Name: Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 batch homemade Paneer (Indian fresh cheese; recipe linked below); 30g / 2 tbsp ghee or unsalted butter (for pan frying); 30g / 2 tbsp ghee or unsalted butter; 1 1/2 onions, finely chopped (brown or yellow); 1 tsp fenugreek seeds (whole); 1 tsp ground cumin; 1 tsp ground coriander; 3/4 tsp kosher or cooking salt (reduce by 1/4 tsp if using table salt); 1/4 tsp black pepper; 2 garlic cloves, finely chopped; 2 tsp ginger, finely grated (20g); 2 tomatoes, peeled, seeded, and diced; 1 green chili, finely sliced (cayenne); 700g / 1.4 lb fresh English spinach leaves, thoroughly washed and roughly chopped (~9 cups very tightly packed); 1/4 cup water; 1/3 cup + 1 tbsp cream (pure, heavy, or thickened); 1 tbsp lemon juice

Ingredients

1 batch homemade Paneer (Indian fresh cheese)

30g / 2 tbsp ghee or unsalted butter (for pan frying)

30g / 2 tbsp ghee or unsalted butter

1 1/2 onions, finely chopped (brown or yellow)

1 tsp fenugreek seeds (whole)

1 tsp ground cumin

1 tsp ground coriander

3/4 tsp kosher or cooking salt (reduce by 1/4 tsp if using table salt)

1/4 tsp black pepper

2 garlic cloves, finely chopped

2 tsp ginger, finely grated (about 20g)

2 tomatoes, peeled, seeded and diced

1 green chilli, finely sliced (cayenne)

700g (1.4lb) fresh spinach leaves (English spinach), washed and roughly chopped (~9 cups very tightly packed)

1/4 cup water

1/3 cup + 1 tbsp cream (pure, heavy or thickened)

1 tbsp lemon juice

Instructions

Step 1: Melt 30g ghee or butter in a large pot over medium heat. Add the finely chopped onions, fenugreek seeds, ground cumin, ground coriander, salt, and black pepper. Cook for about 3 minutes until the onions soften but do not brown.

Step 2: Add the chopped garlic and grated ginger to the pot, cooking for 2 more minutes to release their aroma.

Step 3: Stir in the diced tomatoes and sliced green chilli. Cook on medium heat for 3 minutes until the tomatoes soften.

Step 4: Begin adding the spinach in batches—start with about one-third or as much as fits in the pot. Stir until wilted, then add more spinach along with a bit of the water. Continue this process until all the spinach is added and wilted.

Step 5: Cook the spinach mixture for another 10 minutes on medium heat, stirring occasionally.

Step 6: Stir in the cream and lemon juice gently. Cook for 3 minutes, allowing flavors to meld.

Step 7: Remove half of the spinach mixture and blend it to a puree using a stick blender or regular blender. Return the puree to the pot and stir to combine evenly.

Step 8: Prepare the paneer by cutting it into roughly 1.25cm (½”) thick slices, then into smaller pieces about 2.5cm by 2cm by 1.25cm. Melt the remaining 30g ghee or butter in a non-stick pan over medium-high heat.

Step 9: Fry half of the paneer pieces in the pan for 1 to 1 ½ minutes on each side, until they turn light golden. For richer flavor, cook until a deeper golden color develops. Remove onto paper towels and repeat with the remaining butter and paneer pieces.

Step 10: Gently fold the golden pan-fried paneer into the spinach curry.

Step 11: Serve your Palak Paneer hot, ideally over basmati rice with homemade naan bread on the side for a complete meal.

Tips & Variations

Use fresh, young spinach leaves for a sweeter flavor and tender texture.

Swap cream for coconut milk to make a dairy-free version with a slightly different taste.

Adjust the green chilli to control the heat level according to your preference.

For extra richness, add a pinch of garam masala just before serving.

If you don’t have homemade paneer, store-bought paneer works well—just ensure it’s cut and fried as directed.

Storage

Store leftover Palak Paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain even heat. Avoid boiling to keep the paneer tender. For longer storage, freeze in a suitable container for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used but make sure to thaw and drain it well to remove excess water. This prevents the curry from becoming too watery and helps maintain flavor.

What can I serve with Palak Paneer?

Palak Paneer pairs beautifully with basmati rice, naan, roti, or paratha. A side of pickles or yogurt raita can complement the dish and balance its spices.