Description
A rich, creamy, and aromatic Indian spinach and cheese curry that is ready in just 30 minutes. This recipe offers a healthier, fresher, and more flavorful alternative to restaurant takeout.
Ingredients
Scale
- 1 pound (450g) fresh spinach, washed thoroughly
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 green chilies, slit lengthwise
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup (120ml) heavy cream
- 14 oz (400g) paneer, cubed
- 1 teaspoon salt (or to taste)
- 2 tablespoons butter
Instructions
- Wash spinach thoroughly, soaking in water to remove grit, then drain well. Dice onion, mince garlic, grate ginger, and cube paneer.
- Bring a large pot of salted water to a boil. Add spinach and cook for 1-2 minutes until wilted and bright green. Immediately transfer to ice water to stop cooking, then squeeze out all excess water.
- In a large skillet, heat butter over medium heat. Add cumin seeds and sizzle for 30 seconds. Add onion and cook until translucent and lightly golden (3-4 minutes).
- Add garlic, ginger, and green chilies. Cook for 1 minute, stirring constantly to prevent burning.
- Add coriander powder, turmeric, and cayenne (if using). Stir for 30 seconds to toast spices. Add the squeezed spinach and mix well to coat. Cook for 2-3 minutes.
- Remove skillet from heat and let cool for 2 minutes. Transfer mixture to a blender and blend until smooth, or use an immersion blender directly in the pot. Return to skillet.
- Turn heat to low. Stir in heavy cream and simmer gently for 3-4 minutes until sauce thickens slightly. Stir in garam masala and adjust seasoning.
- Add cubed paneer to the sauce. Gently fold in and warm through for 1-2 minutes. Serve immediately.
Notes
For the best color, shock the blanched spinach in ice water and squeeze out all excess moisture. Use fresh paneer for the best texture; if using store-bought, soak cubes in warm water for 10 minutes to soften. Add cream on low heat to prevent curdling. This dish freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 15
- Fiber: 4
- Protein: 12
Keywords: palak paneer, creamy spinach curry, indian food, vegetarian dinner, paneer recipe, healthy indian food, 30 minute meals, takeout alternative