Creamy Spinach and Paneer Curry - Print Version - Taste Of Cook
Make restaurant-style palak paneer at home with this garlic-forward recipe. Creamy spinach curry with pan-fried cheese, perfect with rice or naan bread. - Cream
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteofcook.com.
Ingredients
- Fresh spinach (1¼ pounds/20 ounces)
- Paneer, cut into small cubes (8 ounces)
- Ghee or oil (4 tablespoons)
- Medium onion, finely chopped (½)
- Serrano peppers, seeded and minced (1-2)
- Fresh garlic, minced (8-10 cloves)
- Fresh dill, chopped (2 heaping tablespoons)
- Kosher salt (½ teaspoon)
- White pepper (½ teaspoon)
- Cayenne pepper, optional (⅛-¼ teaspoon)
- Dried fenugreek leaves, optional (1-2 teaspoons)
- Whole milk or 2% (¾ cup)
- Heavy cream (½ cup)
- Basmati rice or naan bread
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