Spinach and Cheese Curry (Palak Paneer)
Palak Paneer is one of the most popular Indian dishes in the U.S. Spinach and cheese is such a classic combination, think of Spinach Florentine or even spinach artichoke dip which has a cheesy base. Personally, I don’t really like spinach even though I eat it pretty often. I have to dress it up with lots of garlic or, well, cheese. I love the combination of spinach and cheese. There is something about spinach that comes alive when cheese is added. It becomes infinitely more delicious than when it’s on it’s own.
I really do like Palak Paneer, but I’ve always had a problem with the way it is prepared in most restaurants. They tend to puree the spinach. It feels like eating baby food! My mom, on the other hand, uses all chopped spinach which has much more texture. I make mine with a combination of pureed and chopped spinach. I like my palak paneer to be silky but still have some texture.
Ingredients
- 1 1/2 lbs spinach I like to use baby spinach because it’s so much easier to clean
- 2 green chilies with the seeds and veins removed if you don’t like it too spicy (I usually use either jalapeno or serrano)
- 1/2 cup cilantro leaves
- 1 large onion finely chopped
- 1 tbsp cumin seeds
- 6 cloves garlic finely chopped
- 4 tbsp ghee or vegetable oil seperated
- 1/2 cup milk almond milk works just fine, if you want to keep it vegan
- 10 oz paneer cut into 1/2 inch cubes (sometimes I substitute tofu to keep it vegan)
- 1 tsp turmeric
- 1/2 to 1 tsp red chili powder
- 3/4 tsp garam masala
- 2 tbsp cream or butter optional
- 1 tsp salt or to taste
- lemon
Instructions
- Heat 1 tbsp of ghee (or oil) in a 12 inch wide skillet. Fry the paneer cubes until browned on all sides. Let drain on paper towels until needed.
- Toss half the spinach, the green chilies and the cilantro leaves into a food processor and process until pureed (you can use a blender instead of a food processor, just add a little water or milk to get it to puree). Set aside.
- Chop the other half of the spinach leaves. Set aside.
- Heat the rest of the ghee in a wide pot that is big enough the hold the spinach (I use my 5 quart dutch oven).
- When the oil is hot and shimmering, toss in the cumin seeds. Cook for about 10 seconds.
- Add the chopped onions. Saute until soft and translucent.
- Add the chopped garlic and cook for 2 minutes.
- Add in the pureed spinach. Cook for about 10 minutes.
- Add in the chopped spinach, milk, salt, garam masala, turmeric and red chili powder.
- Let cook for about about 10 to 15 minutes.
- Add in the paneer and, optionally cream, and cook another 5 to 10 minutes.
- Turn off heat and add a generous squeeze of lemon juice to the palak paneer.
Notes
The nutrition info is calculated with whole milk, cream and paneer.
An all-time favourite of mine – your version looks and sounds just wonderful.
Thanks Claudia! Mine too! 🙂
Sounds interesting, I’ll have to try it.
Yay! Do let me know how you like it! 🙂
This is the best recipe for saag paneer that I have tried! I did add a few spices – just a bit of fresh ginger, ground cumin, coriander and methi. Yum! will try with tofu soon, too.
Thanks Karen! I am so glad you like it. 🙂
Is this actually healthy at all? I had thought it might be, what with all the spinach and onions, but once I made it and tasted it – it just tastes way too good to be healthy! Much better than anything I’ve had in restaurants. Thank you so much for sharing the recipe!
Hi Leah,
I am so glad you like it! This is one of my all time favorite recipes. 🙂
Also, I just added in the nutrition info too, so you can see what the breakdown is.
Taste is just awesome, loved it so much.
Thank you! This recipe is one of my favorites!