Palak Paneer Recipe | Indian Cheese & Spinach Curry

Palak Paneer Recipe | Indian Cheese & Spinach Curry

Palak paneer recipe, an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy to make and absolutely delicious Indian curry. It is one of my favourite Indian dishes and this is my favourite recipe.

I serve most of my Indian curries with warm homemade roti, but this palak paneer recipe also works particularly well with steamed basmati rice or naan. All my vegetarian Indian recipes have been optimized to be nutritionally balanced. I use reduced quantity of fats without compromising on the flavour, the result is Indian healthy food that you can have on a daily basis for lunch or dinner.

If you follow a vegan diet you can make a vegan alternative to this palak paneer recipe, by replacing the paneer with firm tofu and using coconut milk or cashew cream.

Check the video below and the step by step photos to learn how to make this delicious and easy palak paneer recipe. And if you want to keep learning how to make healthy Indian food, don’t forget to subscribe to my channel on youtube.

Palak Paneer Recipe Video:

Palak Paneer Recipe With Step By Step Photos:

 

Palak Paneer Recipe Step by Step Photo
Palak Paneer Recipe
Palak Paneer Recipe with step by step photos
Palak Paneer Ingredients.
Palak Paneer Recipe Step by Step Photo
Heat up 2 tbsp of oil in a pan, when hot add the cumin seeds they should sizzle immediately.
Palak Paneer Recipe Step by Step Photo
Add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown.
Palak Paneer Recipe Step by Step Photo
Now add the chopped tomatoes and cook until soft, turn off the flame and let it cool down.
Palak Paneer Recipe Step by Step Photo
Blend this mixture together with the blanched spinach, you can add a touch of water if required to get a thick and smooth paste.

Palak Paneer Recipe Step by Step Photo

Palak Paneer Recipe Step by Step Photo
Heat up 2 tbsp of oil in a pan, add the turmeric, red chilli powder, cumin and coriander and fry for some seconds until spices release their aroma.
Palak Paneer Recipe Step by Step Photo
Add the spinach paste cook for 2 minutes on medium-high flame.
Palak Paneer Recipe Step by Step Photo
Then add water and cook for 5 minutes more.
Palak Paneer Recipe Step by Step Photo
Add the paneer to the gravy, mix well to coat the cheese cook for 5 minutes. Then add the garam masala and the fresh cream, stir and cook on low flame for 2 minutes.
Palak Paneer Recipe Step by Step Photo
Garnish with chilli flakes and serve with steamed basmati rice, hot naan or roti.

 

AuthorAndreia Machado

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 250 g Spinach leaves
 220 g Paneer in cubes
 2 Tomatoes diced
 1 Onion chopped
 3 Garlic cloves minced
 1 Green chillies chopped
 ½ Inch Ginger minced
 20 ml Fresh cream
 4 tbsp Rapeseed oil
 1 tsp Cumin seeds
 ¼ tsp Turmeric Powder
 ½ tsp Red chilli powder
 1 tsp Cumin Powder
 1 tsp Coriander Powder
 ½ tsp Garam masala powder
 Chilli flakes to garnish
 Salt to taste

1

Bring a saucepan with water to boil and blanch the spinach for 1 minute, drain and cool down in ice water. This will keep the bright green colour on the spinach.

2

Heat up 2 tbsp of oil in a pan, when hot add the cumin seeds they should sizzle immediately, add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown. Add the chopped tomatoes and cook until soft, turn off the flame and let it cool down.

3

Blend this mixture together with the blanched spinach, you can add a touch of water if required to get a thick and smooth paste.

4

Heat up 2 tbsp of oil in a pan, add the turmeric, red chilli powder, cumin and coriander and fry for some seconds until spices release their aroma, add the spinach paste cook for 2 minutes on a medium-high flame, then add water and cook for 5 minutes more, taste and add salt.

5

Add the paneer to the gravy, mix well to coat the cheese cook for 5 minutes, then add the garam masala and the fresh cream, stir and cook on low flame for 2 minutes, then garnish it with chilli flakes and serve with hot naan or roti.

Ingredients

 250 g Spinach leaves
 220 g Paneer in cubes
 2 Tomatoes diced
 1 Onion chopped
 3 Garlic cloves minced
 1 Green chillies chopped
 ½ Inch Ginger minced
 20 ml Fresh cream
 4 tbsp Rapeseed oil
 1 tsp Cumin seeds
 ¼ tsp Turmeric Powder
 ½ tsp Red chilli powder
 1 tsp Cumin Powder
 1 tsp Coriander Powder
 ½ tsp Garam masala powder
 Chilli flakes to garnish
 Salt to taste

Directions

1

Bring a saucepan with water to boil and blanch the spinach for 1 minute, drain and cool down in ice water. This will keep the bright green colour on the spinach.

2

Heat up 2 tbsp of oil in a pan, when hot add the cumin seeds they should sizzle immediately, add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown. Add the chopped tomatoes and cook until soft, turn off the flame and let it cool down.

3

Blend this mixture together with the blanched spinach, you can add a touch of water if required to get a thick and smooth paste.

4

Heat up 2 tbsp of oil in a pan, add the turmeric, red chilli powder, cumin and coriander and fry for some seconds until spices release their aroma, add the spinach paste cook for 2 minutes on a medium-high flame, then add water and cook for 5 minutes more, taste and add salt.

5

Add the paneer to the gravy, mix well to coat the cheese cook for 5 minutes, then add the garam masala and the fresh cream, stir and cook on low flame for 2 minutes, then garnish it with chilli flakes and serve with hot naan or roti.

Palak Paneer | Indian Cottage Cheese & Spinach Curry


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