📝 About This Recipe
Originating from the lush Punjab region of North India, this Palak Paneer is a soul-warming masterpiece featuring golden-seared paneer cubes nestled in a silky, spiced spinach gravy. The dish balances the earthy bitterness of fresh greens with the richness of heavy cream and the aromatic warmth of garam masala. It is a celebration of textures and vibrant colors that brings the authentic flavors of a traditional Indian dhaba right to your dinner table.
🥗 Ingredients
The Spinach Base
- 500 grams Fresh Spinach (stems removed and thoroughly washed)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 inch Ginger (roughly chopped)
- 1/2 teaspoon Sugar (to maintain the bright green color)
The Paneer
- 250 grams Paneer (cut into 1-inch cubes)
- 2 tablespoons Ghee or Oil (for pan-searing)
The Masala Gravy
- 2 tablespoons Ghee (for authentic flavor)
- 1 teaspoon Cumin Seeds
- 2 pieces Dried Red Chilies (whole)
- 1 large Onion (finely chopped)
- 6-8 cloves Garlic (minced)
- 2 medium Tomatoes (finely diced)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1 tablespoon Kasuri Methi (dried fenugreek leaves, crushed between palms)
- 3 tablespoons Heavy Cream (plus extra for garnish)
- 1 teaspoon Salt (or to taste)
👨🍳 Instructions
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1
Blanch the spinach: Bring a large pot of water to a rolling boil with 1/2 teaspoon of sugar. 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 vibrant emerald color.
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3
Make the puree: Blend the cooled spinach, ginger, and green chilies into a smooth paste. Add a tablespoon of water only if necessary to help the blades move.
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4
Sear the paneer: In a wide skillet, heat 2 tablespoons of ghee over medium heat. Fry the paneer cubes until they are golden brown on all sides. Remove and soak them in a bowl of warm water for 10 minutes to keep them soft.
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5
Bloom the spices: In the same skillet (or a fresh pot), add the remaining ghee. Add cumin seeds and dried red chilies. Let them sizzle for 30 seconds until fragrant.
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6
Sauté aromatics: Add the finely chopped onions and sauté until they turn translucent and slightly 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 and salt. Cook over medium heat until the tomatoes soften and the oil/ghee begins to separate from the sides of the masala.
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8
Add dry spices: Stir in the turmeric, Kashmiri red chili powder, and garam masala. Cook for 30 seconds, taking care not to burn the spices.
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9
Simmer the gravy: Pour in the spinach puree and mix well. Cover with a lid (it tends to splatter) and cook on low-medium heat for 5-6 minutes. If the gravy is too thick, add a splash of warm water.
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10
Incorporate paneer: Drain the paneer cubes and add them to the simmering spinach gravy. Stir gently to avoid breaking the cubes.
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11
Final touches: Stir in the crushed kasuri methi and heavy cream. Simmer for just 2 more minutes to let the flavors meld together.
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12
Rest and serve: Turn off the heat. Let the dish sit for 5 minutes before serving. Garnish with a swirl of cream and a tiny knob of butter if desired.
💡 Chef's Tips
Do not overcook the spinach or the gravy will turn a dull brownish-green; keep the heat moderate. Soaking fried paneer in warm water is the secret to preventing it from becoming rubbery. For a vegan version, substitute paneer with extra-firm tofu and use coconut cream instead of heavy cream. If you want a smokier flavor, you can perform 'dhungar' by placing a hot piece of charcoal in a small bowl inside the pot and drizzling it with ghee, then covering for 2 minutes. Always use fresh garlic rather than paste for a sharper, more authentic flavor profile.
🍽️ Serving Suggestions
Serve hot with Garlic Naan or buttered Tandoori Roti for the perfect texture contrast. Pairs beautifully with Jeera Rice (cumin-tempered basmati rice) to soak up the creamy gravy. Serve alongside a fresh Kachumber salad (cucumber, tomato, and onion) to add a refreshing crunch. A side of sweet Mango Chutney or a salty Boondi Raita balances the earthy spices. Pair with a crisp, cold Lager or a refreshing Mango Lassi to cleanse the palate.