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Palak Paneer Curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indian spinach curry with tender cheese cubes in a flavorful sauce.
Ingredients:
  • 2 tomatoes, diced
  • 5 cups fresh spinach
  • 4 tablespoons canola oil, divided
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 green chile pepper, chopped
  • 3 cloves garlic, minced
  • 1 (1/2 inch) piece ginger, minced
  • 0.5 cup water, or as needed
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 0.5 teaspoon red chile powder
  • 0.25 teaspoon turmeric powder
  • salt to taste
  • 8 ounces paneer, cubed
  • 0.5 teaspoon garam masala
  • 4 teaspoons heavy cream
  • 1 pinch red chile flakes
Instructions:
  • Boil water in a saucepan. Quickly blanch spinach for 1 minute. Shock in ice water to maintain vibrant green color.
  • In a skillet over medium heat, heat 2 tablespoons of oil until shimmering. Add cumin seeds to the hot oil and let them sizzle. Stir in onion, chile, garlic, and ginger, cooking until the onion turns golden brown, about 3 to 5 minutes. Add tomatoes and cook until soft, around 2 minutes. Remove from heat and let the mixture cool.
  • Blend the tomato mixture with blanched spinach in a blender until smooth and thick. Add a few teaspoons of water to thin the paste, if necessary.
  • In the skillet over medium heat, heat the remaining oil. Add coriander, cumin, chile powder, and turmeric, frying until fragrant for about 1 minute. Stir in spinach paste and cook over medium-high heat for 2 minutes. Pour in water and simmer for an additional 5 minutes. Season the gravy with salt to taste.
  • Combine the paneer with the gravy, ensuring it is well coated. Allow it to cook for an additional 5 minutes. Introduce the garam masala and cream, stirring gently over low heat for 2 minutes. Finish by garnishing with chili flakes.

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