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Indian
Palak Paneer Dinner
35 min total15 prep20 cook4 servings390 cal
VegetarianClassicContains dairy
Velvety spinach curry with cubes of soft paneer in a spiced tomato-ginger base. A beloved North Indian dinner that pairs perfectly with warm naan or basmati rice.
Ingredients
produce
- 500 gfresh spinach
- 1onion
- 2tomato
- 1 tbspginger
- 3 clovesgarlic
dairy
- 300 gpaneer
pantry
- 1 tspgaram masala
- 1 tspcumin seeds
- 2 tbspvegetable oil
- 1 tspsalt
Steps
- Blanch spinach in boiling water 2 minutes, drain, and blend to a smooth purée.
- Cube paneer and pan-fry in oil until lightly golden on two sides; set aside.
- Dice onion, tomato, and mince ginger and garlic.
- Heat oil in a pot, add cumin seeds, then sauté onion until soft and golden.
- Stir in ginger, garlic, and tomato; cook until the tomato breaks down.
- Add garam masala and salt, then pour in the spinach purée and simmer 5 minutes.
- Fold in fried paneer cubes and simmer gently 5 minutes without boiling hard.
- Adjust seasoning and add a splash of water if the sauce is too thick.
- Serve hot with naan or steamed rice.
Tips
- Blanch spinach quickly to keep the sauce vibrant green.
- Pan-fry paneer cubes for golden edges before adding to the curry.
- Blend the spinach smooth for a restaurant-style silky texture.
- Finish with a swirl of cream if you like extra richness.
