Palak Paneer Recipe (Spinach Curry with Cheese) & Cooking in an Indian Kitchen
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 to 6 servings
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Calories
123 kcal
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Course
Main Course
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Cuisine
Indian
Palak Paneer Recipe (Spinach Curry with Cheese) & Cooking in an Indian Kitchen
Description
The Palak Paneer Recipe (Spinach Curry with Cheese) starts by blending baby spinach with Thai chilies, ginger, garlic, and cashew nuts into a smooth green purée. Aromatic whole spices — cinnamon, bay leaf, and cardamom — are warmed in olive oil to infuse flavor, then combined with minced garlic, onions and tomatoes which soften into a richly flavored base. The spinach mixture is added and simmered gently until the gravy develops a brownish-green hue with a balanced taste free from bitterness. Finally, cream is stirred in to add creaminess, and diced paneer cubes are folded into the sauce, absorbing the thick, spiced curry.
The curry offers a creamy texture with tender paneer chunks providing contrast, complemented by the earthiness of spinach and the subtle heat from the chilies. The cooking process ensures the spinach is well cooked yet retains a vibrant color and smooth consistency. Kasuri methi, dried fenugreek leaves, may be used for an added herbal aroma.
Palak Paneer is commonly served with basmati rice or Indian breads like naan or roti. It works as a main vegetarian dish that brings protein and greens together, suitable for a comforting meal at home.
Ingredients
- 5 cups baby spinach
- 1 to 2 Thai chilies or jalapenos
- 5 cloves garlic
- 1 ginger large piece
- 1/2 cup cashew nuts
- 3 tablespoons olive oil
- 1 cinnamon stick (about 1-inch / 2.5-cm)
- 1 piece bay leaf
- 2 cardamom pods
- 1 teaspoon garlic , minced
- 1/4 cup onion , finely chopped
- 3 to 4 tomato finely chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 2 tablespoons kasuri methi (Optional)
- 2 tablespoons heavy cream (or coconut cream for a vegetarian option)
- 200- grams paneer diced (about a cup, 7 ounces
- salt to taste
Instructions
- Combine spinach, chillies, ginger, garlic and cashew nuts in a blender. Add 1/2 cup water and blend until smooth. If the spinach doesn’t fit in your blender, add half or a third of the spinach first and blend until smooth; then add the rest spinach and blend.
- Heat olive oil over medium-low heat in a medium-size pot until warm. Add cinnamon, bay leaf and cardamom pods. Stir and cook for about a minute. Add minced garlic and onions. Cook and stir until the onions turn translucent, 3 to 5 minutes. Add tomatoes, coriander powder and salt. Stir to mix well, cover and cook until the tomatoes soften, 8 to 10 minutes.
- Pour in the blended spinach mixture and add kasuri methi (if using). Stir to mix well. Cook over until boiling. Turn to medium-low heat, cover, simmer for 8-10 minutes. The gravy should turn brownish-green and cooked through, without a bitter taste.
- Check for seasoning and add more salt if needed. Remove the pan from the heat. Stir in the cream and add paneer to the gravy. Mix gently without breaking the paneer.
- Serve hot with chapatis, naan, or steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 123kcal | 6% |
| Carbohydrates | 6.3g | 2% |
| Protein | 4.2g | 8% |
| Fat | 9.7g | 15% |
| Cholesterol | 8.9mg | 3% |
| Sodium | 130.3mg | 5% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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