Can I use frozen spinach for this recipe?
Yes, you can use frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the skillet.
LUNCH
Indian Spiced Paneer and Spinach Stir-fry (Palak Paneer)
This vibrant Indian Spiced Paneer and Spinach Stir-fry, also known as Palak Paneer, is a quick and flavorful vegetarian dish perfect for lunch. Cubes of fresh paneer are sautéed with tender spinach and aromatic spices, creating a wholesome and satisfying meal.
HOW TO MAKE IT
Let's cook.
01
Heat ghee or vegetable oil in a large skillet or wok over medium heat.
02
Add paneer cubes and cook, stirring occasionally, until lightly golden brown on all sides, about 3-4 minutes. Remove paneer from the skillet and set aside.
03
In the same skillet, add cumin seeds and let them splutter for 30 seconds. Add chopped onion and cook until softened and translucent, about 5-7 minutes.
04
Stir in ginger-garlic paste and cook for 1 minute until fragrant. Add turmeric powder, coriander powder, garam masala, and red chili powder. Cook for 30 seconds, stirring constantly.
05
Add the chopped spinach to the skillet. Cook, stirring frequently, until the spinach wilts completely, about 3-5 minutes.
06
Pour in 1/2 cup of water and bring to a simmer. Cook for 2 minutes, allowing the flavors to meld.
07
Return the cooked paneer to the skillet. Stir gently to combine and heat through for 1-2 minutes. Season with salt to taste.
08
Serve hot.
About This Recipe
This vibrant Indian Spiced Paneer and Spinach Stir-fry, also known as Palak Paneer, is a quick and flavorful vegetarian dish perfect for lunch. Cubes of fresh paneer are sautéed with tender spinach and aromatic spices, creating a wholesome and satisfying meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a creamier texture, you can blend half of the cooked spinach mixture before adding the paneer back in. A squeeze of fresh lemon juice at the end brightens the flavors.
Easy Substitutions
If paneer is unavailable, firm tofu can be used as a substitute. For a vegan version, use vegetable oil instead of ghee and omit the paneer, perhaps adding chickpeas for protein. Kale or mustard greens can replace spinach.
Storage & Reheating
Store leftover Palak Paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying out.
Serving Suggestions
Serve this Indian Spiced Paneer and Spinach Stir-fry with warm naan bread or roti for a complete meal. It also pairs wonderfully with a side of basmati rice or brown rice. For a lighter option, enjoy it with a simple cucumber raita.
Common Mistakes
Overcooking the paneer can make it rubbery; cook only until lightly golden. Adding too much water can make the dish watery; start with 1/2 cup and add more only if necessary. Not cooking the spices long enough can result in a raw, unpleasantly gritty taste; ensure they are fragrant before adding spinach. Overcooking the spinach will cause it to lose its vibrant color and nutrients.
Frequently Asked Questions
Is paneer difficult to make at home?
While store-bought paneer is convenient, making it at home is relatively simple, requiring just milk and a coagulant like lemon juice or vinegar.
Can I make this dish spicier?
Absolutely! Increase the amount of red chili powder or add a finely chopped green chili along with the ginger-garlic paste for more heat.
MORE TO KNOW
Palak Paneer is a classic Indian dish that showcases the versatility of paneer, a fresh, non-melting cheese. The key to a great stir-fry is to not overcook the spinach, ensuring it retains its vibrant color and nutrients. The spices are gently toasted to release their full aroma, building a complex flavor base for the dish. This recipe offers a quicker, stir-fry approach compared to traditional Palak Paneer gravies, making it ideal for a weekday lunch.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.