Palak paneer – North Indian spinach curry with paneer
Dinner

Palak paneer – North Indian spinach curry with paneer

North Indian spinach curry with golden paneer cubes in a velvety, spiced spinach purée. Simple vegetarian comfort food with deep flavour.

TraditionalEverydayDinnerLunchVegetarianGluten-free
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Rate:
40 min total
4 servings
Easy

Ingredients

servings

  • Palak paneer

    • 400 g Fresh spinach
    • 250 g Paneer, cubed
    • 1 stk Onion, finely chopped
    • 3 fed Garlic, grated
    • 2 cm Ginger, grated
    • 1 stk Green chili
    • 1 tsk Cumin seeds
    • 1 tsk Garam masala
    • 2 spsk Ghee or neutral oil
    • 2 spsk Cream (optional)

Instructions

  1. 1

    Prepare the spinach

    1. Bring a pot of water to a boil, add spinach and blanch for 2 min. Transfer immediately to ice water. Blend to a smooth purée.
    5 min
    PotBlender
  2. 2

    Fry paneer and spices

    1. Fry the paneer cubes in ghee until lightly golden on all sides. Remove. In the same pan: fry cumin seeds for 30 sec, add onion and fry until golden. Add garlic, ginger, and green chili, fry 1 min.
    10 min
    Pan
  3. 3

    Bring it together

    1. Add the spinach purée to the pan. Cook for 5 min, stirring. Add garam masala and cream if using. Gently fold in the fried paneer cubes and warm for 2 min.
    10 min
    Pan

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Details

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. The colour may darken slightly — the flavour is still good.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freezes well. Paneer may become slightly softer after thawing.

Tips

Cooking

  • • Blanch the spinach briefly and cool quickly in ice water — this preserves the green colour.

Author

N

Nordmad

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Comments

Author

N

Nordmad