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Easy Creamy Palak Paneer Recipe Perfect for Homemade Spinach Curry

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A quick and comforting creamy spinach curry with soft paneer cubes, perfect for busy weeknights or any occasion. This recipe balances fresh spinach, aromatic spices, and a silky cream sauce for a wholesome meal.

Ingredients

Scale
  • 4 cups packed fresh spinach leaves (about 120g / 4.2 oz)
  • 200g paneer (Indian cottage cheese), cut into 1-inch cubes (about 7 oz)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 green chili, chopped (optional)
  • 1 medium tomato, pureed or finely chopped
  • 1/4 cup heavy cream or full-fat coconut milk (60 ml / 1/4 cup)
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder (optional)
  • Salt to taste
  • 2 tablespoons oil or ghee
  • 1/2 cup water or vegetable broth (120 ml / 1/2 cup)

Instructions

  1. Rinse the spinach thoroughly. Bring a large pot of water to boil and blanch the spinach leaves for 1-2 minutes until wilted and bright green. Drain and transfer to ice water to stop cooking. Drain again and squeeze out excess water.
  2. In a blender, combine the blanched spinach and pureed tomato. Blend until smooth. Optionally strain through a fine sieve for a silkier sauce.
  3. Heat 2 tablespoons oil or ghee in a large skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
  4. Add finely chopped onion and cook for 5-6 minutes until translucent and slightly golden.
  5. Stir in minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes until fragrant.
  6. Add turmeric powder, red chili powder, and garam masala. Stir for 30 seconds to toast the spices.
  7. Pour the spinach and tomato puree into the skillet. Stir well and add 1/2 cup water or vegetable broth if the sauce is too thick. Simmer for 5-7 minutes on low heat, stirring occasionally.
  8. In a separate non-stick pan, heat a teaspoon of oil over medium heat. Lightly pan-fry the paneer cubes until golden on all sides, about 2-3 minutes per side.
  9. Fold the fried paneer cubes into the spinach sauce. Stir in the heavy cream or coconut cream and cook for another 2-3 minutes on low heat. Adjust salt to taste.
  10. Turn off heat and let the curry rest for a couple of minutes before serving.

Notes

Blanching spinach brightens color and softens leaves for smooth puree. Pan-fry paneer separately to add texture and prevent crumbling. Add cream at the end on low heat to avoid splitting. If curry thickens too much, stir in warm water or broth before serving.

Nutrition

Keywords: palak paneer, spinach curry, creamy curry, Indian vegetarian recipe, paneer recipe, quick dinner, comfort food

Find it online: https://rowanrecipes.com/easy-creamy-palak-paneer-recipe-perfect-for-homemade-spinach-curry/