The Perfect Palak Paneer With Frozen Spinach

5 from 2 votes

A delicious Indian vegetarian dish made of a creamy spinach curry topped with pan-fried paneer: this palak paneer recipe is the best to try!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: portions

Calories: 373kcal

In a large pan, place the frozen blocks of spinach and cover with the lid; turn on the heat to low and allow the spinach to defrost, but not cook. This should take about 8-10 minutes.
Once the spinach cubes are defrosted put them in a self-standing blender jar and set aside, without blending.
In the same pan used for the spinach, add the oil and warm up; once the oil is warm add the green chilies and cashews and lightly fry, without burning. This should take 30 seconds to one minute.
Add the cashews and chilies to the spinach, together with the water, and blend to a very smooth spinach puree and set aside.

In the empty saucepan, add the oil and warm up on low to medium heat. Once the oil is warm, add the whole Indian spices (cardamoms, cloves, cinnamon, and cumin) and lightly fry until fragrant for about 30 seconds to one minute.
Next, add the finely chopped onion and a pinch of salt and mix well; sauté the onions for two to three minutes, until they start softening.
Add the ginger-garlic paste, mix well, and lightly fry until the smell of rawness of the paste has gone; this will happen in about 30 seconds to one minute.
Once the smell of rawness of the ginger garlic paste has gone, add the tomatoes and mix well.
Cover the saucepan with the lid once more, and reduce the heat to low. At this stage, allow the tomatoes to cook until mushy, which should take about 5-7 minutes. Keep the flame on very low so the tomatoes don’t stick to the bottom of the pan.

Put the fenugreek leaves in a small ceramic pot or paper towel and microwave for 15 seconds, so the leaves release their fragrance and are easier to crush between the palms of your hands into the curry.
Add the dry fenugreek leaves to the curry base by crushing them between your palms; add the garam masala as well and mix the curry well.
After about thirty seconds, the spices will be cooked and nicely integrated, so add the water and bring the curry to a simmer.
Add the pureed spinach and mix well; apply the lid to the pan again and keep the curry on a low flame.
In the meantime, while the spinach curry is simmering on a low flame, chop the paneer into cubes about half an inch (1 to 1.5cm) in size; add the oil to a frying pan, warm it up and lightly fry the cubed paneer. [The paneer can be cubed and added to the curry without frying.]
Once the paneer is fried, add it to the spinach curry and mix well; allow the paneer to cook in the curry for 2-3 minutes then serve!

Palak paneer can be stored in the fridge, in an airtight container, for up to three days. I do not recommend freezing palak paneer, as the paneer will loose its consistency, however, the palak curry [without the cheese] can be frozen for up to three months.
Frozen spinach and store-bought paneer make this recipe extremely quick and easy to prepare, while not compromising on taste. Should you prefer to use fresh spinach, I suggest using baby spinach, which is milder and more tender. Homemade paneer can be used instead too.
The paneer can be used without it being pan-fried - it is up to your preference.
For a vegan alternative, use firm tofu or boiled potatoes.
Palak paneer can be served with fresh cream garnishing, although not necessary.
Serve with jeera rice, simple basmati rice, naan bread, chapatis, or parathas.