Creamy Spinach & Pan-Seared Paneer Curry
If you’re looking for a satisfying vegetarian entree bursting with fresh flavors and vibrant colors, then look no further than Palak Paneer. This classic North Indian dish features cubes of paneer cheese, a type of Indian cottage cheese with a mild flavor and soft texture, simmered in a creamy and flavorful spinach gravy. The gravy itself is a beautiful emerald green thanks to the generous use of fresh spinach leaves, and it’s infused with a delightful blend of warm spices that will tantalize your taste buds. This Palak Paneer recipe is surprisingly easy to make at home, and it can be ready on your table in under an hour. We’ll guide you through every step of the process, from preparing the spinach puree to pan-frying the paneer for a restaurant-quality finish that will impress your family and friends.
Ingredients
- For the Spinach Gravy
- 4 cups loosely packed fresh spinach leaves (or 2 cups tightly packed)
- 2 tablespoons oil (or half oil & half butter)
- 2 green chilies (deseeded, adjust for spice preference)
- ¾ cup chopped onions
- ½ cup chopped tomatoes (deseeded)
- ¾ teaspoon ginger-garlic paste
- ½ teaspoon salt (adjust to taste)
- 8-10 cashews (optional)
- ½ – ¾ teaspoon garam masala
- ½ teaspoon dried fenugreek leaves (Kasuri methi, optional)
- ¼ cup water (for blending spinach)
- For the Paneer
- 150 grams paneer, cubed
- ½ tablespoon oil (for pan-frying, optional)
Instructions
Prepare the Spinach Gravy
- Wash and roughly chop the spinach leaves.
- Heat oil/butter in a pan. Add green chilies and saute for a few seconds.
- Add onions and cook until translucent.
- Add chopped tomatoes and cook until softened and mushy.
- Add ginger-garlic paste and cook for a minute, releasing the flavors.
- Add spinach and cashews (if using). Saute until spinach wilts completely.
Blend the Gravy
- Once the spinach wilts, turn off the heat and let it cool slightly.
- Transfer the spinach mixture to a blender jar with ¼ cup water.
- Blend to a smooth and creamy puree.
Cook the Gravy
- Transfer the pureed gravy back to the pan.
- Add salt, garam masala, and kasuri methi (if using).
- Simmer for 5-7 minutes, allowing the flavors to develop.
- Adjust consistency by adding a little water if needed.
Prepare the Paneer
- There are two options for paneer:
- Cubed and Simmered: Simply add the cubed paneer directly to the simmering gravy and cook for 2-3 minutes.
- Pan-fried: Heat oil in a separate pan. Pan-fry the paneer cubes until golden brown on all sides. Then, add them to the gravy.
Finishing Touches
- Turn off the heat. You can add a splash of cream for a richer taste (optional).
- Garnish with chopped fresh coriander leaves (cilantro).
Serve
Palak paneer is traditionally served hot with rice, roti (flatbread), or naan.
Tips
- Blanch the spinach in boiling water for a minute before adding it to the pan. This helps retain its vibrant green color.
- If you don’t have cashews, you can use sunflower seeds or almonds for a similar creamy texture.
- Adjust the amount of green chilies according to your spice preference.
- You can add other vegetables like bell peppers or mushrooms to the gravy for more variation.
