📝 About This Recipe
Transport your senses to the heart of Punjab with this luxurious Palak Paneer, featuring tender cubes of fresh cheese nestled in a vibrant, spiced spinach reduction. Unlike many heavy restaurant versions, this recipe balances the earthy bitterness of fresh spinach with aromatic ginger, garlic, and a touch of cream for a silky finish. It is a nutritional powerhouse that captures the authentic soul of North Indian home cooking through its bright color and complex spice profile.
🥗 Ingredients
The Spinach Base
- 500 grams Fresh Spinach Leaves (stems removed and thoroughly washed)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1/2 teaspoon Sugar (to maintain the vibrant green color)
The Aromatics & Spices
- 250 grams Paneer (cut into 1-inch cubes)
- 2 tablespoons Ghee or Neutral Oil (ghee is preferred for authenticity)
- 1 teaspoon Cumin Seeds
- 1 large Red Onion (very finely chopped)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded is best)
- 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 or homemade)
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
Finishing Touches
- 2-3 tablespoons Heavy Cream (plus extra for drizzling)
- 1 teaspoon Salt (or to taste)
- 1 tablespoon Butter (optional, for a glossy finish)
- 1 teaspoon Lemon Juice (to brighten the flavors)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the sugar and the cleaned spinach leaves. Blanch for exactly 2 minutes until wilted but still bright green.
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2
Immediately drain the spinach and plunge it into a bowl of ice-cold water. This 'shocking' process stops the cooking and locks in that iconic emerald green color.
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3
Drain the cooled spinach and blend it into a smooth puree along with the green chilies. Add a tablespoon of water only if necessary to move the blades.
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4
Optional: In a pan, lightly fry the paneer cubes in a teaspoon of ghee until the edges are golden. Soak them in warm salted water for 10 minutes to keep them soft, then drain.
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5
Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
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6
Add the finely chopped onions. Sauté for 5-7 minutes until they turn a light golden brown. Do not rush this step as caramelized onions provide the base flavor.
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7
Stir in the ginger-garlic paste and sauté for another 2 minutes until the raw aroma disappears.
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8
Add the diced tomatoes, turmeric, and chili powder. Cook until the tomatoes soften and the oil begins to separate from the sides of the masala.
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9
Pour in the prepared spinach puree. Stir well to combine with the masala. Add salt and a splash of water if the gravy is too thick.
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10
Cover and simmer on low heat for 5-6 minutes. The spinach may splatter, so keeping it covered is essential.
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11
Stir in the garam masala and crushed kasuri methi. Add the paneer cubes gently so they don't break.
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12
Pour in the heavy cream and add the butter. Stir gently and cook for just 2 more minutes on low heat.
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13
Turn off the heat and squeeze in the lemon juice. Give it a final gentle mix and serve hot.
💡 Chef's Tips
Shocking the spinach in ice water is the secret to a professional-looking bright green gravy. If you prefer a smokier flavor, perform a 'Dhungaar' by placing a hot charcoal in a small bowl inside the pot and drizzling it with ghee before sealing the lid for 2 minutes. Avoid overcooking the spinach after pureeing, as it will turn a dull brown color. For a vegan version, substitute paneer with extra-firm tofu and use coconut cream instead of dairy cream. Always use fresh ginger and garlic paste rather than bottled for a significantly more vibrant flavor profile.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Laccha Paratha for a classic meal. Pairs beautifully with Jeera Rice (cumin-tempered basmati rice). Accompany with a side of sliced red onions, a wedge of lemon, and a green chili. A cooling glass of sweet or salted Lassi balances the spices perfectly. Serve alongside a roasted Papadum for an added crunchy texture.