Palak Paneer with Butter Chicken Spice Blend
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Dietary Information
Gluten-Free, Nut-Free, Soy-Free, Lactose-Free (adaptable), Dairy-Free (adaptable)
A comforting green curry that brings together silky spinach, soft paneer and warming spices in a creamy, well-balanced sauce. This palak paneer uses Spice Zen Butter Chicken Spice Blend for gentle warmth and depth, creating a familiar yet slightly modern take on a much-loved Indian classic. Naturally vibrant, satisfying and easy to adapt for dairy-free or milder preferences.
Ingredients
Spinach Base
-
300 g spinach leaves
-
Water, for blanching
Paneer or Tofu
Curry Sauce
- 2 tbsp ghee or cooking oil of your choice
-
2 small onions, finely chopped or pureed (optional)
-
1 tsp ginger garlic paste (optional)
-
2 small tomatoes, pureed
(or 2 tbsp tomato passata) -
½ tsp salt, or to taste
-
1 tbsp fresh cream (optional, omit for dairy-free)
To Garnish
-
Fresh coriander, finely chopped
Directions
- Bring a pot of water to a boil. Add spinach and blanch for 1 to 2 minutes until just wilted. Drain immediately and blend into a smooth puree. Set aside.
- Place paneer or tofu in a bowl, sprinkle with 1 teaspoon Spice Zen Butter Chicken Spice Blend and gently coat.
- Heat 1 tablespoon of ghee or oil in a pan over medium heat. Shallow pan-fry the paneer or tofu until lightly golden on all sides. Remove and set aside.
- In the same pan, add remaining ghee or oil. Add onion if using and sauté until soft and lightly golden.
- Add 1 tablespoon Spice Zen Butter Chicken Spice Blend, followed by ginger garlic paste if using, and sauté briefly until aromatic.
- Add tomato puree and cook, stirring regularly, until the mixture thickens and the oil begins to separate.
- Stir in the spinach puree and salt. Simmer gently for 5 minutes.
- Stir in the spinach puree and salt. Simmer gently for 5 minutes.
- Stir in cream if using, then remove from heat.
- Garnish with fresh coriander and serve hot with naan or rice.
Chef’s Notes
Blanching the spinach briefly keeps the colour bright and fresh.
- Pan-frying paneer or tofu first helps it hold its shape in the curry.
- A smooth spinach puree gives the most comforting texture.
Recipe Note
Mild, Kid-Friendly Option
Reduce the amount of spice blend slightly or add a little extra cream or dairy-free alternative for a softer, milder finish.
Dairy-Free Option
Use firm tofu instead of paneer and omit cream or replace with a small splash of coconut cream.
Onion & Garlic Optional
This curry works well without onion and garlic. Simply skip them and allow the spices and spinach to carry the flavour.
Recipe Credit
Recipe inspired by a vegetarian adaptation shared by food blogger Rachana Gursahani using Spice Zen Butter Chicken Spice Blend.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
