Palak Paneer - Creamy Spinach Paneer Restaurant Style Curry - Easy Indian Vegetarian Dinner
Ingredients
- Fresh Spinach Leaves - 250 grams
- SWAD Paneer - 200 grams (cut into cubes)
- Onion - 1 medium (chopped)
- Tomato Puree - 1/2 cup
- Cilantro - 1/3 cup
- Green chilies - 3-4 qty
- Cumin seeds - 1 tsp
- Bay leaves - 1 qty
- Dry red chilies - 2 qty
- Cinnamon stick - 1 inch
- Ginger/Garlic paste - 1 tsp
- Red Chili Powder - 1 tsp
- Coriander Powder - 1 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Cumin Powder - 1/2 tsp
- Garam Masala Powder - 1/2 tsp
- Kasuri Methi - 1 1/2 tsp
- Salt - 1 tsp or to taste
- Sugar - 1 tsp
- Cream - 4 Tbsp
- Ghee/Oil - 4-5 Tbsp
Palak Paneer is one of the most popular paneer dishes, loved for its creamy texture and rich, comforting flavors. This classic Indian curry brings together fresh spinach and soft SWAD paneer cubes, creating a wholesome dish that’s both nutritious and satisfying. As a staple in vegetarian Indian recipes, it’s a go-to option for anyone looking to enjoy a flavorful Indian dinner at home.
This easy homemade palak paneer is inspired by restaurant style curries, combining a smooth spinach puree with aromatic spices for a perfectly balanced paneer curry. The creamy spinach paneer curry pairs beautifully with naan, roti, or rice, making it a versatile addition to your collection of Indian curry recipes. Simple to prepare and full of flavor, it’s a dish you’ll come back to again and again.
Watch our recipe video for step by step instructions on how to make Palak Paneer. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Palak Paneer recipe calories and nutrition information, see the recipe card below.
Instructions
1) Bring a medium pot of water to a boil and add 1 teaspoon sugar. Add 250 grams of spinach leaves and blanch for 1–2 minutes until wilted. Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process and preserve the bright green color.
PRO TIP: Adding sugar to a boiling water will add moisture to spinach, which will help to prevent it from wilting during the blanching process.
2) Add the blanched spinach, 1/3 cup of cilantro, 3–4 green chilies, and 1–2 Tbsp water to a blender. Blend until a smooth puree forms. Set aside.
3) Heat 1 Tbsp ghee and 1 Tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds, 2 dried red chilies, 1 bay leaf, and 1 cinnamon stick. Sauté for about 1 minute until fragrant.
4) Add 1 finely chopped medium onion and sauté until translucent.
5) Stir in 1 Tbsp ginger–garlic paste and cook for about 1 minute, until the raw aroma disappears.
6) Add ½ cup tomato puree and cook for 1–2 minutes, stirring occasionally.
7) Add the spices: 1 tsp red chili powder, 1½ tsp coriander powder, ½ tsp turmeric powder, 1 tsp cumin powder, 1 tsp garam masala powder, 1 tsp kasuri methi, and 1 tsp salt or to taste. Mix well and add ¼ cup hot water to prevent the spices from burning. Cook until the oil begins to separate from the masala.
8) Pour in the prepared spinach puree and mix well with the masala.
9) Stir in 2 Tbsp cream and cook for 7–8 minutes over medium-low heat, allowing the flavors to combine.
10) In a separate frying pan, heat 2 Tbsp oil. Add cubed paneer (about 200–250 g) and lightly fry for about 1 minute, or until lightly golden on both sides.
PRO TIP: Soak paneer in warm water for 10-15 minutes before frying for a softer texture.
11) Gently add the paneer cubes to the spinach curry and simmer for 2–3 minutes so the paneer warms through and absorbs the flavors.
12) Garnish with a drizzle of additional cream and serve hot with naan, roti, or steamed white rice. Enjoy!
Palak Paneer is one of the most popular paneer dishes, loved for its creamy texture and rich, comforting flavors. This classic Indian curry brings together fresh spinach and soft SWAD paneer cubes, creating a wholesome dish that’s both nutritious and satisfying. As a staple in vegetarian Indian recipes, it’s a go-to option for anyone looking to enjoy a flavorful Indian dinner at home.
This easy homemade palak paneer is inspired by restaurant style curries, combining a smooth spinach puree with aromatic spices for a perfectly balanced paneer curry. The creamy spinach paneer curry pairs beautifully with naan, roti, or rice, making it a versatile addition to your collection of Indian curry recipes. Simple to prepare and full of flavor, it’s a dish you’ll come back to again and again.
Watch our recipe video for step by step instructions on how to make Palak Paneer. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Palak Paneer recipe calories and nutrition information, see the recipe card below.
Leave a review
We value your feedback. Let us know how did you like the recipe.
Recent Recipes
Creamy Mango Sago Recipe with Tapioca Pearls, Fresh Mango, Jelly, and Popping Boba
Make a creamy Mango Sago dessert with ripe mangoes, tapioca pearls, mango puree, condensed milk, evaporated milk, fresh cream, jelly, and popping boba. This chilled mango tapioca dessert is refreshing, colorful, and perfect for summer gatherings or family treats.
Mango Sago is a creamy, chilled dessert made with soft tapioca pearls, ripe mango chunks, mango puree, condensed milk, evaporated milk, fresh cream, and regular milk. Every spoonful has a refreshing mix of sweet mango flavor, creamy milk, and chewy sago pearls, making it a perfect dessert for warm days, family gatherings, or mango season treats.
This mango tapioca recipe can also be made extra colorful with red and yellow jelly cubes and mango-flavored popping boba for a fun texture. Serve it cold in tall glasses or dessert cups for a bright, refreshing mango dessert that is easy to prepare and beautiful to share.
Watch our recipe video for step by step instructions on how to make Mango Sago. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mango sago recipe calories and nutrition information, see the recipe card below.
Mathey Wale Aloo Recipe - Creamy Buttermilk Potato Curry - Easy Vegetarian Curry for Puri, Rice, or Naan
Make Mathey Wale Aloo, a comforting Dahi Aloo vegetarian curry made with boiled potatoes, buttermilk, warm spices, curry leaves, cumin, mustard seeds, and fresh cilantro. Serve this easy Indian potato curry with puri, naan, or rice for a flavorful homemade meal.
Mathey Wale Aloo, also known as Matthe Wale Aloo or Dahi Aloo, is a tangy Indian vegetarian potato curry made with boiled potatoes, buttermilk, warm spices, curry leaves, and a cumin-mustard tempering.
The potatoes are kept slightly chunky and simmered in a creamy, spiced buttermilk gravy. Serve this comforting aloo curry with puri, rice, naan, or roti for a simple homemade meal.
Watch our recipe video for step by step instructions on how to make Mathey Wale Aloo. We’ve included demonstrations and pro tips to help you out in the kitchen! For our mathey wale aloo recipe calories and nutrition information, see the recipe card below.
Easy Reshmi Sheet Kebabs Recipe - Viral Chicken Kabab Recipe for the Oven
Make soft and juicy Reshmi Chicken Sheet Kebabs with fresh herbs, spices, cream, and a smoky charcoal flavor. This viral oven-baked kebab recipe is easy to prepare, perfect for sharing, and delicious with chutney, naan, or your favorite sides.
Reshmi Chicken Sheet Kebabs are a soft, creamy, and flavorful take on classic chicken kebabs made easier with a sheet pan method. Instead of shaping each kebab by hand, the chicken mixture is spread evenly onto a tray, baked until cooked through, and finished under the broiler for a lightly browned top.
This viral chicken kabab recipe combines ground chicken with onions, red bell pepper, cilantro, green chilies, ginger-garlic paste, lemon juice, fresh cream, and warm spices for a juicy, melt-in-your-mouth texture. A quick charcoal smoke step adds that signature kabab-style flavor, making these perfect to serve with chutney, naan, salad, or rice.
Watch our recipe video for step by step instructions on how to make Reshmi Sheet Kebabs. We’ve included demonstrations and pro tips to help you out in the kitchen! For our reshmi sheet kebabs recipe calories and nutrition information, see the recipe card below.
