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–+ servings
A bowl of palak paneer over rice

Palak Paneer

mylifeinbalancegroup.com/palak-paneer/
This palak paneer is rich and flavorful, and it tastes just like the Indian restaurant. A vegetarian curry that everyone will love.
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Recipe Makes (Approximate): 6 servings

Ingredients

  • 4 tablespoons ghee (or other neutral oil, divided)
  • 12 ounces paneer (cubed, see Notes)
  • 2 12-ounce packages frozen spinach (24 ounces total)
  • 6 cloves garlic
  • 1 ½ tablespoons grated ginger
  • 1-2 serrano chiles (minced, see Notes)
  • 1 medium white onion (chopped)
  • 1 teaspoon garam masala
  • 4 teaspoons coriander powder
  • 2 teaspoons cumin powder
  • 2-3 tablespoons dried fenugreek leaves (see Notes)
  • 1 ⅓ cups half-and-half
  • ½ cup plain full-fat yogurt
  • 1-2 teaspoons salt (to taste)
  • fresh cilantro (chopped, for serving)
  • 1 cup steamed basmati rice (or cauliflower rice, for serving)
  • piece naan (for serving)

Instructions

  • Steam spinach and wring out excess water. Transfer to a food processor or blender and process until puréed. Set aside.
  • Heat 1 tablespoon ghee or neutral oil in a large skillet over medium heat. Add cubed paneer and fry until golden brown on a couple of sides, about 3-5 minutes. Homemade paneer will need a little less time, whereas store-bought can handle 5 minutes. Transfer paneer to a plate.
  • Return skillet to medium-low heat. Heat remaining 3 tablespoons ghee. Add onions, ginger, garlic, and serrano chiles. Cook slowly, stirring regularly, until the mixture becomes a rich medium brown color. Don't skip this part! Add a little water, 1 tablespoon at a time, as needed, if the mixture is burning or drying out.
  • Add the garam masala, coriander powder, and cumin powder. Sprinkle with a little water to moisten. Cook, stirring frequently, until the spices are fragrant, about 3-5 minutes.
  • Add the spinach to the skillet and stir well. Add 1 teaspoon salt, half and half, yogurt, and fenugreek leaves. Stir to combine well, then add the paneer and stir gently. Cook about 5 minutes then taste and add more salt as needed.
  • Serve over steamed basmati rice and top with fresh chopped cilantro. Serve with warmed naan brushed with more ghee.

Recipe Notes

  • I highly recommend making your own paneer. Follow my How to Make Paneer Step by Step Guide to do this easily. 
  • If you are not using homemade paneer, you can find paneer at Indian groceries and some well-stocked convention grocery stores.
  • Spice Levels: For mild, use 1 serrano chili and deseed it before mincing. For medium, use 1 serrano chili and leave seeds intact. For hot, use 2 serrano chilis and leave seeds intact.
  • Fenugreek leaves: I highly recommend you stock your pantry with dried fenugreek leaves if you make Indian recipes. This ingredient will make all the difference between an “at-home” flavor vs. a restaurant-style flavor. You can order them off Amazon or find at Indian grocery stores.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 423calProtein: 16gFat: 32gSaturated Fat: 19gCholesterol: 86mgSodium: 521mgPotassium: 581mgTotal Carbs: 21gFiber: 5gSugar: 3gNet Carbs: 16gVitamin A: 13526IUVitamin C: 10mgCalcium: 528mgIron: 3mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/palak-paneer/