Palak Paneer (Spinach and Cheese Curry)

Creamy spinach curry with paneer, a popular Indian dish and a great way to incorporate greens into your meal.

Prep: 15 min

Cook: 45 min

Total: 60 min

Servings: 4

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

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.
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.