Introduction

Palak Paneer is a classic North Indian dish where fresh spinach is cooked with spices and combined with soft paneer cubes. It’s vibrant, nutritious, and packed with flavor—perfect for weeknight dinners.

Ingredients

For the Spinach Puree

• 1 lb fresh spinach leaves, washed
• 2 green chilies
• 1 inch ginger, chopped
• 3 cloves garlic, chopped
• 1/4 cup water

For the Curry

• 8 oz paneer, cut into cubes
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 cup heavy cream or cashew cream
• Salt to taste
• 1/4 tsp nutmeg powder (optional)

Instructions

1. Blanch spinach: Bring a pot of water to boil. Add spinach and blanch for 2 minutes. Immediately transfer to ice water to preserve the green color. Drain well.

2. Make spinach puree: In a blender, combine blanched spinach, green chilies, ginger, garlic, and water. Blend until smooth. Set aside.

3. Prepare paneer: Lightly fry paneer cubes in oil until golden on all sides. Remove and set aside. (Optional: soak in warm water to keep soft)

4. Start the curry: Heat oil in a pan. Add cumin seeds and let them splutter.

5. Cook onions: Add chopped onions and sauté until golden brown, about 6-8 minutes.

6. Add tomatoes: Pour in tomato puree and cook until oil separates, about 5 minutes.

7. Add spices: Stir in garam masala, turmeric, coriander powder, and chili powder. Cook for 1 minute.

8. Add spinach: Pour the spinach puree into the pan. Mix well and simmer for 5 minutes.

9. Add cream: Stir in heavy cream and mix well. Add salt to taste and nutmeg if using.

10. Finish: Add paneer cubes gently. Simmer for 3-4 minutes. Serve hot with roti or rice.

Tips

• Keep it green: Blanching spinach in ice water helps retain the vibrant green color.
• Paneer alternatives: Use tofu for a vegan version, or boiled potatoes for a budget-friendly option.
• Make it richer: Add a tablespoon of butter at the end for extra richness.
• Meal prep: This dish keeps well for 3-4 days in the refrigerator.
• Serving suggestion: Garnish with a swirl of cream and serve with garlic naan.