Easy Palak Paneer Recipe: A Step-by-Step Guide to Creamy Spinach and Cheese Curry

Palak Paneer, a classic North Indian dish, is a delightful combination of spinach (palak) and Indian cheese (paneer) simmered in a creamy, flavorful gravy. It’s a vegetarian staple that’s both nutritious and incredibly satisfying. While restaurant versions can be complex, this recipe focuses on creating a delicious and easy-to-make Palak Paneer at home, perfect for a weeknight dinner or a special occasion. This recipe emphasizes simplicity without sacrificing flavor, ensuring a delicious outcome every time.

**Why You’ll Love This Recipe:**

* **Easy and Quick:** This recipe is designed for simplicity, using readily available ingredients and straightforward instructions.
* **Deliciously Creamy:** The combination of spinach, cream, and spices creates a rich and luxurious texture.
* **Nutritious and Healthy:** Packed with spinach and paneer, this dish is a good source of vitamins, minerals, and protein.
* **Versatile:** Serve it with rice, roti, naan, or paratha for a complete and satisfying meal.
* **Customizable:** Easily adjust the spice level and creaminess to your liking.

**Ingredients:**

* **Paneer (Indian Cheese):** 200g, cut into cubes. You can use store-bought or homemade paneer. Fresh paneer is best, but if using store-bought, consider soaking it in warm water for 15-20 minutes to soften it.
* **Spinach (Palak):** 500g, fresh spinach. Baby spinach is ideal because it’s more tender and requires less cooking. You can also use frozen spinach, but make sure to thaw it completely and squeeze out the excess water before using it. If using mature spinach, remove the tough stems.
* **Onion:** 1 medium, finely chopped. Yellow or red onions work well. Finely chopping the onion ensures it cooks evenly and blends seamlessly into the gravy.
* **Tomato:** 1 medium, finely chopped. Roma tomatoes are a good choice because they have a meaty texture and less water content. You can also use canned diced tomatoes, but drain them before adding them to the recipe.
* **Ginger-Garlic Paste:** 1 tablespoon. You can make your own by grinding fresh ginger and garlic together or use store-bought. Fresh ginger-garlic paste provides the best flavor.
* **Green Chili:** 1-2, finely chopped (adjust to your spice preference). Serrano peppers are a common choice. Remember to wash your hands thoroughly after handling chilies.
* **Cumin Seeds:** 1 teaspoon. Cumin seeds add a warm, earthy flavor to the dish.
* **Turmeric Powder:** 1/2 teaspoon. Turmeric powder adds color and has anti-inflammatory properties.
* **Garam Masala:** 1/2 teaspoon. Garam masala is a blend of ground spices that adds a warm and aromatic flavor. You can find it in most grocery stores or make your own.
* **Red Chili Powder:** 1/2 teaspoon (optional, adjust to your spice preference). Kashmiri chili powder adds color and a mild heat.
* **Fresh Cream:** 2 tablespoons (heavy cream or cooking cream). Fresh cream adds richness and creaminess to the dish. You can substitute with cashew cream for a vegan option (soak 1/2 cup raw cashews in hot water for 30 minutes, then blend until smooth).
* **Oil or Ghee:** 2 tablespoons. Ghee (clarified butter) adds a rich, nutty flavor, but you can use any cooking oil you prefer, such as vegetable oil or canola oil.
* **Salt:** To taste.
* **Water:** As needed.
* **Kasuri Methi (Dried Fenugreek Leaves):** 1 teaspoon, crushed (optional). Kasuri methi adds a unique, slightly bitter flavor that complements the spinach and paneer.

**Equipment:**

* Large pot or pan
* Blender or Immersion blender
* Chopping board
* Knife
* Spatula or spoon

**Instructions:**

**1. Prepare the Spinach:**

* Wash the spinach thoroughly under running water to remove any dirt or sand. Make sure to remove any damaged or wilted leaves.
* Blanch the spinach: There are two ways to blanch the spinach: either boil it or steam it.
* **Boiling:** Bring a pot of water to a boil. Add the spinach and cook for 2-3 minutes, until wilted. Immediately transfer the spinach to an ice bath to stop the cooking process and preserve its vibrant green color.
* **Steaming:** Place the spinach in a steamer basket over boiling water. Cover and steam for 5-7 minutes, until wilted.
* Drain the spinach well and squeeze out any excess water. This step is crucial to prevent the Palak Paneer from becoming watery.
* Roughly chop the blanched spinach and set aside.

**2. Prepare the Paneer:**

* If using store-bought paneer, soak it in warm water for 15-20 minutes to soften it. This will prevent the paneer from becoming rubbery when cooked.
* Cut the paneer into cubes of your desired size. About 1-inch cubes are a good size.
* Optional: Lightly pan-fry the paneer cubes in a little oil or ghee until golden brown on all sides. This will add a slightly nutty flavor and prevent the paneer from crumbling in the gravy. However, this step is optional; you can add the paneer directly to the gravy if you prefer.

**3. Make the Gravy:**

* Heat oil or ghee in a large pot or pan over medium heat.
* Add cumin seeds and let them splutter for a few seconds.
* Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir frequently to prevent burning.
* Add the ginger-garlic paste and green chili (if using) and sauté for another minute until fragrant. Be careful not to burn the garlic.
* Add the chopped tomato and cook until softened and pulpy, about 5-7 minutes. Stir occasionally, pressing down on the tomatoes to help them break down.
* Add turmeric powder, red chili powder (if using), and garam masala. Sauté for another minute, stirring constantly, until the spices are fragrant. Be careful not to burn the spices, as this will make the dish bitter.
* Add the chopped blanched spinach to the pot. Mix well with the tomato-onion mixture.
* Add about 1/2 cup of water to adjust the consistency. Bring the mixture to a simmer.
* Cover the pot and simmer for 10-15 minutes, stirring occasionally, until the spinach is well cooked and the flavors have melded together. If the gravy becomes too thick, add a little more water.

**4. Blend the Gravy (Optional but Recommended):**

* For a smoother and creamier Palak Paneer, you can blend the gravy at this stage. This step is optional, but it is highly recommended for the best texture.
* Remove the pot from the heat and let the gravy cool slightly.
* Using an immersion blender, blend the gravy directly in the pot until smooth. Alternatively, you can transfer the gravy to a regular blender and blend until smooth. Be careful when blending hot liquids; always start on a low speed and vent the blender lid to prevent splattering.
* Return the blended gravy to the pot and heat gently.

**5. Add the Paneer and Cream:**

* Add the paneer cubes to the gravy. Gently stir to combine.
* Add the fresh cream and mix well. The cream will add richness and creaminess to the dish.
* Simmer for another 5-7 minutes, allowing the paneer to absorb the flavors of the gravy. Do not overcook the paneer, as it will become rubbery.
* Season with salt to taste. Adjust the amount of salt according to your preference.
* If using kasuri methi, crush it between your palms and sprinkle it over the Palak Paneer. Stir to combine.

**6. Serve:**

* Garnish with a swirl of fresh cream or a sprinkle of garam masala (optional).
* Serve hot with rice, roti, naan, or paratha.

**Tips and Variations:**

* **For a richer flavor:** Use ghee instead of oil for cooking.
* **For a spicier Palak Paneer:** Add more green chilies or red chili powder.
* **For a vegan Palak Paneer:** Substitute the paneer with tofu and the fresh cream with cashew cream or coconut cream.
* **Add other vegetables:** You can add other vegetables to your Palak Paneer, such as potatoes, peas, or cauliflower. Add the vegetables along with the spinach and cook until tender.
* **Adjust the consistency:** If the gravy is too thick, add more water. If it’s too thin, simmer uncovered for a few minutes to reduce the liquid.
* **Make ahead:** Palak Paneer can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
* **Freezing:** Palak paneer can be frozen. Transfer to airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
* **Smoked Palak Paneer:** For a smoky flavor, you can give the Palak Paneer a charcoal smoke infusion. Place a small steel bowl in the center of the pot of Palak Paneer. Heat a piece of charcoal until it’s red hot. Place the hot charcoal in the steel bowl, pour a teaspoon of ghee over it, and immediately cover the pot with a tight-fitting lid. The smoke will infuse the Palak Paneer with a delicious smoky flavor. Remove the bowl after 2-3 minutes.
* **Using Frozen Spinach:** If using frozen spinach, thaw it completely and squeeze out as much water as possible before adding it to the recipe. This is crucial to prevent the palak paneer from becoming watery.
* **Soaking Paneer:** Soaking the paneer in warm water softens it and makes it more pliable, preventing it from becoming tough or rubbery when cooked in the gravy.
* **Cream Alternatives:** If you don’t have fresh cream, you can use half-and-half or even milk, but the resulting palak paneer won’t be as rich and creamy. For a healthier alternative, consider using Greek yogurt, but add it off the heat and stir gently to prevent it from curdling.

**Serving Suggestions:**

* Serve with hot naan bread or roti to soak up the delicious gravy.
* Pair with basmati rice for a complete and satisfying meal.
* Serve with a side of raita (yogurt dip) to cool down the palate.
* Garnish with fresh cilantro for added flavor and visual appeal.

**Nutritional Information (approximate, per serving):**

* Calories: 350-400
* Protein: 15-20g
* Fat: 25-30g
* Carbohydrates: 10-15g

This Easy Palak Paneer recipe is a guaranteed crowd-pleaser. With its rich flavor, creamy texture, and ease of preparation, it’s the perfect dish to impress your family and friends. Enjoy!