Palak Paneer Recipe

Ingredients

For Blanching and Pureeing Spinach:

• 250g fresh spinach (palak) leaves

• 2 green chillies (adjust to taste)

• 2–3 cups hot water

• Ice water (for shocking the spinach)

For the Curry:

• 200g paneer, cut into cubes

• 1 tbsp ghee or oil (plus extra for frying paneer, optional)

• 1 tsp cumin seeds

• 1 medium onion, finely chopped

• 1 tsp ginger-garlic paste

• 1 tomato, pureed or finely chopped

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1/2 tsp garam masala

• 1 tbsp fresh cream (optional, for richness)

• Salt to taste

Instructions

1. Blanch and Puree the Spinach:

• Wash the spinach thoroughly and remove thick stems.

• Boil water in a pan, add spinach and green chillies. Blanch for 2 minutes.

• Immediately transfer to a bowl of ice water to retain the green colour.

• Drain and blend into a smooth puree. Set aside.

2. Prep the Paneer (Optional):

• Lightly fry paneer cubes in ghee or oil until golden (optional).

• Soak fried paneer in warm water for 10 minutes to keep it soft, then drain.

3. Prepare the Masala Base:

• Heat ghee/oil in a pan. Add cumin seeds and let them splutter.

• Add chopped onions and sauté until golden brown.

• Add ginger-garlic paste and sauté for 1 minute until the raw smell disappears.

• Add pureed tomato, turmeric, and chilli powder. Cook until the oil separates.

4. Add Spinach and Simmer:

• Add the spinach puree and salt. Mix well and simmer for 5–7 minutes on low heat.

• Add paneer cubes and cook for another 2–3 minutes.

• Stir in cream and garam masala. Mix gently.

Serve Hot!

• Serve Palak Paneer with jeera rice, naan, tandoori roti, or paratha.

• Garnish with a swirl of cream or a dollop of butter for that restaurant-style finish.