Delicious Spinach and Paneer Curry (Palak Paneer) – Cooking Method
Creamy spinach puree and soft paneer cubes cooked with spices in a pot, making a rich, flavorful Palak Paneer curry perfect with roti or rice.
Equipment
- Large pan or skillet
- Blender or food processor
- Cutting board and knife
- Measuring spoons and cups
- Wooden spoon
- Strainer
- Small pan for frying paneer
Ingredients
Spinach Paste:
- 500 g fresh spinach or 250g frozen
- 2 green chillies
- 1 inch ginger
- 3-4 garlic cloves
Curry Base:
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 onions finely chopped
- 2 tbsp ginger-garlic paste
- 2 tomatoes chopped
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp red chilli powder
- ¼ tsp turmeric
- Salt and pepper
Paneer & Finishing:
- 200 g paneer cubed
- 2 tbsp butter for frying paneer
- ¼ cup cream at the end only
- Extra garam masala for garnish
Instructions
- Blanch 500g spinach in boiling water for 2-3 minutes until wilted
- Cool in ice water immediately, then squeeze out all excess water thoroughly
- Blend spinach with green chillies, ginger, and garlic into smooth paste
- Heat oil in large pan, add cumin seeds and let them pop for a few seconds
- Add finely chopped onions, cook until golden (5-7 minutes)
- Add ginger-garlic paste and chopped tomatoes together, cook for 3-4 minutes
- Add coriander powder, garam masala, turmeric, and red chilli powder all at once
- Stir well and cook for 1 minute to release spice flavors
- Pour in spinach paste, stir thoroughly and cook for 2-3 minutes
- Add salt and black pepper to taste
- In separate pan, heat butter and fry paneer cubes until golden on edges (2-3 minutes)
- Add fried paneer to spinach curry, simmer for 2-3 minutes
- Add cream at the very end, stir gently
- Simmer for 1 minute to integrate cream
- Finish with garam masala sprinkled on top and optional cream drizzle
Serving Suggestions:
- With roti, naan, or paratha
- With plain basmati rice or jeera rice
- Serve with lemon wedges
- Garnish with fresh cilantro
Storage:
- Fridge: 3-4 days in airtight container (tastes better the next day)
- Freezer: Up to 1 month (paneer texture changes slightly)
- Reheat gently on stove, add splash of water or milk if needed
Notes
- Don't skip blanching spinach - keeps it bright green and removes excess water
- Golden onions are crucial for depth of flavor - don't rush this step
- Add ginger-garlic and tomatoes together for better flavor layering
- Cream goes in at the very end only - this keeps it fresh and creamy
- Frying paneer before adding makes a huge texture difference
- Use fresh spinach if possible - tastes noticeably better than frozen
- Adjust spices and cream to your preference - it's your curry