Palak Paneer Curry Recipe

Palak Paneer Curry Recipe
Palak Paneer Curry Recipe

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For onion paste:

Onions – 1 cup (1 medium), sliced
Cashew nuts – ¼ cup
Green chilies – 5, If you like spicier add more
Water - 1 cup

For spinach paste:

Spinach – 6 cups (1 medium Bunch)
Water - about 5 cups

For curry:

Paneer – 7 oz (200grams), 1/2 inch cubed
Oil – 3 teaspoons
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Tomatoes – ¼ cup, finely chopped
Black salt – ¼ teaspoon
Dried fenugreek leaves (Kasoori Methi)– 1 teaspoon
Garam masala – 1 teaspoon
Salt – to taste
Heavy whipping cream (Malai) – 2 tablespoons


1. Take onion paste ingredients in a pan and bring to a simmer. Let it cook for 15 minutes or until onions get soft. Let cool a bit.
2. Meanwhile blanch the spinach. Boil 5 cups of water on medium heat, add spinach leaves. Let it cook for exactly for 4 minutes and take spinach leaves out and put them into cold water or rinse under running cold tap water. (Follow exact time and method, spinach will not lose its green color)
3. Make smooth puree (onion and spinach separately) in grinder. Keep both the paste aside till needed.
4. Heat the oil in a pan on medium heat. Once hot, add ginger paste, garlic paste and sauté for 30 seconds.
5. Add tomatoes and mix. Cook it for 2 minutes. Using back of spatula mash the tomatoes little bit.
6. Add onion paste, cook for 2 minutes.
7. Then add spinach puree. Mix well and let come to a boil
8. Add black salt, dried fenugreek leaves, garam masala and salt. Mix well.
9. Add paneer cubes and mix gently. (If the gravy is thick you can add water as per your liking consistency.) Cook it for 2 minutes.
10. Add cream and mix.

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