Palak Paneer
Experience the rich, vibrant flavors of Palak Paneer, a beloved Indian classic. This comforting vegetarian dish features tender cubes of paneer cheese nestled in a creamy, aromatic spinach gravy, infused with a medley of traditional spices. Perfect for a satisfying weeknight dinner or a special occasion, it's a culinary journey to India in every bite.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 279 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 500 gfresh spinach, washed and roughly chopped
- 200 gpaneer, cut into 1-inch cubes
- 2 tbspghee
- 1 pcsyellow onion, finely chopped
- 1 tbspginger garlic paste
- 1 pcsgreen chili, slit lengthwise
- 0.5 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspcumin powder
- 0.5 tspgaram masala
- 1 pcstomato, puréed
- 0.25 cupwater
- 2 tbspheavy cream
- 1 tspsalt
Equipment
Large pot · Large pan or Kadai · Slotted spoon · Ice bath (large bowl with ice and water) · Food processor or Blender · Chef's knife · Cutting board · Measuring spoons · Measuring cups · Spatula or Wooden spoon
The method
Step by step
- 1
Bring a large pot of water to a rolling boil over high heat.
About 5 min
- 2
Carefully add the fresh spinach to the boiling water and blanch for 1-2 minutes, until the leaves are vibrant green and wilted.
About 2 min
Cook’s note: Blanching the spinach briefly helps to preserve its bright green color and tender texture in the final dish.
- 3
Immediately transfer the blanched spinach to an ice bath using a slotted spoon or tongs to stop the cooking process.
About 1 min
Cook’s note: An ice bath is crucial for maintaining the spinach's vibrant color and preventing it from turning dull.
- 4
Drain the cooled spinach thoroughly and squeeze out any excess water using your hands or a clean kitchen towel.
About 2 min
Cook’s note: Removing as much water as possible prevents the spinach purée from becoming too watery and diluting the flavors.
- 5
Transfer the squeezed spinach to a food processor or blender and blend until a smooth purée forms, adding a tablespoon or two of water if needed to achieve a creamy consistency.
About 3 min
Cook’s note: Ensure the purée is completely smooth for the best texture in the final gravy.
- 6
Heat the ghee in a large pan or kadai over medium heat until shimmering.
About 1 min
Cook’s note: Ghee adds a rich, nutty flavor that is characteristic of Indian cuisine. Butter can be used as a substitute if ghee is unavailable.
- 7
Add the paneer cubes to the hot ghee and fry, turning occasionally, until they are lightly golden brown on all sides, about 3-5 minutes.
About 5 min
Cook’s note: Frying the paneer adds a delicious crust and prevents it from crumbling in the gravy. Be careful not to overcook, as it can become tough.
- 8
Remove the fried paneer from the pan with a slotted spoon and set aside on a plate lined with paper towels.
About 1 min
- 9
In the same pan, add the chopped yellow onion and sauté over medium heat for 5-7 minutes, stirring occasionally, until it becomes translucent and softened.
About 7 min
Cook’s note: Properly caramelizing the onions forms the flavor base for the curry, so don't rush this step.
- 10
Stir in the ginger garlic paste and chopped green chili, cooking for an additional minute until fragrant.
About 1 min
Cook’s note: Cook until the raw smell of ginger and garlic disappears, but be careful not to burn them.
- 11
Add the turmeric powder, coriander powder, and cumin powder to the pan. Sauté for 30 seconds, stirring constantly to toast the spices and prevent them from burning.
About 1 min
Cook’s note: Toasting the dry spices enhances their aroma and deepens their flavor profile.
- 12
Pour in the puréed tomato and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate from the sides of the pan.
About 7 min
Cook’s note: This indicates that the tomato has cooked down sufficiently and its acidity has mellowed.
- 13
Stir in the spinach purée and 1/4 cup of water. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.
About 5 min
Cook’s note: Simmering helps to combine all the flavors and ensures the spinach is fully incorporated into the sauce.
- 14
Add the fried paneer cubes, garam masala, and salt to the pan. Gently mix to combine, ensuring the paneer is coated in the spinach gravy.
About 1 min
- 15
Stir in the heavy cream and cook for another 2-3 minutes, just until the gravy is heated through and slightly thickened. Do not allow the mixture to boil after adding the cream, as it can curdle.
About 3 min
Cook’s note: The cream adds richness and a silky texture to the Palak Paneer. For a lighter version, you can substitute with cashew cream or coconut milk.
- 16
Taste and adjust seasoning if necessary.
About 1 min
- 17
Serve the hot Palak Paneer immediately.
Per serving
Nutrition
- Calories
- 279.4kcal
- Protein
- 13.9g
- Carbs
- 11.4g
- Fat
- 21.2g
- Fibre
- 4.4g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Palak Paneer is traditionally served with warm naan bread, roti, or steamed basmati rice to soak up the delicious gravy. For a complete meal, consider pairing it with a simple cucumber raita or a fresh green salad. You can adjust the spice level by adding more or less green chili. For a richer flavor, a pinch of kasuri methi (dried fenugreek leaves) can be added along with the garam masala.
Store leftover Palak Paneer in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or milk if the gravy is too thick. Avoid boiling to prevent the cream from curdling.