Homemade Palak Paneer Curry

August 17, 2017

Palak paneer is one of the most popular and scrumptious North Indian curries. In this recipe, Paneer cubes are cooked in silky smooth spicy spinach puree. This palak paneer curry is so perfect for an easy weekend or weeknight dinner.

For The Palak/Spinach Puree:
• Fresh Spinach – 350 Grams
• Ice Cubes – 7-8
• Water For Blanching Spinach – 2.5 Cups
• Water For Ice Bath – 2 Cups
• Spinach Stock Water, If Required – 5 Tbsp
For Making Onion Tomato Mixture:
• Oil – 1 Tbsp
• Cumin Seeds – 1 Tbsp
• Chopped, Chilies – 1 (Red Or Green)
• Onion, Chopped – 2 Medium
• Ginger, Peeled And Chopped – 1 Inch Piece
• Garlic, Peeled And Chopped – 4-5 Cloves
• Cashews – 4
• Tomato, Chopped – 2 Medium
• Spinach Stock Water, If Required – 5 Tbsp
For Palak Paneer Curry:
• Paneer, Cubed Into 1/2 inch Pieces – 200g
• Oil – 1 Tbsp
• Whole Spices – (Cinnamon Stick(dalchini) 1, Cloves(laung) 2, Peppercorns – 4)
• Kasuri Methi – 1 Tbsp
• Roasted Cumin Powder – 1 Tbsp
• Coriander Powder – 1 Tbsp
• Turmeric Powder – ¼ Tsp
• Red Chili Powder – 1 Tsp Or To Taste
• Salt To Taste
• Fresh Cream – 4 Tbsp
• Spinach Stock Water, If Required – 1/4 Or 1/2 Cup
For Garnish:
• Grated Panner
• Ginger, Jullienes
• Fresh Cream – 1 Tsp

For Making The Palak/Spinach Puree: 1. Wash spinach leaves, and pat them dry. 2. Boil 2.5 cups water in a pan. Add spinach leaves to it and boil for 1 minute. 3. Turn off the heat and let the spinach stay...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV