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Quick Spinach Paneer Curry Recipe

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4.9 from 52 reviews

Palak Paneer is a classic North Indian spinach curry made with fresh spinach puree and cubes of fried paneer cheese, cooked in a richly spiced tomato and cream sauce. This recipe offers a luscious, flavorful vegetarian dish that comes together in just 40 minutes, perfect for a comforting weeknight dinner.

Ingredients

Paneer and Spinach

  • 14 oz (400g) paneer cheese, cut into 3/4-inch cubes
  • 2 tablespoons vegetable oil or ghee for frying paneer
  • 1 lb (450g) fresh spinach leaves, thoroughly washed, or 10 oz (280g) frozen chopped spinach

Spices and Base

  • 2 tablespoons ghee or vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated (about 1 tablespoon)
  • 2 medium tomatoes, pureed (about 3/4 cup)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)

Finishing Ingredients

  • 1/2 cup heavy cream or cashew cream
  • 3/4 teaspoon salt, or to taste
  • 1/4 cup water (as needed for consistency)

Instructions

  1. Blanch and Puree Spinach: Bring a large pot of water to a boil, add fresh spinach and blanch for 2 minutes until wilted. Drain and immediately transfer to ice water to stop cooking. Squeeze out excess water thoroughly and blend into a smooth puree with 2 tablespoons water. Set aside.
  2. Fry Paneer: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add paneer cubes in a single layer and fry for 2-3 minutes on each side until light golden brown. Remove and place on paper towels to drain excess oil.
  3. Prepare Onion and Spices Base: In the same pan, heat 2 tablespoons ghee over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add chopped onions with a pinch of salt and sauté for 6-7 minutes until golden brown.
  4. Add Aromatics and Tomato Puree: Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Pour in tomato puree and cook for 4-5 minutes, stirring frequently, until thickened and oil starts to separate from the mixture.
  5. Toast Spices: Add ground coriander, turmeric powder, garam masala, and red chili powder. Stir continuously for 1-2 minutes to release the spices’ aromas and flavors.
  6. Combine Spinach Puree and Simmer: Add the spinach puree to the spiced tomato mixture and stir well to combine. Season with salt and simmer gently for 5-6 minutes. Add water as needed to reach your preferred consistency.
  7. Finish with Cream and Paneer: Reduce heat to low and stir in heavy cream. Gently fold in the fried paneer cubes and let the curry simmer together for 2-3 minutes. Taste and adjust seasoning as necessary before serving.

Notes

  • For a vegan version, replace paneer with tofu and use cashew cream instead of heavy cream.
  • If using frozen spinach, thaw and squeeze out excess water before blending.
  • Adjust red chili powder according to your preferred spice level.
  • Paneer can be purchased or made at home for fresher taste.
  • Serve hot with basmati rice or Indian flatbreads like naan or roti.

Find it online: https://mealoria.com/quick-spinach-paneer-curry-recipe/