Palak Paneer

Ingredients

Spinach Base

• 1 lb (450g) fresh baby spinach
• 4 cups water (for blanching)
• 1 tsp salt

Curry

• 2 tbsp ghee or neutral oil
• 1 medium white onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium tomatoes, diced (or ½ cup canned diced tomatoes)
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp chili powder (adjust to taste)
• Salt to taste
• ¼ cup heavy cream or plain yogurt

Paneer

• 14 oz (400g) paneer, cut into 1-inch cubes
• 1 tbsp ghee or butter (for frying)

Instructions

1. Blanch the spinach — Bring 4 cups of salted water to a boil. Add spinach and cook for 2 minutes until wilted and bright green. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again, then blend into a smooth purée. Set aside.
2. Fry the paneer — In a skillet, melt 1 tablespoon ghee over medium-high heat. Add paneer cubes in a single layer and fry until golden on two sides, about 2 minutes per side. Transfer to a plate and set aside.
3. Build the curry base — In the same pan, heat 2 tablespoons ghee over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add onion and cook 6–7 minutes until golden. Add garlic and ginger, cook 2 more minutes.
4. Add tomatoes and spices — Add tomatoes, garam masala, coriander, turmeric, and chili powder. Cook until tomatoes break down and oil begins to separate, about 5 minutes.
5. Add spinach — Stir in the spinach purée and ¼ cup water if the mixture seems too thick. Simmer for 5 minutes.
6. Add cream and paneer — Stir in the heavy cream and add the fried paneer cubes. Simmer gently for 5 more minutes until everything is heated through.
7. Serve — Serve hot with basmati rice and warm naan bread.

Notes

• Blanch for color — Don't skip blanching the spinach; it preserves the vibrant green color.
• Paneer substitute — Firm tofu makes a decent substitute if paneer is unavailable.
• Richer sauce — Stir in a tablespoon of butter right before serving for extra richness.
• Reheating — The curry thickens as it sits; add a splash of water when reheating.

Nutrition (per serving)

Tags: #recipe #indian #vegetarian #curry #paneer #spinach