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Soft paneer dunked in creamy green spinach curry to prepare authentic Indian palak paneer curry. Healthy, quick and easy recipe for saag paneer curry that you can serve with naan bread or cooked rice. | #watchwhatueat #palakpaneer #spinachrecipe #spinach #vegetarian
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5 from 1 vote

Restaurant Style Healthy Palak Paneer Curry | Indian Spinach Curry

Soft paneer dunked into creamy green spinach curry to prepare this authentic Indian palak paneer curry. Healthy, quick and easy saag paneer curry that you can serve with naan bread or cooked rice.
Prep Time10 mins
Cook Time15 mins
Course: Lunch / Dinner, Main Dish
Cuisine: Indian
Servings: 4
Calories: 209kcal

Ingredients

  • 11 oz baby spinach
  • 4-5 oz paneer cut into around 3/4" cube(Indian cottage cheese
  • 1/4 cup loosely packed fresh cilantro
  • 2 tsp cooking oil divided
  • 3-4 whole garlic cloves
  • 1/2" ginger peeled
  • 1 medium onion cut into thick pieces
  • 1 medium red tomato cut into large pieces
  • 1/4 cup raw cashews crushed
  • 1/2 tsp  turmeric powder
  • 1/2 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1 1/4 cup water
  • salt to taste

Instructions

  • Heat a large nonstick pan on medium heat. Add two tablespoon of water and then immediately add spinach leaves. Cover the pan with a lid and steam the spinach for 2-3 min.
  • Then remove the wilted spinach into a blender jar. Keep it aside.
  • Now in the same skillet heat 1 tsp cooking oil. Add garlic cloves, ginger pieces, and chopped onion. Cook for 2-3 min or until light golden brown.
  • Add tomato pieces, crushed cashew nuts and cook for 3-4 min or until the tomato softens. Once done take out this mixture and add it to the wilted spinach in the blender jar. Also, add fresh cilantro leaves, water and blend everything to make a puree.
  • Clean the same skillet (see the note) and heat the remaining 1 tsp oil on low-medium heat.
  • Add turmeric powder and chili powder and fry it for 10-15 seconds. Immediately add spinach puree and mix well.
  • Now add coriander powder, cumin powder, garam masala and salt to taste. Mix well, cover and cook the mixture for five minutes on low heat.
  • Add paneer cubes and turn the heat off. Cover and let it sit for 5 more min. Serve warm.

Notes

  1. Paneer - To lower down the fat content use reduced fat paneer if you can find it in stores. I usually make paneer at home using low-fat milk. You can also saute the paneer to get a light brown crust on them before adding into the spinach curry.
  2. Add jalapeno or green chilies to the wilted spinach before blending if you want a hot or spicy palak paneer curry.
  3. Whenever possible use homemade roasted cumin powder and coriander powder. It really gives fresh flavors and aroma to the dish.
  4. For making this recipe I use the same skillet in every step mentioned in the instructions. After taking out cooked onion and tomato add 2-3 tablespoon of water to the skillet. Let the heat stay on. Hold a kitchen paper towel with a long tong and wipe the skillet. It cleans out the pan very easily and makes it ready for the next step.

Nutrition

Calories: 209kcal