Paneer Palak (Spinach Curry)
This Paneer Palak recipe is a delicious and easy-to-make vegetarian curry that's packed full of green goodness. The creamy spinach base is perfectly complemented by the golden brown cubes of paneer cheese, which are cooked in butter and spices for added flavour. With just the right amount of heat from the red chilis and a touch of cream to balance the flavours, this recipe is sure to be a hit at your next dinner party or family meal. Serve with rice, quinoa, or naan bread for a satisfying and healthy meal.
300g paneer cheese
20g butter + 10g to cook the paneer
1 onion, diced
2 tomatoes, diced
3 cloves garlic, crushed
2 tsp grated ginger
- 1 1/2 tsp garam masala
- 1/4 tsp turmeric
- 2 dried red chilis
- 1 tsp cumin seeds
- 30mL cream
**You can easily make this vegan by boiling tofu in salty water & sautéing, substitute the butter for vegan butter, and cream for soy cream.
Add the spinach to a large pot of boiling water and blanch for 1-2 minutes. Remove the spinach from the pot and immediately transfer it to a bowl of ice-cold water. Drain the water from the spinach and place it and the 40mL water into a blender. Blitz until smooth.
Dice the onion and tomato, crush the ginger and garlic.
Heat a large pan to medium heat and add the 20g butter. When the butter is melted, add the cumin seeds and dried red chilis. Cook for 1 minute. Add the onions, garlic, ginger, turmeric, garam masala, and salt.
Cook the mixture for 8-10 minutes until fragrant.
Pour in the spinach puree and cook for 2-3 minutes. Turn off the heat and set the spinach mixture aside.
Dice the paneer into cubes. Heat a frying pan with the remaining 10g butter and add the paneer. Cook until golden brown on each side, then remove from the heat.
Reheat the spinach curry and add the cream. Heat through, ensuring it does not boil.
Add the paneer to the spinach curry and taste the seasoning. Add salt if required.
Serve with your grain of choice, rice/quinoa, or naan bread. Enjoy!
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, you can use a microwave or a stove-top to heat it up until it's hot throughout. You may need to add a splash of water or cream to the mixture to loosen it up a bit as it can thicken over time. It's always best to reheat it gently and not boil it to maintain its texture and flavour. The paneer tends to absorb flavours over time, so we think curry tastes better the next day!