Palak Paneer

Named for spinach and fresh cheese, palak paneer is a beloved North Indian curry of pureed greens cradling golden paneer cubes. A touch of cream and warm spices make it rich yet bright enough for any weeknight dinner.

Serves 4

Estimate for one serving

• 380 cal
• 18.5g protein
• 14g carbs
• 28g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb (about 450 g) fresh spinach leaves
• 14 oz (400 g) paneer
• 1 medium (finely chopped) onion
• 2 medium (chopped) tomato
• 4 garlic cloves
• 1-inch piece fresh ginger
• 1-2 (adjust to taste) green chili
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/4 cup heavy cream or half-and-half
• 3 tbsp vegetable oil or ghee
• 1 tsp (or to taste) salt
• 1/2 cup water

Instructions

1. 1Bring a large pot of water to a boil. Blanch the spinach leaves for 1-2 minutes until bright green, then immediately transfer to an ice bath to stop cooking. Drain well.
2. 2In a blender or food processor, puree the blanched spinach, garlic, ginger, and green chilies with water until smooth. Set aside.
3. 3Cut the paneer into 3/4-inch cubes. Heat oil in a large skillet over medium heat and lightly fry the paneer cubes until golden on all sides, about 4-5 minutes. Remove and set aside on a plate.
4. 4In the same skillet, heat the remaining oil or ghee. Add the chopped onion and sauté until golden brown, about 6-7 minutes.
5. 5Add the chopped tomatoes, turmeric, cumin, coriander, and salt. Cook for 5 minutes until the tomatoes break down and form a thick masala paste.
6. 6Pour in the spinach puree and additional water. Stir well and simmer on low heat for 5-6 minutes to let the flavors meld.
7. 7Add the garam masala and heavy cream. Stir gently to combine. Simmer another 2 minutes.
8. 8Gently fold in the fried paneer cubes. Cook for 1-2 minutes more until heated through. Taste and adjust salt if needed.
9. 9Turn off heat. Serve hot with steamed basmati rice or warm naan.