Palak Paneer
This Palak Paneer recipe gives you that super creamy spinach and paneer combo, perfect with some warm naan. It's a satisfying, savory meal.
Ingredients
- 500 grams fresh spinach
- 200 grams paneer cheese
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 medium onion
- 3 cloves garlic
- 2 medium green chilies
- 1.5 teaspoons fresh ginger
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon red chili powder
- 0.5 cup plain yogurt
- 0.5 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 cup water
- 2 tablespoons fresh cream
Instructions
- Wash 500 grams fresh spinach leaves thoroughly under cold water. Bring a large pot of water to a boil. Carefully add the washed spinach to the boiling water and blanch for 1 minute. Immediately transfer the blanched spinach to a bowl of ice water to stop the cooking process and preserve its vibrant green color. Drain the spinach well and squeeze out any excess water.
- Roughly chop 1 medium onion. Peel and finely chop 3 cloves garlic. Wash and finely chop 2 medium green chilies. Peel and grate 1.5 teaspoons fresh ginger.
- Cut 200 grams paneer cheese into 2 cm cubes. Heat 1 tablespoon vegetable oil in a non-stick pan over medium heat. Add the paneer cubes and shallow-fry them until they are lightly golden brown on all sides. Remove the paneer cubes from the pan and set aside on a plate lined with a paper towel to absorb excess oil.
- Combine the blanched spinach, chopped onion, chopped garlic, chopped green chilies, and grated ginger in a blender. Blend until you have a smooth puree. Add 0.25 cup water if needed to help the blending process, but do not make it too watery.
- In the same pan used for paneer (or a fresh pan if preferred), melt 2 tablespoons butter over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant.
- Pour the spinach puree into the pan with the cumin seeds. Stir well. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon garam masala, 0.25 teaspoon red chili powder, 0.5 teaspoon salt, and 0.5 teaspoon sugar. Mix thoroughly.
- Reduce the heat to low, cover the pan, and let the spinach gravy simmer for 8-10 minutes, stirring occasionally, until the flavors meld and the gravy thickens slightly.
- While the gravy is simmering, whisk 0.5 cup plain yogurt until smooth to prevent it from curdling.
- After simmering, remove the pan from the heat. Gently stir in the whisked 0.5 cup plain yogurt. Return the pan to very low heat and cook for another 2-3 minutes, stirring continuously, until the yogurt is fully incorporated and the gravy is creamy. Do not boil after adding yogurt, as it may curdle.
- Add the fried paneer cubes to the spinach gravy. Stir gently to coat the paneer with the gravy.
- Stir in 2 tablespoons fresh cream. Cook for an additional 1-2 minutes until heated through. Taste and adjust salt or spices if needed.
- Serve the Palak Paneer hot with naan bread, roti, or steamed basmati rice.