Spinach Paneer Recipe – Cashew & Walnut Creamy Palak Paneer

Last Updated on 4 months by Neha Deshmukh

Spinach Paneer Recipe – Cashew & Walnut Creamy Palak Paneer

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a creamy, dreamy Palak Paneer. It’s one of those dishes that just feels like home, and I’m so excited to show you how to make it. This isn’t your average Palak Paneer, though. We’re taking it up a notch with a secret blend of cashews and walnuts for extra richness. Trust me, you’ll taste the difference!

Why You’ll Love This Recipe

This Palak Paneer is seriously good. It’s packed with flavor, incredibly creamy, and surprisingly easy to make. It’s perfect for a weeknight dinner, a special occasion, or just when you’re craving something comforting. Plus, it’s a fantastic way to get your greens in! I first made this for my family, and it was an instant hit – even my picky eaters couldn’t get enough.

Ingredients

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

• 6 cups fresh spinach (about 200g)
• 8 oz paneer, cubed (about 225g)
• 2 medium tomatoes
• 2 green chilies
• 10 cashews
• 2 walnuts
• 1 bay leaf
• 1 tablespoon oil
• 1 teaspoon coriander powder
• 1 teaspoon ginger powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• ½ teaspoon black pepper powder
• 2 tablespoons low-fat cream
• ¼ cup yogurt (about 60ml)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Cashews & Walnuts: These aren’t just a random addition! They create a wonderfully creamy texture without relying solely on heavy cream. Soaking them in warm water for 10-15 minutes before blending helps achieve an even smoother puree.
• Fresh Spinach: Seriously, use fresh spinach if you can. It has a brighter flavor and better texture than frozen. Look for vibrant green leaves, free from wilting or blemishes.
• Garam Masala: Garam masala blends vary regionally in India. Feel free to use your favorite brand or even make your own! It adds a lovely warmth and complexity to the dish.
• Paneer: I prefer using a soft paneer for this recipe, as it absorbs the flavors beautifully. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the spinach puree. Blend the fresh spinach, green chilies, cashews, walnuts, yogurt, and about ½ cup of water into a super smooth puree. Set this aside.
2. Now, heat the oil in a pan over medium heat. Add the bay leaf and sauté for a few seconds until it becomes fragrant.
3. Add the chopped tomatoes and cook for 4-5 minutes, until they soften and start to break down.
4. Stir in the salt, black pepper powder, coriander powder, and ginger powder. Cook for another 2-3 minutes, until the masala releases its beautiful aroma and the oil starts to separate. This is key for a flavorful base!
5. Pour in the spinach puree. If it’s too thick, add a little hot water to adjust the consistency. Bring to a simmer, then stir in the garam masala and cream. Let it simmer gently for 6-8 minutes, allowing the flavors to meld together.
6. Gently add the paneer cubes and cook for just 2-3 minutes, so they warm through and absorb the flavors. You don’t want to overcook them, or they’ll become rubbery.
7. Finally, finish with a generous sprinkle of crushed kasuri methi. This adds a wonderful aroma and a slightly bitter, yet delicious, flavor. Serve hot!

Expert Tips

• Don’t skip the sautéing step with the tomatoes! It really builds the flavor base.
• If you want a smoother puree, strain the spinach mixture through a fine-mesh sieve.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Palak Paneer Adaptation: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water). Use a plant-based yogurt and cream alternative.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check the ingredients on your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment:
  • Mild: Reduce the green chilies to 1 or omit them altogether.
  • Medium: Use 2 green chilies as the recipe states.
  • Hot: Add an extra green chili or a pinch of cayenne pepper.
• Festival Adaptations: This Palak Paneer is perfect for Navratri (using potatoes instead of paneer) or Diwali. It’s a comforting and flavorful addition to any festive spread.

Serving Suggestions

Palak Paneer is amazing with:

• Steaming hot naan or roti
• Fluffy basmati rice
• A side of raita (yogurt dip)
• A simple onion 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 texture might change slightly upon reheating, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of paneer works best for Palak Paneer? I recommend a soft or semi-soft paneer. It absorbs the flavors better and has a more delicate texture.
• Can I make Palak Paneer ahead of time? Yes! You can make the spinach puree and the tomato-based masala ahead of time. Store them separately in the refrigerator and combine them with the paneer just before serving.
• How can I adjust the thickness of the Palak Paneer? Add more or less water to achieve your desired consistency.
• What is Kasuri Methi and can I substitute it? Kasuri methi is dried fenugreek leaves. It has a unique aroma and flavor. If you can’t find it, you can try substituting with a pinch of dried oregano, but it won’t be quite the same.
• Can I use frozen spinach in this recipe? While fresh is best, you can use frozen spinach in a pinch. Be sure to thaw it completely and squeeze out all the excess water before blending.

Enjoy this recipe, and let me know how it turns out for you! I love hearing from you all. Happy cooking!