Spinach Paneer Recipe- Authentic Indian Palak Paneer with Cashews

Last Updated on 2 months by Neha Deshmukh

Spinach Paneer Recipe – Authentic Indian Palak Paneer with Cashews

Introduction

Palak Paneer. Just the name conjures up images of cozy family dinners and the vibrant flavors of India, doesn’t it? It’s a dish I grew up with, and honestly, it’s one of the first Indian recipes I really mastered in my own kitchen. It feels like a warm hug in a bowl, and I’m so excited to share my version with you. This isn’t just any Palak Paneer; we’re adding a secret ingredient – cashews – for an extra layer of creamy indulgence. Let’s get cooking!

Why You’ll Love This Recipe

This Palak Paneer recipe is a winner for so many reasons. It’s incredibly flavorful, surprisingly easy to make (once you know a few tricks!), and it’s a guaranteed crowd-pleaser. Plus, the cashew paste adds a richness you won’t find in many other recipes. It’s a comforting, healthy, and utterly delicious vegetarian dish.

Ingredients

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

• 4 cups spinach
• 3.5 cups hot water
• 1 green chili
• 10-12 cashews
• 0.25 cup hot water (for soaking cashews)
• 2 tablespoons ghee
• 0.5 teaspoon cumin seeds
• 1 Indian bay leaf
• 1 inch cinnamon stick
• 4 cloves
• 2 green cardamoms
• 1-2 mace strands
• 1 dry red chili
• 1 pinch asafoetida (hing)
• 0.25 teaspoon dry fenugreek leaves (kasuri methi)
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon red chili powder
• 0.25-0.5 teaspoon sugar
• 0.5-0.66 cup water (adjust to desired consistency)
• 200 grams paneer, cubed
• 0.25 teaspoon garam masala
• 0.25-0.5 teaspoon lemon juice (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Cashews & Their Role in Creaminess: Don’t skip the cashews! They create a wonderfully smooth and creamy texture without needing heavy cream. Soaking them is essential for a super-smooth puree.
• Spinach – Choosing the Right Kind: I prefer using flat-leaf spinach for this recipe, as it has a milder flavor. Baby spinach works in a pinch, but the flavor can be a bit stronger.
• Ghee – The Traditional Fat: Ghee adds a beautiful nutty flavor that’s characteristic of Indian cooking. You can substitute with butter or oil if needed, but ghee really elevates the dish.
• Spice Blend – Aromatic Foundations: Don’t be intimidated by the spice list! These spices work together to create a complex and fragrant base for the Palak Paneer.

Regional Variations in Palak Paneer

Palak Paneer isn’t a one-size-fits-all dish. You’ll find variations across India. Some recipes include tomatoes for a tangy flavor, while others use mustard greens along with spinach for a more robust taste. Some regions also add a touch of cream at the end for extra richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those cashews! Place 10-12 cashews in ¼ cup of hot water and let them sit for 20-30 minutes. This softens them up for a super smooth puree.
2. While the cashews are soaking, blanch the spinach. Bring 3.5 cups of water to a boil, add the spinach, and cook for just 2 minutes. Immediately drain and rinse with cold water to stop the cooking process. This keeps the spinach bright green!
3. Now, blend the spinach. Add the blanched spinach, a green chili, and the soaked cashews (drained) to a blender. Blend until you have a smooth, vibrant green puree. Add a splash of water if needed to help it blend.
4. Time for the magic to happen in a pan! Heat 2 tablespoons of ghee over medium-low heat. Add ½ teaspoon of cumin seeds, 1 bay leaf, a 1-inch cinnamon stick, 4 cloves, 2 green cardamoms, 1-2 mace strands, 1 dry red chili, and a pinch of asafoetida. Sauté for a minute or two until fragrant.
5. Add ¼ teaspoon of crushed fenugreek leaves, ¼ teaspoon of turmeric powder, and ¼ teaspoon of red chili powder. Sauté for another 30 seconds, stirring constantly to prevent burning.
6. Pour in the spinach-cashew puree. Season with salt and ¼-½ teaspoon of sugar. Stir well to combine.
7. Simmer the gravy. Add ½-⅔ cup of water and bring to a simmer. Cook for 6-7 minutes, stirring occasionally, until the gravy thickens slightly. Add a squeeze of lemon juice (optional) for a touch of brightness.
8. Gently fold in the paneer cubes and ¼ teaspoon of garam masala. If you like, add a splash of cream for extra richness.
9. Serve hot with your favorite Indian bread or rice!

Expert Tips

Here are a few things I’ve learned over the years to make this Palak Paneer truly exceptional:

• Achieving the Perfect Spinach Puree Consistency: The key is to blend the spinach really well. A high-speed blender is your friend here. If you don’t have one, you might need to blend in batches.
• Balancing Spice Levels: Feel free to adjust the amount of green chili and red chili powder to your liking. Start with less and add more as needed.
• Using Fresh vs. Frozen Spinach: Fresh spinach is always best, but frozen spinach can work in a pinch. Just make sure to thaw it completely and squeeze out any excess water before blending.
• The Importance of Blooming Spices: Sautéing the whole spices in ghee releases their aromas and flavors, creating a more complex and flavorful dish.

Variations

Let’s get creative!

• Vegan Palak Paneer: Substitute the ghee with oil and omit the paneer or replace it with tofu.
• Gluten-Free Palak Paneer: This recipe is naturally gluten-free!
• Spice Level Adjustments: For mild Palak Paneer, omit the green chili and reduce the red chili powder. For a spicier version, add another green chili or a pinch of cayenne pepper.
• Festival Adaptations: My family loves making this during Navratri, using potatoes instead of paneer to keep it vrat-friendly.

Serving Suggestions

Palak Paneer is incredibly versatile.

• Roti & Naan Pairings: It’s amazing with warm, fluffy roti or naan.
• Rice Options: Basmati rice or jeera rice (cumin rice) are perfect accompaniments.
• Accompaniments: A cooling raita (yogurt dip) and a simple salad balance the richness of the Palak Paneer beautifully.

Storage Instructions

• Refrigerating Leftovers: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 3 days.
• Freezing Palak Paneer: You can freeze Palak Paneer for up to 2 months. The texture might change slightly upon thawing, but it will still taste delicious.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave. Add a splash of water if needed to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What is the best type of paneer to use for Palak Paneer? Fresh, soft paneer is ideal. Avoid using pre-cut paneer, as it tends to be dry.
• Can I make Palak Paneer without cashews? What can I substitute? You can omit the cashews, but the gravy won’t be as creamy. You can try using sunflower seeds or pumpkin seeds as a substitute, but the flavor will be different.
• How can I adjust the spice level of this dish? Start with less chili and add more to taste. You can also remove the seeds from the green chili to reduce the heat.
• What is asafoetida (hing) and why is it used in Indian cooking? Asafoetida is a pungent spice that adds a unique savory flavor to Indian dishes. It’s often used in vegetarian cooking to mimic the flavor of onion and garlic.
• Can I make this Palak Paneer ahead of time? Yes! You can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Add the paneer just before serving.