Easy Palak Paneer Recipe
User Reviews
4.9
Easy Palak Paneer Recipe
Description
This recipe starts by sautéing onions until browned, then adding ginger, garlic, and tomatoes cooked into a flavorful base. Ground spices including garam masala, cumin, turmeric, and salt enhance the mixture’s aroma and flavor. Fresh spinach is wilted into the pan in batches, then blended with whipping cream to create a smooth green sauce that forms the signature palak base.
Paneer cubes are then browned separately to develop a golden crust and mixed gently into the spinach puree and reheated, allowing the cheese to absorb some sauce flavor without losing its texture. The result is a creamy, balanced dish combining the earthy spinach taste with the mild richness of paneer.
This dish is commonly served with rice or Indian breads and can be adapted to dairy-free diets by substituting whipping cream with cashew cream, providing similar creaminess and flavor. The recipe delivers a comforting vegetarian main with familiar spices and textures.
Ingredients
- 3 tablespoons neutral cooking oil divided, generic cooking oil
- 1 large onion chopped
- ¼ cup ginger minced
- 6 cloves garlic peeled and smashed with the side of your knife
- 2 medium tomato chopped
- 1 teaspoon garam masala
- 1 teaspoon ground cumin seed
- ½ teaspoon Turmeric
- 1 teaspoon salt more to taste, sea salt
- 10 ounces spinach
- ½ cup whipping cream see notes
- 1 lb paneer cut into 1-inch cubes
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook until it starts to brown, about 6-7 minutes. Reduce the heat to medium heat and add the ginger and garlic and cook for another 3 minutes. If the pan starts to look dry, add a little more oil. Add the tomatoes to the pan and cook for 5 minutes, mashing them a little as they cook.
- Add the garam masala, cumin, turmeric, and salt to the pan and stir for about 1 minute. Add the spinach, working in 2 batches, if needed. Let the first batch wilt a little and then add more.
- Once the spinach has wilted, transfer the spinach mixture to your blender, add the cream, and blend on high until mostly smooth.
- Add the remaining tablespoon of oil to a non-stick pan over medium-high heat. Add the cubes of paneer and cook until they're brown on both sides, about 5 minutes.
- Pour the spinach puree from the blender back into the skillet, mix in the paneer, and gently reheat it.
Notes
- For a dairy-free version, substitute whipping cream with cashew cream made by blending raw cashews and water.
- Brown the paneer cubes well for texture before combining with spinach sauce.
- If the pan looks dry during cooking, add a little more oil to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 510kcal | 26% |
| Carbohydrates | 13g | 4% |
| Protein | 19g | 38% |
| Fat | 44g | 68% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 669mg | 28% |
| Potassium | 543mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 6409IU | 128% |
| Vitamin C | 27mg | 30% |
| Calcium | 639mg | 64% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
