Palak Paneer | Spinach Paneer

Palak Paneer or Spinach Paneer is a dish we would order when we went out for dinner back in the 90s in Mumbai. Alongside dishes like Tandoori Chicken or Butter Chicken and bread baskets. For some reason, Palak Paneer stopped being the favourite, not sure why though. But this quintenssial North Indian curry not only looks beautiful – its emerald green smooth spinach puree – with the stark contrast of soft fluffy Paneer cubes.

During my recent weekday shop, I ended up picking up a nag of spinach with the hopes of making a salad – I am not a frequent salad eater, specially the leafy variety. When it came to using the spinach, I almost immediately changed my mind to making Palak Paneer. Curry trumps salad – every time doesn’t it? Hah!

Making this is dish kind of therapeutic, wilting the spinach for just the right amount, and seeing the beautiful shade of green whilst pureeing the spinach. Green is good for your eyes apparently but your belly will thank you for this dish.

I promise you that that only additional step is pureeing the spinach, everything else is fairly straightforward. Serve the Palak Paneer with a dollop of creme fraiche or cream alongside hot rotis. This dish comes guaranteed with a soul-warming feature too and is perfect for those long cold wintry evenings. Do you need any more reasons?

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Palak Paneer | Spinach Paneer

Paneer cubes in a breautiful green spinach curry. A definite melt-in-your-mouth heart warming curry

Course

Main Dish

Cuisine

Indian

Prep Time

15 mins

Cook Time

30 mins

Servings

people

Ingredients

• 500 gms spinach leaves washed
• 250 gms paneer cubed
• 1 green chilli finely chopped
• 4-5 cloves garlic peeled and chopped
• 1/2 inch Ginger grated
• 1-2 medium onion finely chopped
• 1 tsp cumin seeds
• 2 tbsp butter
• 1-2 tsp garam masala
• Salt to taste
• 2 tbsp vegetable oil
• 2 tbsp creme fraiche or cream

Course Main Dish Cuisine Indian Prep Time 15 mins Cook Time 30 mins Servings people Ingredients 500 gms spinach leaves washed 250 gms paneer cubed 1 green chilli finely chopped 4-5 cloves garlic peeled and chopped 1/2 inch Ginger grated 1-2 medium onion finely chopped 1 tsp cumin seeds 2 tbsp butter 1-2 tsp garam masala Salt to taste 2 tbsp vegetable oil 2 tbsp creme fraiche or cream

Recipe Notes

1. Add vegetable oil to a pan on medium heat.
2. Once the oil is hot, add cumin seeds and roast for 1 min.
3. To this, add the chilli, garlic and ginger and saute for about 3 mins.
4. Add onions and a pinch of salt. Cook the onions until they are translucent. It should take about 7 mins while stirring occasionally.
5. Add the spinach in and wilt for about 4 to 5 mins, then take off the heat.
6. Let the spinach cool down, then transfer to a food processor and blitz to a smooth paste.
7. Heat the pan now now and cook the spinach puree until it thickens slightly.
8. Add the butter in and stir well.
9. Now add a few teaspoons of water if you think the curry is too thick.
10. Add in the garam masala and salt to taste. Cook the curry for about 3-4 mins.
11. Add in the paneer cubes and stir well so as to coat the cubes.
12. Take off the heat and garnish with a few teaspoons of creme fraiche or cream.
13. Serve hot with rotis.

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