Amazing Palak Paneer: 1 Simple Recipe

When I think about amazing vegetarian entrees, one dish always pops into my mind: palak paneer. Seriously, this spinach and cheese curry is just pure comfort and flavor all rolled into one gorgeous, vibrant green package! I remember the first time I tasted authentic palak paneer at a little restaurant near my grandmother’s house; it was a revelation! My own kitchen became the happy place where I’d recreate that magic, discovering all the little tips to make the spinach creamy and the paneer perfectly tender. It’s a dish that looks so special on the table, but trust me, it’s totally doable for your weeknight dinners. You can learn more about my journey here!

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Why You’ll Love This Palak Paneer Recipe

This palak paneer recipe is a total winner, and I can’t wait for you to try it! Here’s why it’s become a staple in my kitchen:

• Incredibly Flavorful: That creamy spinach gravy with all the spices? Chef’s kiss!
• So Easy to Make: Honestly, it’s much simpler than you might think, perfect for busy nights.
• Nutritious & Delicious: Packed with goodness from spinach and protein from paneer.
• Beautifully Vibrant: It adds such a gorgeous pop of color to any meal.
• Crowd-Pleaser: It’s a vegetarian dish everyone loves, no matter their dietary preferences.

Ingredients for Authentic Palak Paneer

Alright, let’s talk about what you’ll need to make this amazing palak paneer! Gathering your ingredients is half the fun, right? My grandmother always said that good food starts with good ingredients, and she was so right. For this recipe, you’ll want to grab…

• 1 pound of paneer, cut into yummy 1-inch cubes (I like to use the firm kind!)
• 1 pound of fresh spinach – make sure it’s washed well and trim off those tough stems.
• 2 tablespoons of ghee or your favorite cooking oil. Ghee adds such a lovely nutty flavor, if you have it!
• 1 teaspoon of whole cumin seeds – these little guys pack a punch.
• 1 large onion, and chop it up nice and fine.
• 1 tablespoon of ginger-garlic paste. I usually make mine fresh, but store-bought works great too!
• 2 green chilies, just give them a little slit so they release their heat.
• 1 teaspoon of ground coriander.
• 1/2 teaspoon of turmeric powder – for that beautiful color!
• 1/2 teaspoon of garam masala.
• 1/4 teaspoon of red chili powder, if you like a little extra kick.
• About 1/2 cup of tomato puree.
• And for that super creamy finish, 1/4 cup of heavy cream.
• Of course, don’t forget salt to taste!

Step-by-Step Guide to Making Palak Paneer

Okay, now for the fun part – making this amazing palak paneer! Don’t worry, I’ll walk you through every single step. It’s really not complicated, and before you know it, you’ll have this gorgeous, creamy spinach curry simmering on your stovetop, just perfect for a weeknight dinner or even a special occasion. Follow along, and let’s get cooking!

Preparing the Spinach Base

First things first: let’s get that spinach ready. You’ll want to blanch the fresh spinach leaves in boiling water for just about 2 minutes. This quick dip does wonders for keeping that vibrant green color and also softens it up perfectly. Right after, plunge those leaves into an ice bath – this stops the cooking and locks in that amazing color. Give them a good squeeze to get as much water out as possible. Then, pop that softened spinach into a blender or food processor and give it a whirl until it’s a smooth puree. Smoothness is key here for that creamy texture!

Building the Flavorful Masala

Now, let’s get to the heart of the flavor! Grab a nice, wide pan and heat up your ghee or oil over medium heat. Once it’s shimmering, toss in those cumin seeds and listen for that wonderful little pop they make. Next, add your finely chopped onion and sauté until it’s beautifully golden brown – this takes patience but is totally worth it! Then, stir in the ginger-garlic paste and those slit green chilies. Cook for just about a minute until you can really smell that fragrant aroma. Now, it’s time for the spices: add the ground coriander, turmeric powder, garam masala, and red chili powder if you’re using it. Stir them around for about 30 seconds until they’re nice and toasty. Pour in your tomato puree and let everything cook together until you see the oils start to separate from the masala. That’s your cue that the flavors have melded beautifully!

Combining and Simmering

Alright, time to bring it all together! Add your smooth spinach puree to the pan with the cooked masala. Give it a good stir, and season with salt to your liking. Let this simmer away for about 5 to 7 minutes, stirring every so often. This is where all those flavors really start to deepen! Now, gently fold in your paneer cubes. Try not to stir too vigorously, as we want the paneer to stay nice and intact. Let it cook for another 5 minutes, just enough time for those lovely paneer cubes to soak up all that delicious spinach and spice goodness. Finally, stir in the glorious heavy cream for that extra rich and creamy finish. Let it gently heat through for another minute or two, but be careful not to let it boil after adding the cream! This dish is perfect if you’re looking for something delicious for your weeknight dinners.

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Tips for the Best Palak Paneer

Alright, let’s talk about how to make your palak paneer truly sings! Over the years, I’ve picked up a few tricks that really make a difference. I learned a lot from watching my own grandma and from just a *lot* of kitchen experiments (some successful, some… well, let’s just say they taught me things!).

• For that Silky Smooth Gravy: If you’re after a super velvety texture, you can strain the spinach puree a bit after blending. Just press it through a fine-mesh sieve to catch any smaller bits. It’s a little extra step, but wow, does it make a difference!
• Tweak the Heat: Feel free to adjust those green chilies! If you like it mild, use just one or none. If you’re a chili head like me, maybe add an extra one or even a pinch of cayenne with the other spices. No judgment here!
• Paneer Prep: While adding the paneer cubes directly into the gravy is totally fine and they’ll soak up flavor beautifully, I sometimes like to give them a quick light pan-fry in a separate little skillet with a tiny bit of ghee or oil. It gives them a slightly firmer texture and a nice golden edge. Totally optional, but a yummy little something extra!

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These little touches just elevate the dish from good to absolutely fantastic. Just like when I make my crispy smashed brussels sprouts, paying attention to these small details makes a huge impact!

Serving Suggestions for Your Palak Paneer

This palak paneer is fantastic on its own, but oh my goodness, it’s even better with the right dance partners! I love serving it with warm, fluffy basmati rice or some soft, pillowy naan bread – perfect for scooping up every last bit of that creamy spinach gravy. A dollop of cooling raita on the side is also just divine. Honestly, almost anything you’d serve with a hearty stew works wonders here, even my jalapeno cheddar cornbread would be a fun, unexpected twist!

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Storage and Reheating Palak Paneer

Leftover palak paneer is a beautiful thing, and it keeps really well! Once it’s cooled down, pop it into an airtight container and store it in the refrigerator. It’ll stay delicious for about 3 to 4 days. When you’re ready to enjoy it again, the best way to reheat it is gently on the stovetop over low heat, stirring occasionally. You can also use the microwave, just heat it in short bursts and stir in between until it’s warmed through. Try not to boil it vigorously, especially after the cream has been added, to keep that wonderful texture and flavor just right.

Frequently Asked Questions about Palak Paneer

Got questions about this yummy palak paneer? I totally get it! It’s one of those dishes that people just love to ask about. Here are some common ones I get, and don’t worry, they’re all super easy to answer! If you love this kind of comfort food, you might also enjoy checking out my soups and salads section.

Can I use frozen spinach for palak paneer?

You sure can! If you don’t have fresh spinach on hand, frozen spinach is a good substitute. Just make sure to thaw it completely and squeeze out as much water as humanly possible before pureeing it. You might need to adjust the salt a tiny bit.

How to make palak paneer spicier?

Oh, you like it hot? I love that! To make this spinach and cheese curry spicier, just add more green chilies, or even a pinch of cayenne pepper or extra red chili powder along with the other spices. Trust me, it’s delicious with a kick!

What is paneer and where can I buy it?

Paneer is a firm, non-melting Indian cheese. It’s delicious! You can usually find it in the refrigerated section of most Indian grocery stores, and increasingly, in the international or specialty aisles of larger supermarkets. It’s a key ingredient for that classic paneer curry!

Nutritional Information for Palak Paneer

When we’re talking about this delicious palak paneer, it’s good to have an idea of what you’re getting! Keep in mind these numbers are just estimates, as ingredients can vary a bit. This recipe is a pretty good source of lean protein and nutrients. A typical serving sneaks in around 350 calories, with about 25g of fat, 15g of protein, and 15g of carbohydrates. It’s a wonderfully satisfying and wholesome choice!

Palak Paneer

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A classic North Indian vegetarian dish featuring paneer cheese in a creamy spinach gravy, perfect for any meal.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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• 1 lb paneer, cut into 1-inch cubes
• 1 lb fresh spinach
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (optional)
• 1/2 cup tomato puree
• 1/4 cup heavy cream
• Salt to taste

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Instructions

1. Blanch the spinach in boiling water for 2 minutes, then immediately transfer to ice water. Squeeze out excess water and puree until smooth.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onion and sauté until golden brown.
4. Stir in ginger-garlic paste and green chilies, cook for 1 minute until fragrant.
5. Add ground coriander, turmeric powder, garam masala, and red chili powder (if using). Cook for 30 seconds.
6. Pour in the tomato puree and cook until the oil separates from the masala.
7. Add the spinach puree and salt. Simmer for 5-7 minutes, stirring occasionally.
8. Gently add the paneer cubes to the gravy. Cook for another 5 minutes, allowing the paneer to absorb the flavors.
9. Stir in the heavy cream and cook for 1-2 minutes more. Do not boil after adding cream.
10. Serve hot.

Notes

• For a smoother gravy, you can strain the spinach puree.
• Adjust green chilies according to your spice preference.
• You can pan-fry the paneer cubes lightly before adding them to the curry for a firmer texture.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 15g
• Cholesterol: 70mg