Palak Paneer (Spinach Paneer Curry) – Indian Style
Recipe Summary
- A rich and creamy Indian curry made with fresh spinach and paneer (Indian cottage cheese). This dish features a flavorful paste of sautéed onions, ginger, garlic, and nuts, blended with blanched spinach and tomatoes, then simmered with spices and fried paneer.
All Ingredients - Main Ingredients
- Spinach 250 grams
- Paneer 200 grams
- Oil 3-4 tablespoons
All Ingredients - For Grinding Paste
- Onions 1 large, roughly chopped
- Peanuts 2 tablespoons
- Cashews 2 tablespoons
- Ginger 1 inch piece, chopped
- Garlic 4-5 cloves
- Cinnamon stick 1 inch piece
- Cloves 2-3 whole
- Tomatoes 2 medium, chopped
All Ingredients - Spices
- Cumin seeds 1 teaspoon
- Red chili powder 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Salt to taste
All Ingredients - For Garnish
- Fresh cilantro 2 tablespoons, chopped
- Tomato 1 medium, sliced (optional)
Tools You'll Need
- Pressure cooker
- Pan
- Blender
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Ingredients for Paste
Gather and prepare the ingredients for the grinding paste: roughly chopped onions, peanuts, cashews, chopped ginger, garlic cloves, a cinnamon stick, and whole cloves.
Step 2: Prepare Spinach
Wash and clean the fresh spinach leaves. Add them to a pressure cooker along with enough water to cover. Cook until tender, typically for 1-2 whistles.
Step 3: Sauté Paste Ingredients
Heat 1-2 tablespoons of oil in a pan. Add the chopped onions, peanuts, cashews, ginger, garlic, cinnamon stick, and cloves. over medium heat until the onions are translucent and light golden brown, about .
Step 4: Fry Paneer
In a separate pan, heat 1-2 tablespoons of oil. Add the paneer cubes and fry until they are golden brown on all sides. Remove the fried paneer and set aside.
Step 5: Prepare Blended Paste
Transfer the onion-nut mixture to a blender jar. Drain the spinach from the pressure cooker and add it to the same blender jar. Slice and add two medium tomatoes to the blender jar. Blend all ingredients to a smooth green paste.
Step 6: Cook the Gravy Base
In the pan used for frying paneer (or a clean pan), add 1 teaspoon of cumin seeds to the remaining oil. Let them splutter. Then, add the blended onion-nut paste (from step 5, before adding spinach and tomatoes) to the pan. Cook for , stirring occasionally, until the oil begins to separate from the paste.
Step 7: Add Dry Spices
Add salt to taste, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1 teaspoon of coriander powder to the cooking gravy. Mix well and cook for , allowing the spices to release their aroma.
Step 8: Combine Spinach Paste and Simmer
Pour the blended green spinach-tomato paste into the pan with the gravy. Mix thoroughly until well combined. Cover the pan with a lid and for , allowing the flavors to meld and the gravy to thicken.
Step 9: Add Paneer and Final Touches
Uncover the pan. Add the fried paneer cubes and any optional sliced fresh tomatoes to the gravy. Mix gently and cook for another until the paneer is heated through.
Step 10: Serve
Serve the Palak Paneer hot, garnished with fresh chopped cilantro. It pairs well with naan, roti, or rice.
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