Palak Paneer Recipe
Indian · Main course · 40 min total
A classic North Indian dish where soft paneer cubes are simmered in a creamy, spiced spinach puree. This recipe delivers restaurant-quality flavor at home.
15
min prep
min prep
25
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 500 g fresh spinach (palak), washed
- 200 g paneer, cut into 1-inch cubes
- 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 water
- 1/4 cup heavy cream or cashew cream
- Salt to taste
Instructions
- Blanch spinach: Bring a large pot of water to a boil. Add spinach and cook for 2-3 minutes until wilted. Drain and immediately transfer to a bowl of ice water. Drain again and blend into a smooth puree. Set aside.
- 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.
- Add garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
- Add ground coriander, turmeric, and red chili powder. Stir for 30 seconds.
- Add spinach puree and water. Mix well. Bring to a simmer, then reduce heat to low. Cook for 5 minutes, stirring occasionally.
- Gently fold in paneer cubes. Simmer for 5-7 minutes, allowing paneer to absorb flavors.
- Stir in cream (or cashew cream) and salt. Cook for 2 more minutes. Adjust consistency with water if needed.
- Serve hot with naan or rice.
Tips
- For a vegan version, use tofu instead of paneer and coconut cream instead of dairy cream.
- To prevent paneer from crumbling, fry it lightly in a little oil before adding to the spinach.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
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