Palak Paneer - Spinach and Soft Indian Cheese

Palak paneer is a classic north Indian vegetarian dish made with spinach and Indian soft cheese called paneer.

Fresh spinach is the main ingredient, complemented with tomatoes, onions, garlic, ginger, fresh coriander leaves and spices and then finished off with soft home-made or store bought cheese.

There are many different ways to make palak paneer. This recipe here is my Nana's recipe and is very simple, tasty and nutritious. It takes about 15 -20 minutes to make and is my go-to curry when I'm in a rush but want to cook a nutritious Indian curry.

I like to blend all the vegetables once the curry is cooked to get a smooth texture. I then add the paneer right at the end and heat the curry throughly. You can also, lightly pan fry the paneer to make it a bit crispy, before adding it to the spinach curry. You can add firm tofu if you don't eat paneer, or add 2 boiled and cubed potatoes or 1 & 1/2 cups boiled chickpeas.

Serve as a soup on its own, traditionally it's best eaten with rice and a spicy mango pickle.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 256kcal

Cost 15

Ingredients

1 red onion
5 cloves garlic
2 inch ginger
2 green chilies
3 tomatoes
1/2 cup coriander leaves
2 bundles spinach
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp salt
1.5 cups water add more if needed
12 oz Paneer
3 tbsp vegetable oil I'm using avocado oil

Instructions

Remove skin and slice 1 onion, roughly chop 5 cloves garlic and 2 inch piece ginger, slit green chilies in the middle, roughly chop 3 tomatoes, roughly chop 1/2 cup coriander leaves, roughly chop 2 large bundles spinach, cube your paneer or tofu and keep aside
Turn your heat on medium low and add 3 tbsp oil, when oil is heated add onions, stir fry well till translucent about 5 minutes or so
Add ginger and garlic and fry for 4 to 5 minutes
Add coriander leaves and green chilies and fry for 1 minute or so
Add spices, give it a good toss, add salt and tomatoes and cover your pot, allowing it to cook for 7 to 10 minutes. Make sure you are cooking this on low heat, so your tomatoes and spices do not get burnt.
You need to give it time for the spices, the tomatoes, onion, garlic, ginger and coriander leaves to cook well and release all its aroma, thereby turning it into a masala, which is the basis to a good curry. This step is key in determining how tasty your curry will turn out. Once this is cooked really well, add the spinach and water.
Close the pot and allow the spinach leaves to wilt. This shouldn't take too long
Pour this into a high powered blender and blend on high. Turn the pureed spinach mixture back into the pot, place the pot back on medium heat and heat throughly . Add a bit of water if the curry is too thick
Finally add your chopped paneer (or tofu) if you are using it and you are done. You can lightly pan fry the paneer, if you like your cheese slightly crisp.
Serve with rice or roti and a mango pickle. Alternatively you can eat as a soup on its own

Nutrition