Palak Paneer is one of the most popular Indian Curries around the globe. This favorite Vegetarian Curry is made with spinach, paneer, and spices. Sharing my easy and simplified version of Palak Paneer.
Love Spinach? Then do check out my collection of Indian Spinach (Palak) recipes
What is Palak Paneer?
Palak is the Indian (Hindi) name for Spinach and Paneer is Indian Cottage Cheese. Palak Paneer translates to a curry where Paneer is simmered in creamy spinach gravy flavored with spices, onion and tomato.
What is the difference between Palak Paneer and Saag Paneer?
Though many restaurants inter changeably use the name, they are not quite the same.
Saag Paneer can be made with any greens or combination of green leafy vegetables like mustard greens, spinach, fenugreek leaves.
Palak Paneer is made just with spinach, Palak in the Hindi name for Spinach.
What makes this Easy Palak Paneer?
Unlike the traditional method where spinach and onion masala mixture are cooked separately, I am going to saute and cook all the ingredients in the same pan ( except paneer) and puree them. The pureed mixture is finished with some garam masala and cubed paneer.
I am also using store bought paneer, which comes in handy on busy weeknights.
How to make Easy Palak Paneer ( step by step pics)
If you have time soak the cashew in hot water for 15 minutes.
Add 1 tablespoon of ghee in a wide skillet over medium heat. Once hot add 2 cloves and 1 cardamom pod, 1 teaspoon cumin seeds, and 1-2 green chili. Saute for 30-45 seconds.
Add 1 chopped medium onion and a pinch of salt. Cook for 3-4 minutes till onions turns slightly soft. Now add ginger and garlic and saute for another five minutes. Add one large diced tomato, and 10-12 cashews.
Cook the tomato for 2-3 minutes and add 6 oz baby spinach. Incorporate spinach into this mixture till it wilts and become soft. Cook for 3-4 minutes. Turn off the stove and add an ice cube to stop the cooking process. This also helps in retaining the bright green color of the spinach.
Once cooled add ½ cup of water and puree the mixture.
Quickly rinse the same pan and add the pureed mixture back. Add ½ teaspoon garam masala, 1 teaspoon coriander powder , ½ teaspoon Kashmiri red chili powder, salt to taste and pinch of sugar. I also added 1.5 teaspoons of tomato paste, its optional but I love that it gives sweet and tangy flavor to the curry.
Cook for 5 minutes. Now add cubed paneer and ½ teaspoon of crushed kasoori methi. Cook for another 5 minutes and finish with a squeeze of lemon juice.
Tips & Notes:
- Saute the onion till they turn soft and light brown.
- Do not skip the tomato
- Soak the cashew in hot water, which helps in smooth grinding.
- If using frozen paneer, soak them in hot water for 5 minutes.
Frequently Asked Questions:
Serve Palak Paneer with naan, roti, paratha or jeera rice.
Yes… replace ghee with oil and paneer with pan fried tofu (use extra firm tofu)
Heavy cream or coconut milk.
Saag Paneer can be made with any greens or combination of green leafy vegetables( like mustard greens, spinach, fenugreek leaves). Palak Paneer is made with just spinach
Yes…freeze the gravy party of the curry ( before adding paneer) for up to a month.
Do not over cook the spinach, do not close the lid while cooking. After turning off the stove add 1-2 ice cubes to stop the cooking process.
More Curry Recipes
Easy Palak Paneer Recipe
Ingredients
- 10-12 cashews for substitutes, see the note
- 1 tablespoon ghee or oil
- 2 cloves
- 1 cardamom
- 1 teaspoon cumin seeds
- 1-2 green chili
- 1 medium white onion, chopped
- ½ inch ginger
- 3 large garlic cloves
- 1 large tomato
- 6 oz ( 3 to 4 cups packed) spinach ( I used baby spinach)
- 1-2 ice cubes
- ½ cup water or as needed
- ½ teaspoon garam masala
- 1 teaspoon coriander powder (optional)
- ½ teaspoon kashmiri red chili powder
- pinch of sugar optional
- salt to taste
- 1 ½ cups cubed paneer
- ½ teaspoon kasoori methi
- squeeze of lemon juice
Instructions
- If you have time soak the cashew in hot water for 15 minutes.
- Add 1 tablespoon of ghee in a wide skillet over medium heat. Once hot add 2 cloves and 1 cardamom pod, 1 teaspoon cumin seeds, and 1-2 green chili. Saute for 30-45 seconds.
- Add 1 chopped medium onion and a pinch of salt. Cook for 3-4 minutes till onions turns slightly soft. Now add ginger and garlic and saute for another five minutes. Add one large diced tomato, and 10-12 cashews.
- Cook the tomato for 2-3 minutes and add 6 oz baby spinach. Incorporate spinach into this mixture till it wilts and become soft. Cook for 3-4 minutes. Turn off the stove and add an ice cube to stop the cooking process. This also helps in retaining the bright green color of the spinach.
- Once cooled add ½ cup of water and puree the mixture.
- Quickly rinse the same pan and add the pureed mixture back. Add ½ teaspoon garam masala, 1 teaspoon coriander powder , ½ teaspoon Kashmiri red chili powder, salt to taste and pinch of sugar. I also added 1.5 teaspoons of tomato paste, its optional but I love that it gives sweet and tangy flavor to the curry.
- Cook for 5 minutes. If the curry is too thick and little more water. Now add cubed paneer and ¾ teaspoon of crushed kasoori methi. Cook for another 5 minutes and finish with a squeeze of lemon juice.
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