Palak Paneer Curry recipe

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Ingredients

5 cups fresh spinach
4 tablespoons canola oil, divided
1 teaspoon cumin seeds
1 onion, chopped
1 green chile pepper, chopped
3 cloves garlic, minced
1 (1/2 inch) piece ginger, minced
2 tomatoes, diced
½ cup water, or as needed
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon red chile powder
¼ teaspoon turmeric powder
salt to taste
8 ounces paneer, cubed
½ teaspoon garam masala
4 teaspoons heavy cream
1 pinch red chile flakes

Nutrition Info

506.2 calories
carbohydrate: 24.3 g
cholesterol: 30.4 mg
fat: 38.6 g
fiber: 7 g
protein: 21 g
saturatedFat: 7.8 g
servingSize: -
sodium: 651.6 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.

  2. Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.

  3. Transfer tomato mixture to a blender, add blanched spinach. Blend to a thick, smooth paste, thin with a few teaspoons water if needed.

  4. Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.

  5. Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

Recipe Yield

2 servings

Recipe Note

Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti.

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