Palak Paneer Recipe

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35-40 minutes

Servings: 2-4

Cuisine: Indian

Ingredients

Blanch the Spinach: Bring a pot of water to boil, add the chopped spinach leaves, and blanch for 2-3 minutes. Immediately transfer the spinach into ice-cold water to retain its green color. Drain and blend into a smooth puree.
Fry the Paneer (optional): Lightly fry the paneer cubes in a little oil until golden. This step is optional; you can use raw paneer cubes if you prefer.
Prepare the Gravy: Heat ghee or oil in a pan. Add cumin seeds and let them crackle. Add the chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and green chili, sauté for a minute. Add turmeric powder, coriander powder, garam masala, and red chili powder, and cook for another minute.
Add Tomato Puree: Pour in the tomato puree and cook the mixture on medium heat until the oil separates and the gravy thickens.
Add Spinach Puree: Add the spinach puree to the cooked tomato-onion mixture and stir well. Add a little water to adjust the consistency if needed. Let the gravy simmer for 5-7 minutes.
Add Paneer: Gently add the paneer cubes to the spinach gravy and cook for 3-4 minutes, allowing the paneer to absorb the flavors.
Finish with Cream or Milk (optional): Stir in cream or milk for a richer taste. Cook for another minute, then turn off the heat.
Garnish & Serve: Garnish with fresh lemon juice, a swirl of cream, or a small dollop of butter. Serve hot with roti, naan, or rice.

If you don’t have paneer, you can use tofu as a substitute. It provides a similar texture and absorbs the flavors well.
While fresh spinach is ideal, you can also use frozen spinach. Just make sure to thaw and drain it well before using.
For a lighter version, replace the fresh cream with Greek yogurt or cashew cream.