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Palak Paneer

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Palak paneer made with tender paneer in a smooth, spiced spinach sauce. A comforting Let’s Veg recipe perfect for homemade Indian meals.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 -6
Course: Main Course
Cuisine: Indian
Calories: 390
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 8 oz about 6 cups fresh spinach
  • 2 tbsp olive oil or butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • ¼ tsp chili powder optional
  • Salt to taste
  • 250 g paneer cubed
  • 1 tbsp butter or oil
  • ¼ cup cream or cashew cream Optional

Equipment

Frying Pan
Frying Pan
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Frying Pan

Cooking Instructions
 

  1. Bring a pot of water to a boil. Add spinach and blanch for 1-2 minutes until wilted.
  2. Drain spinach and transfer immediately to cold water to keep color bright.
  3. Blend spinach into a smooth purée and set aside.
  4. Heat butter or oil in a pan over medium heat. Lightly sauté paneer cubes until golden. Remove and set aside.
  5. In the same pan, add olive oil or butter. Add onion and cook for 5–6 minutes until soft.
  6. Add garlic and ginger; cook for 30 seconds until fragrant.
  7. Stir in cumin, coriander, turmeric, chili powder, and salt. Cook briefly.
  8. Add spinach purée and simmer for 5-7 minutes.
  9. Stir in cream if using.
  10. Add paneer back to the pan and simmer gently for 3-4 minutes.
  11. Taste and adjust seasoning. Serve warm.

Nutrition

Calories: 390kcalCarbohydrates: 10gProtein: 12gFat: 35gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 64mgSodium: 138mgPotassium: 471mgFiber: 2gSugar: 1gVitamin A: 5623IUVitamin C: 19mgCalcium: 380mgIron: 3mg

Notes

For a vegan version, use firm tofu and cashew cream
Do not overcook spinach to keep flavor fresh
Serve with naan, roti, or basmati rice

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