Palak Paneer (Curried Spinach)

Fresh spinach (palak) and paneer are simmered with Indian curry spices like ginger, cloves, and cumin in this easy vegetarian main dish.

• Preparation Time: 20 mins
• Cooking Time: 44 mins
• Total Time: 1 hr 4 mins
• Calories: 293 Calories

Ingredients

• 1 onion, chopped
• 3 whole cloves
• 1 tablespoon minced garlic
• 2 (5 ounce) packages baby spinach
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup vegetable oil
• 0.25 teaspoon ground cinnamon
• 0.5 cup water
• 0.25 teaspoon ground ginger
• 0.25 teaspoon garlic powder
• 0.25 teaspoon onion powder
• 0.25 cup heavy whipping cream
• 0.25 teaspoon cumin seeds
• 0.25 teaspoon red chile powder
• 0.5 teaspoon tomato paste
• 1.5 cups cubed paneer (Indian cheese curd)

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.

Step 2

Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.

Step 3

Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.

Step 4

Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.