This lush palak paneer or spinach and paneer curry has got chunky paneer pieces doused in an aromatic and silky spinach sauce – tastes best when paired with Indian flatbreads
This lush green palak paneer or spinach and paneer curry is a delight, really. In this curry, you will find chunky paneer pieces doused in an aromatic and silky spinach sauce. And when paired with with hot, buttered Indian breads, it is nothing short of a party to the taste buds! This is a mildly spiced curry. So, even while we use our regular Indian spices, it is in moderation. However, the star ingredient, that shines through the curry is the kasuri methi. The addition of crushed, dried fenugreek leaves is magical. Also, I cook my saag paneer in ghee. So, you really can guess how amazing the whole combination of the spinach, paneer, spices and ghee would taste!
Now, I am going to let you in, on a secret. I never really was a fan of palak paneer (spinach and paneer curry). But, that changed when one evening the Mr. insisted on cooking dinner. And no guesses to what he made! Till date I haven’t had a better palak paneer, and no this is not just my affection for him that is speaking. But it actually tastes wonderful! Hence, I am sharing his recipe, that I throughly enjoy.
Here is a quick look at how I made this delicious palak paneer.
Also see,
Aloo palak (potatoes in spinach curry)
Matar paneer – curried Indian cottage cheese and peas
Easy recipe
This spinach and Indian cottage cheese curry is a pretty easy and a quick one too. And it works best with a fresh bunch of spinach leaves along with soft crumbly paneer. However, if your paneer tends to harden on cooking, then you could keep in immersed in warm water for about 15-20 minutes. Remove and cut it up just before adding it to the simmering sauce. As I mentioned earlier, this is a mildly spiced curry, it even is low on the heat levels. So, while there is no chili powder, we have used some fresh chilis, which we have ground along with the spinach. But this is optional. You could keep the curry chili free as well. 🙂 And so our palak paneer or spinach and paneer curry is a kid friendly recipe, as well. So many good things about this one!
Make it when you feel like having something special or for your Indian curry nights and dinner parties too. This one is a complete heart winner.
Eat hearty!
Palak paneer (spinach and paneer curry)
Equipment
- Shallow cooking pot
Ingredients
- 300 g spinach leaves blanched
- 250 g paneer diced
- 1 large onion finely chopped
- 1 large tomato finely chopped
- 3-4 cloves garlic crushed
- 1 inch ginger crushed
- 3-4 fresh chilis optional
- 1 tsp cumin seeds
- 1 bay leaf
- 2 dried chilis
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 2-3 tbsp kasuri methi crushed
- 2 tbsp ghee
- 1 tbsp oil
- salt to taste
For garnishing
- 2 tbsp coriander leaves chopped
- 2 tbsp fresh cream
Instructions
- Blend the blanched spinach leaves and the chilis (if using) to a smooth paste and set it aside
- Heat the ghee and the oil together in a shallow cooking pot and add the bay leaves, dried chilis and cumin seeds
- Once they are well roasted, add the onions and let them turn soft. Then add in the crushed ginger and garlic, fry out until no more raw
- Next add the tomatoes, mix well and cook until they turn mushy
- Mix all the spice powder together with 4-5 tablespoons of water and pour it in the onion-tomato mixture. Fry until oil releases, over medium flame
- Add the kasuri methi and cook for another couple minutes and then add the spinach puree´ along with ½ cup water and salt to taste. Mix well, let this come to a simmer and then add the diced paneer
- Mix well and cook on a medium-low flame for another 5 minutes. Turn the flame off and add the coriander leaves and drizzle some fresh cream over
- Serve the palak paneer (spinach and paneer curry) hot with rotis, naans or any Indian bread of choice. Enjoy!
Notes
- To blanch the spinach leaves, add cleaned and washed leaves to a pot of boiling water for just 2-3 minutes and then immediately remove and immerse in cold water. This process will help retain the green colour too
- You could also pan fry the diced paneer with some salt and turmeric before adding it to the curry. However, I prefer adding it, without frying it
- The coriander leaves and fresh cream are optional
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
