Palak Paneer is one of India’s most beloved vegetarian curries, and it also works perfectly as a smart meal-prep option for busy households. This make-ahead version combines fresh spinach with protein-rich paneer and a light cashew base for creaminess. This curry is not very spicy nor too creamy, and can be portioned into containers or frozen for weeks. With just a quick reheat, you will have a nourishing, iron-rich curry ready to pair with rotis, naans, or rice.
Ingredients
UNITSIngredients
400 gFresh spinach (palak)
250 g Paneer (cubed)
2 mediumOnions (finely chopped)
2 mediumTomatoes (pureed)
2Green chillies
5–6Garlic cloves
1-inch pieceGinger
10–12Cashews (soaked in warm water)
1 tspCumin seeds
½ tspTurmeric powder
1 tspCoriander powder
½ tspGaram masala
½ tspRed chilli powder
2 tbspFresh cream (optional)
to tasteSalt
2 tbspOil or ghee
as neededWater
Follow
Directions
Description - Step 1
Blanch the Spinach
Bring water to a boil in a deep pan. Add washed spinach leaves and let cook for 2–3 minutes until they are wilted. Later, transfer the spinach leaves to ice water to lock in the bright green colour. Drain and set aside.
Description - Step 2
Make the Spinach Puree
In a blender, combine blanched spinach, green chillies, ginger, and garlic. Blend to a smooth puree. This will form the base of your curry.
Description - Step 3
Prepare the Cashew Paste
Grind soaked cashews with a splash of water into a creamy paste. This will add natural creaminess to the curry and keep it freezer-friendly.
Description - Step 4
Cook the Masala Base
Heat oil or ghee in a kadhai. Add cumin seeds, let them splutter, then sauté onions until they turn golden brown. Add tomato puree, turmeric, coriander powder, and red chilli powder. Cook until the oil separates from the masala. Later, stir in the cashew paste and mix well.
Description - Step 5
Add the Spinach Puree
Pour the spinach puree into the masala and stir well. Cook for 5 minutes, and then add water to adjust consistency. The curry should be thick but pourable.
Description - Step 6
Add Paneer Cubes
Gently add paneer cubes to the spinach gravy. Simmer for 4-5 minutes so the paneer absorbs the flavours. Sprinkle garam masala and finish with cream if desired.
Description - Step 7
Cool, Portion, and Store
Let the curry cool completely. Divide into meal prep containers or freeze in portions. To serve, thaw overnight in the fridge or microwave until heated through.
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