A creamy spinach and paneer curry cooked with garlic, green chilies, warm spices, and a smooth palak base.
Calories
330kcal
Protein
17g
Carbs
14g
Fat
24g
Boil spinach with green chilies for 2 minutes, then transfer to ice water. Blend into a smooth puree.
Heat oil or ghee. Add cumin, onion, ginger garlic, tomato, chili powder, and salt. Cook until soft.
Pour in the spinach puree and simmer for 8 to 10 minutes.
Add paneer cubes and garam masala. Cook gently for 3 to 4 minutes.
Add cream if using and serve with naan or rice.
Palak paneer is creamy, nourishing, and full of comfort. Soft paneer cubes sit in a smooth spinach curry with garlic, green chilies, and gentle spices.
Blanching the spinach briefly keeps the color fresh. A simple onion-tomato base gives the curry body without overpowering the spinach.
Serve with naan, roti, paratha, salad, chutney, or steamed rice.
Store leftovers in an airtight container in the refrigerator. Reheat gently on low heat when needed, adding a splash of water, milk, or oil only if the texture needs loosening.
Yes. You can prepare parts of the recipe ahead of time and finish fresh before serving. This helps save time without losing flavor.
Reduce the red chili, green chilies, or spice blend for a milder version. Add more fresh chilies or chili flakes if you prefer stronger heat.
Serve with naan, roti, paratha, salad, chutney, or steamed rice.
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