Print

Creamy Palak Paneer Recipe Easy Homemade Velvety Spinach Sauce

creamy palak paneer recipe - featured image
Print Recipe

A quick and easy creamy palak paneer recipe featuring a velvety spinach sauce and tender paneer cubes, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 500g (about 1 lb) fresh spinach leaves, washed and chopped
  • 250g (about 9 oz) paneer, cut into cubes
  • 1 medium onion, finely chopped
  • 1 medium tomato, pureed or finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 green chili, finely chopped (optional)
  • 100ml (about ⅓ cup) heavy cream or fresh cream (use coconut cream for dairy-free)
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp coriander powder
  • Salt to taste
  • Pinch of kasuri methi (dried fenugreek leaves) – optional
  • 2 tbsp oil or ghee
  • Water as needed to adjust sauce consistency

Instructions

  1. Bring a large pot of water to a boil. Add washed spinach leaves and cook for 2 minutes until wilted but still bright green. Drain and immediately transfer to a bowl of ice-cold water to stop cooking. Drain again and squeeze out excess water.
  2. In a blender, add the blanched spinach with about ¼ cup (60ml) water and blend until smooth and creamy. Set aside.
  3. Heat 2 tablespoons of ghee or oil in a large skillet over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant.
  4. Add finely chopped onions and cook for 5-6 minutes until translucent and slightly golden, stirring occasionally.
  5. Add minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until aromatic.
  6. Stir in the pureed tomato, turmeric powder, coriander powder, and salt. Cook for 5-7 minutes, stirring often, until oil starts to separate and sauce thickens.
  7. Pour the spinach puree into the pan. Mix well and cook for 5-6 minutes on low-medium heat. Add water as needed to reach desired sauce consistency (about ½ cup or 120ml).
  8. Gently fold in the paneer cubes. Cook for 4-5 minutes to let paneer soak up flavors, stirring carefully to avoid breaking cubes.
  9. Lower the heat and stir in the cream followed by a pinch of kasuri methi if using. Simmer for another 2-3 minutes for a velvety finish.
  10. Taste and adjust salt or spice levels. If sauce is too thick, add a splash of water or cream. Serve hot.

Notes

Blanch spinach properly and use an ice bath to keep it vibrant. Blend spinach to a smooth puree for velvety texture. Sauté onions slowly to avoid bitterness. Use firm paneer and add it at the end to prevent breaking. Temper cream before adding to avoid curdling. For vegan version, substitute paneer with tofu and cream with coconut or cashew cream, and use oil instead of ghee.

Nutrition

Keywords: palak paneer, creamy palak paneer, spinach paneer, Indian vegetarian recipe, easy palak paneer, homemade palak paneer

Find it online: https://bitematrix.com/creamy-palak-paneer-recipe-easy-homemade-velvety-spinach-sauce/