Palak Matar Paneer is a delicious and comforting North Indian curry made with spinach, green peas, and paneer.. What makes this version special is that it doesn’t use cream or yogurt—yet the taste is rich, creamy, and satisfying. The natural texture of spinach combined with sweet peas and soft paneer makes this dish wholesome and healthy.
This is a great recipe for those who want a nutritious meal without compromising on taste. Perfect for lunch or dinner, this sabzi pairs beautifully with roti, naan, or rice. Let’s make this flavorful and vibrant green curry step by step!
You can read other delicious and easy-to-follow recipes on my blog too!
Ingredients -
- Oil – 3 tbsp
- Cumin seeds – ½ tsp
- Green chilies – 2 (chopped)
- Garlic – 7 cloves
- Ginger – ½ inch piece
- Melon seeds (magaj) – 1 tbsp
- Onion – 1 (sliced)
- Tomato – 1 (chopped)
- Fresh green peas – ½ cup
- Paneer – 200 gm (cut into cubes)
- Spinach – ½ bunch
- Fresh coriander – a handful
- Turmeric powder – ¼ tsp
- Black cardamom – 1
- Asafoetida (hing) – 1/8 tsp
- Coriander powder – ½ tsp
- Kasoori methi (dried fenugreek leaves) – ½ tsp
- Garam masala – ½ tsp
- Chaat masala – ¼ tsp
- Green chili – 1 (for garnish)
- Salt – to taste
- Warm water – as needed
Method –
Step 1: Prepare the Masala Paste
- Firstly heat 1 tbsp oil in a pan.
- Next add cumin seeds. Once they splutter, add chopped green chilies, garlic, and ginger.
- Then add melon seeds and sauté for a few seconds.
- After that, add sliced onions and cook until they turn golden brown.
- Once the onions are ready, add chopped tomatoes and cover with a lid..
- As soon as the tomatoes soften, turn off the flame and allow the mixture to cool.
- Finally, grind this mixture into a smooth paste and keep it aside.
Step 2: Boil the Peas
- Meanwhile, add green peas and some water to a pressure cooker.
- Close the lid and cook for 1 whistle.
- Then, let the pressure release naturally and keep the peas aside.
Step 3: Blanch and Blend the Spinach
- In another pan, boil some water.
- Now, add spinach leaves and a few coriander leaves (including the stems).
- Blanch them for 2–3 minutes, then immediately transfer to cold water to retain the green color.
- Then, blend into a fine paste and keep aside.
Step 4: Cook the Curry
- Heat 2 tbsp oil in a pan.
- Add cumin seeds, a pinch of hing, and one black cardamom.
- Now add the onion-tomato masala paste prepared earlier.
- Next add turmeric powder and cook on low flame for about 5 minutes, covered.
- Once the masala is cooked, add the spinach puree and mix well.
- After that, add coriander powder and kasoori methi.
- Next add the boiled peas and paneer cubes. Mix gently.
- Season it with salt.
- Then, add garam masala, chaat masala, and one slit green chili.
- To adjust the consistency, pour in a little warm water to adjust the consistency.
- Finally, cover and simmer for 10 minutes so the flavours combine beautifully.
- At the end, garnish the curry with fresh coriander leaves.
- Serve it hot with roti, paratha, or steamed rice.
Tips & Suggestions
- Preserve the Green Color: Always blanch spinach and shock it in cold water to keep the vibrant green color intact.
- No Cream Needed: The melon seeds (magaj) add natural creaminess to the gravy without the need for cream or curd.
- Paneer Option: You can lightly sauté paneer cubes in oil before adding, for extra texture.
- For Spicy Lovers: Increase the number of green chilies as per your spice tolerance.
- Meal Prep Tip: You can prepare and refrigerate the masala paste ahead of time to save cooking time.
