Palak Paneer

Palak Paneer

Fresh paneer cubes gently simmered in a spiced spinach purée, finished with cream. A beloved North Indian vegetarian staple, equally at home on a weeknight table or a dinner party menu.

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1.1 lb) baby spinach, fresh, washed; thawed frozen spinach works in a pinch
• •250 g (9 oz) paneer, fresh or block-style, cut into 2 cm cubes
• •60 ml (¼ cup) neutral oil, or ghee for richer flavour
• •1 medium yellow onion, finely chopped
• •4 cloves garlic, minced
• •1 tbsp ginger, freshly grated
• •1 medium green chili, Thai or Indian green chili, slit (adjust to taste)
• •1 tsp cumin seeds
• •1 tsp ground coriander
• •ground turmeric, ½
• •1 tsp Kashmiri chili powder, for colour; substitute mild paprika for less heat
• •1 tsp garam masala
• •200 g (7 oz) tomato, ripe, puréed (about 2 medium)
• •60 ml (¼ cup) heavy cream, plus extra to finish
• •1 tsp salt, or to taste
• •1 pinch kasuri methi (dried fenugreek leaves), crushed; skip if unavailable but recommended
• •1 tbsp ghee or oil, for pan-searing the paneer

Steps

1. 1 Bring a large pot of water to a boil. Add the spinach and blanch for 1–2 minutes until wilted and bright green. Drain, rinse under cold water to set the colour, and squeeze out excess water.
2. 2 Transfer the blanched spinach to a blender with the green chili and 60 ml (¼ cup) water. Blend to a smooth purée. Set aside.
3. 3 Heat 1 tbsp oil or ghee in a non-stick skillet over medium heat. Add the paneer cubes and sear for 1–2 minutes per side until lightly golden. Remove and set aside; this step keeps the paneer from crumbling later.
4. 4 In a heavy pan or kadhai, heat the remaining 45 ml (3 tbsp) oil over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant.
5. 5 Add the chopped onion and sauté for 5–7 minutes until soft and golden at the edges.
6. 6 Stir in the garlic, ginger, ground coriander, turmeric, and Kashmiri chili powder. Cook for 1 minute until the raw aroma disappears, stirring constantly to prevent burning.
7. 7 Pour in the puréed tomato and cook for 4–5 minutes, stirring, until the mixture thickens and oil begins to separate at the edges.
8. 8 Add the spinach purée and 250 ml (1 cup) water. Season with salt and bring to a gentle simmer; cook for 5 minutes so the flavours meld.
9. 9 Lower the heat. Stir in the garam masala, crushed kasuri methi, and the cream. Warm through for 1 minute—do not boil once the cream is in.
10. 10 Slide the seared paneer into the sauce and simmer gently for 2–3 minutes to heat through. Taste and adjust salt.
11. 11 Finish with a small drizzle of cream and serve hot with steamed basmati rice or warm naan.