Easy Palak Paneer (Spinach Curry with Cheese)
Combine spinach with ½ cup water in a blender and puree until smooth. Set aside.
Heat ghee or vegetable oil in a large non-stick frying pan over medium. Sprinkle in cumin seeds and cayenne pepper, if using. Stirring, cook until aromatic, around 30 seconds. Next, stir in garlic and cook another 30 seconds. Then stir in onion and 1 tsp of the salt, and cook until translucent, around 3 to 4 minutes. Finally, stir in tomato, garam masala, turmeric and 3 tbsp of water and cook, stirring until the liquid has cooked off.
Scrape the spinach puree into the skillet, add the remaining ¼ tsp salt and cook, stirring over medium until the mixture thickens, about 3 to 4 minutes. Fold the cubed paneer into the spinach mixture and cook until it’s hot and softened, about 2 minutes. Remove from heat and stir in the cream.
Portion the finished dish into bowls. Garnish with thinly sliced red onion and/or cilantro leaves, if you’d like, and serve with warm naan or basmati rice.
Time-Saving Tip: To thaw frozen spinach, place the bag in a large bowl and thaw in the fridge overnight. Classically, this recipe uses fresh spinach that is blanched and shocked in ice water, but we found this cheat an excellent time-saver without compromising on taste.
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Last updated: May 12th, 2021
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