Palak Paneer

Palak Paneer

Palak Paneer

Palak Paneer

Vijaya Selvaraju
Palak Paneer is a favorite Indian Vegetarian Curry of all time! Compared to Saag Paneer, it has no mustard leaves. it is a creamy Spinach Curry with bouncy fresh Indian Cheese known as Paneer. A wonderful change from Tomato based curries, I'm sure you're going to love this one!
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Total Time 1 hour
Course Main Dish, Side Dish
Cuisine Cheese, Indian, Spinach, Vegetarian
Servings 4 Servings


  • 1 lb washed Spinach
  • 2 small Tomatoes chopped
  • 3 cups cubed Paneer, firm Tofu or Queso Fresco
  • 4 tbsp Oil (Canola/Vegetable)
  • 2 tbsp Butter
  • 1 medium Onion finely chopped
  • 1 tbsp grated Ginger
  • 4 cloves Garlic finely minced
  • 1/2 tsp Turmeric
  • 1/2 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp Red Chili Powder
  • 1 tbsp Garam Masala
  • 1 cup Water
  • Salt to Taste
  • 1 cup Heavy Cream


  • Add Spinach to a large pot of rapidly boiling water. Cook for 30 seconds, then drain. When slightly cooled, squeeze as much water out of the spinach as you can.
  • In a blender/food processor, puree the Tomatoes. Then add Spinach, and pulse so that the Spinach remains slightly coarse.
  • In a large frying pan, heat 2 tbsp of Oil on medium-high, and fry Paneer until golden brown on all sides. Remove from pan, and set aside.
  • In the same pan, heat remaining Oil and Butter. Add Onions, and cook until soft and brown. Add spices and sauté for 15-20 seconds. Add Tomato/Spinach mixture, Water, and Salt to Taste. Cook for 15-20 minutes on medium heat, stirring occasionally. The mixture will thicken, and the Spinach will transform from a bright green, to a greenish-brown color.
  • Add Heavy Creamy, and Paneer. Cook for an additional 5 minutes to warm the Paneer through.
  • Serve over Rice, with Roti/Chapathis/Naan, and enjoy! 🙂


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