Palak Paneer
Palak paneer is a spinach curry, first and last. The green gravy is the dish: spinach blanched briefly to keep its colour, blended smooth, and cooked with a measured onion-tomato masala so the spinach flavour stays in front. Paneer cubes are added at the end and warmed through, not fried hard or simmered for long, so they stay soft. A little fresh cream softens the edges, and garam masala and kasuri methi finish it without turning it into a generic paneer curry. This is deliberately different from a tomato-rich paneer butter masala — there is no butter-heavy makhani base here. Serve it with roti, naan or jeera rice for a dinner that feels complete without being heavy to make.
Palak Paneer
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Ingredients
18 itemsStep-by-Step Instructions
9 steps-
1
Step 1
Bring the water to a boil in a large pan. Add the spinach and blanch for 2 minutes, until just wilted and bright green. Lift the spinach out into a bowl of cold water to stop the cooking and hold the colour.
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2
Step 2
Drain the spinach, squeeze out excess water lightly, and blend it with the green chillies into a smooth puree. Do not add extra water while blending unless the mixer needs a spoonful to move.
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3
Step 3
Heat the oil in a kadai on medium heat. Add the cumin seeds and let them splutter. Add the garlic and ginger and saute for about 30 seconds.
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4
Step 4
Add the chopped onion and cook for 6 to 7 minutes, stirring often, until soft and light golden at the edges.
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5
Step 5
Add the tomato puree, turmeric powder, coriander powder and red chilli powder. Cook for 5 to 6 minutes until the masala thickens and oil begins to appear at the sides.
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6
Step 6
Add the spinach puree and salt. Mix well and simmer on low heat for 4 to 5 minutes. Add a little of the measured water only if the gravy is too thick; it should coat a spoon, not pour like soup.
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7
Step 7
Add the paneer cubes, garam masala and crushed kasuri methi. Stir gently so the paneer does not break, and simmer for 2 minutes just to warm the paneer through.
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8
Step 8
Switch off the heat. Stir in the fresh cream and lemon juice. Taste and adjust salt if needed.
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9
Step 9
Rest for 5 minutes and serve hot with roti, naan or rice.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
