Palak Paneer is a classic Punjabi curry that combines blanched spinach with cubed paneer cheese, tomatoes, and aromatic spices to create a creamy, mildly spiced dish. It's a vegetarian staple known for balancing earthy spinach with soft paneer.
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Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if the curry has thickened.
Yes, blanching spinach removes bitterness and improves color. Boil briefly, then shock in ice water and squeeze dry before blending.
Yes, use thawed and well-drained frozen spinach (about 10 oz); skip the blanching step.
Add paneer in the last 5 minutes of cooking and use firm paneer cubes. Paneer added too early or cooked too long will soften.
Firm tofu, ricotta cheese, or cottage cheese work as substitutes, though flavor and texture will differ slightly.
Reduce red chili powder to ½ teaspoon and use 1 green chili instead of 2, or remove seeds before adding.
