How To Make Creamy Paneer Spinach Curry
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People love Palak Paneer, a popular North Indian dish that features soft paneer cubes in a rich, creamy spinach-based gravy. This flavorful and nutritious dish pairs beautifully with naan, roti, or rice. If you’re craving restaurant-style Palak Paneer at home, this simple yet delicious recipe will satisfy your cravings.
About Paneer Spinach Curry (Palak Paneer):
Paneer, or Indian cottage cheese, has been a part of Indian cuisine for centuries. The ancient Indian subcontinent, where dairy farming was prevalent, is where the origin of paneer can be traced back. The word “paneer” comes from the Persian word for cheese, suggesting that Persian and Mughal culinary traditions may have influenced it. Spinach, or Palak, has also played an integral role in Indian cooking for thousands of years. People widely grew and consumed it in India long before the Mughal era.
Paneer spinach curry is a staple in many North Indian households, especially during festivals, family get-togethers, or special events. It’s loved for how it combines delicious flavors with good nutrition, making it a top choice for vegetarians. In Punjab, where dairy farming is a big part of the culture, people often enjoy paneer-based dishes like paneer spinach curry( Palak Paneer), Shahi Paneer, and as everyday meals. Typically, this curry is served with makki di roti (corn flatbread) or rice, making for a comforting and hearty meal.
Nutritional Benefits of Paneer spinach curry (Palak Paneer):
Palak Paneer isn’t just delicious—it’s also packed with health benefits:
Rich in Iron and Calcium: Spinach is full of iron, which helps with blood production, and paneer adds calcium to keep your bones strong.
High in Protein: Paneer is a great source of protein, making it perfect for vegetarians looking to meet their protein needs.
Loaded with Antioxidants: Spinach contains antioxidants that boost immunity and help maintain overall health.
Aids .Digestion: The fiber in spinach supports healthy digestion.
Ingredients
For the spinach puree:
- 2 cups fresh spinach (Palak)
- 1 green chili
- 1 teaspoon oil
- 1/2 teaspoon cumin seeds
- 2 cloves garlic, minced
- 1-inch ginger, chopped
- 1/2 cup water (for blanching)
For the paneer gravy:
- 200g paneer, cut into cubes
- 1 tablespoon butter or ghee
- 1/2 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, pureed
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup fresh cream (optional)
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice
Step-by-Step Preparation:
Step 1: Prepare the Spinach Puree
- Wash the spinach thoroughly and blanch it in hot water for 2-3 minutes. Drain and transfer to ice-cold water to retain its vibrant green color.
- Heat a teaspoon of oil in a pan, add cumin seeds, garlic, ginger, and green chili. Sauté for a minute.
- Blend the blanched spinach with this mixture into a smooth puree. Set aside.
Step 2: Prepare the Paneer Gravy
- Heat butter or ghee in a pan and add cumin seeds.
- Add chopped onions and sauté until golden brown. Then add garlic and cook until fragrant.
- Stir in the pureed tomato and cook for 3-4 minutes until the oil separates.
- Add turmeric, red chili powder, and salt. Mix well.
- Pour in the spinach puree, mix, and cook for 5 minutes on low heat.
- Add paneer cubes and gently mix them into the gravy.
- Stir in fresh cream, kasuri methi, garam masala, and lemon juice. Simmer for another 2-3 minutes.
Step 3: Serve and Enjoy
- Garnish with a drizzle of cream and serve hot with naan, roti, or jeera rice.
Variations and Customizations ( Paneer Spinach Curry):
- Vegan Option – Replace paneer with tofu and use coconut milk instead of cream.
- Spicy Palak Paneer – Increase the number of green chilies or add extra red chili powder.
- Restaurant-Style Flavor – A teaspoon of butter or a dash of cream enhances the taste.
- Dairy-Free Alternative – Swap paneer for cashew-based cheese for a rich, dairy-free experience.
Paneer Spinach Curry (Palak Paneer) tastes best when served with:
- Jeera Rice – A simple yet flavorful cumin-infused rice dish.
- Garlic Naan – Soft and buttery naan with a hint of garlic pairs beautifully.
- Tandoori Roti – Whole wheat flatbread that balances the creamy texture of the dish.
- Boondi Raita – A refreshing yogurt-based side dish that complements the spiciness.
Avoid The Common Mistakes For Spinach Curry Recipe:
- Overcooking the Spinach – This can lead to a dull green color.
- Not Using Fresh Paneer – Fresh paneer enhances the texture and taste.
- Skipping Kasuri Methi – Adds an authentic flavor and aroma.
- Adding Too Much Water – Can make the gravy too thin and affect its richness.
Tips for Perfect paneer spinach curry:
- Blanch the spinach before blending to retain its vibrant green color and remove any bitterness.
- Use fresh paneer for a soft and creamy texture in the curry.
- Sauté onions and tomatoes well to develop a rich and deep flavor.
- Add cream or cashew paste for extra richness and a silky texture.
- Season with garam masala at the end for enhanced aroma and taste.
- Do not overcook the paneer; add it towards the end to keep it soft and prevent it from turning rubbery.
(Palak Paneer)- Paneer spinach curry is a wholesome, easy-to-make dish that brings together nutrition and taste. Whether you’re making it for a regular meal or a festive occasion, it never fails to impress. Try this recipe and enjoy a restaurant-style Paneer Spinach Curry at home. for reference
How To Make Fresh Paneer At Home
Why Make Paneer at Home
- Fresh and Pure – No preservatives or additives.
- Economical – Homemade paneer is cheaper than store-bought options.
- Customizable – You can adjust the texture based on your preference.
Ingredients for fresh home made paneer:
We need main two ingredients for making this recipe. (Milk and Lemon Juice)
- 2 liter full-fat milk
- 4 tablespoons lemon juice or vinegar
- 1/2 cup water
- cotton cloth or cheesecloth
Let’s Get Started Prepare The Paneer Step-by-Step:
Step 1: Boil the Milk
- Pour the full-fat milk into a heavy-bottomed pan.
- Heat it over medium flame, stirring occasionally to prevent burning.
- Bring the milk to a gentle boil.
Step 2: Curdle the Milk
- Reduce the heat and add lemon juice or vinegar gradually. Vinegar leaves a strong flavor so i prefer lemon juice.
- Stir continuously until the milk begins to curdle, and the whey separates from the solids.
- If it doesn’t curdle completely, add a little more lemon juice or vinegar.
- Turn off the heat once the whey is clear and the paneer solids are fully separated.
Step 3: Strain the Paneer
- Place a cotton cloth or cheesecloth over a colander.
- Pour the curdled milk into the cloth to separate the whey from the paneer.
- Rinse the paneer under cold water to remove the lemon or vinegar taste.
Step 4: Set the Paneer
- Gather the edges of the cloth and squeeze out excess water.
- Place the wrapped paneer on a plate and put a heavy object on top.
- Let it sit for 2 hours after 2 hours lets check .
Step 5: Cut and Store
- Once set, remove the paneer from the cloth and cut it into cubes.
- Use immediately or refrigerate in an airtight container for 3 to 4 days or freeze for longer shelf life. That’s it our homemade paneer is ready.
Paneer is high in protein, rich flavors, and nutrition .calcium, and healthy fats, making it an excellent choice for vegetarians and fitness enthusiasts.
We can make lot of recipes in homemade paneer :
- Curries – Paneer spinach curry (Palak Paneer), Paneer Butter Masala, Kadai Paneer
- Snacks – Paneer Tikka, Chilli Paneer
- Desserts – Rasgulla, Sandesh
Tips for Perfect Paneer:
- Use full-fat milk for a richer texture.
- Stir gently while adding lemon juice to get soft and creamy paneer.
- For firmer paneer, press it for a longer time under a heavier weight.
- If the paneer is too crumbly, reduce the amount of lemon juice or vinegar.
- To make paneer softer, soak it in warm water for 10 minutes before using it in dishes.
Conclusion:
Paneer Spinach Curry (Is A Timeless Dish)
Over time, paneer became deeply rooted in Indian cuisine, particularly in Punjab, Bengal, and Rajasthan. paneer is a staple in Indian vegetarian dishes, found in curries, snacks, and grilled dishes.
Palak Paneer is not just a dish; it embodies India’s rich culinary heritage, agricultural abundance, and the evolution of its food culture. The history of Palak Paneer showcases how traditional ingredients like spinach and paneer have been skillfully blended over generations, shaped by regional tastes and historical influences. From the fields of Punjab to the opulent kitchens of the Mughal emperors and now to Indian restaurants around the world, Palak Paneer has consistently represented comfort, nutrition, and a touch of indulgence. It has adeptly evolved to meet contemporary palates while remaining faithful to its origins in Indian vegetarian cuisine.
Palak Paneer’s journey—from ancient Indian kitchens to Mughal courts to modern global restaurants—reflects the adaptability and richness of Indian cuisine. Today, it remains one of the most beloved Indian dishes, enjoyed by millions around the world.
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The idea of making fresh paneer at home is so intriguing! I’ve always used store-bought, but I think I’ll give homemade paneer a try next time to make this dish even more authentic.