Quick Palak Paneer

Name: Quick Palak Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g spinach (fresh, washed, roughly chopped); 250 g paneer (cut into 1-inch cubes); 1 pcs onion (medium, roughly chopped); 2 pcs tomato (medium, roughly chopped); 4 pcs garlic (cloves, peeled); 1 inch ginger (peeled, roughly chopped); 1 pcs green chili (slit lengthwise); 2 tbsp oil; 1 tbsp ghee; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp cumin powder; 1 pinch garam masala; 1 pinch salt; 1 tbsp lemon juice (freshly squeezed); 0.25 cup water (for blending, as needed)

RATING

0.0/5

TASTE SCORE

8/10

Soft paneer cubes in a vibrant, creamy spinach gravy that comes together faster than takeout. Fresh spinach is blanched and pureed with aromatics, then simmered with gentle spices and pan-seared paneer for a comforting North Indian classic that tastes like it cooked all day.

PREP

10m

COOK

20m

SERVES

1 KATORI

350 cal

SERVINGS

METHOD · 7 STEPS

prep · ~3 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.
2.Add spinach and blanch for 2 minutes until wilted but still bright green.
3.Immediately transfer spinach to an ice bath to stop cooking.
4.Drain well and set aside.
TIPDon't skip the ice bath — it locks in the bright green color.
fry · ~6 min
Pan-sear the paneer.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add paneer cubes in a single layer and cook 1-2 minutes per side until lightly golden.
3.Transfer paneer to a plate and set aside.
TIPDon't overcrowd the pan — work in batches if needed for even browning.
saute · ~8 min
Cook the aromatics.
1.In the same pan, add cumin seeds and let them splutter for 30 seconds.
2.Add onion, garlic, ginger, and green chili. Sauté until onions turn translucent (3-4 minutes).
3.Add chopped tomatoes and cook until soft and mushy (3-4 minutes).
TIPCook tomatoes until they release oil at the edges — that's when the raw taste is gone.
mix · ~3 min
Blend the spinach puree.
1.Let the cooked aromatics cool slightly, then transfer to a blender.
2.Add the blanched spinach and a splash of water.
3.Blend to a smooth, creamy puree. Add more water if needed to get a flowing consistency.
simmer · ~7 min
Simmer the gravy.
1.Pour the spinach puree back into the same pan over low-medium heat.
2.Stir in turmeric powder, red chili powder, cumin powder, and salt.
3.Simmer for 5-7 minutes, stirring occasionally, until the gravy thickens slightly and releases a glossy sheen.
TIPKeep the heat low — high heat dulls the green color and makes the gravy grainy.
assemble · ~3 min
Add paneer and finish.
1.Gently fold in the pan-seared paneer cubes.
2.Simmer for 2 more minutes so paneer absorbs the flavors.
3.Sprinkle garam masala, drizzle lemon juice, and stir gently.
garnish · ~1 min
Drizzle with ghee and serve hot.
Pour warm ghee over the top just before serving. Pair with roti, naan, or steamed rice.
TIPThat final drizzle of ghee on top brings the dhaba-style richness.

PRO TIPS

What to keep in mind.

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

1
Use only fresh spinach — frozen spinach will make the gravy watery and dull in color.
2
Blot paneer cubes dry with paper towels before searing to get a golden crust without splattering.
3
Don't over-blend the spinach puree; a coarse-blend gives better texture, but smooth is fine too.
4
Simmer the gravy uncovered to allow excess moisture to evaporate, preventing a watery sauce.
5
Reserve a few whole blanched spinach leaves to blend at the end for a vibrant green color.
6
Make the gravy up to 2 days ahead — add paneer only when reheating to keep it firm.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with extra-firm tofu (pressed and cubed) and substitute ghee with coconut oil or a neutral vegetable oil.

high protein

High-protein

Add a handful of cooked chickpeas or shredded cooked chicken along with the paneer for an extra protein boost without altering the flavor profile.

less oil

Less-oil

Skip the pan-searing step for the paneer and simply simmer the raw cubes in the gravy — reduces oil while keeping the dish soft and creamy.

creamy

Creamy

Stir in 2 tablespoons of heavy cream or full-fat yogurt at the end of simmering for a richer, more decadent gravy.

jain

Jain

Omit the garlic and onion, increase the amount of ginger and green chili, and use a pinch of asafoetida (hing) to mimic savory depth.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron

Spinach provides a generous amount of plant-based iron, which is better absorbed when paired with the vitamin C from lemon juice and tomatoes in this dish.

✓