Cottage Cheese in Spinach Gravy Palak Paneer
Dive into the rich and creamy world of *Cottage Cheese in Spinach Gravy*, popularly known as *Palak Paneer*, a beloved North Indian classic brimming with vibrant flavors and wholesome goodness. This nutrient-rich recipe features tender cubes of paneer (Indian cottage cheese) lovingly nestled in a velvety spinach gravy that's spiced with aromatic cumin, garam masala, and a hint of chili for an irresistible kick. A quick blanch and blend technique preserves the spinach’s bright green hue and nutrients, making this dish as visually appealing as it is healthful. Enhanced with a touch of cream for luxurious texture, this comforting vegetarian curry pairs perfectly with warm naan, roti, or steamed basmati rice for a satisfying meal. Perfect for family dinners or festive gatherings, this easy-to-make dish highlights Indian culinary artistry with every flavorful bite.
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Recipe Information
Ingredients
- 500 grams Spinach leaves (palak)
- 250 grams Paneer (cottage cheese)
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Tomato
- 4 small, minced Garlic cloves
- 1 inch, grated Ginger
- 2 whole or adjusted to taste, chopped Green chilies
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon or to taste Salt
- 2 tablespoons Oil or ghee
- 2 tablespoons Heavy cream or fresh cream
- 1 cup, or as needed Water
Instructions
Wash the spinach leaves thoroughly in running water to remove any dirt or grit. Blanch the spinach in boiling water for 2 minutes, then transfer it to a bowl of ice-cold water to preserve its vibrant green color.
Drain the spinach and blend it into a smooth puree using a blender. Set aside.
Cut the paneer into bite-sized cubes. Optionally, lightly pan-fry the paneer cubes in 1 teaspoon of oil or ghee until golden on the edges, then set aside.
Heat 2 tablespoons of oil or ghee in a deep skillet or pan over medium heat. Add cumin seeds and let them splutter.
Add the minced garlic, grated ginger, and chopped green chilies to the skillet. Sauté for 30 seconds or until fragrant.
Add the finely chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Stir in the chopped tomato and cook until the mixture becomes soft and mushy, about 5 minutes.
Add turmeric powder, red chili powder, and salt. Mix well and cook for 1 minute.
Pour in the pureed spinach and mix thoroughly. Add water to adjust the consistency of the gravy if needed. Let the spinach gravy cook for 5 minutes on low heat.
Stir in the garam masala and heavy cream. Mix well and cook for another 2 minutes.
Finally, add the paneer cubes to the spinach gravy and gently stir to coat them. Simmer for 2-3 minutes to allow the flavors to meld.
Turn off the heat and garnish with a drizzle of cream or a sprinkle of crushed fenugreek leaves (optional).
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
