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Malai-Rich Creamy Palak Paneer

Creamy Malai Palak Paneer Curry Packed with Flavor

Malai-Rich Palak Paneer is a creamy, indulgent curry that brings together the richness of paneer and the freshness of spinach. The soft cubes of paneer are simmered in a luscious, spiced spinach gravy, enhanced with a dash of malai (cream) for extra smoothness. This dish is perfect for pairing with roti, naan, or rice and is a delightful addition to any vegetarian meal. A comforting, nutritious, and flavorful dish loved by all ages!


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Rich green spinach curry with soft paneer cubes and cream swirls, showcasing Indian flavors at their best.¯

Tips & Tricks for Perfect Malai-Rich Creamy Palak Paneer

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Use fresh spinach for vibrant color and blanch it briefly to preserve nutrients. Add a few ice cubes to the cold water to lock in the green. Lightly fry paneer for better texture, or soak in warm water if you prefer it softer. Don’t skip the besan—it helps bind the spinach and spices. Stir in malai at the end for a rich, creamy finish, and crush kasuri methi between your palms to enhance its aroma before adding.

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     Step-by-Step Recipe : Malai-Rich Creamy Palak Paneer

INGREDIENTS

  • Spinach (Palak) – 300 grams
  • Green Chillies – 3
  • Water – 1 litre (for boiling)
  • Ice cubes + Cold water – For blanching
  • Paneer (cubed) – 150 grams
  • Ghee – 2 tbsp
  • Oil – 2 tbsp
  • Cumin seeds (Jeera) – ½ tbsp
  • Garlic (finely chopped) – 1 tbsp
  • Onion (small, finely chopped) – 1
  • Coriander powder – ½ tbsp
  • Red chilli powder – ½ tsp
  • Saunf (fennel) powder – ½ tbsp
  • Black pepper (crushed) – ½ tsp
  • Turmeric powder – ½ tsp
  • Besan (gram flour) – 1 tbsp
  • Garam masala – ½ tsp
  • Dry fenugreek leaves (Kasuri methi) – ½ tbsp
  • Fresh cream (malai) – 3 tbsp
  • Salt – to taste
  • Water – as needed while cooking
​A rich and creamy Palak Paneer made with fresh spinach, paneer cubes, and malai, creating a flavorful, comforting Indian curry dish.

PREPARATION STEPS

Blanch the spinach: 

  • In a pan, boil 1 litre of water. Add spinach and green chillies. Cook until the spinach stems turn soft.
  • Transfer the spinach to a bowl of chilled ice water. Let it sit for a minute, then remove and gently squeeze out the excess water.
  • Blend into a smooth paste using a mixer grinder. Set aside.
  • In a pan, heat ghee and lightly fry the paneer cubes for about 30 seconds. Set aside.
  • In another pan, heat oil. Add cumin seeds, chopped garlic, and onions. Sauté until lightly golden.
  • Add coriander powder, red chilli powder, saunf powder, crushed black pepper, turmeric, and mix for a minute.
  • Add besan and roast it for 1 minute until aromatic.
  • Add 3 tbsp of spinach paste. Sauté and add water little by little, cooking until the oil begins to separate.
  • Add the remaining spinach paste and cook for another 2 minutes.
  • Add the fried paneer cubes and mix well. Let it cook for 2 more minutes.
  • Finish with garam masala, kasuri methi, and fresh cream. Stir well and serve hot with roti, naan, or rice.



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