Palak Paneer

Palak Paneer is a lip smackingly good Indian spinach paneer recipe, which I’ve made easy for you to make at home. So get some naan ready to dip into this delicious creamy palak curry…let’s do this!

Course Main Course

Cuisine Pakistani, Pakistani/Indian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 368kcal

Author Wajeeha Nadeem

Ingredients

For the Palak Curry

2 tablespoons oil
1 small onion chopped
1 medium tomato chopped
1 teaspoon ginger garlic paste
1 teaspoon lal mirch powder
1/2 teaspoon turmeric powder haldi
Salt to taste
200 grams frozen spinach
1/2 teaspoon dried fenugreek leaves sookhi methi
2 tablespoons heavy cream

For the Fried Paneer (Cottage Cheese)

4 tablespoons oil for frying
100 grams cottage cheese I used frozen, but you may use fresh cottage cheese

For the Garlic Tadka (Oil Tempering)

3 tablespoons oil
2 garlic cloves thinly sliced
1 green chilli sliced into half, lengthwise
1/2 teaspoon cumin seeds

Instructions

For the Palak Curry

In a large pot, heat oil to a medium heat. Add the chopped onion and saute until softened and lightly golden brown.
Add the chopped tomato, and also add the spices.
Cook for about 7-10 minutes on high heat, while stirring often, until you start to see the oil separating from the curry.
Now add the spinach, and cook until its thawed completely and is cooked through.
Using an immersion (hand) blender or blender, puree the spinach until smooth.
Finish the palak curry off with a sprinkle of dried fenugreek leaves (sookhi methi) and heavy cream. Cover the pot with a lid and set aside while you fry the cottage cheese.

For the Fried Paneer (Cottage Cheese)

In a medium frying pan, heat the oil to a medium high heat and fry the paneer until it is golden brown.
Make sure to flip slides so that the paneer is golden brown on all sides.
Add the paneer to the prepared palak curry.

For the Garlic Tadka

Heat oil in a medium frying pan and add the garlic and fry for about 30 seconds or so.
Add the green chilli and fry for another 30 seconds, and then add the cumin seeds and fry them for about 15 seconds until they release an aroma.
Carefully pour this tadka over the prepared palak paneer.
Serve immediately with steamed rice or naan.

Nutrition