Here's a delicious palak paneer recipe that's easy to make at home and healthier than take-out. Fresh paneer is pan-seared to golden perfection, then folded into a creamy spinach gravy. Serve it with rice or naan for a flavorful meal that's ready in just 40 minutes!
Ingredients
3tablespoonscooking oil, divided
1largeonion, chopped
¼cupminced ginger
6clovesgarlic, peeled and smashed with the side of your knife
2mediumtomatoes, chopped
1teaspoongaram masala
1teaspoonground cumin seeds
½ teaspoonturmeric
1teaspoonsea salt, more to taste
10ouncesspinach
½ cupwhipping cream, see notes
1lbpaneer, cut into 1-inch cubes
Instructions
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and cook until it starts to brown, about 6-7 minutes. Reduce the heat to medium heat and add the ginger and garlic and cook for another 3 minutes. If the pan starts to look dry, add a little more oil. Add the tomatoes to the pan and cook for 5 minutes, mashing them a little as they cook.
1 large onion, ¼ cup minced ginger, 6 cloves garlic, 2 medium tomatoes
Add the garam masala, cumin, turmeric, and salt to the pan and stir for about 1 minute. Add the spinach, working in 2 batches, if needed. Let the first batch wilt a little and then add more.
Once the spinach has wilted, transfer the spinach mixture to your blender, add the cream, and blend on high until mostly smooth.
½ cup whipping cream
Add the remaining tablespoon of oil to a non-stick pan over medium-high heat. Add the cubes of paneer and cook until they're brown on both sides, about 5 minutes.
1 lb paneer
Pour the spinach puree from the blender back into the skillet, mix in the paneer, and gently reheat it.
Notes
To make this recipe dairy-free, use cashew cream instead of whipping cream. To make cashew cream, blend ⅓ cup of raw cashews with 1 cup of water in a high-powered blender. You will have more than you need for this recipe.
Pair palak paneer with basmati rice or cauliflower rice