Kitchen Recipe Collection
Indian Palak Paneer
A vibrant, healthy, and incredibly flavorful curry of fresh spinach puree heavily spiced and studded with cubes of soft cottage cheese.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- fresh spinach (palak)
- paneer
- onions
- tomatoes
- garlic (plenty)
- ginger
- green chilies
- cumin seeds
- garam masala
- cream
- kasuri methi (dry fenugreek)
- butter/ghee
Equipment
- Large pot for blanching
- Blender
- Pan for curry
Instructions
- 1
Clean Spinach
Wash the spinach leaves thoroughly to remove all dirt. Discard thick, tough stems, keeping only the tender leaves.
- 2
Blanch Spinach
Drop the spinach into boiling water for exactly 2 minutes. Do not overcook, or you will lose the bright green color.
- 3
Ice Bath
Immediately transfer the blanched spinach into a bowl of ice-cold water. This 'shocks' the leaves, retaining their vibrant emerald green color.
- 4
Blend to Puree
Drain the spinach and blend it into a smooth puree along with 2-3 green chilies and a small piece of ginger. Set aside.
- 5
Sauté Aromatics
Heat ghee or butter in a pan. Add cumin seeds. Once they splutter, add finely chopped garlic (be generous, spinach loves garlic).
- 6
Cook Onions
Add finely chopped onions and sauté until they are golden brown.
- 7
Cook Tomatoes
Add a small amount of finely chopped tomatoes (too much tomato turns the spinach brown). Cook until mushy.
- 8
Spice the Base
Add turmeric, a pinch of coriander powder, and salt. Sauté until the oil separates.
- 9
Add Spinach Puree
Pour the vibrant green spinach puree into the pan. Mix well and simmer on low heat for 4-5 minutes. Do not cover the pan, or the color will dull.
- 10
Add Paneer
Cut paneer into cubes and fold them gently into the simmering spinach. Let it warm through for 2 minutes.
- 11
Finish with Aromatics
Sprinkle garam masala and crushed kasuri methi (dry fenugreek). Stir gently.
- 12
Add Cream and Serve
Turn off the heat. Swirl in a few tablespoons of heavy cream. Serve immediately with Missi Roti, Naan, or Jeera Rice.
Cooking Tips
- The ice bath (blanch and shock method) is absolutely essential. If you just boil the spinach, the curry will turn an unappetizing murky brown/olive color.
- Do not fry the paneer. In authentic Palak Paneer, the paneer is added raw so it absorbs the flavors and remains incredibly soft.
Variations
- Aloo Palak: Substitute the paneer with boiled or pan-fried potato cubes.
Chef's Notes & Storage
- One of the most popular ways to consume leafy greens in North India. It balances the earthiness of spinach with the richness of dairy.
Nutrition Estimate
340 calories · 16g protein · 12g carbs · 26g fat · 6g fiber per serving
