Go Back
Palak Paneer

Indian Cheesy Spinach Curry (Palak Paneer)


For the pureed spinach:

  • 2 bunches spinach 10-12 oz. each

For the curry:

  • 2 cups pureed spinach
  • 400 gm paneer-cubed and lightly fried
  • 1/4 cup canola oil or other flavorless oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 tsp finely chopped ginger
  • 1 tsp finely chopped garlic
  • 1/2 cup grated onions
  • 1 cup chopped tomatoes
  • 2 tsp. salt
  • 1/4 tsp. garam masala
  • 1/2 tsp. cayenne pepper
  • 1 tsp. powdered coriander seeds


For the pureed spinach:

  • Prep the spinach carefully, discarding damaged leaves and any particularly tough stems. Wash 3 times, or until there is no more grit on the bottom of your washbowl. Put the spinach dripping wet into a large pot, cover, and wilt over high heat. Let cool for a few minutes, and puree spinach along with any liquid in the pot in a food processor or blender. Measure out 2 cups and reserve the rest for another recipe.

For the curry:

  • Heat oil and add cumin, when the cumin sizzles, add bay leaf, ginger and the garlic, and sauté until the ginger and garlic are lightly browned.
  • Add onions and sauté until a golden brown, then add tomatoes and stir-fry over medium heat.
  • When the oil separates from the mixture, add the salt, garam masala, powdered coriander seeds and the cayenne pepper and mix well.
  • Add 2 cups of pureed spinach and sauté for 2-3 minutes. Add paneer and stir, heating mixture for 2 minutes until warmed through. Serve hot with rice and naan.


Adapted from NDTF Food.