Palak Paneer (Indian Spinach Curry with Paneer Cheese)

Name: Palak Paneer (Indian Spinach Curry with Paneer Cheese)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: spinach 300 g; paneer 200 g; onion 120 g; tomato 120 g; minced garlic 1 tbsp; minced ginger 1 tsp; garam masala 1 tsp; heavy cream 60 ml

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Paneer, an Indian cheese that holds its shape instead of melting, sits in cubes in a bright green spinach sauce and chews a little like firm tofu.

For this North Indian vegetarian curry the spinach is blanched for only a minute before blending and simmered briefly, which keeps the green vivid.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Blanch 300 g spinach in boiling water for only 1 minute, then transfer it straight to cold water.

Drain when the color is bright green, and squeeze gently so it is not completely dry.
2

Blend the cooled spinach into a smooth puree and keep it ready.

Heat a pan over medium heat, sear 200 g paneer just until the outside turns lightly golden, then remove it before it hardens.
3

Cook 120 g onion in the same pan over medium heat for about 5 minutes.

When it looks translucent and softened, add 1 tablespoon minced garlic and 1 teaspoon minced ginger, and stir for only 30 seconds.
4

Add 120 g tomato and 1 teaspoon garam masala, then cook over medium low heat for about 4 minutes.

Stir often until the tomato moisture reduces and the base thickens, so the spices do not stick or scorch.
5

Stir in the spinach puree and simmer over low heat for only 4 to 5 minutes.

If it cooks too long the color dulls, so add the paneer as soon as the edges begin to bubble gently.
6

Fold in the paneer gently so the cubes stay intact, then swirl in 60ml heavy cream.

Turn off the heat as soon as the sauce is hot again and small bubbles appear at the edges.