Palak Paneer
KI-generiertes Bild
Vegetarisch Glutenfrei Indian

Palak Paneer

A vividly green spinach curry with tender paneer, toasted cumin, ginger, garlic, and a gentle finish of cream. Blanching the spinach preserves its color while a short simmer keeps the sauce fresh and silky.

45 min 4 Portionen Medium
Alle Rezepte

Zubereitung

1
Bring a large pot of salted water to a boil. Add the spinach and cook for 45 to 60 seconds, just until wilted and vivid green. Drain, transfer to iced water for 2 minutes, and drain again.
2
Blend the cooled spinach with the green chili and 60 ml water until smooth but still lightly textured. Set the purée aside.
3
Heat 1 tablespoon of the oil in a wide skillet over medium-high heat. Add the paneer and sear for 2 to 3 minutes per side, turning until lightly golden. Transfer to a plate.
Paneer cubes lightly seared until golden in a skillet KI-generiertes Bild
4
Reduce the heat to medium and add the remaining oil. Add the cumin seeds; when they sizzle, add the onion and cook for 6 to 8 minutes, stirring, until soft and pale golden.
5
Add the garlic, ginger, coriander, and half of the garam masala. Cook for 1 minute, stirring constantly, until fragrant but not browned.
6
Pour in the spinach purée and add the salt. Bring to a gentle simmer, then cook uncovered for 5 minutes, stirring occasionally, until the sauce slightly thickens and no longer tastes raw.
7
Fold in the paneer and cream. Simmer gently for 3 to 4 minutes, turning the cubes once, until the paneer is heated through and the sauce coats a spoon. Do not boil hard.
8
Taste and adjust the salt. Sprinkle over the remaining garam masala, rest for 2 minutes off the heat, and serve hot with rice or naan.
Finished palak paneer with paneer cubes and a cream swirl KI-generiertes Bild

Warum dieses Rezept gelingt

Blanching and cooling the spinach protects its fresh color, while blooming the spices in oil gives the purée depth. Brief simmering lets the paneer absorb the sauce without losing its delicate texture.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate cooled curry in an airtight container for up to 3 days. Keep rice and naan separate when possible.

So wärmst du es auf

Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot. Add 1 to 2 tablespoons of water if needed; avoid vigorous boiling, which can toughen the paneer.

Nährwerte / Portion

434kcal
23,31 gEiweiß
17,40 gKohlenhydrate
33,80 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 20 Aug. 2026 · aktualisiert 20 Aug. 2026