This Trader Joe’s Palak Paneer is a creamy and authentic recipe, which is made with fresh spinach and soft paneer cheese. It’s a restaurant-quality dish, ready in about 35 minutes.
Jump to RecipeTrader Joe’s Palak Paneer Ingredients
- 350 grams spinach
- 1 medium tomato
- 5 large garlic cloves, divided (3 whole and 2 finely chopped)
- 1 inch ginger
- 1 green chili, or more to taste
- 1 tablespoon oil (avocado oil used)
- 1 large onion, finely chopped
- 1/2 cup water, or as needed
- 3/4-1 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder, or to taste
- Salt to taste
- 2-3 tablespoons heavy cream, or adjust to taste
- 225 grams paneer, cut into cubes
- 1/2 tablespoon kasuri methi (crushed, dried fenugreek leaves)
- Lemon juice to taste
How To Make Trader Joe’s Palak Paneer
- Blanch the Spinach: To a pot of boiling, lightly salted water, add the spinach leaves. Blanch for 2 to 3 minutes until just wilted.
- Shock and Blend: Immediately transfer the spinach to a bowl of ice-cold water. Once cooled, add the blanched spinach to a blender along with the tomato, 3 whole cloves of garlic, ginger, and green chili. Purée to a smooth paste.
- Sauté Aromatics: Heat oil in a pan over medium heat. Sauté the remaining 2 cloves of chopped garlic until they start to change color. Then, add the chopped onions and cook for 2 to 3 minutes until soft and translucent.
- Cook the Puree: Add the prepared spinach puree to the pan and mix. Add about 1/2 cup of water, cover the pan, and let it cook for 10 minutes on medium heat, stirring occasionally.
- Add Spices and Cream: Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder, and salt. Mix and cook for 1 minute. Then, stir in the heavy cream.
- Add Paneer and Finish: Stir in the paneer cubes and let the curry simmer for 3 to 4 minutes. Turn off the heat, then add the lemon juice and crushed kasuri methi and mix. Serve hot.
Recipe Tips
- How to keep the spinach vibrant green? The secret is to “shock” the spinach. After blanching it in hot water, immediately plunge it into a bowl of ice-cold water. This stops the cooking process and locks in the bright green color.
- Can I pan-fry the paneer first? Yes, the recipe notes that this is a great option. For extra texture and flavor, you can pan-fry the paneer cubes in a little oil or ghee until they are golden brown on all sides before adding them to the curry.
- How do I balance any bitterness from the spinach? If your spinach has a slightly bitter taste, you can add 1/2 teaspoon of sugar to the sauce along with the other spices. This is an optional step that helps to round out the flavors.
- What is Kasuri Methi? Kasuri Methi is dried fenugreek leaves. It has a unique, slightly bitter, and aromatic flavor that is a key finishing touch in many Indian dishes. You can find it in Indian grocery stores or online.
What To Serve With Palak Paneer
This classic Indian dish is a complete meal when paired with traditional accompaniments.
- Warm naan bread
- Roti or chapati
- Steamed basmati or jeera (cumin) rice
- A side of cucumber raita (yogurt dip)
How To Store Palak Paneer
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and are even better the next day.
- Reheating: Reheat gently in a saucepan over low heat, adding a splash of water or milk if the sauce has thickened too much.
Palak Paneer Nutrition Facts
- Calories: 234kcal
- Carbohydrates: 9g
- Protein: 11g
- Fat: 17g
- Saturated Fat: 10g
- Sodium: 109mg
- Sugar: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Paneer is a fresh, non-melting Indian cheese. It has a mild, milky flavor and a dense, firm texture that holds its shape well in curries. It’s made by curdling milk with an acid like lemon juice or vinegar.
Yes. To make this vegan, substitute the paneer with firm tofu, use oil instead of ghee, and replace the heavy cream with full-fat canned coconut milk or a cashew cream.
Bitterness can sometimes come from overcooking the spinach or from using older spinach leaves. Blanching the spinach quickly, as directed in the recipe, helps to minimize this. Adding a small amount of sugar can also help to balance the flavor.
Try More Recipes:
- Trader Joe’s Pumpkin Muffin Recipe
- Trader Joe’s Cauliflower Rice Stir Fry Recipe
- Trader Joe’s Salsa Verde Recipe
Trader Joe’s Palak Paneer Recipe
Course: DinnerCuisine: IndianDifficulty: Easy4
servings15
minutes20
minutes234
kcalA classic Indian dish with soft paneer cheese cubes in a creamy, mildly spiced spinach gravy.
Ingredients
350g spinach
225g paneer, cubed
1 tomato
1 large onion
5 cloves garlic & 1 inch ginger
Spices: garam masala, turmeric, red chili powder, cumin
2-3 tbsp heavy cream
Kasuri methi & lemon juice for finishing
Directions
- Blanch spinach leaves for 2-3 minutes, then shock in ice water.
- Blend the spinach with tomato, garlic, ginger, and green chili to make a smooth puree.
- In a pan, sauté chopped garlic and onion until soft.
- Add the spinach puree and water, and cook for 10 minutes.
- Stir in the spices, followed by the heavy cream.
- Add the paneer cubes and simmer for 3-4 minutes.
- Finish with a squeeze of lemon juice and a sprinkle of crushed kasuri methi.
Notes
- For an extra layer of flavor and texture, pan-fry the paneer cubes until golden brown before adding them to the sauce.
- Shocking the blanched spinach in ice water is the secret to maintaining its vibrant green color.
- Don’t be afraid to adjust the spices and cream to your personal preference.
- This dish tastes even better the next day as the flavors continue to meld.
