Palak Paneer (Spinach and Cottage Cheese Curry)
Recipe Summary
- This recipe guides you through making a classic Indian Palak Paneer. Fresh spinach is blanched and blended with sautéed aromatics, then cooked in a rich, spiced gravy with tender cubes of paneer, resulting in a vibrant and flavorful dish.
All Ingredients - For Palak Paste
- Hot water as needed
- Palak (Spinach) 4 bunch
- Oil 1 tbsp
- Green chillies 2
- Ginger 1 inch
- Garlic cloves 8
- Onion 1
- Tomato 1
- Ice cold water as needed
All Ingredients - For Curry
- Oil 1 tbsp
- Butter 1 tbsp
- Shahi jeera (Caraway seeds) 1 tsp
- Turmeric powder 1/4 tsp
- Chilli powder 1 tsp
- Coriander powder 1 tsp
- Cumin seeds 1/2 tsp
- Garam masala 1/2 tsp
- Water 3/4 cup
- Salt to taste
- Whisked curd (yogurt) 2 tbsp
- Paneer (Indian cottage cheese) 200 gms
Tools You'll Need
- Pan
- Blender
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Blanch the Palak
Bring hot water to a boil in a pan. Add 4 bunches of palak (spinach) and blanch for until wilted. Immediately transfer the blanched palak to ice-cold water to retain its vibrant green color.
Step 2: Sauté Aromatics
In a separate pan, heat 1 tablespoon of oil. Add 2 green chillies, 1 inch of ginger (sliced), 8 garlic cloves, 1 chopped onion, and 1 chopped tomato. Sauté for until the vegetables soften slightly.
Step 3: Prepare Palak Paste
Allow the sautéed vegetables to cool completely. Transfer them to a blender along with the blanched palak. Blend until a fine, smooth paste is formed.
Step 4: Temper Spices
In the same pan, heat 1 tablespoon of oil and 1 tablespoon of butter. Add 1 teaspoon of shahi jeera, 1/4 teaspoon of turmeric powder, 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin seeds, and 1/2 teaspoon of garam masala. Fry for until fragrant.
Step 5: Cook the Palak Gravy
Add the prepared palak paste to the pan with the tempered spices and mix well. Pour in 3/4 cup of water and add salt to taste. Stir everything together, then cover and cook for .
Step 6: Add Curd and Paneer
Uncover the pan and add 2 tablespoons of whisked curd (yogurt) to the palak gravy. Mix thoroughly and cook for another . Finally, add 200 grams of cubed paneer and cook for , stirring gently, until the paneer is heated through and coated in the gravy.
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