt (adjust to taste)

Vegetables and Flavorings

  • 2 green chilies (deseeded, less spicy kind)
  • ¾ cup (90 grams, 1 small) onions (finely chopped)
  • ½ cup (1 small) tomatoes (deseeded & chopped or pureed)
  • ¾ teaspoon ginger garlic paste (can substitute with equal amounts of grated ginger and minced garlic)
  • 8 to 10 cashewnuts (can substitute with almonds or omit)

Additional Ingredients

  • ¼ cup water (to blend spinach)
  • ¾ cup water (to cook the gravy)
  • 3 tablespoons cream (optional)

Instructions

  1. Preparation of Spinach: Pluck only young, tender spinach leaves and discard stems to avoid bitterness. Thoroughly rinse the spinach leaves multiple times in a large pot of water and drain well in a colander. Allow water to drain completely to prevent excess moisture during cooking.
  2. Sautéing Spinach: Heat half a tablespoon of oil in a pan, then sauté green chilies, cashew nuts, and spinach for 3 to 4 minutes until the leaves wilt completely and the raw smell dissipates. Alternatively, blanch spinach in boiling salted water for 2 minutes, immerse immediately in ice-cold water, and drain.
  3. Blending the Spinach: Allow the sautéed (or blanched) spinach mixture to cool completely. Blend it with ¼ cup of water to form a smooth, thick puree. Add an extra tablespoon or two of water if needed for a smoother consistency.
  4. Tempering the Spices: Heat 1 tablespoon butter and half a tablespoon oil in the same pan. Add cinnamon stick, green cardamoms, cloves, and cumin seeds. When the spices start to sizzle and become aromatic, proceed to the next step.
  5. Cooking Onions and Aromatics: Add the finely chopped onions and cook until they turn translucent to golden brown. Then, add the ginger garlic paste and sauté for 1 to 2 minutes until fragrant.
  6. Adding Tomatoes and Masalas: Add chopped or pureed tomatoes and salt. Cook until tomatoes break down fully and the mixture turns mushy. Stir in garam masala and sauté for about 2 minutes until the masala blooms and becomes fragrant.
  7. Cooking the Gravy: Pour in ¾ cup water and cover the pan. Cook until the onions are extremely soft and tender, but ensure some water remains for the gravy consistency.
  8. Combining Spinach Puree and Kasuri Methi: Reduce the heat, add kasuri methi if using, and stir in the pureed spinach. Cook on low heat until the mixture begins to bubble, about 2 to 3 minutes. Adjust thickness by adding a few tablespoons of hot water if necessary. Avoid overcooking to retain vibrant flavor.
  9. Adding Paneer: Gently fold in the paneer cubes, mixing well to coat them evenly with the spinach gravy. Turn off the heat and transfer the Palak Paneer to a serving bowl.
  10. Finishing Touches and Serving: Optionally drizzle cream over the top for added richness. Serve the Palak Paneer hot with naan, roti, Basmati rice, or Jeera rice for a fulfilling meal.

Notes

  • If you do not have ginger garlic paste, use freshly grated ginger and minced garlic in equal quantities as a substitute.
  • Blanching the spinach helps retain its green color and reduces bitterness, producing a smoother curry.
  • Kasuri methi adds a distinct aroma and flavor but can be skipped if unavailable.
  • Use paneer that is fresh and soft for the best texture contrast with the spinach gravy.
  • You can adjust green chilies according to your preferred spice level.
  • For a richer curry, use half butter and half oil or add cream at the end.
  • Ensure the spinach puree is thick enough to avoid a watery dish; add water gradually and as needed.

Find it online: https://marthatasty.com/creamy-spinach-and-paneer-curry-palak-paneer-recipe/