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Creamy Palak Paneer Recipe Easy Homemade Comfort Food for Beginners

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A creamy and comforting Indian dish featuring fresh spinach and paneer in a luscious spiced sauce, perfect for cozy meals and family gatherings.

Ingredients

Scale
  • 500 grams (1 pound) fresh spinach, washed and roughly chopped
  • 250 grams (9 ounces) paneer, cut into cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 small green chili, finely chopped (optional)
  • 1 medium tomato, pureed or finely chopped
  • 10–12 cashews soaked in warm water for 15 minutes
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder (optional)
  • 2 tablespoons heavy cream or fresh cream (can substitute with coconut cream for dairy-free)
  • Salt to taste
  • 2 tablespoons oil or ghee

Instructions

  1. Blanch the spinach: Bring a large pot of water to a boil. Add the chopped spinach and cook for 2 minutes until wilted and bright green. Drain immediately and transfer to a bowl of ice water to stop cooking and preserve color. Drain again and squeeze out excess water.
  2. Prepare the cashew cream: Drain the soaked cashews and blend them with ¼ cup (60 ml) of fresh water until smooth and creamy. Set aside.
  3. Cook the spices and aromatics: Heat 2 tablespoons of oil or ghee in a skillet over medium heat. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant. Add chopped onions and sauté until golden brown, about 5-7 minutes. Stir in minced garlic, ginger, and green chili; cook for another 2 minutes.
  4. Add tomato and dry spices: Stir in the pureed tomato along with ½ teaspoon turmeric, ½ teaspoon red chili powder, and salt to taste. Cook until the tomato mixture thickens and oil starts to separate, about 5 minutes.
  5. Blend the spinach: Add the blanched spinach to the blender and pulse until smooth but still a bit textured. Pour the spinach puree into the skillet with the tomato mixture and stir well.
  6. Incorporate cashew cream and simmer: Pour in the cashew cream and mix thoroughly. Reduce heat to low and let it simmer gently for 5-7 minutes, stirring occasionally.
  7. Add paneer cubes and garam masala: Gently fold in the paneer cubes and sprinkle 1 teaspoon garam masala. Cook for another 3-4 minutes.
  8. Finish with cream and adjust seasoning: Stir in 2 tablespoons heavy cream for extra richness. Taste and adjust salt or spice levels as needed. Remove from heat.
  9. Serve hot: Garnish with a swirl of cream or fresh cilantro if desired. Serve with warm naan or steamed basmati rice.

Notes

Avoid overcooking the paneer to keep it soft and tender. If the sauce is too thick, add a splash of water or milk to loosen it. Blanching spinach with an ice bath preserves vibrant color. Soaking cashews is essential for a smooth creamy sauce. For dairy-free, substitute paneer with firm tofu and use coconut cream instead of heavy cream.

Nutrition

Keywords: palak paneer, creamy palak paneer, Indian spinach curry, paneer recipe, vegetarian Indian food, comfort food, easy Indian recipe

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