Palak Paneer
A vibrant and creamy spinach curry with Indian cheese.
⏱️ 50 min🍽️ Serves 1
🔥 380 kcal💪 22g protein🍚 20g carbs🥑 25g fat🌾 6g fibreper serving
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🎬 Watch Ranveer Brar make it
Ingredients
- 🧀200 g paneer
- 🌿500 g fresh spinach
- 🧅1 medium onion
- 🍅2 tomatoes
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🌰½ tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🍂1 tsp coriander powder
- 🌶️½ tsp garam masala
- 🧈2 tbsp ghee or oil
- 🥛¼ cup cream
- 🧂 salt, to taste
Pro tips
- For a richer flavor, add a pinch of fenugreek leaves (kasoori methi) to the gravy.
- Adjust the consistency by adding a little water if the curry is too thick.
- Serve hot with naan, roti, or rice for a complete meal.
- You can grill or bake the paneer instead of frying for a healthier option.
Method
- 1Blanch spinach in boiling water for 2-3 minutes, then immediately transfer to ice water. Drain well and blend into a smooth puree.
- 2Heat ghee or oil in a pan. Fry paneer cubes until light golden brown, then set aside.
- 3In the same pan, add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden.
- 4Add minced ginger and garlic, cook for another minute until fragrant. Stir in chopped tomatoes and cook until soft and pulpy.
- 5Add turmeric powder, coriander powder, and salt. Cook the spices for 1-2 minutes.
- 6Pour in the spinach puree and mix well. Simmer for 5-7 minutes, allowing the flavors to meld.
- 7Stir in the fried paneer cubes and garam masala. Cook for an additional 2-3 minutes.
- 8Finally, stir in the cream (if using) and remove from heat. Do not boil after adding cream.