Hello World KitchenBeta
A vibrant, savory, and mildly spicy Indian classic streamlined for busy weeknights. Tender cubes of paneer are simmered in a luscious, spiced spinach gravy infused with fresh ginger, garlic, and aromatic pantry spices. Perfect for a fast, comforting weeknight dinner.
Ingredients
Main
- 14 ounces Paneer — Cut into bite-sized cubes
- 16 ounces Baby spinach — Washed
- 2 tablespoons Cooking oil or ghee — Divided
- 1 medium Yellow onion — Finely chopped
- 4 cloves Fresh garlic — Minced
- 1 tablespoon Fresh ginger — Grated or minced
- 1 medium Tomato — Diced
- 0.25 cup Heavy cream — Can substitute with coconut milk or half & half
Spices
- 1 teaspoon Cumin seeds
- 1.5 teaspoons Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Kashmiri chili powder or mild paprika — Adjust for spice preference
- 1 teaspoon Salt — Plus more to taste
Instructions
-
Bring a large pot of water to a boil or place the baby spinach in a microwave-safe bowl with a splash of water and microwave for 2-3 minutes until wilted. If boiling, blanch the spinach for 1 minute, then immediately transfer to a blender. Blend until smooth. Set aside.
~4 minUsing baby spinach avoids the need to destem and cooks incredibly fast, perfect for weeknight prep. -
Heat 1 tablespoon of oil or ghee in a large skillet over medium-high heat. Add the paneer cubes and pan-fry for 3-4 minutes, turning occasionally, until lightly golden on the edges. Remove the paneer from the skillet and set aside.
~4 minIf you prefer softer paneer, you can skip pan-frying and add it straight to the curry later. -
In the same skillet, add the remaining 1 tablespoon of oil. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
~1 minWatch the cumin seeds closely so they don't burn. -
Add the finely chopped onion to the skillet. Sauté until translucent and starting to brown at the edges, about 4 minutes. Add the minced garlic and ginger, cooking for 1 more minute until aromatic.
~5 minFor an even quicker weeknight shortcut, use store-bought ginger-garlic paste. -
Stir in the diced tomatoes, garam masala, turmeric, chili powder, and salt. Cook until the tomatoes break down and the spices release their oils, about 2-3 minutes.
~3 minA splash of water can help deglaze the pan and soften the tomatoes faster. -
Pour the pureed spinach into the skillet and stir to combine with the onion-tomato mixture. Reduce the heat to medium-low and simmer for 2 minutes to let the flavors meld.
~2 min -
Stir in the heavy cream and the pan-fried paneer cubes. Simmer for a final 1-2 minutes until everything is heated through. Taste and adjust seasoning with additional salt or garam masala if needed.
~2 minDo not let the curry boil vigorously after adding the cream to prevent splitting.
Nutrition
Equipment
- Large skillet or sauté pan
- Blender or immersion blender
- Cutting board
- Chef's knife
- Measuring spoons
Tips & Storage
- To keep paneer extra soft after pan-frying, soak the fried cubes in warm water for 5 minutes before adding them to the curry.
- Serve hot with warm basmati rice, naan, or roti for a complete meal.
- If you want to sneak in extra veggies, blend a small zucchini or a handful of peas in with the spinach.
- Storage: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water if the gravy has thickened too much.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
