Palak Paneer (Authentic Restaurant Style Indian Spinach and Paneer Curry)

Take about 250 g of fresh spinach (palak) leaves, wash them thoroughly, and boil in hot water for 2–3 minutes until they wilt. Immediately transfer to cold water to retain the bright green color, then blend into a smooth puree. This creates the base of your authentic spinach paneer curry.

Cut 200 g of paneer (Indian cottage cheese) into medium cubes. For a restaurant-style palak paneer, lightly pan-fry the cubes in 1 teaspoon oil until golden. For a vegan version, substitute paneer with firm tofu cubes.

Heat 2 tablespoons of oil or ghee in a pan.

Add cumin seeds and let them splutter. Then add finely chopped onion and sauté until golden brown. Stir in 4–5 garlic cloves (minced), 1-inch ginger (grated), and 1 green chili (slit), cooking until aromatic.

Now add pureed or finely chopped tomato and cook until the oil separates.

Next, mix in turmeric powder, red chili powder, and salt to taste. This masala base gives the curry its rich and flavorful foundation.

Pour in the prepared spinach puree and let it simmer for a few minutes. Add the paneer cubes and stir gently so they absorb the flavors of the spinach gravy.

Sprinkle garam masala and stir in fresh cream (or cashew cream for vegan version) to balance flavors.

Garnish with fresh coriander leaves. Serve hot as a healthy Indian curry that’s a popular vegetarian dinner recipe in both India and abroad.