Palak Paneer

Palak Paneer

Palak Paneer

Veg

Cottage cheese in spinach purée — blanched spinach puréed into a smooth, vivid green sauce with garlic, ginger, and green chilli, into which firm paneer cubes are simmered until warmed through. The simplest version uses no cream and no tomato — just spinach, paneer, garlic, and cumin. The richer dhaba version adds cream and butter at the end. A ubiquitous Delhi vegetarian curry eaten with tandoori roti or naan.

Cuisines

Punjabi Delhi Indian

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

200 grams paneer
250 grams fresh spinach leaves
2 tablespoons ghee or oil
1 medium onion, finely chopped
2 medium tomatoes, pureed
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder
— salt to taste
2 tablespoons cream or yogurt
1 tablespoon kasuri methi (dried fenugreek leaves)
1 cup water

Instructions

  1. 1 Wash the spinach leaves thoroughly and blanch them in boiling water for 2 minutes.
  2. 2 Drain the spinach and immediately transfer to a bowl of ice-cold water to retain the green color.
  3. 3 Blend the blanched spinach into a smooth puree and set aside.
  4. 4 Heat ghee or oil in a pan over medium heat and add cumin seeds. Let them splutter.
  5. 5 Add the chopped onions and sauté until golden brown.
  6. 6 Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
  7. 7 Add the tomato puree and cook until the oil separates from the mixture.
  8. 8 Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
  9. 9 Add the spinach puree and mix well. Pour in water and bring to a gentle simmer.
  10. 10 Cube the paneer and add it to the pan. Stir gently to coat the paneer with the spinach gravy.
  11. 11 Sprinkle garam masala and kasuri methi. Mix well and simmer for another 5 minutes.
  12. 12 Stir in cream or yogurt, mix well, and cook for 2 more minutes.
  13. 13 Serve hot with naan, roti, or rice.

Tips

For a richer taste, lightly fry the paneer cubes before adding them to the spinach gravy.