Best 4 Palak Paneer Curried Spinach Recipes

**Palak Paneer: A Flavorful Journey into Indian Cuisine**

Palak paneer, a classic dish from the vibrant culinary landscape of India, is a delectable vegetarian delight that tantalizes taste buds with its vibrant green hue and rich, aromatic flavors. This traditional dish, often served as a main course or hearty side, seamlessly blends the earthy notes of spinach with the soft, pillowy texture of paneer cheese, creating a symphony of textures and flavors.

**A Culinary Symphony of Palak Paneer Recipes:**

1. **Classic Palak Paneer:** Embark on a culinary journey with this timeless recipe, where fresh spinach leaves are blended with aromatic spices, creating a luscious green gravy. Tender paneer cubes are gently simmered in this flavorful sauce, absorbing the vibrant flavors of ginger, garlic, cumin, coriander, and garam masala.

2. **Palak Paneer with Corn:** Experience a delightful twist on the classic with the addition of sweet corn kernels. This vibrant variation introduces a burst of freshness and a delightful crunch, complementing the creamy texture of paneer and the earthy notes of spinach.

3. **Palak Paneer with Sweet Potato:** Discover a unique harmony of flavors as sweet potato joins the culinary ensemble. The natural sweetness of sweet potato balances the tangy tomato base, while the spinach and paneer add depth and richness to this innovative dish.

4. **Palak Paneer with Mushrooms:** Embark on a savory adventure as mushrooms lend their umami-rich flavor to the classic palak paneer. The earthy notes of mushrooms blend seamlessly with the spinach and paneer, creating a symphony of textures and flavors that will leave you craving more.

5. **Palak Paneer with Tofu:** Indulge in a plant-based rendition of this beloved dish, where tofu takes center stage. This vegan-friendly variation offers a protein-packed alternative to paneer, while still delivering the same creamy texture and delectable flavors.

6. **Palak Paneer Pulao:** Experience a delightful fusion of flavors as palak paneer is transformed into a fragrant pulao. Basmati rice is cooked in a flavorful broth infused with spinach, paneer, and a medley of aromatic spices, resulting in a colorful and flavorful one-pot meal.

7. **Palak Paneer Paratha:** Embark on a culinary journey to Punjab with this delectable flatbread. Whole wheat flour is combined with spinach, paneer, and a blend of spices, creating a flavorful dough that is then rolled and cooked on a hot griddle. Serve with yogurt or chutney for a satisfying and authentic meal.

8. **Palak Paneer Soup:** Indulge in a comforting and velvety soup that showcases the best of palak paneer. Fresh spinach leaves are blended until smooth and combined with a creamy broth, creating a vibrant green soup. Tender paneer cubes add a delightful textural contrast, making this soup a perfect choice for a light yet satisfying meal.

Embark on a culinary adventure with these diverse palak paneer recipes, each offering a unique twist on this classic Indian dish. From the timeless classic to innovative variations, there's a palak paneer recipe to suit every palate and preference.

Let's cook with our recipes!

PALAK PANEER (SPINACH CURRY)

Palak Paneer (Spinach Curry) image

Given to me by a co-worker from Bangalore, this is a southern Indian recipe for palak paneer. It was easy to make and very delicious!

Provided by International Recipes

Categories Trusted Brands: Recipes and Tips

Time 35m

Yield 2

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil, divided
2 cups chopped fresh spinach
1 teaspoon ground cumin
¾ cup chopped onion
2 green chile peppers, chopped
2 teaspoons chopped garlic
2 tomatoes, chopped
½ cup water
2 teaspoons ground coriander
1 teaspoon ground red chiles
2 tablespoons salt
8 ounces paneer, cubed

Steps:

Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir spinach in hot oil until softened, 3 to 4 minutes. Transfer spinach to a blender or food processor; puree until spinach becomes a coarse paste.
Heat remaining 1 tablespoon oil in a saucepan over medium heat; cook cumin in hot oil until fragrant, about 30 seconds. Add onion, green chile peppers, and garlic. Cook and stir until onion is tender, 3 to 4 minutes. Stir in tomatoes and cover saucepan. Simmer for 1 minute and add blended spinach paste, water, ground coriander, red chile powder, and salt. Continue to cook until heated through, 2 to 3 minutes.
Stir paneer into spinach mixture and simmer until hot, 1 to 2 minutes more.

Nutrition Facts : Calories 332.6 calories, Carbohydrate 22.7 g, Cholesterol 16.8 mg, Fat 20.1 g, Fiber 6 g, Protein 18.9 g, SaturatedFat 5.5 g, Sodium 7499.1 mg, Sugar 8.8 g

PALAK PANEER - INDIAN SPINACH CURRY WITH HOMEMADE FRESH CHEESE

Palak Paneer - Indian Spinach Curry with Homemade Fresh Cheese image

Recipe video above. A dish this iconic demands to be made properly - from scratch, with lots of fresh spinach and homemade paneer (Indian fresh cheese!) This is a magnificent vegetarian curry, packed with an extraordinary amount of nutrition and goodness!

Provided by Nagi

Categories Curry Mains

Number Of Ingredients 17

Ingredients

1 batch homemade Paneer ((Indian fresh cheese; recipe linked below))
30g / 2 tbsp ghee or unsalted butter ((for pan frying, Note 2))
30g/2 tbsp ghee or unsalted butter ((Note 2))
1 1/2 onions (, finely chopped (brown or yellow))
1 tsp fenugreek seeds (whole) ((Note 3))
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt (, kosher/cooking salt (if using table salt, reduce by 1/4 tsp))
1/4 tsp black pepper
2 garlic cloves (, finely chopped)
2 tsp ginger (, finely grated (20g))
2 tomatoes (, peeled, seeded and diced (Note 4))
1 green chilli (, finely sliced (cayenne, Note 5))
700g/ 1.4lb fresh spinach leaves (English spinach) (, thoroughly washed and roughly chopped (~9 cups very tightly packed) (Note 6))
1/4 cup water
1/3 cup + 1 tbsp cream ((pure, heavy or thickened))
1 tbsp lemon juice

Steps:

Saute onion & spices: Melt butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt and pepper. Cook for 3 minutes until onion is softened but not golden.
Add garlic and ginger, cook for 2 minutes.
Add the tomato and chilli, cook for 3 minutes on a medium heat.
Add spinach: Add about 1/3 of the spinach - or as much as you can handle in the pot (!) - and stir until wilted. Then add more spinach along with the water, cook again until wilted. Repeat until all the spinach is wilted.
Cook 10 minutes: Cook, stirring every now and then, for 10 minutes still on a medium heat.
Cream & lemon: Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.
Puree half spinach: Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot, and stir to combine.
Add Pan Fried Paneer: Gently stir in golden pan-fried paneer (see below). Stir gently to mix through.
Serve over basmati rice with fluffy, chewy homemade naan on the side!

Nutrition Facts : Calories 510 kcal, Carbohydrate 27 g, Protein 16 g, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 127 mg, Sodium 647 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

PALAK PANEER (CURRIED SPINACH)

Palak Paneer (Curried Spinach) image

Indian dish that can act as an entree if you add add tofu, chicken, salmon, etc. It tastes great even when you don't have access to all of the traditional spices.

Provided by maliland

Categories World Cuisine Recipes Asian Indian

Time 1h4m

Yield 4

Number Of Ingredients 17

Ingredients

¼ cup vegetable oil
1 onion, chopped
1 tablespoon minced garlic
3 whole cloves
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin seeds
¼ teaspoon ground cinnamon
¼ teaspoon red chile powder
¼ teaspoon onion powder
¼ teaspoon ground ginger
½ cup water
½ teaspoon tomato paste
2 (5 ounce) packages baby spinach
1 ½ cups cubed paneer (Indian cheese curd)
¼ cup heavy whipping cream

Steps:

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 9.3 g, Cholesterol 33 mg, Fat 23.3 g, Fiber 2.5 g, Protein 13.4 g, SaturatedFat 8 g, Sodium 704.1 mg, Sugar 1.9 g

I LOVE PALAK PANEER (SPINACH AND CHEESE CURRY)

I Love Palak Paneer (Spinach and Cheese Curry) image

This luscious spinach and cheese dish comes from Northern India, the home of paneer, a fresh cow-milk cheese similar to ricotta. It's sold near the feta and haloumi in supermarkets, either of these two cheeses can replace paneer here, but the results wont be exactly the same. When I made this, I did use a soft feta, which melted into the spinach and gave me the most creamy rich curry you can imagine. I also upped the amount of the garam masala, to give a hotter result, and I sauteed some shrimps in garlic and butter, and served them with the curry, we enjoyed an excellent meal! The recipe is taken from Australian Womens Weekly, New Curries UPDATED to add ( thank you Peggy :) ), that previously step 2 said to add half the spinach at that step, I've changed it to say, add all the spinach.

Provided by Karen Elizabeth

Categories Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
2 teaspoons garam masala
1 large onion, chopped finely (200 gr)
1 garlic clove, crushed
1 tablespoon lemon juice
500 g spinach, trimmed and chopped coarsely
180 ml cream
200 g paneer cheese, cut into 2 cm pieces

Steps:

Heat oil in large frying pan; cook spices, onion and garlic, stirring, until onion softens.
Add lemon juice and spinach: cook, stirring, until wilted.
Blend or process spinach mixture until smooth, return to pan, stir in cream.
Add in paneer, cook over low heat, uncovered, stirring occasionally, about 5 minutes or until heated through.
Serve on steamed rice.

Tips:

Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach. If you're using frozen spinach, be sure to thaw it completely and squeeze out any excess moisture before using.
Don't overcook the spinach: Palak paneer is best when the spinach is still slightly wilted. Overcooked spinach will become mushy and lose its flavor.
Use a good quality paneer: Paneer is the key ingredient in palak paneer, so it's important to use a good quality paneer. Look for paneer that is firm and has a slightly sweet flavor.
Make sure the spices are well-blended: The spices in palak paneer are what give it its flavor. Be sure to toast the spices before adding them to the dish to bring out their flavor.
Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the palak paneer from burning.
Serve palak paneer with rice or roti: Palak paneer is traditionally served with rice or roti. You can also serve it with naan or other Indian flatbreads.

Conclusion:

Palak paneer is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant green color and creamy texture, palak paneer is sure to be a hit with your family and friends.