Palak Paneer with Roti
A creamy, mild spinach and cheese curry, perfect with warm roti.
⏱️ 55 min🍽️ Serves 1
🔥 420 kcal💪 20g protein🍚 40g carbs🥑 20g fat🌾 6g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🥬500 g fresh spinach
- 🧅1 medium onion
- 🍅2 tomatoes
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 💧½ cup water
- 🧈2 tbsp ghee or oil
- 🌱½ tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌿1 tsp coriander powder
- 🌶️¼ tsp garam masala
- 🥛¼ cup heavy cream (optional)
- 🧂1 tsp salt
- 🫓8 rotis
Pro tips
- For extra richness, add a tablespoon of cashew paste along with the spinach.
- If you prefer a spicier curry, add a chopped green chili with the ginger and garlic.
- Ensure the spinach is thoroughly drained after blanching to prevent a watery curry.
Method
- 1Blanch spinach in boiling water for 2-3 minutes, then immediately transfer to ice water to retain color. Squeeze out excess water and blend into a smooth paste.
- 2Cut paneer into 1-inch cubes. You can lightly pan-fry them in a little ghee until golden brown if desired, then set aside.
- 3Heat ghee or oil in a pan. Add cumin seeds and let them splutter. Then add finely chopped onion and sauté until translucent.
- 4Add minced garlic and grated ginger, sauté for another minute until fragrant. Add chopped tomatoes and cook until they soften and the oil separates.
- 5Stir in turmeric powder and coriander powder. Cook for 1-2 minutes, then add the spinach paste and 0.5 cup water. Mix well.
- 6Bring the curry to a gentle simmer, cover, and cook for 5-7 minutes, allowing flavors to meld. Add salt to taste.
- 7Gently fold in the paneer cubes and garam masala. If using, stir in the heavy cream for a richer, milder curry.
- 8Simmer for another 2-3 minutes, then remove from heat. Serve hot with freshly made rotis.