Palak Paneer

By Culiora

Cubes of paneer simmered in a bright green spinach gravy with ginger, garlic and warm spices. Blanching the spinach keeps the colour vivid and the flavour fresh.

• Servings: 4
• Prep time: 15 min
• Cook time: 25 min
• Total time: 40 min

Ingredients

• 500 g fresh spinach leaves, washed and tough stems removed
• 2 pcs green chillies, roughly chopped
• 15 g fresh ginger, roughly sliced
• 2 tbsp ghee or neutral cooking oil
• 1 tsp cumin seeds
• 1 pcs medium yellow onion, finely chopped
• 4 clove garlic, minced
• 1 pcs medium tomato, finely chopped
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri chilli powder
• 1 tsp salt, or to taste
• 300 g paneer, cut into 2 cm cubes
• 1 tbsp ghee for pan-frying paneer (optional)
• 60 ml heavy cream (or whisked full-fat Greek yoghurt)
• 1/2 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 1 tsp lemon juice

Instructions

1. Bring a large pot of water to a rolling boil. Prepare a separate bowl filled with cold water and ice cubes.
2. Add the spinach leaves to the boiling water and blanch for exactly 2 minutes until wilted but vivid green. Immediately transfer the spinach with a slotted spoon into the ice water bath to stop cooking. Drain thoroughly.
3. Transfer the drained spinach, green chillies, and sliced ginger into a blender. Blend into a smooth, bright green purée without adding extra water (add 1–2 tbsp only if needed to catch the blades). Set aside.
4. Optional: In a wide non-stick skillet over medium-high heat, melt 1 tbsp ghee. Fry the paneer cubes for 2–3 minutes until lightly golden on two sides, then immediately drop them into a bowl of warm, lightly salted water to keep them soft and moist. Alternatively, leave the paneer unseared for a softer, traditional texture.
5. In a wide sauté pan or kadai, heat 2 tbsp ghee over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
6. Add the finely chopped onion and cook for 6–8 minutes, stirring frequently, until light golden brown. Add the minced garlic and sauté for 1 minute until raw aroma dissipates.
7. Add the chopped tomato, ground coriander, turmeric, Kashmiri chilli powder, and salt. Cook for 4–5 minutes, mashing the tomatoes with the back of the spoon, until the mixture breaks down and oil starts to separate from the masala.
8. Pour in the blended spinach purée and 60 ml of water (or paneer soaking water). Stir well to combine, reduce heat to low, and simmer uncovered for 4–5 minutes. Do not cover the pan, or the spinach will lose its bright green hue.
9. Drain the paneer cubes (if soaked) and gently fold them into the spinach sauce. Stir in the heavy cream, garam masala, and crushed kasuri methi. Simmer gently for 2 minutes to allow the paneer to absorb the flavours.
10. Turn off the heat, stir in the lemon juice, taste and adjust salt if necessary, and serve hot with naan, roti, or jeera rice.