Creamy Spinach Cheese Curry — Palak Paneer
A creamy North Indian curry of soft paneer cubes simmered in a deep-green spinach gravy, finished with garam masala and crushed fenugreek.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wash spinach, remove tough stems. Blanch in boiling water 60 seconds until bright green, plunge into ice water 30 seconds, squeeze dry, blend to smooth puree with 1/4 cup water. Cut paneer into 1-inch cubes. Finely chop onion and tomatoes. Measure all spices. Julienne ginger for garnish.
Saute
Heat oil and butter in a large skillet over medium heat. Add chopped onion, cook 4-5 minutes, stirring, until soft and translucent. Add ginger-garlic paste and green chilli, cook 1 minute until raw smell fades.
Build
Add chopped tomatoes, cumin, coriander, and kashmiri chilli powder. Cook 4-5 minutes on medium-low, mashing tomatoes, until oil beads at the edges.
Simmer 1
Add paneer cubes and salt. Stir gently 2 minutes on medium-low to coat in masala without breaking. Pour in spinach puree and 100ml hot water. Stir and simmer 4-5 minutes on low until gravy is glossy and thickened.
Simmer 2
Stir in cream, garam masala, and crushed kasuri methi. Simmer 1 minute on low. Remove from heat, finish with lemon juice, stirring gently.
Plate
Transfer to a serving bowl, garnish with julienned ginger. Serve immediately with basmati rice, naan, mango pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.