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Palak Paneer

Close-up of cubes of golden-brown paneer simmering in a vibrant green palak paneer sauce in a black pan.
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A classic North Indian vegetarian dish featuring paneer cheese in a creamy spinach gravy, perfect for any meal.

Ingredients

Scale
  • 1 lb paneer, cut into 1-inch cubes
  • 1 lb fresh spinach
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 green chilies, slit
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon red chili powder (optional)
  • 1/2 cup tomato puree
  • 1/4 cup heavy cream
  • Salt to taste

Instructions

  1. Blanch the spinach in boiling water for 2 minutes, then immediately transfer to ice water. Squeeze out excess water and puree until smooth.
  2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
  3. Add chopped onion and sauté until golden brown.
  4. Stir in ginger-garlic paste and green chilies, cook for 1 minute until fragrant.
  5. Add ground coriander, turmeric powder, garam masala, and red chili powder (if using). Cook for 30 seconds.
  6. Pour in the tomato puree and cook until the oil separates from the masala.
  7. Add the spinach puree and salt. Simmer for 5-7 minutes, stirring occasionally.
  8. Gently add the paneer cubes to the gravy. Cook for another 5 minutes, allowing the paneer to absorb the flavors.
  9. Stir in the heavy cream and cook for 1-2 minutes more. Do not boil after adding cream.
  10. Serve hot.

Notes

  • For a smoother gravy, you can strain the spinach puree.
  • Adjust green chilies according to your spice preference.
  • You can pan-fry the paneer cubes lightly before adding them to the curry for a firmer texture.

Nutrition

Find it online: https://carlacooking.com/palak-paneer-recipe/