Palak Paneer (homemade Indian cheese with spinach curry)
Palak Paneer is a vegetarian Indian curry that pairs soft paneer cheese with a silky spinach sauce, here enriched with coconut milk instead of cream for added depth of flavor.
Palak Paneer is a vegetarian Indian curry that pairs soft paneer cheese with a silky spinach sauce, here enriched with coconut milk instead of cream for added depth of flavor.
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Fill a medium mixing bowl with water and ice to make an ice bath for the spinach.
Bring a medium saucepan of lightly salted water to a boil. Add the spinach leaves and remove from the heat. Let sit for about 1 to 2 minutes, until the leaves are wilted but are still bright green. Drain in a colander and transfer to the ice water bath. Let sit until the spinach is completely cooled. Drain.
While the spinach is cooling, chop the chile, garlic, and ginger in a food processor. Once the spinach is cool, drain it and then squeeze it gently with your hands to remove any excess liquid. Add the spinach to the food processor and process to a smooth puree.
Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until the onion is softened and beginning to brown, about 5 minutes. Add the garlic and cook, stirring, 1 minute more. Add the cumin, garam masala, salt, and turmeric and stir for 15 to 30 seconds.
Stir in the tomatoes along with the spinach puree and about ½ cup of water. Bring to a simmer and then reduce the heat to medium-low and let simmer for about 5 minutes, until it has thickened.
Stir in the coconut milk and the paneer and cook for 5 to 10 minutes, until the paneer is heated through and softened. Serve hot, with rice or naan.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat; add a splash of water or coconut milk if it thickens too much.
food processor · medium saucepan
Yes, a 12-ounce package of store-bought paneer works perfectly and saves time. Cut it into 1-inch cubes before adding to the curry.
Heavy cream or Greek yogurt (2 to 4 tablespoons) are direct replacements. Stir in cream gently to avoid curdling; add it off heat if using yogurt.
Cook it in the curry for 5 to 10 minutes until it is heated through and has softened slightly. It should be tender but hold its shape.
Yes, prepare the spinach puree and sauce up to 2 days ahead. Reheat gently and add paneer and coconut milk just before serving to keep it tender.
Serve hot with steamed rice or warm naan bread to soak up the curry sauce.
