Simple Palak Paneer
This Simple Palak Paneer recipe delivers a vibrant, creamy, and nutritious Indian curry featuring fresh spinach and tender paneer cheese, perfect for a quick weeknight meal.
For 4 servings
**Prepare Spinach**: Bring a large pot of water to a rolling boil. Add the fresh spinach and blanch for 1-2 minutes until wilted. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well, squeeze out excess water, and blend into a smooth purée with 1/4 cup water. Set aside.
**Fry Paneer**: Heat 1 tablespoon of ghee or oil in a non-stick pan over medium heat. Add the cubed paneer and pan-fry, turning occasionally, until golden brown on all sides. Remove with a slotted spoon and set aside on a paper towel-lined plate.
**Sauté Aromatics**: In the same pan, add the remaining 1 tablespoon of ghee or oil. Once hot, add cumin seeds and let them splutter (about 30 seconds). Add finely chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.
**Add Ginger, Garlic, Chili & Spices**: Stir in minced garlic, grated ginger, and chopped green chili. Sauté for 1 minute until fragrant. Add turmeric powder, coriander powder, and salt. Cook for another 30 seconds, stirring constantly to prevent burning.
**Incorporate Tomatoes & Simmer**: Add finely chopped tomato and cook, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture, about 3-5 minutes.
**Add Spinach Purée**: Pour in the blended spinach purée. Mix well and bring to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the spinach to cook through.
**Finish the Curry**: Stir in the fried paneer cubes and garam masala. If desired, add the heavy cream (or a splash of milk) for extra richness. Simmer for another 2-3 minutes, allowing the paneer to absorb the flavors.
**Adjust & Serve**: Remove from heat and stir in the fresh lemon juice. Taste and adjust salt if needed. Serve hot with naan, roti, or brown rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Blanching Spinach**: Don't overcook the spinach during blanching; a quick dip in boiling water followed by an ice bath ensures a vibrant green color and retains nutrients.
- 2**Paneer Texture**: For softer paneer, soak the fried cubes in warm water for 10-15 minutes before adding them to the curry. This helps them absorb moisture and become more tender.
- 3**Spice Control**: Adjust the amount of green chili and garam masala to your preferred spice level. For a milder curry, deseed the chili or omit it entirely.
- 4**Creaminess**: For a richer, creamier texture, you can add 1-2 tablespoons of cashew paste (soaked cashews blended with a little water) along with the spinach purée.
Adapt it for your goals.
Dietary
Substitute paneer with firm tofu, pressed and pan-fried until golden. Use a plant-based cream or coconut milk instead of dairy cream for a vegan version.
FlavorFlavor
For a smoky touch, char the tomatoes and green chili directly over a flame or under a broiler before adding them to the curry base. Peel the charred skin before chopping.
IngredientIngredient
Enhance nutrition by adding other quick-cooking vegetables like peas, corn, or chopped bell peppers along with the spinach purée during the simmering stage.
Why this is on our healthy list.
Boosts Iron Intake
Spinach is an excellent source of iron, crucial for energy production and preventing anemia, making this dish a great way to increase your iron levels.
Excellent Protein Source
Paneer provides a substantial amount of protein, essential for muscle repair, growth, and satiety, keeping you feeling full and energized throughout the day.
Vitamin K Powerhouse
Spinach is packed with Vitamin K, vital for bone health and blood clotting, contributing to overall skeletal strength and proper bodily functions.
Frequently asked questions
Yes, you can use frozen spinach. Thaw it completely, squeeze out all excess water to remove moisture, and then blend it. The cooking time might be slightly reduced.
