Palak Paneer (Spinach & Paneer Curry)

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 can (14 oz) diced tomatoes
• 2 cups packed fresh spinach, roughly chopped
• 8 oz paneer, cubed
• 1/2 cup water
• Salt to taste
• Fresh cilantro leaves for garnish

Steps

1. 1 Heat oil in a large skillet over medium heat. Add onions and sauté until golden brown.
2. 2 Add garlic and ginger, cooking until fragrant.
3. 3 Stir in cumin, coriander, turmeric, and garam masala, toasting for about 30 seconds.
4. 4 Add diced tomatoes and water. Bring to a simmer and cook for about 10 minutes until the mixture thickens.
5. 5 Add the chopped spinach and cook until wilted.
6. 6 Gently fold in the cubed paneer and season with salt to taste. Simmer for another 5 minutes.
7. 7 Garnish with cilantro before serving.

Nutrition

Tips

• For a richer texture, blend half of the spinach and tomato mixture before adding it back to the skillet.
• Use homemade paneer if you'd like to go the extra mile for authentic flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with warm naan bread or steamed basmati rice.
• Pair with a cooling cucumber raita for balance.

FAQ