Palak Paneer
Ingredients
- • 500 g fresh spinach
- • 250 g paneer, cubed
- • 1 large onion, finely chopped
- • 2 medium tomatoes, pureed
- • 15 ml ginger-garlic paste
- • 1 item green chili, slit
- • 60 ml heavy cream
- • 30 ml ghee or oil
- • 5 ml cumin seeds
- • 2.5 ml turmeric powder
- • 5 ml coriander powder
- • 5 ml garam masala
- • 5 ml kasuri methi (dried fenugreek leaves)
- • 1 sprinkle salt to taste
Instructions
- 1
Blanch the spinach: Bring a large pot of water to boil. Add spinach and blanch for 2 minutes. Immediately transfer to ice water to preserve the bright green color. Drain and squeeze out excess water.
- 2
Blend the blanched spinach with the green chili into a smooth puree. Set aside.
- 3
Heat ghee or oil in a large pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
- 4
Add the chopped onions and sauté until golden brown, about 6-7 minutes.
- 5
Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
- 6
Add the pureed tomatoes, turmeric, coriander powder, and salt. Cook until the oil separates from the masala, about 8-10 minutes, stirring occasionally.
- 7
Add the spinach puree to the pan and mix well. Cook for 5 minutes on medium-low heat.
- 8
Add the cubed paneer and gently fold it into the spinach gravy. Cook for 3-4 minutes.
- 9
Stir in the heavy cream and garam masala. Mix gently and cook for 2 minutes.
- 10
Crush the kasuri methi between your palms and add it to the curry. Stir and cook for 1 minute.
- 11
Adjust salt and consistency if needed. If too thick, add a splash of water. Serve hot with naan, roti, or basmati rice.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This classic North Indian dish strikes the perfect balance between creamy paneer and vibrant spinach—don't skip the kasuri methi at the end, as it adds an authentic restaurant-quality flavor that elevates the entire dish."
