Palak Paneer

Name: Palak Paneer
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 500 g fresh spinach leaves (palak) (washed thoroughly and thick stems trimmed); 2 whole green chillies (slit lengthwise); 1 inch ginger (peeled); 2 cups ice cold water (for ice bath blanching to retain bright green color); 300 g fresh paneer (cubed into bite-sized pieces); 2 tbsp ghee or cooking oil (divided); 1 tsp cumin seeds (jeera) (whole); 6 cloves garlic (finely minced); 1 medium onion (finely chopped); 1 medium tomato (finely chopped); 1 tsp coriander powder (fresh); 0.5 tsp garam masala (aromatic blend); 1 tsp kasuri methi (crushed); 2 tbsp fresh cream (for rich finish); 1 tsp salt (to taste)

4.8 (980 ratings)

• Cuisine: North Indian

Succulent cubes of fresh cottage cheese simmered in a vibrant, spiced pureed spinach gravy infused with garlic, cumin, and finished with a splash of fresh cream.

⏱️ Prep Time 15 min

🍳 Cook Time 20 min

⌛ Total Time 35 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Easy

🌶️ Spice Level Medium

🥕

Ingredients

Servings:

For the Spinach Puree

500 g fresh spinach leaves (palak)— washed thoroughly and thick stems trimmed
2 whole green chillies— slit lengthwise
1 inch ginger— peeled
2 cups ice cold water— for ice bath blanching to retain bright green color

For the Paneer Gravy

300 g fresh paneer— cubed into bite-sized pieces
2 tbsp ghee or cooking oil— divided
1 tsp cumin seeds (jeera)— whole
6 cloves garlic— finely minced
1 medium onion— finely chopped
1 medium tomato— finely chopped
1 tsp coriander powder— fresh
1/2 tsp garam masala— aromatic blend
1 tsp kasuri methi— crushed
2 tbsp fresh cream— for rich finish
1 tsp salt— to taste

For the Spinach Puree

• 500 g fresh spinach leaves (palak) — washed thoroughly and thick stems trimmed
• 2 whole green chillies — slit lengthwise
• 1 inch ginger — peeled
• 2 cups ice cold water — for ice bath blanching to retain bright green color

For the Paneer Gravy

• 300 g fresh paneer — cubed into bite-sized pieces
• 2 tbsp ghee or cooking oil — divided
• 1 tsp cumin seeds (jeera) — whole
• 6 cloves garlic — finely minced
• 1 medium onion — finely chopped
• 1 medium tomato — finely chopped
• 1 tsp coriander powder — fresh
• 0.5 tsp garam masala — aromatic blend
• 1 tsp kasuri methi — crushed
• 2 tbsp fresh cream — for rich finish
• 1 tsp salt — to taste

🔥

Cooking Instructions

01

Blanch the Spinach
⏱️ 5m

Bring a large pot of salted water to a rolling boil. Add spinach leaves, green chillies, and ginger. Blanch for exactly 2 minutes until wilted. Immediately transfer the spinach into an ice bath using tongs. Once cooled, drain and blend into a smooth vibrant green puree without adding extra water.

✓ Visual Cue: Ice bath shock locks in chlorophyll for an emerald green hue
02

Sauté Aromatics
⏱️ 6m

Heat ghee in a pan over medium heat. Crackle cumin seeds, then add minced garlic. Sauté for 1 minute until garlic is light golden and fragrant. Add finely chopped onion and cook until translucent and lightly golden.

✓ Visual Cue: Garlic turns aromatic without burning
03

Cook Spices and Tomatoes
⏱️ 5m

Stir in chopped tomato, coriander powder, and salt. Cook for 4-5 minutes, mashing tomatoes with the back of your spoon until soft and ghee starts to leave the edges.

✓ Visual Cue: The onion-tomato masala looks jammy and fragrant
04

Simmer Pureed Spinach and Paneer
⏱️ 5m

Pour in the smooth spinach puree and stir well. Reduce heat to low-medium and let simmer gently for 4-5 minutes (do not cover tightly or spinach will darken). Gently slide in the raw or lightly pan-seared paneer cubes.

✓ Visual Cue: Small gentle bubbles rise through the silky green gravy
05

Finish and Garnish
⏱️ 2m

Sprinkle garam masala and crushed kasuri methi. Drizzle 2 tablespoons of fresh cream, fold gently once so paneer cubes remain intact, and turn off heat.

✓ Visual Cue: Rich creamy swirls against glowing emerald greens

💡

Chef's Authentic Tips

Never over-boil spinach beyond 2 minutes; ice shocking immediately preserves the restaurant-bright emerald color.
If paneer is store-bought and firm, soak cubes in warm salted water for 10 minutes before adding to make them pillowy soft.

🔄

Smart Substitutions

Tofu makes an outstanding vegan substitute for paneer; omit cream or substitute with cashew cream.
Can substitute 1/4 of spinach with fresh fenugreek (methi) or mustard greens for earthier bitterness.

🍽️

Serving Suggestions & Pairings

✓ Serve piping hot with makki di roti, garlic naan, or steamed basmati rice.
✓ Accompany with sliced red onions and lemon wedges.

📊

Estimated Nutrition

Per Serving

Calories 310

Protein 18g

Carbs 11g

Fat 22g

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