Palak Paneer

Palak paneer is probably the most well known Indian curry. It’s on every Indian restaurant menu and at least one non-Indian tell me how much they love the spinach and cheese curry and want a recipe. I think palak paneer is also a great “starter” curry for those who want to learn how to make Indian food. It only requires few spices and the only unique item in it is kasuri methi. Kasuri methi is dried fenugreek leaves that you can get on Amazon or at your local Indian grocery store. If you can’t find it, don’t fret – it can be made with out it.

Palak paneer is a dish from the state of Punjab, located in Northern India. Most people associate Punjabi food as Indian food; however every state has its own cuisine. From chhole (garbanzo bean curry), to chicken tikka masala and lassi – it’s all Punjabi. Punjabi cuisine is also where my family turns to when we are celebrating a big occasion and want to feed everyone some good rich, tasty food.

Palak paneer is also super healthy for breastfeeding moms! Kasuri methi and spinach are lactogenic foods and aid in increasing breast milk supply.  My mom went out and bought like 3 pounds of spinach and is gung ho on feeding me as much spinach and fenugreek as possible. Weirdly enough, it’s been working and I managed to even impress the lactation consultants at the hospital! So if you know any new moms, skip the casserole and maker her some palak paneer with some brown rice (another lactogenic food), she’ll be super grateful!

I promise, it’s so to make easy that you can make it at home and you won’t have to go out and pay $12-$15 for your next Indian food craving!

Palak Paneer

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• Total Time: 45 minutes
• Yield: serves 4-5 people 1x

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Ingredients

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• 14 oz paneer, cubed
• 1 lb fresh spinach
• 1/2 cup fresh cilantro leaves
• 1 serrano pepper, seeded
• 2 tbsp dried fenugreek leaves (kasuri methi), crushed
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 tbsp ginger, minced
• 3 garlic cloves, minced
• 2 tsp ground coriander
• 2 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder (or to taste)
• 3/4 tsp garam masala
• 1/4 cup plain yogurt

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Instructions

1. Cut paneer into bite size cubes. Heat a non stick frying pan on medium heat. Add paneer and let sit for 2-3 minutes (don’t move it so it browns!) Stir, turn paneer and let sit for another 2-3 minutes. Repeat until all sides are brown. Once done, set aside.
2. In a food processor or blender, add spinach, cilantro, serrano pepper, kasuri methi and 1/4 cup of water. Pulse 5-6 times. Do not completely puree this – you want a little bit of chunkyness. Set aside.
3. In a large saucepan, heat oil over medium-high heat. Add onion and a pinch of salt and cook until translucent, about 5-6 minutes. Decrease heat to low and add ginger and garlic. Cook for 1 minute. Add ground coriander, cumin powder. turmeric powder, red chili powder and garam masala and stir well. Cook for 30 seconds. Add blended spinach mixture and stir well. Cover and cook for 15 minutes, stirring occasionally. Stir in paneer and simmer for 5 minutes. Stir in yogurt, add salt and pepper to taste and serve while hot! Enjoy with naan, paratha, roti or rice.

Notes

* to make it vegan use firm tofu instead of paneer and use soy yogurt!

• Prep Time: 15 minutes
• Cook Time: 30 minutes

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