Palak Paneer Curry Recipe

Name: Palak Paneer Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups fresh spinach; 4 tablespoons canola oil, divided; 1 teaspoon cumin seeds; 1 onion, chopped; 1 green chile pepper, chopped; 3 cloves garlic, minced; 1 (1/2 inch) piece ginger, minced; 2 tomatoes, diced; 1/2 cup water, or as needed; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon red chile powder; 1/4 teaspoon turmeric powder; salt to taste; 8 ounces paneer, cubed; 1/2 teaspoon garam masala; 4 teaspoons heavy cream; 1 pinch red chile flakes

Servings: persons

5 cups fresh spinach
4 tablespoons canola oil, divided
1 teaspoon cumin seeds
1 onion, chopped
1 green chile pepper, chopped
3 cloves garlic, minced
1 (1/2 inch) piece ginger, minced
2 tomatoes, diced
1/2 cup water, or as needed
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon red chile powder
1/4 teaspoon turmeric powder
salt to taste
8 ounces paneer, cubed
1/2 teaspoon garam masala
4 teaspoons heavy cream
1 pinch red chile flakes

1
Bring a saucepan of water to a boil. Add spinach and cook for 1 minute. Transfer to a bowl of ice water to keep spinach bright green.
2
Heat 2 tablespoons oil in a skillet over medium heat. Add cumin seeds to hot oil so they sizzle. Add onion, chile, garlic, and ginger. Cook until onion is golden brown, 3 to 5 minutes. Add tomatoes and cook until soft, about 2 minutes more. Remove from heat and allow mixture to cool.
3
Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick, smooth paste; thin with a few teaspoons water if needed.
4
Heat remaining oil in the skillet over medium heat. Add coriander, cumin, chile powder, and turmeric. Fry until fragrant, about 1 minute. Add spinach paste and cook over medium-high heat for 2 minutes. Add water and cook for 5 minutes more. Season gravy with salt.
5
Add paneer to the gravy and mix well to coat. Cook 5 minutes more. Add garam masala and cream. Stir and cook over low heat for 2 minutes. Garnish with chile flakes.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 5 cups fresh spinach, 4 tablespoons canola oil, divided, 1 teaspoon cumin seeds, 1 onion, chopped, and more.

Yes, Palak Paneer Curry falls under the General 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.

Palak Paneer Curry

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