Palak Paneer Curry
Palak Paneer curry is one of the most popular Indian dish made with succulent paneer in a smooth spinach sauce. It is one of the most popular Indian curries around, and with good reason. This is a delightful and easy to make vegetarian main you just have to try!
Palak Paneer Curry is a great side dish with rice as well as rotis. This deliciously creamy and vibrantly green dish is a treat to the eyes too due to it’s rich color. Since spinach leaves are first blanched and then the puree is cooked, there is no raw spinach taste that you will get. If you have fresh paneer, please use that as that will be totally melt-in-the-mouth too.
So next time you want to prepare a rich vegetarian side dish, please go ahead and try this. You may also be able to convert some spinach haters into spinach lovers with this delicious dish.
Palak Paneer Curry
Course: MainCuisine: IndianDifficulty: Easy4
servings15
minutes30
minutes45
minutesPalak Paneer curry is one of the most popular Indian dish made with succulent paneer in a smooth spinach sauce.
Ingredients
- For Spinach Puree
Spinach Leaves – 400 gms
Ginger – 1-inch piece
Garlic – 3-4 pods
Green Chili – 2
- For Gravy
Ghee/Butter – 1-2 tbsp
Cumin Seeds – ½ tsp
Bay Leaf – 1
Cloves – 2-3
Hing/Asafoetida – ¼ tsp
Garlic – 4-5 pods, chopped
Onion – 1 large, finely chopped
Salt – ½-¾ tsp
Turmeric Powder – ¼ tsp
Chili Powder – 1 tsp
Kasuri Methi – 2 tsp
Tomato – 1 medium, finely chopped
Coriander Powder – ½ tsp
Garam Masala Powder – ½ tsp
Water – as needed
Fresh Cream – 2 tbsp
Paneer – 200 gms, cut into cubes
- For Garnish
Ghee – 1 tbsp
Cumin – ½ tsp
Ginger – ½-inch piece, julienned
Dry Red Chilli – 2
Fresh Cream
Coriander Leaves
Directions
- Boil a pot of water and the add the spinach leaves into it for a minute. Immediately transfer the leaves to a bowl with some ice-cold water and then strain it to let the water drain out.
- In a blender jar, add the ginger, garlic and green chilli and grind well. To this, add the blanched spinach leaves and puree it well, adding a little water only if needed. Keep this aside.
- In a kadai, add the ghee or butter. Once it is hot, add the cumin seeds, bay leaf and cloves and let it splutter. To this, add the hing and then add the garlic.
- Cook the garlic till it starts changing color. To this, add the onion and cook till translucent. Add the turmeric powder, chili powder and kasuri methi and fry till the spices are fragrant. Next, add the tomatoes and cook it till the tomatoes are soft and cooked. Add the coriander powder and fry for a couple of seconds. To this, add the spinach puree and cook on low flame while continuously stirring else the gravy might splutter a lot. Cook till the gravy is fragrant and there is no raw spinach smell.
- Add water as needed along with the cream and mix it well. To this, add the paneer cubes and cook for another couple of minutes. Turn off the heat and transfer the palak paneer to a serving dish.
- For the garnish, heat the ghee in a small pan. To this, add the cumin seeds and ginger and fry till the ginger starts changing color. Add the red chilli and turn off the heat.
- Pour some fresh cream and then the tempering over the palak paneer and garnish it further with some coriander leaves.
