Palak Paneer (Spinach and Paneer Curry)
Local name: पालक पनीर
In short: Soft paneer cubes in a smooth, bright green spinach gravy with ginger, garlic, tomato and a little cream. A Punjabi favorite that suits any weeknight. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 370 kcal
Palak paneer pairs soft fresh cheese with a thick purée of spinach, and it is a fixture on Punjabi tables and restaurant menus alike. The gravy starts with onion, tomato, ginger and garlic, and the spinach goes in late so it stays bright green. A little cream rounds off the edges and a pinch of garam masala adds warmth. It is quick enough for a weeknight and good with roti, naan or plain rice.
Instructions
- Bring a large pot of water to a boil with 1 tsp salt and fill a bowl with ice water. Blanch the spinach for 1 minute until wilted and bright green, then move it to the ice water.
- Drain the spinach and squeeze out the excess water. Blend with the green chilies and 60 ml (1/4 cup) water into a smooth, thick purée.
- Heat 1 tbsp of the oil in a wide pan over medium heat. Fry the paneer for 3 to 4 minutes until golden on two sides, then move it to a bowl of warm water so it stays soft.
- In the same pan, heat the remaining oil. Add the cumin seeds for 20 seconds until they sizzle, then the onion, and cook for 8 minutes until soft and golden.
- Stir in the ginger-garlic paste for 1 minute. Add the tomatoes, coriander, turmeric, chili powder and salt, and cook for 6 to 8 minutes until the tomatoes break down and oil shows at the edges.
- Pour in the spinach purée and 60 ml (1/4 cup) water. Simmer gently, uncovered, for 5 minutes. Longer cooking turns the color dull olive.
- Drain the paneer and add it with the cream, garam masala and fenugreek leaves. Simmer 2 minutes, loosening with a splash of water if the gravy is too thick.
- Taste, adjust the salt and serve hot with roti, naan or steamed rice.
Tips
- No fresh spinach? Use 400 g (14 oz) frozen leaf spinach, thawed and squeezed very dry, and skip the blanching step.
- Firm tofu or boiled potato cubes can replace the paneer. Brown tofu the same way, and swap the cream for coconut milk to make the dish dairy-free.
Questions and answers
Why does my palak paneer turn brown?
Overcooking is the usual cause. Blanch the spinach briefly, cool it in ice water, and add the purée late so it simmers for no more than 5 minutes.
Can I make palak paneer without cream?
Yes. Use whole milk, a spoonful of yogurt stirred in off the heat, or soaked cashews blended smooth. The gravy will be a little lighter but still creamy.
How do I keep paneer soft in a curry?
Fry it briefly, then rest the cubes in warm water for 10 minutes. Add them to the gravy at the end so they only heat through.
How long does it take to make Palak Paneer (Spinach and Paneer Curry)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Palak Paneer (Spinach and Paneer Curry)?
About 370 kcal per serving, with 17 g of protein, 13 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 13 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 560 mg |
Estimated values, calculated from the ingredients.
