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Palak Paneer (base) Recipe

Indian · Main course · 40 min total

A classic North Indian dish featuring soft paneer cubes in a creamy, spiced spinach puree. This base recipe is simple and adaptable.

Ingredients

• 250g paneer, cut into 1-inch cubes
• 500g fresh spinach (palak), washed
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit (optional)
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 cup water
• Salt to taste
• 2 tablespoons cream or yogurt (optional, for richness)

Instructions

1. Blanch spinach: Bring a pot of water to boil. Add spinach and cook for 2 minutes until wilted. Drain and transfer to ice water. Drain again and blend into a smooth puree. Set aside.
2. Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add onion and sauté until golden brown, about 5-7 minutes. Add garlic, ginger, and green chilies; cook for 1 minute.
4. Add ground coriander, turmeric, and red chili powder. Stir for 30 seconds.
5. Add spinach puree and water. Mix well and bring to a simmer. Cook for 5 minutes, stirring occasionally.
6. Gently add paneer cubes and salt. Simmer for 5-7 minutes, allowing paneer to absorb flavors.
7. If using, stir in cream or yogurt. Adjust seasoning. Serve hot.

Tips

• For a vegan version, use tofu instead of paneer and oil instead of ghee.
• Can be stored in the refrigerator for up to 3 days; reheat gently.
• Serve with naan, roti, or steamed rice.

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