Spinach Palak Paneer
4 servings Spinach Palak Paneer is a classic North Indian dish featuring creamy spinach and soft, fresh cheese (paneer). This flavorful and comforting vegetarian curry is surprisingly easy to make at home, requiring just 30 minutes of your time. My recipe delivers authentic flavor with a simple, step-by-step approach. Whether you're a... Read more ... seasoned cook or new to Indian cuisine, you'll find this recipe approachable and satisfying. It's perfect served over rice or with naan for a complete and delicious meal. Learn how to make perfect Palak Paneer with readily available ingredients and common kitchen tools. Read less x saved Tom the Chef Founder April 30, 2025 30 min.30 min.1/5 30 min. 30 min. 1/5 Ingredients: 4 TBSP of frying oil (any kind) (adjust if needed)1 PC of onion - peeled and finely chopped (large)½ TSP of ground coriander½ TSP of ground cumin¼ TSP of ground cinnamonOptionally: ½ TSP of ground cardamom5 cloves of garlic - peeled and grated (or pressed)1 TBSP of ginger root - peeled and minced ((or 1 TSP of ground ginger))¾ cup of tomato purée - fresh (or crushed, fresh or canned)Optionally: 1 TBSP of chili powder (seasoning) (adjust if needed)¾ TSP of salt2 TBSP of garam masala (seasoning) (store-bought or recipe here)1 ½ cups of water12 OZ of spinach - fresh or frozen – no defrosting necessary before cooking (frozen (if not purchased in the brick shape, no defrosting necessary))1 cup of heavy cream1 LB of paneer cheese - diced (diced to dices about ¾ to 1”) 4 TBSP of frying oil (any kind) (adjust if needed) 1 PC of onion - peeled and finely chopped (large) ½ TSP of ground coriander ½ TSP of ground cumin ¼ TSP of ground cinnamon Optionally: ½ TSP of ground cardamom 5 cloves of garlic - peeled and grated (or pressed) 1 TBSP of ginger root - peeled and minced ((or 1 TSP of ground ginger)) ¾ cup of tomato purée - fresh (or crushed, fresh or canned) Optionally: 1 TBSP of chili powder (seasoning) (adjust if needed) ¾ TSP of salt 2 TBSP of garam masala (seasoning) (store-bought or recipe here) 1 ½ cups of water 12 OZ of spinach - fresh or frozen – no defrosting necessary before cooking (frozen (if not purchased in the brick shape, no defrosting necessary)) 1 cup of heavy cream 1 LB of paneer cheese - diced (diced to dices about ¾ to 1”) Tools: 1x Measuring Cups (and spoons)1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Stir Fry Pan (wok) (Wok or Large Saucepan or Medium Pot (about 6 QT))1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Hand Grater or Garlic Press (for garlic)1x Immersion Blender 1x Measuring Cups (and spoons) 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Stir Fry Pan (wok) (Wok or Large Saucepan or Medium Pot (about 6 QT)) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Hand Grater or Garlic Press (for garlic) 1x Immersion Blender Directions: 1. Sauce Base: Let’s begin the preparation of the Spinach Palak Paneer with the sauce base. 1.1. Preheat a stir fry pan on medium-high heat with 4 TBSP of frying oil and add: 1 large onion – finely chopped Sauté, stirring occasionally, until glossiness and slight sear are achieved (about 2-4 minutes). 1.2. Add: ½ TSP of ground coriander ½ TSP of ground cumin ¼ TSP of ground cinnamon Optional: ½ TSP of ground cardamom Cook while stirring for about 30 seconds to 1 minute. 1.3. Then add: 5 cloves of garlic – grated 1 TBSP of fresh ginger – minced ¾ cup of tomato – pureed or crushed (fresh or canned) Optionally: Up to 1 TBSP of chili powder (spicy) ¾ TSP of salt 2 TBSP of garam masala Thoroughly stir. 1.4. Cook while stirring until the volume is reduced to about half its original amount. 2. Sauce: 2.1. Add: 1 ½ cups of water 12 OZ of frozen spinach 1 cup of heavy cream Thoroughly stir. 2.2. Bring to a simmer (about 190°F) with occasional stirring. 2.3. Lower the heat to medium and simmer until the spinach is cooked (usually about 5-10 minutes). Note: If the sauce evaporates too much during any part of this process, slightly dilute it with water. Keep in mind that in a later step, we will add paneer, which needs to cook for about 5-10 minutes in a sauce that is at least semi-runny. 2.4. Then, while cooking, process with an immersion blender to your desired consistency, either semi-smooth or super-smooth. 3. Assemble the Spinach Palak Paneer: 3.1. Stir in: 1 LB of paneer, diced 3.2. Cook, stirring occasionally, until the sauce thickens (usually for about 5 to 10 minutes). Important: Make sure to cook it for at least 5 minutes to bring the paneer to its best. If the sauce thickens too quickly just stir in some water. 4. Serve Spinach Palak Paneer: 4.1. Serve over rice, Indian flavored rice, and optionally with garlic naan. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.