Classic Palak Paneer
A vibrant and creamy Indian dish featuring tender cubes of paneer (Indian cheese) simmered in a luscious, mildly spiced spinach gravy. It's a comforting vegetarian staple, rich in flavor and nutrition, perfect for two.
Prepare the spinach
Bring a large pot of water to a boil. Add the **washed spinach** and cook quickly for **1-2 minutes** until it wilts (becomes soft and droopy). Immediately move the blanched spinach to a bowl of ice water (or rinse under cold running water) to stop it from cooking further and to keep its bright green color. Drain the spinach very well and squeeze out any extra water. Blend the spinach into a smooth puree using a blender, adding a splash of water if needed to help it blend. Set it aside.
💡 Pro Tips:
- •Quickly cooking and then cooling the spinach helps keep its vibrant color and fresh taste.
- •Squeeze out as much water as you can from the spinach for a richer sauce.
Cook the paneer (optional)
Heat **1 tablespoon of ghee or oil** in a non-stick pan over medium heat. Fry the **paneer cubes** until they are light golden brown on all sides. Take them out and place them in a bowl of warm water for **5-10 minutes** to keep them soft. Drain the paneer before adding it to the spinach sauce.
💡 Pro Tips:
- •Frying paneer gives it a nice texture and helps prevent it from breaking apart.
- •Soaking it in warm water ensures the paneer stays soft and tender.
Cook aromatics and spices
In the same pan (or a clean one), heat the remaining **ghee or oil** over medium heat. Add the **chopped onion** and cook for **5-7 minutes** until it turns golden brown and soft. Add the **minced garlic**, **grated ginger**, and **chopped green chili** (if using). Cook for **1-2 minutes** until they smell good (fragrant). Stir in the **ground cumin**, **ground coriander**, and **turmeric powder**. Cook for **30 seconds**, stirring all the time, until the spices smell strong and good.
💡 Pro Tips:
- •Cooking the onion until it's nicely browned adds a lot of deep flavor to the sauce.
- •Briefly cooking the spices helps bring out their full aroma.
Simmer the gravy
Add the **spinach puree** to the pan with the cooked aromatics and spices. Mix everything well. Add **1/4 cup water** (or more if you want a thinner sauce) and the **salt** (start with 1/4 teaspoon and add more to your taste later). Bring the mixture to a gentle simmer (small bubbles). Cover the pot and cook for **5-7 minutes**, stirring sometimes to prevent sticking, to let all the flavors blend together.
💡 Pro Tips:
- •Make sure the sauce is simmering gently to avoid splattering.
- •Adjust the amount of water to get the thickness you prefer for your sauce.
Finish the dish
Stir in the **garam masala** and **kasuri methi** (if you're using it). Gently fold in the cooked **paneer cubes**. Pour in the **heavy cream** and mix well. Let it simmer gently for another **2-3 minutes** until it's heated through. Do not let it boil after you add the cream.
💡 Pro Tips:
- •Adding garam masala at the end helps keep its fresh, strong smell.
- •Boiling after adding cream can sometimes cause the cream to separate.
Serve
Serve the **Palak Paneer** hot. You can drizzle a swirl of extra **fresh cream** or squeeze some **lemon juice** over it for garnish. It pairs wonderfully with **naan bread**, **roti**, or **basmati rice**.
💡 Pro Tips:
- •This dish tastes best when served fresh and warm.
- •A simple side of pickled onions or cooling yogurt (raita) goes well with its richness.
- Large pot (for blanching)
- Blender or food processor
- Large skillet or deep pan
- Spatula or wooden spoon
- Knife and cutting board
- Measuring spoons
- Measuring cups
- 💡For a richer flavor, you can use a mix of spinach with other greens like mustard greens or fenugreek leaves.
- 💡Adjust the amount of green chili to your preferred level of spiciness; remove the seeds for less heat.
- 💡If you don't have paneer, extra-firm tofu can be used as a substitute for a **vegan** version (fry it until golden).
- 💡A tiny pinch of sugar can help balance the natural bitterness of spinach.
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