Palak Paneer – Spinach and Paneer Curry

Who here loves themselves a good bit of paneer?

To tell you all the truth, I’ve not always been a fan of paneer (Check the story of the Sweet and Sour ‘Chilli’ Paneer for how I fell in love with paneer). I’d always thought it was too rubbery and tasteless, like it was missing something. It was after I began experimenting with it that I realised if I’ve ever thought of paneer to be boring, it’s because of the chef!

Palak Paneer - Spinach and Paneer Curry Recipe @ FatimaCooks.net

When cold and on it’s own, paneer is indeed rubbery and tasteless. The same goes for boiled chicken and lamb. It is when it is heated and combined with other ingredients and flavours that it comes to life, taking on a new, soft and succulent bite, something that combines fantastically with my favourite vegetable, spinach!

Palak paneer, or saag paneer, is a North Indian dish which often features on the list of British people’s favourite curries. I had never really had paneer much before marriage, since it isn’t traditionally a Pakistani ingredient. Having said that, I’ve seen it a lot in my local shops and there’s never really been very much stopping me from trying to cook with it. Palak paneer and ‘Chilli’ paneer happen to be my two go-to recipes for paneer whenever my husband very kindly brings home a 1kg block of the stuff which I urgently need to use before it goes off in the fridge.

Palak Paneer - Spinach and Paneer Curry Recipe @ FatimaCooks.net

Paneer and palak is a beautiful match. Aromatic and rich strings of spinach combined with the soft, melt-in-your-mouth paneer is truly something to get my appetite running! Combined with a healthy dollop of butter stirred in just before serving and you, my friend, have got a winning number which is guaranteed to have everyone coming for seconds – this is a tried and tested claim! If you’re feeling extra indulgent, garnish with a drizzle of cream and serve alongside rotis rubbed with some ghee. Ah, divine! Just the thought of this is making me want to reach into the kitchen to wipe clean the leftovers…

Enjoy, with love x

Palak Paneer - Spinach and Paneer Curry
Print Recipe
Servings
8 servings
Cook Time
1 hour
Servings
8 servings
Cook Time
1 hour
Palak Paneer - Spinach and Paneer Curry
Print Recipe
Servings
8 servings
Cook Time
1 hour
Servings
8 servings
Cook Time
1 hour
Ingredients
  • 500 grams paneer
  • 1.5 kg spinach
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 2.5 tsp salt, or to taste
  • 1/3 tsp turmeric
  • 1/2 tsp coriander powder
  • oil, as needed
  • butter, as needed
Servings: servings
Instructions
  1. Cube the paneer into small, bite-sized chunks and deep-fry them in oil. Stir regularly to avoid burning and once golden brown and crispy, take out and set aside.
    Palak Paneer - Spinach and Paneer Curry Recipe @ FatimaCooks.net
  2. Take out all but a few tbsps of the oil from the same pan. Add the garlic, onions and cumin seeds and fry on medium-high till the onions become evenly golden, about 10-15 minutes
    Palak Paneer - Spinach and Paneer Curry Recipe @ FatimaCooks.net
  3. Add the chopped spinach, all the spices and a generous splash of water. Cover the pan and cook on low heat for 20 minutes.
    Palak Paneer - Spinach and Paneer Curry Recipe @ FatimaCooks.net
  4. Uncover and check if the spinach is soft and cooked. Adjust the spices if necessary. If there is excess water in the spinach, now is a good time to turn the heat to high and dry out the moisture.
    Palak Paneer - Spinach and Paneer Curry Recipe @ FatimaCooks.net
  5. Once any excess moisture is dried out, add the paneer chunks, mix through, cover the pan again and cook on the lowest heat for 5-10 minutes, until the paneer has been heated through
  6. Finally, add a few tbsps of butter the pan and stir into the palak paneer. Serve hot with rotis!
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