Palak Paneer
This iconic North Indian dish brings together fresh spinach, golden-fried paneer, and a fragrant blend of spices into something that feels indulgent yet wholesome all at once. Restaurant-quality flavor made in your own kitchen in under an hour.
Equipment
- Large pot - for blanching spinach
- Large bowl - for ice water bath
- Blender or immersion blender
- Large skillet or cast iron pan
- Wooden spoon or heat-resistant spatula
- Colander or strainer
- Cutting board and sharp knife
- Measuring spoons and cups
Ingredients
- 1 lb fresh baby spinach - 450g, washed and stems removed
- 14 oz paneer cheese - 400g, cut into ¾-inch cubes
- 3 tablespoons ghee - or neutral oil
- 1 large yellow onion - finely diced
- 14 oz diced tomatoes - 1 can (400g) or 2 fresh medium tomatoes, diced
- 5 cloves garlic - minced
- 1 inch fresh ginger - grated
- 1-2 green chilies - serrano or jalapeño, finely chopped (adjust to taste)
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder - or mild paprika for less heat
- 1 tablespoon dried fenugreek leaves - kasoori methi, crushed between your palms
- ¼ cup heavy cream - 60ml, plus more for garnish
- salt - to taste
- 2 tablespoons water or oil - for searing the paneer
For Serving (Optional)
- Basmati rice - cooked, for serving
- Naan bread - for serving
Instructions
- Blanch spinach in salted boiling water for 2 minutes, then immediately transfer to ice water. Drain thoroughly and squeeze out excess water.
- Blend blanched spinach until completely smooth, adding 2-3 tablespoons water if needed. Set aside.
- Cut paneer into ¾-inch cubes. Sear in hot ghee over medium-high heat for 2-3 minutes per side until golden. Season lightly with salt and set aside.
- In the same pan, add remaining ghee and cumin seeds. Sizzle for 30 seconds, then add onion and cook 10-12 minutes until deeply golden brown.
- Add garlic, ginger, and green chilies. Cook 2 minutes until fragrant. Add tomatoes and cook 8-10 minutes until oil separates from the masala.
- Lower heat and add ground coriander, cumin, turmeric, Kashmiri chili powder, and garam masala. Toast for 1-2 minutes, stirring constantly.
- Pour in blended spinach puree and stir to combine. Add ¼ cup water to loosen if needed. Simmer for 5-6 minutes until flavors meld.
- Stir in heavy cream and crushed kasoori methi. Season with salt to taste. Simmer for 2-3 more minutes.
- Gently add seared paneer cubes to the sauce. Simmer for 3-4 minutes on low heat until paneer absorbs the flavors. Serve hot with rice or naan.
Notes
- Don't skip the ice bath: Shocking the spinach immediately after blanching is the only thing that preserves its vivid green color. Even a delay of 30 seconds will start to dull the color.
- Caramelize the onions properly: Ten to twelve minutes might feel long, but deeply golden onions create the sweet, savory foundation of the entire curry. Pale onions produce a bland result.
- Crush the kasoori methi: Simply crumbling the dried fenugreek leaves between your palms before adding them activates their essential oils and dramatically improves their flavor impact.
- Cook the tomato-masala base until oil separates: This is a crucial sign that the moisture has cooked off and the masala is properly developed. Rushing past this point leads to a raw, flat-tasting curry.
- Sear the paneer, don't skip it: The golden crust keeps the paneer from going spongy and soft in the sauce, and adds a slightly nutty flavor that improves the whole dish.
- Vegan variation: Swap paneer for extra-firm tofu, use avocado or grapeseed oil instead of ghee, and replace heavy cream with full-fat coconut cream.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making day-two palak paneer even better.
- Freezing: The spinach sauce freezes beautifully for up to 2 months. Freeze before adding the paneer and cream, then add them fresh when reheating.
- Reheating paneer: If the paneer feels rubbery after reheating, soak the cubes in warm water for 5 minutes before adding them back to the warm sauce to restore soft texture.
- Spice level: Adjust the number of green chilies and Kashmiri red chili powder to your preferred heat level. For a milder version, use mild paprika instead of chili powder.