Palak paneer | creamy spinach & paneer curry

Give your iron intake a boost with this creamy spinach curry flavoured with onions, garlic, ginger and garam masala to which mild paneer cubes are added. 

This paneer recipe is such a staple in Northern Indian homes. Really easy to make and super satisfying! In this recipe, spinach is wilted and then blended with garlic, chilli and ginger to form a spinach puree. Then this is added to a onion-tomato base and lastly paneer cubes are added. Cream is often added to make this a rich dish, but if you don't want to add that you can also use yoghurt, milk or creme fraiche. Everytime I make this I often end up tweaking the recipe or making it a different way.  This is not an overly spicy dish, which means you can really taste the spinach. I actually love spinach - even though it is one the veggies which a lot of people don't seem to like! 

Palak paneer pairs really well with chapatis, naan or jeera rice.

Ingredients
Serves 4

400g spinach palak

250g paneer cut into bitesize cubes 

1 medium red or white onion finely diced 

2 medium tomatoes, pureed in a blender

Thumb size piece of ginger roughly chopped

3 cloves of garlic 

1 green chilli 

2-3 tbsp cream 

1 tsp kasoori methi (dried fenugreek) 

Vegetable oil as required 
1/2 tbsp butter don't use if vegan

Salt to taste 
Water as required

You’ll need these spices

1 tsp cumin seeds 

1/2 tsp kashmiri red chilli powder 

1/2 tsp turmeric 

1/2 tsp coriander powder 

1 tsp garam masala 

Method 
Time - 30-45 minutes

• In a large saucepan, wilt the spinach over a low heat with a little water. Once wilted, immediately transfer to a bowl of cold water. This will help preserve the colour. 
  
  
  
• When cooled, transfer to a blender along with a little residual water and the green chilli, ginger and garlic. Blend to a smooth puree. Set aside.
  
  
  
• In a large deep frying pan or kadai on medium heat, add a good glug of vegetable oil and the butter. When hot, add the cumin seeds and saute until fragrant.
  
  
  
• Next, add the onions and fry until lightly golden. Sauté for 5 minutes until translucent.  
  
  
  
• Next, add the pureed tomatoes and cook until reduced. You should see oil releasing from the sides of the mixture.
  
  
  
• Add the turmeric, coriander and kashmiri red chilli powder. Mix well, adding a little water if its catching, you don't want the spices to burn. 
  
  
  
• Turn the heat to low and add in the pureed spinach and mix well (careful it may splutter!). Cook for around 10 minutes on a low heat with the lid on.
  
  
  
• Pour in around ½ cup (125ml) - 1 cup (250ml) water and let blip for around 5 minutes, ensuring everything is well combined.
  
  
  
• Finally add the garam masala, kasoori methi and stir in the cream. Add salt to taste. 
  
  
  
• Lastly, add the paneer cubes and mix gently. Cook for two minutes.
  
  
  
• Serve with rotis, naan or jeera rice!