Meal Prep · North Indian
Palak Paneer
A creamy, nutrient-rich spinach and paneer curry, a beloved staple of North Indian cuisine.
Ingredients
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Step-by-step- Blanch the spinach: Bring a pot of water to a rolling boil, add spinach for 1-2 minutes until wilted, then immediately transfer to an ice bath to retain color. Drain well and blend into a smooth puree.
- Sauté paneer (optional): Heat 1 tbsp ghee/oil in a pan, lightly fry paneer cubes until golden on all sides, then remove and set aside. This adds texture and prevents crumbling.
- Prepare the base: In the same pan, add remaining ghee/oil. Sauté chopped onions until translucent and lightly golden. Add ginger, garlic, and green chilies, cooking for another minute until fragrant.
- Add spices and tomatoes: Stir in turmeric, coriander, and cumin powder. Cook for 30 seconds, then add tomato puree and salt. Cook until the oil separates from the masala, stirring occasionally.
- Combine with spinach: Pour the spinach puree into the pan, mix well with the masala. Add about 1/2 cup of water to adjust consistency, bringing it to a gentle simmer for 5-7 minutes.
- Finish the curry: Stir in the fried paneer cubes and garam masala. Cook for another 2-3 minutes. If using, stir in the fresh cream just before serving for a richer taste.
- Garnish and serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 22 g |
| Fat | 28 g |
| Carbohydrates | 12 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Palak Paneer in an airtight container. Reheat gently on the stovetop or microwave.
Freezer Up to 2 months
Freeze cooled Palak Paneer (without cream, if possible) in freezer-safe containers. Thaw overnight in the fridge before reheating. Add fresh cream upon reheating if desired.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. For microwave, heat in 1-minute intervals, stirring in between, until warmed through.
Chef’s Corner
- For vibrant green spinach: Always blanch spinach in boiling water for a short time (1-2 mins) and then immediately plunge into ice water. This ‘shock’ stops the cooking process and locks in the bright color.
- Enhance paneer texture: Lightly frying the paneer before adding it to the curry prevents it from breaking apart and gives it a slightly chewy, appealing texture. You can also soak fried paneer in warm water for 10 minutes to make it extra soft.
- Adjust consistency: Palak Paneer can be made thicker or thinner based on preference. Add more water for a runnier consistency or cook longer to reduce it for a thicker curry.
