Palak Paneer Curry
Looking for a comforting North Indian classic that’s rich, creamy, and still light on the stomach?
This Palak Paneer Curry gives you the delicious depth of traditional spinach-based gravy without the hassle of chopping, blending, or standing over the stove. Thanks to HeriMore’s Palak Curry Mix, all it takes is a quick mix, simmer, and serve to bring restaurant-style flavour to your table.
Made with real spinach, cashews, melon seeds, and a gentle touch of spices, this dry curry mix delivers the richness of homemade palak paneer in a healthier, easier way. It’s vegetarian, protein-rich, and contains no added colours or preservatives, just the good stuff.
Ingredients:
- 4 tbsp HeriMore Palak Curry Mix
- 1 cup curd (whisked until smooth)
- 1 cup boiling water
- 200g paneer, cubed
- 1 tsp ghee
- 1 pinch cumin seeds (jeera)
- Salt to taste
- Fresh cream (for garnish)
Prefer watching over reading?
Watch the full recipe video on the side and cook along with us! It’s fast, fuss-free, and full of flavour!
Instructions:
Step 1: Boil the Water
Start by boiling 1 cup of water and keep it ready. This helps dissolve the curry mix smoothly and evenly.
Step 2: Whisk the Curd
Take 1 cup of curd in a mixing bowl and whisk it until completely smooth. This prevents curdling and gives the gravy a rich, creamy base.
Step 3: Prepare the Curry Mixture
To the whisked curd, add 4 tablespoons of HeriMore Palak Curry Mix. Stir well to form a thick paste. Now, slowly pour in the boiling water while stirring continuously to avoid any lumps. Your curry base is now ready.
Step 4: Temper the Spices
In a separate kadai or pan, heat 1 teaspoon of ghee on medium flame. Add a pinch of cumin seeds (jeera) and let them sizzle for 10–15 seconds until aromatic.
Step 5: Simmer the Curry Base
Pour the prepared curry mixture into the kadai. Stir well and bring it to a gentle simmer. Let it cook for 2–3 minutes while the flavours start to blend.
Step 6: Add Paneer & Cook
Add 200g paneer cubes and salt to taste. Mix gently to avoid breaking the paneer. Add more water according to your desired curry consistency. Cover and let it simmer for another 4–5 minutes so the paneer absorbs the flavours.
Step 7: Garnish and Serve
Garnish with a swirl of fresh cream and a few coriander leaves (optional). Serve hot with naan, paratha, or steamed jeera rice.
Pro Tip: Always use full-fat curd and gently simmer in a kadai. This helps the nutty richness and real spinach in the mix shine through.
There’s something nostalgic yet indulgent about a bowl of warm Palak Paneer, smooth, nutty, and packed with flavour. And with HeriMore’s Palak Curry Mix, you don’t need fancy ingredients or hours of prep to recreate that magic.
Try it once. Taste the HeriMore difference.
A creamy classic that comforts and delights every single time.
