This creamy spinach curry studded with soft cubes of paneer cheese is a beloved Indian vegetarian classic that's both nutritious and indulgent. The vibrant green sauce, enriched with cream and aromatic spices, creates a restaurant-quality dish that's surprisingly simple to prepare at home. Perfect served with warm naan or basmati rice for an unforgettable meal.
⏱️60 min
📊Medium
👥4 servings
🍽️Main
vegetarianspicyfestive
Ingredients
500 gfresh spinach
300 gpaneer cheese
1 largeonion
6 piecesgarlic cloves
1 tablespoonginger
2 mediumtomato
100 mlheavy cream
3 tablespoonghee or vegetable oil
1 teaspooncumin seeds
1 teaspoongaram masala
0.5 teaspoonturmeric powder
0.75 teaspoonred chili powder
1 teaspoonsalt
150 mlwater
Instructions
1PREPARE THE SPINACH AND PANEER: Blanch the fresh spinach in boiling salted water for 2-3 minutes until it wilts completely and becomes bright green, then immediately transfer it to ice water to stop the cooking process and retain its vibrant color. Drain thoroughly and roughly chop the spinach. Cut the paneer cheese into 2 cm cubes and set aside; paneer has a high melting point so it will maintain its shape during cooking.
2MAKE THE PASTE: In a blender, combine the chopped spinach with 4 cloves of garlic, 1 tablespoon of ginger, and 150 ml of water, then blend until you achieve a smooth, vibrant green paste with no large chunks remaining. This paste will form the base of your curry sauce and should be completely smooth for the best texture.
3PREPARE THE AROMATICS: Finely dice 1 large onion and mince the remaining 2 garlic cloves with additional ginger if desired. Have your tomatoes chopped into small pieces and measure out all your spices (cumin seeds, garam masala, turmeric, and red chili powder) before you begin cooking, as the cooking process moves quickly once you add aromatics to hot oil.
4TEMPER THE SPICES: Heat 3 tablespoons of ghee or vegetable oil in a large, heavy-bottomed pan over medium heat. Once shimmering, add 1 teaspoon of cumin seeds and let them crackle and release their nutty aroma for about 15-20 seconds, being careful not to let them burn. The cumin seeds should turn a shade darker and become fragrant, indicating the oil is properly infused.
5BUILD THE BASE: Add the diced onion to the tempered oil and cook for 4-5 minutes, stirring frequently, until the onion becomes golden brown and translucent with slightly caramelized edges. This caramelization adds depth and sweetness to balance the earthy spinach. Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant, then add the chopped tomatoes and cook for 3-4 minutes until they break down and soften into a paste-like consistency.
6INCORPORATE THE SPINACH AND SPICES: Reduce the heat to medium-low and add 0.5 teaspoon turmeric powder, 0.75 teaspoon red chili powder, and 1 teaspoon garam masala to the pan, stirring constantly for 30 seconds to bloom the spices and remove any raw taste. Pour in the prepared spinach paste, stirring well to combine all ingredients into a uniform sauce, and cook for 5-7 minutes while stirring occasionally.
7ADD THE PANEER AND CREAM: Gently fold the paneer cubes into the spinach mixture, being careful not to break them apart, and pour in 100 ml of heavy cream, stirring gently to incorporate. The cream will mellow the spices and add a luxurious richness to the curry. Season with salt to taste (approximately 1 teaspoon, though adjust based on your preference and the saltiness of your paneer).
8SIMMER AND FINISH: Reduce heat to low and let the curry simmer gently for 8-10 minutes, stirring occasionally and being mindful not to break up the paneer pieces. The sauce should thicken slightly and the flavors should meld together beautifully. The final texture should be creamy and coat the back of a spoon, with the paneer pieces remaining intact and tender. Taste and adjust seasonings as needed before serving.