Palak paneer is soft paneer cubes in a smooth, lightly spiced spinach gravy. The trick to a bright green colour is blanching the spinach briefly, then cooling it fast. This recipe serves 4 and takes about 35 minutes.
Prep: 15 minutes | Cook: 20 minutes | Serves: 4
Ingredients
- 450 g (1 lb) fresh spinach
- 250 g (9 oz) paneer, cubed
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 4 garlic cloves and 1 inch ginger, minced
- 1 to 2 green chilies
- 1 tsp cumin seeds
- 1 tsp coriander powder, 1/2 tsp turmeric, 1 tsp garam masala
- 2 tbsp ghee or oil
- 2 tbsp cream (optional) and salt to taste
Method
- Blanch the spinach in boiling water for 1 to 2 minutes, then move it to ice water. Drain, then blend with the green chilies into a smooth puree.
- Heat the ghee. Add the cumin seeds until they sizzle.
- Add the onion and cook for 6 to 7 minutes until golden.
- Stir in the ginger and garlic for 1 minute, then add the tomatoes, coriander, turmeric and salt. Cook until the tomatoes break down, about 5 minutes.
- Pour in the spinach puree and simmer gently for 5 to 8 minutes. Do not boil hard or the colour will dull.
- Add the paneer and garam masala and simmer for 3 minutes. Finish with cream if you like.
Tips
- Lightly pan-fry the paneer first for extra flavour, or soak it in warm salted water for softer cubes.
- A squeeze of lemon at the end brightens the sauce.
- Pair with roti, naan or jeera rice.
Order it or cater it
Palak Paneer is on the menu at Aldergrove Indian Bistro, and it is a vegetarian favourite for buffets. See our live catering for weddings, parties and offices.
FAQ
Can I use frozen spinach? Yes. Thaw it, squeeze out the water and blend.
Is palak paneer gluten-free? The dish itself usually is, but check any added ingredients and ask about allergies when you order.