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Creamy Palak Paneer Recipe Easy Homemade Spinach Curry for Comforting Meals

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A quick and easy creamy palak paneer spinach curry that balances fresh spinach’s brightness with rich paneer and cream, perfect for cozy dinners and comfort meals.

Ingredients

Scale
  • 500g (1 lb) fresh spinach leaves, washed and trimmed (baby spinach preferred)
  • 250g (9 oz) paneer, cut into 1-inch cubes (homemade or store-bought)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 1 small green chili, chopped (optional)
  • 1 medium tomato, pureed
  • ½ cup (120 ml) heavy cream or cashew cream (use coconut cream for dairy-free)
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp red chili powder (optional)
  • Salt to taste
  • A pinch of nutmeg (optional but recommended)
  • 1 tbsp lemon juice

Instructions

  1. Blanch the spinach: Bring a large pot of water to a boil. Add the fresh spinach leaves and cook for 2 minutes until wilted and bright green. Quickly drain and transfer the spinach to a bowl of ice water to stop the cooking and preserve color. Drain again and squeeze out excess water gently. (About 10 minutes)
  2. Puree the spinach: In a blender or food processor, blend the blanched spinach until smooth. Set aside. If you like a bit of texture, pulse to leave small bits intact. (5 minutes)
  3. Prepare the paneer: Heat 1 tablespoon of ghee or oil in a skillet over medium heat. Add paneer cubes and fry until golden brown on all sides, about 3-4 minutes per side. Remove and set aside on paper towels to drain. (10 minutes)
  4. Sauté aromatics: In the same pan, add the remaining ghee or oil. Toss in cumin seeds and let them sizzle for 30 seconds. Add finely chopped onions and cook until translucent and slightly golden, about 5-7 minutes. Stir in minced garlic, grated ginger, and green chili; sauté for another 2 minutes until fragrant.
  5. Add tomato and spices: Pour in the pureed tomato and cook down for 5 minutes, stirring occasionally. Add turmeric, red chili powder, garam masala, and salt. Mix well to combine flavors.
  6. Combine spinach and sauce: Pour the pureed spinach into the pan, stirring to mix with the tomato-spice base. Cook on low heat for 5 minutes, stirring occasionally. If the sauce is too thick, add a splash of water or milk to reach desired consistency.
  7. Finish with cream and paneer: Lower the heat, stir in the heavy cream or cashew cream and the fried paneer cubes. Cook gently for 3-4 minutes until everything is heated through and the sauce is luxuriously creamy. Add a pinch of nutmeg if desired.
  8. Add lemon juice and adjust seasoning: Turn off heat and squeeze fresh lemon juice over the curry. Taste and adjust salt or spice levels if needed.
  9. Serve hot with warm naan, roti, or steamed basmati rice.

Notes

Blanching spinach is essential to avoid bitterness and preserve vibrant color. Squeeze out excess water to prevent watery curry. Fry paneer on medium heat for a golden crust without burning. Let tomato reduce well for natural sweetness. Cream is optional but adds luscious texture. For dairy-free, use tofu and coconut cream. Adjust chili to taste.

Nutrition

Keywords: palak paneer, spinach curry, Indian curry, creamy spinach, paneer recipe, vegetarian, comfort food

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