Palak Paneer
Equipment
- Large pot (for blanching)
- Large skillet or kadai
- Blender or immersion blender
- Mixing bowls
- Tongs
Ingredients
For the Spinach Sauce
- 16 oz fresh baby spinach about 2 large bunches
- 2 tbsp ghee divided, or use unsalted butter
- 1 tsp cumin seeds
- 1 bay leaf
- 1 dried red chili whole, optional for heat
- 1 medium yellow onion finely diced
- 5 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 2 medium tomatoes roughly chopped, or 1/2 cup canned crushed tomatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp Kashmiri red chili powder or paprika for milder heat
- 1 tsp garam masala divided
- 1 tsp salt plus more to taste
- 1/3 cup heavy cream plus extra for swirling on top
- 1 tsp kasuri methi (dried fenugreek leaves) crushed between palms
For the Paneer
- 14 oz paneer cut into 1-inch cubes
- 1 tbsp ghee for frying
- 1/4 tsp salt
- 1/4 tsp turmeric
Instructions
Blanch the Spinach
- Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Add the spinach to the boiling water and blanch for exactly 2 minutes until wilted and bright green.
- Using tongs or a slotted spoon, immediately transfer the spinach to the ice bath. Let it sit for 2 minutes to stop cooking and lock in the color, then drain well and squeeze out excess water.
- Transfer the blanched spinach to a blender and blend until mostly smooth with a little texture. Set aside.
Fry the Paneer
- Toss the paneer cubes with the salt and turmeric. Heat 1 tablespoon of ghee in a large skillet or kadai over medium-high heat until shimmering.
- Add the paneer in a single layer and fry without moving for 2-3 minutes until golden on the bottom. Flip and fry for 1-2 minutes more on another side. Remove to a plate and set aside. Do not overcrowd — work in batches if needed.
Build the Sauce
- In the same skillet, add the remaining 2 tablespoons of ghee over medium heat. Add the cumin seeds, bay leaf, and dried red chili. Let them sizzle and pop for 30-45 seconds until fragrant — this blooms the spices and is crucial for deep flavor.
- Add the diced onion and cook, stirring frequently, for 8-10 minutes until soft and deeply golden. Do not rush this step.
- Add the minced garlic and grated ginger. Stir and cook for 2 minutes until fragrant.
- Add the chopped tomatoes, ground coriander, ground cumin, turmeric, and Kashmiri chili powder. Cook, stirring and breaking down the tomatoes, for 5-6 minutes until the tomatoes are completely soft and the mixture looks jammy and slightly darkened. The oil should begin to separate from the masala — this is the sign your base is properly cooked.
Combine and Finish
- Remove the bay leaf. Add the blended spinach puree to the pan and stir to combine. Add the salt and 1/2 teaspoon of the garam masala. Cook over medium heat for 4-5 minutes, stirring regularly, until the sauce is heated through and the flavors have melded.
- Reduce the heat to low and stir in the heavy cream. Simmer gently for 2 minutes.
- Add the pan-fried paneer cubes and fold gently to coat. Sprinkle in the remaining 1/2 teaspoon garam masala and the crushed kasuri methi. Taste and adjust salt.
- Serve immediately with a swirl of extra cream on top, over basmati rice or with warm naan.
Notes
Color tip: The blanching and ice bath step is essential for keeping the spinach a vibrant green. Do not skip it. Make-ahead: The sauce (without paneer) can be made up to 3 days ahead and refrigerated. Add freshly fried paneer when reheating. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or cream. Vegan option: Use firm tofu instead of paneer and coconut cream instead of heavy cream. Spice level: Adjust Kashmiri chili powder to taste — it adds color more than heat, but increase or decrease as preferred.
Nutrition
Calories: 420kcalCarbohydrates: 14gProtein: 18gFat: 33gSodium: 720mgFiber: 4gSugar: 5g