When I was younger I didn’t really like the spinach curry that my mum made (sorry mum). It didn’t have paneer in it and it was way too healthy for my young taste buds. This restaurant style palak paneer curry is one that I have grown to love. It’s not as healthy as my mum’s version but its super tasty. I love any curry with paneer in it, so obviously I am bias.
Palak paneer or saag paneer is a Punjabi curry and very popular in Indian restaurants. It is made using pureed spinach and lots of Indian spices. You can cook this curry without the paneer, this would make it healthier and it would work as a great side dish. I love the vibrant green colour of this curry. It reminds me of Popeye and his can of spinach.
Popeye’s food of choice is packed full of iron making spinach a must eat ingredient for vegetarians. This superfood has the ability to restore energy and increase strength. This is why Popeye would eat it just before a fight. It also improves the quality of the blood. When cooked, it reduces down dramatically in terms of volume so what might look like a huge portion, isn’t.
When making palak paneer it’s important to slice the spinach, this will help it cook faster and makes it easier to fit in the pan. Start making this curry with tempering the cinnamon, cumin and mustard seeds. Then you mix the spices and some chopped tomatoes to make a spicy paste. Next, the spinach is wilted down. You may need to add the spinach in stages depending on the size of your pan. Yoghurt is added and the mixture is blended to make a creamy sauce. Finally, paneer is added and the curry is heated through before serving.
What food have you grown to love? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Palak paneer – Spinach & Indian cheese curry
Yield 2 people
Palak paneer is a spinach curry made with Indian cheese. It is packed full of flavour and spice. Follow this quick and easy recipe for restaurant style Indian curry.
- 3 bird’s eye chillies, minced
- 2 cloves of garlic, peeled and minced
- thumb-sized root of ginger, peeled and minced
- 1 tablespoon sunflower oil
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- ¼ teaspoon asafoetida/ hing
- ½ teaspoon turmeric
- 1 tomato, chopped
- 1 teaspoon garam masala
- 1 teaspoon salt
- 400g fresh spinach, washed & sliced
- 4 tablespoons (125g) plain yoghurt
- 300g paneer, cut into 2cm cubes
- Peel the garlic and ginger. Mince with the green chillies in a food processor into a fine paste.
- Heat the oil in a large pan over a medium heat for 30 to 60 seconds.
- Add the cinnamon stick, cumin and mustard seeds.
- When the mustard seeds start popping and the cumin darkens, this will happen after a minute or so, reduce the heat to low.
- Add the asafoetida and turmeric followed by the tomatoes, garam masala, salt, chilli, garlic and ginger.
- Stir and return to a medium heat.
- Cover the pan and cook for 5-10 minutes until the tomatoes have softened into a paste. Stir occasionally.
- Now add the spinach and cook for a few minutes until the spinach has wilted down. You may need to add the spinach in stages depending on the size of the pan.
- Add the yoghurt, mix well before blending the spinach mixture into a creamy sauce.
- Finally, fold in the paneer and cook for 5 minutes until the curry is warm through.
- Serve immediately warm.
Amount Per Serving
% Daily Value
Total Fat 24 g
Saturated Fat 10 g
Unsaturated Fat 7 g
Sodium 1417 mg
Total Carbohydrates 30 g
Dietary Fiber 6 g
Sugars 13 g
Protein 42 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.