Authentic Palak Paneer: Creamy Indian Spinach Curry

Name: Authentic Palak Paneer: Creamy Indian Spinach Curry
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6
Ingredients: 1 batch paneer; 30 g ghee or unsalted butter; 1/3 cup heavy cream; 1.5 onions; 2 tomatoes; 700 g fresh spinach leaves; 2 cloves garlic; 2 tsp ginger; 1 green chilli; 1 tsp fenugreek seeds; 1 tsp ground cumin; 1 tsp ground coriander; 1 tbsp lemon juice; 1/4 cup water; 3/4 tsp salt; 1/4 tsp black pepper

A classic North Indian favorite featuring tender cubes of paneer cheese in a vibrant, spiced spinach gravy. This creamy and nutritious curry is perfect for a cozy dinner served with warm naan or basmati rice.

Servings6 Portions

Prep Time45 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

paneer
1 batch
ghee or unsalted butter
30 g
heavy cream
0.3 cup
onions
1.5
tomatoes
2
fresh spinach leaves
700 g
garlic
2 cloves
ginger
2 tsp
green chilli
1
fenugreek seeds
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
lemon juice
1 tbsp
water
0.3 cup
salt
0.8 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

Prepare the paneer: Cut the paneer into 1/2-inch thick bite-sized pieces. Melt half of the ghee or butter in a non-stick pan over medium-high heat. Fry the paneer for 1-2 minutes per side until light golden. Remove and drain on a paper towel-lined plate.

Sauté the aromatics: In a large pot, melt the remaining ghee over medium heat. Add the chopped onions, fenugreek seeds, ground cumin, ground coriander, salt, and black pepper. Cook for about 3 minutes until the onions are softened but not browned.

Add ginger and garlic: Stir in the minced garlic and ginger. Continue to cook for 2 minutes until fragrant.

Cook the tomatoes: Add the chopped tomatoes and green chilli to the pot. Cook for 3 minutes on medium heat until the tomatoes begin to soften.

Wilt the spinach: Add the fresh spinach in batches, stirring until each addition is wilted before adding more. Pour in the water and cook for 10 minutes, stirring occasionally.