One Pan Dishes · Curries
Palak Paneer
A creamy spinach curry studded with soft, pan-seared paneer, spiced just enough to let the greens shine. A comforting vegetarian classic that's easier to make than it looks.
By Sai Balaji·PREP 10 MINUTES·COOK 25 MINUTES·SERVES 4
Watch it made
Ingredients
- butter2 tbsp
- paneer, cut into 4 even rectangular pieces1 block
- large onion, thickly diced1
- tomatoes, cubed4
- green chilies, halved4
- ginger-garlic paste1 tbsp
- spinach1 bag
- ghee1 tbsp
- cumin seeds1 tsp
- turmeric1 tsp
- salt½ tbsp
- coriander powder1 tbsp
- chili powder1 tbsp
- Kashmiri chili powder1 tbsp
- black pepper1 tsp
- garam masala½ tbsp
- water¾ cup
- Heavy cream, for finishing
- kasthoori methi (dried fenugreek leaves)2 tbsp
- Rice or flatbread, for serving
Instructions
- 1Sear the paneer: Melt 2 tbsp butter in a pan over medium-high heat. Cut the paneer into 4 even rectangular pieces and sear both sides until golden brown. Remove from the pan and set aside.
- 2Cook the vegetables: In the same pan, add 1 thickly diced onion, 4 cubed tomatoes, and 4 halved green chilies. Add 1 tbsp ginger-garlic paste and mix well.
- 3Add 1 entire bag of spinach and cook until the spinach has wilted and softened.
- 4Blend the spinach mixture: Transfer the cooked vegetables and spinach to a blender and blend until completely smooth.
- 5Build the curry: Add 1 tbsp ghee to the same pan over medium heat. Add 1 tsp cumin seeds and let them sizzle briefly. Pour the blended spinach mixture back into the pan and stir.
- 6Add 1 tsp turmeric, ½ tbsp salt, 1 tbsp coriander powder, 1 tbsp chili powder, 1 tbsp Kashmiri chili powder, 1 tsp black pepper, and ½ tbsp garam masala. Mix well.
- 7Add ¾ cup water and stir to combine. Let the curry simmer gently.
- 8Add the paneer: Cut the seared paneer into even cubes and add them to the curry. Stir gently to coat.
- 9Finish: Add a dash of heavy cream and 2 tbsp kasthoori methi. Stir gently and cook briefly until heated through.
- 10Serve hot with rice or flatbread.