Quick Palak Paneer
This quick Palak Paneer recipe delivers a rich, satisfying North Indian curry in under 30 minutes, featuring tender paneer cubes in a vibrant, creamy spinach sauce.
For 4 servings
Bring a large pot of water to a rolling boil. Add the fresh spinach and blanch for 1-2 minutes until wilted. Immediately transfer the spinach to an ice bath to stop cooking and preserve its vibrant green color. Drain well and squeeze out excess water, then blend into a smooth puree using a food processor or blender.
Heat 1 tablespoon of canola oil in a large non-stick pan or skillet over medium-high heat. Add the paneer cubes and pan-fry for 3-5 minutes, turning occasionally, until golden brown on all sides. Remove the paneer from the pan and set aside on a plate lined with paper towels.
In the same pan, add the remaining 1 tablespoon of oil. Reduce heat to medium. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the turmeric powder, cumin powder, coriander powder, and red chili powder. Cook for 30 seconds, stirring constantly, until the spices are aromatic. Immediately add the pureed tomato and cook for 2-3 minutes, stirring occasionally, until the mixture thickens slightly and the oil begins to separate.
Pour in the spinach puree and 1/4 cup of water. Stir well to combine. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 5-7 minutes, allowing the flavors to meld.
Stir in the heavy cream (or Greek yogurt), garam masala, and salt. Mix thoroughly. If using, add the crushed kasuri methi.
Gently fold in the fried paneer cubes. Simmer for another 2-3 minutes, uncovered, allowing the paneer to absorb the flavors and warm through. Do not overcook the paneer, as it can become rubbery.
Taste and adjust seasoning if needed. Serve hot with naan, roti, or basmati rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra creamy Palak Paneer, you can add a tablespoon of cashew paste (soaked cashews blended with a little water) along with the spinach puree.
- 2To prevent spinach from becoming bitter, ensure you blanch it quickly and then shock it in ice water immediately. Squeeze out as much water as possible before pureeing.
- 3Don't overcook the paneer after adding it to the curry; it only needs to be warmed through. Overcooking can make it tough.
- 4If using Greek yogurt instead of cream, whisk it well before adding to prevent curdling, and stir it in off the heat or at the very end.
Adapt it for your goals.
Vegan Palak Tofu
Replace paneer with firm or extra-firm tofu, pressed and pan-fried. Use a plant-based cream (like cashew cream or coconut milk) instead of dairy cream.
Palak CornPalak Corn
Add 1/2 cup of sweet corn kernels along with the paneer for a different texture and sweetness. Omit paneer for Palak Corn curry.
Spicier VersionSpicier Version
Increase the amount of red chili powder or add a finely chopped green chili along with the ginger and garlic for more heat.
Why this is on our healthy list.
Rich in Iron
Spinach is an excellent source of iron, crucial for blood production and energy, and its absorption is enhanced by the spices.
Good Source of Protein
Paneer provides a substantial amount of vegetarian protein, essential for muscle repair and satiety, making this a fulfilling meal.
Vitamin K Boost
Spinach is packed with Vitamin K, vital for blood clotting and bone health, contributing to overall well-being.
Frequently asked questions
Yes, Palak Paneer tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
