Creamy Spinach Palak Paneer Curry
Homemade Spinach Palak Paneer Curry: A Simple and Authentic Indian Dish Recipe
Experience the rich flavors of India with this homemade Spinach Palak Paneer Curry. This creamy and delicious dish combines fresh spinach with tender paneer cheese, offering a taste that rivals professional restaurants. It’s surprisingly easy to make!
Main Ingredients
- Fresh spinach 200g
- Curry powder 100g (choose your preferred type)
- Milk 2 cups (approx. 400ml)
- Plain yogurt or cream yogurt 1 container (approx. 100g)
- Onion 1 medium-sized
- Cherry tomatoes 10
- Minced garlic 1/2 Tbsp
- Olive oil 3 Tbsp
- Paneer cheese (as desired)
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh spinach. Blanch it in boiling water for about 2 minutes; this helps maintain its vibrant green color and preserves nutrients. Immediately transfer the blanched spinach to cold water to stop the cooking process. Once cooled, squeeze out as much water as possible. Thoroughly draining the spinach is crucial to prevent the curry from becoming watery and to ensure a rich flavor.
Step 2
Next, finely chop the onion. Halve or quarter the cherry tomatoes, depending on their size, so they are bite-sized. Prepare your minced garlic. Having all your vegetables prepped will make the cooking process much smoother.
Step 3
Heat a pan over medium-low heat and add about 3 tablespoons of olive oil. Add the minced garlic and sauté until fragrant, which should only take about 30 seconds. Then, add the chopped onion to the pan. Continue to cook over medium-low heat, stirring occasionally, until the onions turn a rich golden brown. Caramelizing the onions slowly brings out their natural sweetness, enhancing the overall flavor of the curry.
Step 4
Once the onions are nicely browned, add the chopped cherry tomatoes and cook until they begin to soften. Add the squeezed spinach (you can roughly chop it if it’s in large pieces) and sauté everything together until the spinach is wilted and well combined with the onion and tomato mixture.
Step 5
Now, it’s time to create the creamy base for the curry. Pour in 2 cups of milk and 1 container of plain or cream yogurt into the pan. Stir well with a spatula or whisk to combine all the ingredients smoothly.
Step 6
To achieve a smooth, velvety texture, use an immersion blender or a regular blender. You can blend directly in the pan with an immersion blender, or transfer the mixture to a blender. Blend until the mixture is smooth and creamy. You can leave a little texture if you prefer.
Step 7
Add the 100g of curry powder to the blended mixture and stir until it’s fully incorporated and there are no lumps. If the curry seems too thick, you can add a little more milk to reach your desired consistency. Taste the curry and season with salt if needed to adjust the flavor.
Step 8
Once the curry has reached your desired consistency and flavor, turn off the heat. Prepare the paneer cheese by cutting it into bite-sized cubes (about 1.5-2 cm). You can either add the paneer cubes directly into the curry and stir gently, or place them on top before serving. Palak Paneer is best enjoyed hot, served with rice or naan bread.
