Palak Paneer is a classic North Indian dish made with soft paneer (Indian cottage cheese) cooked in a rich, spiced spinach gravy. This version uses fresh spinach, grilled paneer for extra flavor, and a mix of warm spices like garam masala and star anise. A touch of cream added at the end brings a smooth, comforting finish. It’s a delicious and wholesome vegetarian dish, perfect to enjoy with rice or flatbreads like naan or roti.
If you (or your kids) dont like spinach, dont worry! Add an extra parika and tomato instead and you will still have a tasty curry ready in 15-20 minutes.
Things you need:
Paneer – 400-500g, cut into cubes
Fresh spinach – 300–400g, washed
1 onion – chopped
2–3 garlic cloves – minced
1 bell pepper – chopped
1 tsp paprika powder
1 tsp garam masala
1 whole star anise
1–2 tbsp cooking cream
Salt – to taste
Oil or ghee – for cooking
Recipe
- Grill the Paneer
Cut paneer into cubes. Lightly grill or pan-fry them in a bit of oil until golden on the sides, and then set aside.
2. Prepare the Masala Base
- Heat oil in a pan. Add the star anise and sauté for a few seconds.
- Add chopped onion and sauté until soft and golden.
- Add minced garlic, and stir for another minute.
- Add chopped bell pepper, and cook until slightly softened.
- Add paprika powder, garam masala, and salt. Stir well
3. Soak the spinach in hot water for a few minutes, and then chop it fine
4. Add the chopped spinach to the masala base. Simmer for 5–7 minutes, stirring occasionally. Add a splash of water if it gets too thick.
5. Stir in cooking cream near the end to give it a creamy texture.
6. Add the Paneer. Simmer for another 2–3 minutes. Finally, add the grilled paneer cubes. Stir gently to coat them in the spinach sauce.
