Spinach and Paneer Curry

Be the first to rate

(No Ratings Yet)

Loading...

A beloved North Indian vegetarian curry featuring soft cubes of Indian cottage cheese in a silky, spiced spinach gravy. Mildly spiced, vibrant green, and finished with cream and aromatic garam masala, it pairs beautifully with naan, roti, or basmati rice.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 38 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 5 gSugar
• 22 gProtein
• 520 mgSodium
• 720 mgPotassium
• 320 mgCalcium
• 3.5 mgIron
• 22 mgVitamin C
• 500 mcgVitamin A

Ingredients

For the spinach puree

• 450 g (1 lb) fresh baby spinach, washed
• 1 tsp salt
• 3 cups water, for blanching
• 4-5 ice cubes for an ice bath

For the paneer

• 400 g (14 oz) paneer, cut into 1.5 cm cubes
• 1 tbsp ghee or neutral oil
• 1/4 tsp turmeric

For the gravy

• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 medium yellow onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1-2 green Thai chilies, slit lengthwise
• 2 medium tomatoes, pureed (about 3/4 cup)
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• 1/3 cup heavy cream
• 1 tsp sugar
• Salt to taste

Directions

1. Bring 3 cups of water and 1 tsp salt to a rolling boil in a large pot. Add the spinach and blanch for 90 seconds until just wilted, then immediately transfer to a bowl of ice water to lock in the bright green color. Drain and squeeze out excess water, then blend to a smooth puree.
2. While the spinach cools, pat the paneer cubes dry with paper towels. Heat 1 tbsp ghee in a nonstick skillet over medium heat, add the turmeric, then pan-fry the paneer for 2-3 minutes until lightly golden on all sides. Remove and set aside.
3. In a heavy-bottomed pan or kadhai, heat 2 tbsp ghee over medium heat. Add the cumin seeds and let them sizzle for 20 seconds, then add the chopped onion and saute for 6-7 minutes until soft and golden.
4. Stir in the ginger-garlic paste and slit green chilies and cook for 1 minute until fragrant, taking care not to burn the paste. Add the pureed tomatoes, turmeric, coriander, and red chili powder, and simmer for 6-8 minutes until the mixture thickens and the ghee begins to separate at the edges.
5. Pour in the spinach puree, add salt to taste, and simmer gently for 4-5 minutes, stirring occasionally. If the gravy is too thick, add 1/4 cup of warm water to reach your desired consistency.
6. Crush the kasuri methi between your palms and stir it into the gravy along with the sugar and garam masala. Lower the heat and pour in the cream, stirring to combine without boiling.
7. Gently fold in the pan-fried paneer cubes and simmer for 2-3 minutes just to warm through. Taste and adjust salt or chili. Serve hot, garnished with an extra swirl of cream and a pinch of garam masala.

Cook’s Notes

• Blanch the spinach briefly and shock in ice water to keep the gravy a vivid, restaurant-style green instead of dull olive.
• Pat the paneer very dry before pan-frying; surface moisture causes the cubes to stick and crumble.
• Toast kasuri methi in a dry pan for 10 seconds before crushing to release its full aroma.
• For a vegan version, substitute extra-firm tofu for the paneer and full-fat coconut milk for the cream.
• Add a small boiled potato or 2 tbsp soaked cashew paste to the gravy if you prefer a thicker, restaurant-style texture.

You might also like

Asian

Paneer Tikka

Asian

Bhindi Masala

Asian

Seekh Kebab

Asian

Aloo Paratha with Butter