Jump to Recipe
Palak Paneer(Spinachwith Indian Cottage Cheese) is a popular North Indian side dish made withspinach sauce, paneer & spices. It pairs well with Naan Breads.
This Indian Curry is super quick and simple to make, even more delicious than store bought Saag curry. And my kids rate this curry as mummy ‘BEST PALAK PANEER’ . Ready in just 30 Minutes! { Gluten Free, Low Carb }
Learn how you can make this best Spinach Paneer recipe with step by step instructions on stove top and Instant Pot.
INDIAN PALAK PANEER RECIPE
I make this Spinach Paneer curry at least once a week. As a mum, I am reassured that this spinach loaded curry is absolutely healthy and packed with flavours.
This Paneer Curry Recipe is so quick and easy to make. You require simple ingredients, basic spices and easy steps to follow.
Flavours in this curry is just as good as ordering from restaurant!!! Ask my family what to make for dinner, they would synonymously say – PALAK PANEER.
WHAT IS PALAK PANEER?
Palak = Spinach
Paneer =Mild, firm Indian cheese that’s perfect for cooking.
It is a vegetarian curry dish made with spinach mixture and cottage cheese. It is delicious as a side dish with flatbreads and ready in just 30 minutes!
Spinach Puree in this recipe is mildly spiced with green chilli and ginger.
Cream – Add cream in the recipe to mellow down the bitterness of the spinach and add a touch of creaminess. If you don’t want to add cream, you can also use some coconut milk, cashew cream, milk or yogurt.
It is absolutely super speedy process to make this delicious PALAK CURRY. It is often referred as Green Paneer Curry at home. { Surprisingly in many restaurants too! }
PRO TIP TO KEEP PALAK PANEER RETAIN THE VIBRANT GREEN color
I had read this pro tip in an article somewhere. Adding a pinch of baking soda to spinach while cooking, enhances their bright green colour. Adding them to old carrots turns them new!
Ever since then, I have been adding a pinch of baking soda to spinach while blanching. Living in Britain, tap water is extremely cold, so I do not do ice bath. But you may do Ice bath your spinach where temperatures are warm.
CAN I MAKE VEGAN PALAK PANEER RECIPE?
Off-course, to make palak paneer vegan – Add Tofu & some cashew cream or coconut milk . It’s called PALAK TOFU OR SPINACH TOFU. You can also make Vegan Palak Tofu as Instant Pot Recipe too.
Indian Paneer Recipes are loved by everyone. We can make palak paneer recipe restaurant style too. It all boils down to how much time you have got in hand.
Some of the popular Indian Recipes to try
PANEER PESHAWARI
MATAR PANEER
PANEER BUTTER MASALA
MALAI KOFTA
PANEER BIRYANI
SAAG PANEER
WHAT IS PANEER?
Paneer is mild firm Indian Cottage Cheese, made by curdling milk with vinegar/ lemon. Liquid is known as whey is then drained. Paneer is placed in a muslin cloth & set by weight for at-least a couple of hours.
Where can I buy Paneer near me in UK? Paneer made at home is fresh, soft & absolutely delicious. However as it always not feasible to make it at home,you may as well buy Paneer from grocery store. Off-late most super stores like Tesco, Sainsburys and Costco sell Paneer in refrigerator section.
Tips to use Paneer – Cube the Paneer and soak them in hot water for at least 10 minutes.
Discard the water and add the soft Paneer to your favourite Indian curries. You will notice how soft and spongy the paneer is, when you do this.
How to Store Paneer – Paneer can be refrigerated up to a week , stored in a sealed bag. For freezing them for a longer shelf life, store the Paneer in a freezer safe bags.
PALAK PANEER INGREDIENTS{ SPICY SPINACH CURRY WITH INDIAN COTTAGE CHEESE }
What You will need
Spinach – Fresh Spinach works best. You may as well use Frozen Spinach too.
Paneer – Mild firm Indian cheese, perfect for cooking. Refer for notes below to learn all about Paneer.For Paneer alternative, you may use Halloumi cheese if you like. For Vegan alternative, Tofu works best.
Did I tell you Potato also works amazing!! You got to try this alternative version too.
Onion – Red Onion or White – Both works well
Tomatoes – Large Vine Tomato is good. I have not used canned tomato though, but you may use it if fresh tomato is not available.
Ginger – Garlic – They play an essential role with respect to flavours.
Spices – I love adding Turmeric, Coriander Powder & Garam Masala.
Green Chillies
Kasuri Methi – Dried Fenugreek leaves. If you do not have it at home, feel free to leave this ingredient out. But do not add fenugreek powder instead!
Cream – Cream cuts the bitterness of the spinach in the curry. For alternatives you may like to use cashew cream/ coconut milk or even greek yogurt.
HOW TO MAKE EASY PALAK PANEER AT HOME?
I am going to share with you a super easy Recipe with Spinach Paneer today. This is by far my families favourite variation. I have made so many variations of this INDIAN DISH at home, at least 5 as far as I remember!!
One of the variations, I make does not have any tomatoes in the recipe. So the tanginess comes from the addition of mango powder.
I prefer not to use many whole spices (that will devour the kids from enjoying their food) in my Paneer recipes.
Well, its all about how your family loves it and certifies it the super BESTPALAK PANEER CURRY.
EASY PALAK PANEER RECIPE – STEP BY STEP METHOD
1 Wash the Spinach and cut them into small pieces and set them aside.
2 Place them in a pot of boiling water along with a pinch of baking soda.Blanch the spinach for a 3-4 minutes until they begin to wilt.
3. Transfer the Spinach to a colander and run them under cold tap water or ice bath the spinach.
4. Place the blanched spinach along with ginger & green chillies and puree. Set them aside. I like to spice the gravy with green chilli. But you can choose to leave it out.
5. Heat oil in medium heat and add onions, ginger & garlic. Cook for 2 minutes or until they become translucent.
6. Add the tomatoes and stir to combine. Cook them until tomatoes turn soft.
7 .Now add spice powders – turmeric, coriander powder & garam masala. Stir to combine.
8. In the meanwhile, soak Paneer in hot water and set it aside.
9 –10. It’s time to add the spinach puree + 1 Cup of water to the onion tomato masala. Allow the spinach puree to simmer on low heat and cook for 2 minutes.
11 – 12. Add Salt, lemon juice Kasuri methi, cream, paneer and stir to combine. Allow paneer to cook in the spiced spinach puree for 2 minutes before dishing out.
13. Transfer the Spinach Paneer Curry to the serving dish.
Prepare a seasoning. Heat oil and add cumin seeds. Allow them to sizzle for a few seconds. Add the seasoning to Palak Paneer.
Stir in cream & kasuri methi and serve hot.
This Spinach Curry tastesso good, that you got to try them!
HOW TO MAKE INSTANT POT PALAK PANEER ?
I have detailed post written on How I make Palak Paneer in the Instant Pot. Its quick and super easy!
HAVE YOU MADE MY SPINACH PANEER CURRY?
Post a photo on myFacebookpage, share it onInstagram, or save it toPinterestwith the tag #sandhyaskitchen. I would love to see your take on this popular curry.
YOU WILL ALSO LOVE THESE VEGETARIAN CURRIES
- Vegan Tofu Korma
- Aloo Matar
- Paneer Peshawari
- Dhaba style Dal Makhani
- Saag Aloo
- SouthIndian Egg Curry
- Punjabi Arbi Masala
EASY PALAK PANEER RECIPE BELOW
Easy Palak Paneer - Ready in 30 minutes!
4.91 from 11 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 People
Calories: 351kcal
Author: Sandhya Hariharan
Palak Paneer { Indian Cottage Cheese in Spinach Gravy } is a popular Indian side dish where spinach puree is cooked with Indian Cottage Cheese ( Paneer ). Pairs well with Naan bread!
Ingredients
- 600 g Spinach
- 1 " Ginger Piece
- 2 Green Chillies
- Water as needed Approx 1/2 - 1 Cup
- 1 Tbsp Sunflower Oil
- 1 Tsp Grated Ginger
- 1 Tbsp Garlic Puree
- 1 large Onion, finely Chopped
- 1 large Tomato, finely chopped
- Lemon Juice - Squeeze of 1 Whole Lemon
- 1 Tsp Garam Masala
- 1 Tsp Coriander Powder
- 1/2 Tsp Turmeric Powder
- 2 Tbsp Kasuri Methi
- 4 Tbsp Heavy Cream or Cashew Cream or Coconut cream
- Salt to taste
- 250 g Paneer, diced into cubes Substitute with Tofu for Vegan Option
Seasoning
- 1 Tsp Oil
- 1 Tsp Cumin Seeds
Instructions
Place the cubed Paneer in a pot of Hot water. This step is essential to keep the paneer soft.
Blanch the Spinach in Hot Water along with 1/2 Tsp Baking Soda. Once the Spinach leaves are wilted, drain them to a colander under running tap water.
Add Spinach, ginger, chilly to a mixer jar or a high speed blender and whizz until you get a smooth puree.
Heat oil in a deep bottom pan, add finely chopped onions, ginger & garlic and a pinch of salt. Saute them together.
Allow them to cook until translucent.
Add chopped tomatoes and saute until they mix well. Allow the tomatoes to cook for another 3-4 minutes until they soften.
Add the spice powders and stir to combine.
Add the smooth Spinach Puree along with water from the blender jar to the onion tomato masala paste.
Cook in medium flame until the spinach gravy begins to boil. Reduce the heat, add lemon juice, kasuri methi & salt.
Stir in Cream & Paneer and cook for just 2 minutes. Turn off the flame.
Prepare the seasoning
Heat oil in a pan, add cumin seeds. Once they begin to sizzle, add them to the palak paneer.
Stir in cream for garnish, sprinkle some more kasuri methi to Palak Paneer curry.
Serve hot Palak Paneer with Roti's or even Steaming hot Basmati Rice.
Nutrition
Calories: 351kcal | Carbohydrates: 19g | Protein: 18.5g | Fat: 24.8g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 231mg | Potassium: 1080mg | Fiber: 6.5g | Sugar: 3.5g | Vitamin D: 8µg | Calcium: 188mg | Iron: 7mg
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: paneer, palak, spinach, indian curry, curry
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!
Update – This recipe first published on 23rd October 2017.
