Classic Palak Paneer
This classic Palak Paneer recipe features tender cubes of paneer cheese simmered in a rich, vibrant, and perfectly spiced spinach gravy, offering a nutrient-dense and satisfying meal.
For 4 servings
Prepare the spinach: Bring a large pot of water to a rolling boil. Add the fresh spinach leaves and blanch for 1-2 minutes until wilted. Immediately drain the spinach and plunge it into a bowl of ice water to stop the cooking and preserve its vibrant green color. Once cooled, squeeze out excess water and blend the spinach with about 1/4 cup of water to a smooth purée. Set aside.
Prepare the paneer: Heat 1 tablespoon of ghee in a non-stick pan over medium heat. Lightly pan-fry the paneer cubes until they are golden brown on all sides. Alternatively, you can blanch the paneer in hot water for 5 minutes to soften it. Remove the paneer and set aside.
Sauté aromatics: In the same pan, add the remaining 1 tablespoon of ghee. Add the chopped onion and sauté over medium heat until translucent and lightly golden, about 5-7 minutes. Add the minced garlic, grated ginger, and slit green chili, and cook for another 2-3 minutes until fragrant.
Add spices and tomato: Reduce heat to low. Stir in the turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds, stirring constantly, until aromatic. If using, add the chopped tomato and cook until it softens and the oil starts to separate, about 3-4 minutes.
Combine with spinach: Pour the prepared spinach purée into the pan. Add 1/4 cup of water (or more if needed for desired consistency) and salt to taste. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, allowing the flavors to meld.
Add paneer and finish: Gently fold in the fried or blanched paneer cubes. Simmer for another 3-5 minutes, ensuring the paneer absorbs the flavors of the gravy. Taste and adjust seasoning if necessary.
Final touch: Stir in the garam masala. If using, swirl in the fresh cream for a richer, creamier texture. Serve hot with naan, roti, or rice.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanching spinach properly is key: Don't overcook it in boiling water, and always shock it in ice water immediately to retain its bright color and nutrients.
- 2For softer paneer: If you're not frying the paneer, soak it in warm water for 10-15 minutes before adding it to the curry to ensure it stays tender.
- 3Adjust spice level: Control the heat by adjusting the amount of green chili. For a milder curry, remove the seeds from the chili or omit it entirely.
- 4Achieve smooth gravy: For an extra smooth spinach purée, you can pass it through a fine-mesh sieve after blending, though it's usually not necessary.
Adapt it for your goals.
Vegan Palak Tofu
Substitute paneer with firm tofu (pressed, cubed, and pan-fried) and use a plant-based oil instead of ghee. For creaminess, add a tablespoon of cashew cream or coconut milk instead of dairy cream.
Palak CornPalak Corn
Add 1/2 cup of sweet corn kernels along with the paneer for a different texture and a touch of sweetness. This pairs well with the savory spinach base.
Spicy Palak PaneerSpicy Palak Paneer
Increase the number of green chilies or add 1/2 teaspoon of red chili powder along with the other dry spices for a bolder, spicier kick.
Why this is on our healthy list.
Rich in Iron
Spinach is an excellent source of iron, crucial for blood production and energy, making this dish beneficial for combating fatigue.
High in Protein
Paneer provides a substantial amount of protein, essential for muscle repair, growth, and overall satiety, making it a filling vegetarian option.
Vitamin K Boost
Spinach is packed with Vitamin K, vital for blood clotting and bone health, contributing to overall well-being.
Frequently asked questions
Yes, Palak Paneer tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
