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Palak paneer recipe – creamy and authentic North Indian spinach paneer curry

Palak Paneer Recipe

This palak paneer recipe is a classic North Indian dish madewith fresh spinach and soft paneer cubes simmered in a rich, flavorful gravy.From dhaba style palak paneer recipe lovers to those who prefer palak paneerrecipe punjabi style, this homemade version delivers on every front. It usesminimal oil and cashew cream for a nutritious and delicious meal everyone willlove.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 People
Calories 350 kcal

Equipment

  • 1 Blender
  • 1 Non-stickPan or Kadai
  • 1 AirFryer orFrying Pan

Ingredients
  

  • 250 g Fresh Spinach (Palak)
  • 200 g Low-FatPaneer (cubed)
  • 1 pc Medium Onion finelychopped
  • 2 pc Medium Tomatoes puree
  • 1 tbsp Ginger-Garlic Paste
  • 1 pc Green Chilli (optional)
  • 9-10 pc Raw Cashews soaked
  • 2 tbsp Ghee can use oil
  • 1 tbsp Cumin seeds
  • 1 tbsp Coriander Powder
  • 1/2 tbsp Garam Masala
  • 1/2 tbsp Kasuri Methi crushed
  • salt to taste

Instructions
 

Preparing the Palak Puree

  • Wash the spinach thoroughly and sauté it with green chilli and cashews for 2–3 minutes until wilted.
  • Cool and blend with a little water into a smooth, thick puree.

Making the Gravy

  • Heat ghee or oil in a pan and add cumin seeds. Sauté onions until golden.
  • Add ginger-garlic paste, followed by tomato puree and spices. Cook until the masala thickens and releases aroma.
  • Add water and simmer until the gravy becomes rich and well-cooked. Crush kasuri methi and mix it in.

Cooking the Palak Paneer

  • Lower the heat and add the palak puree. Cook for 2 minutes without overcooking to retain the vibrant green colour.
  • Air-fry paneer at 180°C for 8–10 minutes or pan-roast until golden. Add to the gravy and mix gently.
  • Adjust salt and consistency. Add cream if desired, then switch off the stove.

Notes

  • Healthier Version: Paneer is air-fried or pan-roasted instead of deep-fried, reducing excess calories.
  • Cream Substitute: Cashew cream provides richness without heavy dairy.
  • Vibrant Green Colour: Avoid overcooking the spinach to preserve its natural colour and nutrients.
  • Soft Paneer Tip: Soak store-bought paneer in warm water for 10–15 minutes before use.
  • Serving Suggestion: Best served with roti, naan, or basmati rice.