Palak Paneer (Spinach Paneer)
By swasthi · indianhealthyrecipes.com
45 minServes 2 to 3
A creamy North Indian curry of spinach puree enriched with paneer cheese, aromatic spices, and cashews.
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| prepPluck young spinach leaves, discard stems; rinse well and drain completely in colander | ||||||||
| 3½ to 4 cups / 100 to 120 g palak (spinach), young leaves only | Sauté spinach, chilies & cashews 3–4 min | Cool, blend with water to smooth puree | Add kasuri methi & spinach puree, simmer 2–3 min | Stir in paneer, garnish with cream, serve | ||||
| 8 to 10 cashewnuts | ||||||||
| 2 green chilies, deseeded | ||||||||
| 60 ml water (to blend spinach) | ||||||||
| oil (for sautéing spinach) | ||||||||
| ⅛ teaspoon cumin seeds (jeera) (optional) | Temper cumin, cardamom, cinnamon, cloves | Fry onions until golden | Sauté ginger garlic paste 1–2 min | Add tomatoes & salt, sauté until mushy | Add garam masala, sauté 2 min | Pour water, cook covered until soft | ||
| 2 green cardamoms (elaichi) (optional) | ||||||||
| 2.5 cm cinnamon (dalchini) (optional) | ||||||||
| 2 cloves (laung) (optional) | ||||||||
| 1 tablespoon butter (for gravy) | ||||||||
| oil (for gravy) | ||||||||
| 90 g onions, 1 small, finely chopped | ||||||||
| ¾ teaspoon ginger garlic paste | ||||||||
| 120 g tomatoes, 1 small, deseeded & chopped | ||||||||
| ½ teaspoon salt | ||||||||
| ½ to ¾ teaspoon garam masala | ||||||||
| 180 ml water (to cook the gravy) | ||||||||
| ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if unavailable) | ||||||||
| 150 g paneer (Indian cottage cheese) | ||||||||
| 3 tablespoons cream (optional) | ||||||||
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