Kitchen Recipe Collection
Indian Palak Paneer
A nutritious, vibrant green vegetarian curry featuring soft cubes of Indian cottage cheese (paneer) in a mildly spiced, smooth spinach puree.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- paneer (cottage cheese)
- fresh spinach (palak)
- onions
- tomatoes
- garlic
- green chilies
- cumin seeds
- garam masala
- cream
- ghee
Equipment
- Blender
- Large pot
- Wok (kadai)
Instructions
- 1
Clean Spinach
Wash the spinach leaves thoroughly to remove all dirt. Remove any tough stems.
- 2
Blanch Spinach
Boil a large pot of water. Drop the spinach leaves in for exactly 2 minutes until wilted but still bright green.
- 3
Ice Bath
Immediately transfer the blanched spinach to a bowl of ice-cold water. This stops the cooking and locks in the vibrant green color.
- 4
Puree Spinach
Drain the cooled spinach and blend it into a smooth puree along with 1-2 green chilies.
- 5
Prepare Paneer
Cut the paneer into cubes. You can lightly pan-fry them in ghee until golden, or leave them raw for a softer texture.
- 6
Temper Spices
Heat ghee in a wok. Add cumin seeds and let them splutter.
- 7
Sauté Aromatics
Add finely chopped garlic (lots of it) and sauté until golden. Add finely chopped onions and cook until translucent.
- 8
Cook Tomatoes
Add chopped tomatoes, a pinch of turmeric, salt, and coriander powder. Cook until the tomatoes turn mushy.
- 9
Add Spinach Puree
Pour the bright green spinach puree into the wok. Mix well with the onion-tomato base.
- 10
Simmer Gently
Simmer the curry on low heat for 3-4 minutes. Do not cover the pan, or the spinach will lose its bright color and turn brownish-green.
- 11
Add Paneer
Add the paneer cubes and garam masala to the simmering spinach. Gently stir to coat.
- 12
Garnish
Turn off the heat, swirl in a tablespoon of fresh cream, and serve hot with roti or jeera rice.
Cooking Tips
- The ice bath is crucial. If you skip it, the residual heat will overcook the spinach and turn the curry a dull, unappetizing olive-brown.
- Garlic is the primary flavor profile that balances the earthy taste of spinach.
Variations
- Aloo Palak: Replace paneer with boiled or fried potato cubes.
Chef's Notes & Storage
- A comforting winter staple across North India, often enjoyed with makki ki roti (cornmeal flatbread).
Nutrition Estimate
320 calories · 18g protein · 10g carbs · 25g fat · 4g fiber per serving
