Palak Paneer
A classic North Indian curry where soft paneer cubes are simmered in a vibrant, creamy spinach gravy. It's rich in flavor from aromatic spices, yet feels light and wholesome. Perfect with roti or naan for a comforting meal.
For 4 servings
- boil
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.2.Add the washed spinach and cook for just 2 minutes until it wilts.3.Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking and preserve its vibrant green color.4.Drain well and squeeze out any excess water.TIPDon't overcrowd the pot; blanch the spinach in batches if necessary. - mix
Make the spinach puree.
Transfer the blanched spinach to a blender. Blend until you have a smooth puree. Set aside.
- saute
Build the aromatic base.
1.Heat ghee in a pan or kadai over medium heat.2.Add the cumin seeds and let them splutter.3.Add the chopped onions and sauté until they turn soft and golden brown, about 5-7 minutes.4.Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw smell disappears.TIPCooking the onions well is key to developing a deep, savory flavor in the gravy. - simmer
Cook the masala.
1.Add the chopped tomatoes and cook until they become soft and mushy, and the ghee starts to separate from the masala.2.Add the turmeric powder and coriander powder. Mix well and cook for one minute.3.Pour in the spinach puree and mix everything together. Add about 1/2 cup of water to adjust the consistency. - simmer
Add paneer and finish the curry.
1.Bring the gravy to a gentle simmer. Add the salt and paneer cubes.2.Stir gently and let it simmer for 3-4 minutes, allowing the paneer to absorb the flavors.3.Reduce the heat to low. Stir in the light cream, garam masala, and crushed kasuri methi.4.Mix well and cook for one more minute. Do not boil after adding cream.TIPFor softer paneer, you can soak the cubes in warm water for 10 minutes before adding them to the gravy. - serve
Serve hot.
Serve the creamy Palak Paneer hot with multigrain roti, naan, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To retain the bright green color of the spinach, avoid overcooking it during blanching and simmering.
- 2A pinch of sugar can be added with the tomatoes to balance the flavors and cut any bitterness from the spinach.
- 3For a richer flavor, you can lightly pan-fry the paneer cubes in a little ghee until golden before adding them to the gravy.
- 4The consistency of the gravy can be adjusted by adding more or less water.
- 5Store leftovers in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu, use a neutral oil instead of ghee, and substitute dairy cream with cashew or coconut cream.
healthyHealthy
Skip the cream entirely or use 1/4 cup of low-fat yogurt (whisked with 1 tsp of chickpea flour to prevent curdling) for a lighter version.
jainJain
Omit the onion and garlic. Increase the amount of ginger and add a pinch of asafoetida (hing) to the hot ghee.
high proteinHigh protein
Add 1/2 cup of boiled chickpeas or green peas along with the paneer to boost the protein and fiber content.
Why this is on our healthy list.
Rich in Iron and Vitamin K
Spinach is an excellent source of iron, which is crucial for blood production, and Vitamin K, which supports bone health.
High in Protein and Calcium
Paneer provides a good amount of protein for muscle repair and calcium for strong bones and teeth.
Supports Gut Health
The high fiber content from spinach, onions, and tomatoes aids digestion and promotes a healthy gut microbiome.
Boosts Immunity
Garlic and ginger have anti-inflammatory and antioxidant properties that help strengthen the immune system.
Frequently asked questions
Yes, Palak Paneer is quite healthy. It is rich in iron, calcium, vitamin A, and fiber from spinach and provides high-quality protein from paneer. To make it healthier, you can reduce the amount of ghee and cream.
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