Palak Paneer

Name: Palak Paneer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g spinach (washed well, tough stems removed); 250 g paneer (cut into medium cubes); 1 pcs onion (medium, finely chopped); 2 pcs tomato (medium, chopped); 1 inch ginger (peeled, roughly chopped); 5 pcs garlic (cloves, chopped); 2 pcs green chili (slit); 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 tsp kasuri methi (lightly crushed); 1 tbsp fresh cream; 2 tbsp oil; 0.5 cup water (to adjust gravy); 0.5 tsp salt

RATING

4.6/5(187)

TASTE SCORE

9/10

A homestyle North Indian curry where spinach is cooked into a smooth, gently spiced gravy and finished with soft paneer cubes. It is comforting, flavorful, and easy to pair with roti, naan, or jeera rice.

PREP

20m

COOK

25m

SERVES

1 KATORI

339 cal

SERVINGS

METHOD · 8 STEPS

prep
Prep the spinach, paneer, and aromatics.
1.Wash the spinach very well and remove any thick stems.
2.Cut the paneer into medium cubes.
3.Chop the onion and tomatoes.
4.Chop the ginger and garlic, and slit the green chilies.
boil · ~3 min
Blanch the spinach.
1.Bring water to a boil in a pot.
2.Add the spinach and cook just until wilted, about 2 minutes.
3.Drain the spinach well.
4.Let it cool slightly so it is easy to blend.
TIPDo not overcook the spinach or the gravy can lose its bright green color.
mix
Blend the spinach into a smooth puree.
Blend the blanched spinach with the ginger, garlic, and green chilies to a smooth puree. Add a small splash of the measured water only if needed to help it blend.
saute · ~11 min
Cook the onion and tomato base.
1.Heat the oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add the chopped onion and cook until soft and light golden, 5 to 6 minutes.
4.Add the tomatoes, turmeric powder, red chili powder, and salt.
5.Cook until the tomatoes turn soft and jammy, 4 to 5 minutes.
mix
Blend the masala smooth.
Cool the onion-tomato mixture for a minute, then blend it to a smooth paste. This gives the gravy a creamy texture without making it heavy.
simmer · ~6 min
Cook the spinach gravy.
1.Return the pan to low-medium heat.
2.Add the onion-tomato paste and the spinach puree.
3.Pour in the remaining water and mix well.
4.Cook gently for 5 to 6 minutes, stirring now and then, until the gravy thickens slightly.
TIPKeep the heat gentle after adding spinach so the color stays fresh and the gravy does not splatter.
simmer · ~4 min
Add the paneer and finish the curry.
1.Add the paneer cubes to the gravy.
2.Sprinkle in the garam masala and crushed kasuri methi.
3.Simmer for 3 to 4 minutes until the paneer is heated through.
4.Stir in the fresh cream.
TIPDo not simmer paneer for too long or it can turn chewy.
serve
Serve the Palak Paneer hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After blanching, drain the spinach really well so the gravy stays thick and not watery.
2
Blend the spinach only until smooth; over-blending can make the puree slightly slimy.
3
Cool the onion-tomato masala briefly before blending to avoid steam pressure in the mixer.
4
Keep the heat low once the spinach puree goes into the pan to preserve its bright green color.
5
If the paneer feels firm, soak the cubes in warm water for 10 minutes before adding them.
6
Add kasuri methi after crushing it between your palms so its aroma blooms into the gravy.
7
This curry thickens as it sits, so loosen leftovers with a splash of hot water while reheating.