Palak Paneer – Indian Spinach Curry with Homemade Fresh Cheese

Silky spinach puree infused with warming spices cradles creamy homemade paneer cubes in this beloved Indian classic. Fenugreek seeds and toasted cumin create an aromatic foundation that transforms simple greens into something utterly comforting and elegant. Make this for dinner parties or cozy weeknights when you want restaurant-quality depth without leaving your kitchen.

Ingredients

1 batch homemade paneer (Indian fresh cheese)

60g / 4 tbsp ghee or unsalted butter, divided (for pan frying and curry)

1 1/2 onions, finely chopped (brown or yellow)

1 tsp fenugreek seeds (whole)

1 tsp ground cumin

1 tsp ground coriander

3/4 tsp kosher salt

1/4 tsp black pepper

2 garlic cloves, finely chopped

2 tsp ginger, finely grated (20g)

2 tomatoes, peeled, seeded, and diced

1 green chilli, finely sliced (cayenne)

700g / 1.4 lb fresh spinach leaves, thoroughly washed and roughly chopped (about 9 cups very tightly packed)

1/4 cup water

1/3 cup + 1 tbsp heavy cream

1 tbsp lemon juice

Instructions

Sauté onion and spices: Melt 2 tbsp butter in a large pot over medium heat. Add onion, fenugreek, cumin, coriander, salt, and pepper. Cook for 3 minutes until onion is softened but not golden.

Add garlic and ginger; cook for 2 minutes.

Add the tomato and chilli; cook for 3 minutes on medium heat.

Add spinach: Add about 1/3 of the spinach – or as much as you can handle in the pot – and stir until wilted. Then add more spinach along with the water; cook again until wilted. Repeat until all the spinach is wilted.

Cook for 10 minutes, stirring every now and then, still on medium heat.

Add the cream and lemon juice. Cook, stirring gently, for 3 minutes.

Remove half the spinach into a tall container and blend it to a puree using a stick blender. Pour pureed spinach back into the pot and stir to combine.

For the golden pan-fried paneer: Cut paneer into 1.25cm / 1/2 inch thick slices, then cut each slice into approximately 2.5cm x 2cm x 1.25cm pieces.

Melt half the remaining ghee or butter in a non-stick pan over medium-high heat. Place half the paneer in the pan and cook for 1 to 1 1/2 minutes until light golden. Turn and cook the other side until light golden. Remove onto a paper towel-lined plate. Repeat with remaining butter and paneer.

Gently stir the golden pan-fried paneer into the spinach curry.

Serve over basmati rice with fluffy, chewy homemade naan on the side.