Description
Palak paneer is an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy-to-make and absolutely delicious Indian curry. Serve with hot naan or roti.
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
- ½ cup water, or as needed
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon red chile powder
- ¼ teaspoon turmeric powder
- salt to taste
- 8 ounces paneer, cubed
- ½ teaspoon garam masala
- 4 teaspoons heavy cream
- 1 pinch red chile flakes
Instructions
- 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.
- 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.
- Transfer tomato mixture to a blender; add blanched spinach. Blend to a thick
- smooth paste; thin with a few teaspoons water if needed.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2