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Palak Paneer (Indian) Recipe

Indian · Main course · 40 min total

A classic North Indian vegetarian dish where soft paneer cubes are simmered in a creamy, spiced spinach puree. This recipe delivers a restaurant-quality flavor with fresh ingredients.

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 (adjust to taste)
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 cup heavy cream or cashew cream
• Salt to taste
• 1/4 teaspoon garam masala (optional)

Instructions

1. Blanch the spinach: Bring a large pot of water to a boil. Add spinach and cook for 2 minutes until wilted. Drain and immediately transfer to a bowl of ice water. Drain again and blend into a smooth puree. Set aside.
2. Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle. Add onion and sauté until golden brown, about 5 minutes.
3. Add garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
4. Add ground coriander, turmeric, and red chili powder. Stir for 30 seconds.
5. Pour in the spinach puree and mix well. Add salt to taste. Simmer on low heat for 10 minutes, stirring occasionally.
6. Add the paneer cubes and cream. Cook for another 5 minutes until paneer is heated through and the gravy thickens slightly.
7. Sprinkle garam masala if using, stir, and remove from heat.

Tips

• For a vegan version, use firm tofu instead of paneer and replace cream with coconut milk.
• To prevent paneer from becoming rubbery, soak cubes in warm water for 10 minutes before adding to the gravy.
• Serve hot with naan, roti, or steamed basmati rice.

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