Palak Paneer: Creamy Spinach Curry with Indian Cheese
Support Chef Mabapu Foods
Love this recipe? Scan the QR code or copy the UPI ID to send direct support!
Indulge in the rich flavors of Palak Paneer, a classic North Indian dish made with spinach, paneer, and a blend of warming spices, offering a boost of protein, fiber, and vitamins. This creamy curry is a perfect comfort food for a chilly evening, providing approximately 151 calories, 6.7g protein, and 3.2g fiber per 100g serving. To make it healthier, use low-fat paneer and reduce the amount of ghee used.
Bapu Cooking Mode with Maa
Interactive step-by-step guidance, cooking scales, timers, and hands-free kitchen voice control!
Ingredients List
Main Ingredients
250g paneer (Indian cheese)
2 cups fresh spinach leaves
1 large onion, finely chopped
2 medium tomatoes, diced
2 cloves garlic, minced
1 tsp ghee or clarified butter
1 tsp canola oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/2 tsp red chili powder
Salt, to taste
2 tbsp low-fat cream (optional)
2 tbsp water
Fresh fenugreek leaves, for garnish
Optional Ingredients
1 cup broccoli florets
1 tsp chickpea flour
1 tsp sugar
Cooking Method
Preparation
Rinse the spinach leaves under running water and blanch them in boiling water for 2-3 minutes. Drain and set aside.
Heat ghee in a pan over medium heat. Add cumin seeds and let them sizzle.
Add chopped onion and sauté until translucent.
Add minced garlic and sauté for another minute.
Cooking the Curry
Add diced tomatoes, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook until the tomatoes are soft.
Add blanched spinach leaves, salt, and 1 cup water. Bring the mixture to a boil.
Reduce the heat to low and simmer for 10-12 minutes or until the spinach is well cooked.
Adding Paneer and Finishing Touches
Add paneer cubes to the curry and simmer for 2-3 minutes.
Stir in low-fat cream (if using) and cook for another minute.
Garnish with fresh fenugreek leaves and serve hot with rice, roti, or naan.
Frequently Asked Questions
Q. What is the ideal paneer to spinach ratio in Palak Paneer?
The traditional ratio is 250g paneer to 2 cups fresh spinach, but you can adjust it according to your taste preferences.
Q. Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach as a substitute, but make sure to thaw it first and squeeze out excess water before using it in the recipe.
Q. Why do I need to blanch the spinach leaves before adding them to the curry?
Blanching the spinach helps to remove bitterness and makes it easier to cook, resulting in a smoother and creamier curry.
