Palak Paneer (Spinach and Cheese Curry)
Vegetarian palak paneer curry has a creamy spinach gravy and fried seasoned paneer cheese cubes that’s soft inside and crispy outside.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb paneer cheese (cubed (See Note 1))
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tbsp canola oil
- 1 lb fresh baby spinach
- 1 cup water
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp red chili powder
- 3 cloves garlic (finely chopped)
- 3 tbsp plain yogurt (I like Greek, thicker)
Instructions
- 1
Cut the paneer into bite size cubes and pierce with a fork (optional) transfer to bowl. Add the turmeric, chili powder and salt, tossing to coat well. Set aside to marinate and prep spinach.
- 2
In a large saucepan add the water and top with spinach. Bring water to a boil, cover and simmer 2 minutes to steam spinach. Remove lid and cook until the water has evaporated. Allow the spinach to cool, then puree to a thick paste in a food processor. Set aside.
- 3
In a large skillet over a medium–high heat pan fry the paneer in the oil until nicely browned on edges, turning occasionally. Set aside.
- 4
In same skillet with remaining oil over a medium–high heat temper the cumin seeds until they sizzle, 30 seconds. Then add the turmeric, chili powder and the garlic. Fry until garlic turns a light golden brown.
- 5
Add the blended spinach to the pan and stir in the yogurt. Stir in the fried paneer and heat through. Season with salt and serve immediately. Sometimes I like to serve with lemon wedges to squeeze over, optional.