Paneer Palak Recipe – Creamy Spinach & Broccoli Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Palak Recipe – Creamy Spinach & Broccoli Curry

Hello friends! If you’re anything like me, you’re always on the lookout for a delicious, healthy, and comforting curry. And let me tell you, this Paneer Palak – a creamy spinach and broccoli curry – is it. I first made this when I was trying to sneak more greens into my family’s diet, and it quickly became a weeknight staple. It’s packed with flavour, surprisingly easy to make, and honestly, just feels like a warm hug in a bowl.

Why You’ll Love This Recipe

This isn’t your average palak paneer. We’re adding broccoli for a lovely texture and extra nutritional boost! It’s a fantastic way to get your veggies in, even if you (or someone you’re cooking for!) aren’t the biggest fan of greens. Plus, the coconut milk adds a beautiful creaminess that balances the earthy spinach perfectly. It’s ready in under 30 minutes, making it perfect for busy evenings.

Ingredients

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

• 1 tablespoon vegetable oil (divided)
• 2 tablespoons garlic, chopped
• 1/2-inch piece ginger, chopped
• 3 green chillies
• 1.5 cups onions, sliced
• 1 teaspoon salt (divided)
• 1.5 cups Broccoli (including stems)
• 3 cups palak (spinach) greens
• 1/4 teaspoon cumin seeds
• 2 tablespoons onions, finely chopped
• 200 grams paneer, cubed into small pieces
• 1/4 teaspoon garam masala
• 1/2 cup water
• 3 tablespoons coconut milk

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Spinach and Broccoli: Don’t skip the broccoli! It adds a wonderful texture and subtle sweetness that complements the spinach beautifully. Using the broccoli stems is a great way to reduce waste too.
• Oil: I prefer using vegetable oil for its neutral flavour, but you can also use mustard oil for a more authentic, pungent taste – especially if you’re from Eastern India!
• Garam Masala: This spice blend is key to that classic Indian flavour. Every family has their own blend, but a good quality garam masala will make all the difference.
• Regional Variations: Palak paneer recipes vary across India. Some use mustard greens alongside spinach, while others add a touch of cream instead of coconut milk. Feel free to experiment!
• Paneer: Using fresh, soft paneer is best, but frozen paneer works in a pinch. Just make sure to thaw it completely and gently squeeze out any excess water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 2 teaspoons of oil in a pan. Add the chopped garlic, ginger, green chillies, sliced onions, and ½ teaspoon of salt. Sauté until the onions turn golden brown – this is where the flavour base begins!
2. Add the broccoli (with stems!) and spinach. Cook until the greens wilt down. This usually takes about 5-7 minutes. Once cooled slightly, blend the mixture into a smooth paste. Don’t worry if it’s not perfectly smooth; a little texture is nice.
3. In another pan, heat the remaining 1 tablespoon of oil. Add the cumin seeds and finely chopped onions. Sauté until the onions soften and become translucent.
4. Now, add the paneer cubes, the remaining salt, and garam masala. Gently stir to coat the paneer with the spices. Be careful not to break the paneer!
5. Pour the blended greens paste into the pan with the paneer. Rinse the blender with ½ cup of water and add that to the mixture too – we don’t want to lose any of that flavour! Stir in the coconut milk and simmer for 2-3 minutes, allowing the flavours to meld together.
6. Serve hot with chapati or steamed rice. A dollop of yogurt on top is always a good idea!

Expert Tips

• Don’t overcook the spinach and broccoli – you want to retain some of their vibrant colour and nutrients.
• Blending the greens while still slightly warm helps create a smoother paste.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

Variations

• Vegan Adaptation: Swap the paneer for tofu! Press the tofu to remove excess water, then cube and marinate it in a little turmeric and garam masala before adding it to the curry.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your garam masala to ensure it doesn’t contain any gluten-based additives.
• Spice Level Adjustment:
  • Mild: Reduce the number of green chillies to 1 or omit them altogether.
  • Medium: Use 2-3 green chillies.
  • Hot: Add an extra green chilli or a pinch of cayenne pepper.
• Festival Adaptations: For Navratri, you can skip the onion and garlic to make this a vrat-friendly dish.

Serving Suggestions

This Paneer Palak is fantastic on its own, but here are a few ideas to complete your meal:

• Warm chapati or naan
• Steamed basmati rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

What type of paneer works best in this recipe?

Fresh, soft paneer is ideal. It holds its shape well and absorbs the flavours beautifully.

Can I use frozen spinach and broccoli? If so, how should I prepare them?

Yes, you can! Thaw the frozen spinach and broccoli completely and squeeze out any excess water before using.

What is garam masala, and can I make my own?

Garam masala is a blend of warming spices like cinnamon, cardamom, cloves, and cumin. You can absolutely make your own! There are tons of recipes online.

How can I adjust the consistency of the curry?

If the curry is too thick, add a little more water or coconut milk. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

Can this dish be made ahead of time?

Yes! You can make the spinach and broccoli paste ahead of time and store it in the refrigerator for up to 24 hours.

Is it possible to make this recipe without coconut milk? What can I substitute?

Absolutely! You can substitute the coconut milk with heavy cream, cashew cream (for a vegan option), or even plain yogurt. The flavour will be slightly different, but still delicious.