Palak Paneer Recipe – Authentic Spinach Curry with Ginger & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Palak Paneer Recipe – Authentic Spinach Curry with Ginger & Garam Masala

Introduction

Oh, Palak Paneer! Is there anything more comforting than a bowl of this creamy, vibrant spinach curry with soft paneer? It’s a classic for a reason, and honestly, it’s one of the first Indian dishes I really learned to master. I remember making it for my friends in college – it was a huge hit, and it quickly became a regular request! This recipe is my go-to, passed down with a few tweaks from my mom, and I’m so excited to share it with you. It’s easier than you think, and the flavour is just incredible.

Why You’ll Love This Recipe

This Palak Paneer isn’t just delicious; it’s also surprisingly simple to make. It’s packed with nutrients from the spinach, and the blend of spices is warm and inviting. Plus, it’s a fantastic vegetarian option that even meat-eaters will adore. It’s perfect for a weeknight dinner, a special occasion, or just when you’re craving something truly satisfying.

Ingredients

Here’s what you’ll need to create this magic:

• 3 cups water
• 1 bunch palak (spinach)
• 3 cups cold water
• 1 inch ginger
• 1 clove garlic
• 3 green chillies
• 1 tbsp butter
• 1 bay leaf
• 2 cardamom pods
• 1 inch cinnamon
• 1 tsp cumin seeds
• 1 tsp kasuri methi
• 1 onion (finely chopped)
• 1 tbsp besan (gram flour)
• ¼ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp garam masala
• ¾ tsp salt
• ½ cup water
• 1 tbsp lemon juice
• 2 tbsp ghee
• 4 cloves garlic (sliced)
• 1 dried red chilli
• ½ tsp kasuri methi

Ingredient Notes

Let’s talk ingredients! A few things make this Palak Paneer truly special.

• Kasuri Methi (Dried Fenugreek Leaves): This is key. It adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. Don’t skip it! You can find it at most Indian grocery stores, or online.
• Besan (Gram Flour): This chickpea flour helps to thicken the curry and adds a lovely nutty flavour. It’s a staple in Indian cooking.
• Garam Masala: Every family has their own garam masala blend! You can buy pre-made blends, or make your own. Regional variations exist – some blends are more cinnamon-heavy, others more cardamom-focused. Feel free to experiment to find your favourite.
• Spinach: Fresh spinach is best, but frozen spinach (thawed and squeezed dry) can work in a pinch.
• Green Chillies: Adjust the number of green chillies based on your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 3 cups of water to a boil. Blanch the spinach for about 2 minutes, until it’s wilted and bright green. Immediately transfer it to a bowl of ice water to stop the cooking process and preserve that vibrant colour.
2. Drain the spinach and blend it with the ginger, garlic, and green chillies into a super smooth puree. Set this aside – that gorgeous green is the base of our curry!
3. Now, heat the butter in a pan over medium heat. Add the bay leaf, cardamom pods, cinnamon stick, cumin seeds, and kasuri methi. Sauté for a minute or two, until everything is fragrant. This is where the magic starts to happen!
4. Add the chopped onion and sauté until it’s translucent and softened. Then, stir in the besan (gram flour) and cook for another 2 minutes, stirring constantly to prevent it from burning.
5. Time for the spices! Add the cumin powder, coriander powder, garam masala, and salt. Cook for another minute, stirring to toast the spices. Pour in the spinach puree and ½ cup of water. Bring to a simmer and let it cook for about 3 minutes, allowing the flavours to meld together.
6. Stir in the lemon juice. This brightens up the curry beautifully. Taste and adjust the seasoning if needed. Set aside.
7. Let’s make the tempering! Heat the ghee in a small pan. Fry the sliced garlic until it’s golden brown and crispy. Add the dried red chilli and kasuri methi, and cook for just a few seconds until fragrant.
8. Pour the hot tempering over the Palak Paneer. The sizzle and aroma are incredible!

Expert Tips

• Don’t overcook the spinach! Blanching it briefly keeps it bright green and prevents it from becoming mushy.
• Sautéing the spices is crucial for developing their flavour. Don’t rush this step.
• Adjust the amount of green chillies to your liking.
• A good quality garam masala makes all the difference.

Variations

• Vegan Palak Paneer Adaptation: Simply swap the butter and ghee for a plant-based alternative like vegan butter or coconut oil. You can also use tofu instead of paneer.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments:
  • Mild: Reduce or omit the green chillies.
  • Medium: Use 2-3 green chillies.
  • Hot: Add an extra green chilli or a pinch of cayenne pepper.
• Festival Adaptations: This dish is often made during Navratri and Diwali. During Navratri, some families avoid onion and garlic, so you can omit them from the recipe.

Serving Suggestions

Serve hot with roti, naan, paratha, or rice. A side of raita (yogurt dip) is also a lovely addition. My family loves it with a simple cucumber raita.

Storage Instructions

Leftover Palak Paneer can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw it overnight in the refrigerator before reheating.

FAQs

• What is the best type of spinach to use for Palak Paneer? Regular flat-leaf spinach works perfectly. Avoid using baby spinach, as it can become too mushy.
• Can I make Palak Paneer ahead of time? Yes! You can make the curry a day or two in advance. The flavours actually develop even more over time. Just add the tempering right before serving.
• How can I adjust the thickness of the Palak Paneer curry? If it’s too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to reduce the liquid.
• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.
• Can I freeze leftover Palak Paneer? Absolutely! It freezes beautifully. Just make sure to store it in an airtight container.