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Kitchen Mai

Palak paneer (spinach and paneer curry)

This is my recipe of palak paneer where chunky paneer pieces are doused in a luscious spinach based curry - tastes best with Indian flatbreads
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 people
Course: Dinner, Lunch, Side Dish
Cuisine: Indian, North Indian, Punjabi
Calories: 290
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot

Method
 

  1. Blend the blanched spinach leaves and the chilis (if using) to a smooth paste and set it aside
    "Palak paneer (spinach and paneer curry) - www.kitchenmai.com"
  2. Heat the ghee and the oil together in a shallow cooking pot and add the bay leaves, dried chilis and cumin seeds
  3. 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
  4. Next add the tomatoes, mix well and cook until they turn mushy
  5. 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
  6. 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
  7. 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
  8. Serve the palak paneer (spinach and paneer curry) hot with rotis, naans or any Indian bread of choice. Enjoy!
    "Palak paneer (spinach and paneer curry) - www.kitchenmai.com"

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