Palak Paneer (Cottage Cheese Curry with Spinach)

Name: Palak Paneer (Cottage Cheese Curry with Spinach)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound, 1-23 ounces, weight Paneer (cut Into Medium-sized Cubes); 6 Tablespoons Oil, Divided; 1- 1/2 teaspoon Salt, Divided; 1 bunch Spinach, Roughly Chopped; 1 cup Water; 1/2 cups Onion, Chopped; 6 cloves Garlic (Large Cloves), Chopped; 2 whole Bay Leaves; 1/2 teaspoons Cumin Seeds; 2 whole Cinnamon Sticks (1 Inch Long Each); 2 whole Green Cardamom; 3 whole Cloves; 1/4 cups Tomato Puree; 1 teaspoon Chili Powder; 1 teaspoon Butter; 1 teaspoon Fresh Cream, To Serve (optional)

Servings: persons

1 pound, 1-23 ounces, weight Paneer (cut Into Medium-sized Cubes)
6 Tablespoons Oil, Divided
1- 1/2 teaspoon Salt, Divided
1 bunch Spinach, Roughly Chopped
1 cup Water
1/2 cups Onion, Chopped
6 cloves Garlic (Large Cloves), Chopped
2 whole Bay Leaves
1/2 teaspoons Cumin Seeds
2 whole Cinnamon Sticks (1 Inch Long Each)
2 whole Green Cardamom
3 whole Cloves
1/4 cups Tomato Puree
1 teaspoon Chili Powder
1 teaspoon Butter
1 teaspoon Fresh Cream, To Serve (optional)

1
First, fry all the paneer pieces lightly in 2 tablespoons oil and 1/2 teaspoon salt and immediately immerse these fried pieces in cold water (this is a trick which makes the fried paneer cubes soft and moist, thus preventing the paneer from absorbing all the water from a curry, making the wet curry dry!).
2
Drain after 10 minutes.
3
Frying allows paneer to lose its raw smell and taste and the salt percolates inside each piece at the same time.
4
Second, boil the chopped spinach with the water.
5
Cool and make a puree.
6
Set aside.
7
Make a fine paste of the chopped onions and garlic, using the food processor.
8
Set the paste aside.
9
Heat the frying pan with rest of the oil and when it smokes, add the bay leaves, cumin seeds, cinnamon sticks, green cardamoms and cloves.
10
When cumin seeds just turn brown, add the onion-garlic paste and the rest of the salt.
11
Cook for 5 minutes.
12
Now add the tomato puree.
13
Cook this till oil starts leaving the sides of the pan (takes around 7 minutes).
14
Add the boiled spinach puree and the red chilli powder and mix.
15
Cook for 5 minutes.
16
Add the fried paneer pieces, slowly coat the cubed paneer with the gravy and bring this to boil over medium flame.
17
Cook further for 10 minutes over a slow flame and add the butter.
18
Mix well.
19
Palak Paneer is ready to be served!
20
Top the dish with fresh cream (optional).

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound, 1-23 ounces, weight Paneer (cut Into Medium-sized Cubes), 6 Tablespoons Oil, Divided, 1- 1/2 teaspoon Salt, Divided, 1 bunch Spinach, Roughly Chopped, and more.

Yes, Palak Paneer (Cottage Cheese Curry with Spinach) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!