DinnerMain Course

Palak Paneer

Name: Palak Paneer
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 250 g paneer cut into 1-inch cubes; 500 g fresh spinach rinsed; 1 pcs yellow onion finely chopped; 1 tbsp ginger grated; 3 clove garlic minced; 1 pcs green chili deseeded and chopped; 1 pcs tomato pureed; 2 tbsp ghee; 1 tsp cumin seeds; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.75 tsp salt; 2 tbsp heavy cream (optional); 0.25 cup water

A classic Indian dish featuring tender spinach (palak) and firm Indian cheese (paneer) cooked in a flavorful, spiced gravy. This vegetarian main course is rich, creamy, and deeply satisfying, perfect served with rice or naan.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 317 kcal

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gpaneer, cut into 1-inch cubes
500 gfresh spinach, rinsed
1 pcsyellow onion, finely chopped
1 tbspginger, grated
3 clovegarlic, minced
1 pcsgreen chili, deseeded and chopped
1 pcstomato, pureed
2 tbspghee
1 tspcumin seeds
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspgaram masala
0.75 tspsalt
2 tbspheavy cream(optional)
0.25 cupwater

Equipment

pot · large pan · food processor · blender · knife · cutting board

The method

Step by step

1
Blanch the fresh spinach by immersing it in boiling water for 1-2 minutes, then immediately transfer it to an ice bath to stop cooking and preserve its vibrant color.
About 5 min
Cook’s note: Blanching helps the spinach retain its bright green color and nutrients.
2
Drain the blanched spinach well and blend it into a smooth puree using a food processor or blender, adding a splash of water if needed.
About 3 min
3
Heat the ghee in a large pan or pot over medium heat.
About 1 min
4
Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the cumin seeds, as this can make them bitter.
5
Add the chopped yellow onion and sauté until it turns translucent and lightly golden, about 5-7 minutes.
About 7 min
6
Stir in the grated ginger, minced garlic, and chopped green chili, cooking for another minute until fragrant.
About 1 min
7
Add the turmeric powder, coriander powder, and salt, mixing well with the onion mixture.
About 1 min
Cook’s note: Cooking the spices briefly in oil helps to bloom their flavors.
8
Pour in the tomato puree and cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides, about 5-7 minutes.
About 7 min
Cook’s note: This step is crucial for developing a rich, deep flavor in the gravy.
9
Add the spinach puree to the pan and mix thoroughly with the spice mixture.
About 2 min
10
Stir in the water, bring the gravy to a gentle simmer, and cook for about 5 minutes, allowing the flavors to meld.
About 5 min
11
Gently add the paneer cubes to the simmering spinach gravy and mix them in.
About 1 min
12
Stir in the garam masala and the heavy cream (if using), then cook for another 2-3 minutes until the paneer is heated through and the gravy is creamy.
About 3 min
Cook’s note: Do not overcook the paneer, as it can become tough.
13
Taste and adjust for salt or other seasonings if necessary.
About 1 min
14
Serve hot with basmati rice, naan, or roti.

Per serving

Nutrition

71%Score

Calories: 317.2kcal
Protein: 16.3g
Carbs: 12.6g
Fat: 23.8g
Fibre: 4.4g
Sugar: 3.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover palak paneer in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if needed to adjust consistency.