Palak Paneer (Spinach and Paneer Curry)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Palak paneer pairs soft paneer cubes with a velvety puree of spinach, gently spiced with ginger, garlic and cumin. It is a comforting vegetarian curry that happens to be full of greens.

Plunge the spinach into ice water after blanching. That keeps the curry a bright, fresh green instead of a dull olive.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Kanwardeep Kaur on Unsplash; Photo 2: Kiran More on Pexels; Photo 3: Valeria Boltneva on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Palak Paneer (Spinach and Paneer Curry)

Author: KP Cooking Method: Simmering Cuisine: Indian Courses: Dinner, Lunch Recipe Keys: Gluten Free H Healthy Vegetarian Meals

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4

Description

A vibrant green spinach curry with soft paneer cubes, lightly spiced and finished with cream. Healthy and comforting.

Ingredients

Servings

• 450 g fresh spinach (1 lb)
• 250 g paneer (cubed)
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 onion (chopped)
• 3 cloves garlic
• 1 tsp grated ginger
• 2 green chilies
• 1 tomato (chopped)
• ½ tsp ground coriander
• ½ tsp garam masala
• ¾ tsp salt
• 3 tbsp cream or yogurt
• 1 pinch sugar

Instructions

1. Blanch the spinach in boiling water for 1-2 minutes. Transfer to ice water, drain and blend with the chilies to a smooth puree.
2. Heat the oil and add the cumin, then the onion until golden. Add the garlic and ginger, then the tomato and cook until soft.
3. Add the spices, then the spinach puree and salt. Simmer 5 minutes.
4. Add the paneer and cream and simmer 2-3 minutes. Do not overcook the spinach.

Note

The ice bath keeps the color bright. Add the cream off high heat so it does not split. Keeps 2-3 days in the fridge; reheat gently.