I Love Palak Paneer Spinach and Cheese Curry
Discover the vibrant flavors of "I Love Palak Paneer Spinach and Cheese Curry," a classic Indian dish that celebrates the perfect harmony of tender spinach and soft paneer. This wholesome recipe features fresh spinach leaves, pureed to silky perfection, and infused with the warm aromas of cumin, ginger, and garlic. Paneer cubes—either lightly fried or added fresh—soak up the richly spiced tomato-based gravy, which is enhanced with a blend of turmeric, garam masala, and a hint of red chili for subtle heat. Ready in just 45 minutes, this comforting vegetarian curry is as nutritious as it is delicious. Serve it piping hot with naan, roti, or steamed rice, and finish with a drizzle of cream for an indulgent touch. Perfect for weeknight dinners or special occasions, this dish will turn any meal into a flavorful feast!
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 250 grams Paneer (Indian cottage cheese)
- 1 large Onion (finely chopped)
- 2 medium Tomato (pureed)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 1 small Green chili (optional, finely chopped)
- 2 tablespoons Cooking oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Heavy cream or cashew cream (optional, for garnish)
- 100 milliliters Water
Instructions
Begin by washing the spinach leaves thoroughly. Blanch the spinach by boiling it in water for 2-3 minutes, then transfer it to a bowl of ice water to stop the cooking process. Drain well and puree the spinach in a blender until smooth.
Place a pan on medium heat and warm 2 tablespoons of oil or ghee. Add cumin seeds and let them splutter.
Add the minced garlic, grated ginger, and green chili (if using). Sauté for 1-2 minutes until fragrant.
Add the finely chopped onion and cook until golden brown, about 5 minutes.
Stir in the tomato puree and cook until the mixture thickens and the oil begins to separate from the sauce, about 8-10 minutes.
Add turmeric powder, red chili powder, garam masala, and salt. Mix well to combine the spices.
Pour in the spinach puree and stir thoroughly. Add 100 milliliters of water and let it simmer for 5-6 minutes on low heat.
While the curry simmers, cut the paneer into cubes. Optionally, you can lightly fry the paneer cubes in a separate pan until golden, or add them directly to the curry.
Gently add the paneer cubes to the spinach curry and mix to coat them evenly. Let it cook for another 2-3 minutes to absorb the flavors.
Turn off the heat and optionally garnish with a drizzle of heavy cream or cashew cream for added richness.
Serve hot with naan, roti, or steamed rice for a delicious and wholesome meal.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 14.4 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1169 mg | 90% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3889 mg | 83% | |
*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.
