Easy Palak Paneer Recipe
Palak Paneer is one of the most popular Indian Curries around the globe. Sharing my easy and simplified version of Palak Paneer.
Servings: 4
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.
Notes
Cashews can be replaced with 2-3 tablespoons of heavy cream or ¼ cup of coconut milk.
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, boil them in hot water for 2-3 minute.
I generally don't like to sautee the paneer, if you over do it they become chewy. If you prefer you can quickly soak them in hot water for a minute.