Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese
User Reviews
5
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Prep Time
45 mins
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Cook Time
25 mins
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Servings
6
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Calories
510 kcal
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Course
Main Course
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Cuisine
Indian
Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese
Description
Palak Paneer combines fresh spinach with a fragrant blend of spices such as fenugreek seeds, ground cumin, and coriander, sautéed with onions, garlic, ginger, and tomatoes to form a flavorful base. The spinach is added gradually, wilted down, and cooked until soft before being partially pureed to create a smooth yet textured sauce. Pan-fried homemade paneer is gently folded into the curry, offering a mildly tangy, creamy contrast and firm bite. The addition of cream and lemon juice balances the spices and adds richness to the sauce, resulting in a satisfying and comforting vegetarian dish.
This curry pairs well with rice or Indian bread and can be enjoyed fresh or slightly reheated. The paneer’s golden crust prevents crumbling and preserves its shape within the sauce. The recipe calls for fresh English spinach, which maintains texture and flavor better than baby or frozen spinach.
Palak Paneer keeps well refrigerated for 4 to 5 days, though the spice intensity may diminish over time. Reheating gently is recommended to preserve the texture and flavor.
Ingredients
Homemade Paneer (Note 1):
- 1 paneer Indian fresh cheese; recipe linked below, homemade batch
- 30g / 2 tbsp ghee for pan frying, Note 2, or unsalted butter
Palak Paneer:
- 30g/2 tbsp ghee Note 2, or unsalted butter
- 1 1/2 onion finely chopped (brown or yellow
- 1 tsp fenugreek seeds Note 3, whole
- 1 tsp cumin ground
- 1 tsp ground coriander
- 3/4 tsp salt , kosher/cooking salt (if using table salt, reduce by 1/4 tsp)
- 1/4 tsp black pepper
- 2 garlic finely chopped, cloves
- 2 tsp ginger , finely grated (20g)
- 2 tomato peeled, seeded and diced (Note 4
- 1 green chilli , finely sliced (cayenne, Note 5)
- 700g/ 1.4lb spinach thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6, English variety, fresh leaves
- 1/4 cup water
- 1/3 cup + 1 tbsp cream (pure, heavy or thickened)
- 1 tbsp lemon juice
Instructions
- Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
- Add garlic and ginger, cook for 2 minutes.
- Add the tomato and chilli, cook for 3 minutes on a medium heat.
- Add spinach: Add about 1/3 of the spinach – or as much as you can handle in the pot (!) – and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
- Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
- Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
- Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
- Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
- Serve over basmati rice with fluffy, chewy homemade naan on the side!
Golden Pan-Fried Paneer (Note 8):
- Cut paneer into 1.25cm / ½" thick slices. Then cut each slice into 2.5cm x 2 x 1.25cm thick pieces / 1 x ⅘" x ½" pieces – approximately!
- Melt half the ghee or butter in a non-stick pan over medium-high heat.
- Place half the paneer in the pan and cook for 1 - 1 1/2 minutes until light golden - I tend to make it deep golden because colour = more flavour, but traditional is just a hint of gold Turn, then cook the other side until light golden.
- Remove onto paper towel-lined plate. Repeat with remaining butter and paneer. Use per recipe.
Notes
- Use homemade paneer for a creamier texture; pan-fry before adding to curry to prevent crumbling and develop a golden crust.
- Fresh English spinach is preferred over baby or frozen spinach to maintain texture and flavor in the curry.
- Ghee or unsalted butter adds a richer, traditional flavor when sautéing.
- The curry stores well for 4 to 5 days in the fridge but is best enjoyed freshly made or the next day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510cal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 16g | 32% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 647mg | 27% |
| Potassium | 1291mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 12854IU | 257% |
| Vitamin C | 43mg | 48% |
| Calcium | 548mg | 55% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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