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Authentic Creamy Palak Paneer

This authentic creamy palak paneer is a vibrant Indian dish featuring a luscious spinach and coriander puree enriched with aromatic spices and finished with a luxurious cream. Tender cubes of paneer add delightful texture, making it perfect served with naan or basmati rice for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Spinach Mixture
  • 4 cups chopped spinach (palak)
  • 2 cups chopped coriander leaves (cilantro)
  • 1 large tomato cubed
  • 1 medium onion cubed (for boiling)
  • 1 green chili
  • 1 small capsicum (green bell pepper) diced
  • 4 garlic cloves
  • 1 inch piece of ginger
For Sauté
  • 1 medium onion finely sliced (for sautéing)
Spices
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon dried fenugreek leaves (kasoori methi)
  • Salt to taste
Final Ingredients
  • 200 g paneer (Indian cottage cheese) cubed
  • 2-3 tablespoons oil for sautéing
  • 1/4 cup cream

Equipment

  • Pressure cooker or large pot
  • Blender
  • Thick-bottomed pot
  • Cutting board and knife

Method
 

  1. In a pressure cooker or a large pot, combine the spinach, coriander, tomato, cubed onion, green chili, capsicum, garlic, and ginger along with a little water. Boil until all the vegetables are completely softened, allowing the flavors to meld.
  2. Remove the mixture from heat and let it cool to room temperature. Transfer the cooked vegetables along with their cooking liquid to a blender and blend until smooth to create a vibrant puree.
  3. Meanwhile, heat 2-3 tablespoons of oil in a thick-bottomed pot. Add the finely sliced onion and sauté until it turns golden brown, which will add a rich caramelized flavor to the dish.
  4. Reduce the heat and add the spice mixture – coriander powder, red chili powder, turmeric, garam masala, dried fenugreek leaves, and salt to taste. Stir the spices for about 30 seconds until fragrant.
  5. Pour the blended spinach mixture into the spiced onion base and bring the mixture to a gentle boil. Let it simmer until the sauce thickens slightly, ensuring the flavors blend beautifully.
  6. Gently fold in the cubed paneer and allow it to warm through without breaking apart.
  7. Just before serving, stir in the cream to enhance the dish's luxurious, creamy texture.
  8. Serve hot with naan, roti, or basmati rice, and enjoy every heavenly bite.

Notes

This recipe is versatile: for a vegan version, substitute paneer with firm tofu or tempeh, and for a dairy-free option, use coconut cream instead of regular cream. Frozen spinach can be used if fresh isn’t available. The dish benefits from the fresh ingredients, so adjust spice levels to suit your taste and enjoy experimenting with the balance of flavors during the cooking process.