Best 2 Palak Paneer Spinach Curry Recipes

Palak paneer is a staple in North Indian cuisine and is known for its vibrant green color and creamy texture. This delectable dish is a play of flavors and textures, with the soft paneer (Indian cheese) and spinach coming together in a rich and flavorful gravy. The addition of spices like cumin, coriander, and ginger-garlic paste creates a symphony of flavors that will tantalize your taste buds. While palak paneer is often enjoyed as a side dish, it can also be served as a main course with rice or naan bread. In this article, we will explore different ways to make this classic dish, providing you with step-by-step instructions and tips to ensure you create a perfect palak paneer every time.

Here are our top 2 tried and tested recipes!

PALAK PANEER (SPINACH CURRY)

Palak Paneer (Spinach Curry) image

Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

Provided by International Recipes

Categories Trusted Brands: Recipes and Tips

Time 35m

Yield 2

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

Steps:

Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g

I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)

I Love Palak Paneer (Spinach and Cheese Curry) image

This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.

Provided by Karen Elizabeth

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1 large onion, chopped finely (200 gr)
1 garlic clove, crushed
1 tablespoon lemon juice
500 g spinach, trimmed and chopped coarsely
180 ml cream
200 g paneer cheese, cut into 2 cm pieces

Steps:

Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
Add lemon juice and spinach: cook, stirring, until wilted.
Blend or process spinach mixture until smooth, return to pan, stir in cream.
Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
Serve on steamed rice.

Tips:

For the smoothest palak paneer, blanch the spinach leaves in boiling water for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process. This will help retain the spinach's vibrant green color and prevent it from becoming bitter.
If you don't have paneer, you can substitute it with firm tofu, tempeh, or even roasted chickpeas.
Adjust the amount of chili powder and garam masala to your taste. If you like it spicy, add more chili powder. If you prefer a milder flavor, use less.
Serve palak paneer with rice, naan, or roti. You can also enjoy it as a filling for samosas or wraps.

Conclusion:

Palak paneer is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to get your daily dose of vegetables, and it's also a good source of protein and calcium. Whether you're a vegetarian or meat-eater, palak paneer is a dish that you'll love. So next time you're looking for a quick and easy meal, give this recipe a try.