Palak Paneer (Spinach and Cheese Curry)
Palak paneer is a creamy Indian spinach curry featuring fried paneer cubes in a silky pureed spinach base, elevated by cumin-tempered ghee and finished with fresh lemon juice.
Palak paneer is a creamy Indian spinach curry featuring fried paneer cubes in a silky pureed spinach base, elevated by cumin-tempered ghee and finished with fresh lemon juice.
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Heat 1 tbsp of ghee (or oil) in a 12 inch wide skillet. Fry the paneer cubes until browned on all sides. Let drain on paper towels until needed.
Toss half the spinach, the green chilies and the cilantro leaves into a food processor and process until pureed (you can use a blender instead of a food processor, just add a little water or milk to get it to puree). Set aside.
Heat the rest of the ghee in a wide pot that is big enough the hold the spinach (I use my 5 quart dutch oven). When the oil is hot and shimmering, toss in the cumin seeds. Cook for about 10 seconds.
Add the chopped onions. Saute until soft and translucent.
Add the chopped garlic and cook for 2 minutes.
Add in the pureed spinach. Cook for about 10 minutes.
Add in the chopped spinach, milk, salt, garam masala, turmeric and red chili powder.
Let cook for about about 10 to 15 minutes.
Add in the paneer and, optionally cream, and cook another 5 to 10 minutes.
Turn off heat and add a generous squeeze of lemon juice to the palak paneer.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of milk if the sauce thickens.
food processor or blender · 12-inch skillet · 5-quart Dutch oven or large pot
Yes. Substitute tofu for paneer, use almond milk instead of dairy milk, and replace ghee with vegetable oil and cream with coconut cream.
Pureeing half creates a smooth base, while chopped spinach added later provides texture and visual appeal, preventing an overly uniform consistency.
Cook for 10–15 minutes after adding the chopped spinach and milk until the sauce is creamy and flavors meld; paneer should be heated through for 5–10 minutes after adding.
Tofu (pressed and cubed), cottage cheese, or firm feta work as substitutes; frying until browned ensures texture holds in the curry.
Yes. Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop, adding a splash of milk if the sauce has thickened.
