45 min
Homemade Healthy Palak Paneer
Recipe GLPRf3497178bdd738
A vibrant, aromatic Indian spinach and cottage cheese curry infused with warm spices, creamy yogurt, and tender paneer cubes. Fresh ginger, garlic, and serrano chilies build layers of flavor, while fire-roasted tomatoes add depth and richness. This restaurant-quality dish is naturally gluten-free and vegetarian, ready in under an hour.
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Ingredients
2 tablespoons vegetable oil
1 large onion, finely minced
1 serrano chili pepper, minced with seeds and ribs intact for medium heat
1 teaspoon cumin seeds
2 teaspoons garam masala
1 teaspoon ground coriander
2 bay leaves
1 teaspoon fresh ginger paste
3 teaspoons minced garlic
1 14-ounce can fire-roasted tomatoes with garlic, drained
1 17-ounce bag frozen spinach, thawed and excess moisture pressed out
½ cup Greek yogurt
8 ounces paneer cheese, cut into cubes
1 teaspoon kosher salt
½ cup water
1 small bunch fresh cilantro, chopped (optional, for garnish and flavor)
Directions
Warm the vegetable oil in a large skillet or heavy-bottomed pan over medium-high heat.
Add the minced onion and serrano chili pepper to the hot oil. Sauté for 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent. Push the onion and chili to one side of the pan.
Add the cumin seeds to the cleared space in the center of the pan. Toast for about 1 minute, stirring gently, until the seeds crackle and release their fragrance.
Mix the garam masala, ground coriander, bay leaves, ginger paste, and minced garlic into the onion mixture. Stir everything together and cook for 2-3 minutes to bloom the spices and build flavor depth.
Add the drained fire-roasted tomatoes to the pan. Stir well to combine all ingredients and cook for 5-10 minutes, allowing the mixture to thicken slightly and the flavors to meld together.
Stir in the thawed, drained spinach and fresh cilantro. Cook for 3-5 minutes over medium heat, stirring occasionally, until the spinach is fully incorporated and heated through.
Remove and discard the bay leaves. Carefully transfer the warm spinach mixture to a blender or food processor. Pulse several times until you reach your desired consistency—the mixture should be creamy and well-blended but not completely smooth.
Return the blended curry to the skillet over medium heat. Stir in the Greek yogurt and water until fully combined and the sauce reaches a creamy consistency.
Add the salt and the paneer cubes to the curry. Gently stir to distribute the cheese throughout. Cover the skillet and reduce heat to medium-low.
Simmer covered for 10 minutes, stirring gently once or twice, to allow the flavors to continue developing and the paneer to warm through.
Serve the palak paneer over steamed basmati rice or alongside warm naan bread.
