📝 About This Recipe
A crown jewel of North Indian cuisine, this Palak Paneer features golden-seared cubes of fresh cheese nestled in a vibrant, velvety spinach gravy. The dish balances the earthy bitterness of greens with the richness of heavy cream and a complex bouquet of toasted spices. It is a soul-warming vegetarian masterpiece that celebrates the simple elegance of dairy and garden-fresh produce.
🥗 Ingredients
The Spinach Base
- 500 grams Fresh Spinach (stems removed, thoroughly washed)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 inch Ginger (roughly chopped)
The Paneer
- 250 grams Paneer (cut into 1-inch cubes)
- 2 tablespoons Ghee (for pan-searing)
Aromatics and Spices
- 1 teaspoon Cumin Seeds (whole)
- 1 large Red Onion (finely chopped)
- 6 cloves Garlic (minced)
- 1 medium Tomato (finely diced)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1/2 teaspoon Garam Masala (high quality)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
Finishing Touches
- 3 tablespoons Heavy Cream (plus extra for garnish)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (or to taste)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
Blanch the spinach: Bring a large pot of water to a rolling boil. Add the spinach leaves and blanch for exactly 2 minutes until wilted but still bright green.
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2
Shock the greens: Immediately drain the spinach and plunge it into a bowl of ice-cold water. This stops the cooking process and preserves the vivid emerald color.
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3
Create the puree: Drain the cooled spinach and place it in a blender with the green chilies and chopped ginger. Blend into a smooth paste, adding a splash of water only if absolutely necessary.
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4
Sear the paneer: Heat 1 tablespoon of ghee in a non-stick skillet over medium heat. Fry the paneer cubes until light golden brown on the edges. Remove and soak them in a bowl of warm water to keep them soft.
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5
Temper the spices: In a heavy-bottomed pan or kadai, heat the remaining ghee and butter. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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6
Sauté aromatics: Add the finely chopped onions and sauté until they become translucent and light golden. Stir in the minced garlic and cook for another minute until the raw smell disappears.
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7
Cook the tomatoes: Add the diced tomatoes along with a pinch of salt. Cook until the tomatoes soften and the oil starts to separate from the sides of the mixture.
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8
Spice infusion: Lower the heat and add the turmeric, Kashmiri red chili powder, and salt. Stir quickly to toast the spices without burning them.
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9
Simmer the gravy: Pour in the spinach puree. Stir well to combine with the aromatics. Cover and cook on low-medium heat for 5-6 minutes. If the gravy is too thick, add 1/4 cup of warm water.
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10
Incorporate cheese: Drain the paneer cubes and gently fold them into the spinach gravy. Let them simmer together for 2-3 minutes so the cheese absorbs the flavors.
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11
The final flourish: Stir in the garam masala and the crushed kasuri methi. Pour in the heavy cream and stir gently to create those beautiful white streaks.
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12
Balance: Turn off the heat and stir in the lemon juice. This brightens the entire dish and cuts through the richness of the dairy.
💡 Chef's Tips
To keep the spinach bright green, never overcook the puree and avoid covering the pan for too long once the puree is added. Soaking fried paneer in warm water is the secret to preventing it from becoming rubbery. If you want a smokier flavor, you can perform a 'dhungar' (charcoal smoking) at the very end. Use a high-quality Garam Masala or grind your own for a significantly better aroma. For a vegan version, substitute paneer with extra-firm tofu and use coconut cream instead of dairy cream.
🍽️ Serving Suggestions
Serve hot with Garlic Naan or Butter Tandoori Roti for the perfect scoop. Pair with fragrant Basmati Jeera Rice (Cumin Rice) for a gluten-free meal. A side of Kachumber salad (cucumber, tomato, and onion) provides a refreshing crunch. Serve with a dollop of Greek yogurt or a side of mango pickle to balance the earthiness. A glass of salted Lassi makes for an authentic and cooling beverage pairing.