Palak Paneer

Name: Palak Paneer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 500g fresh spinach, washed; 400g paneer, cut into 1-inch cubes; 1 large onion, finely chopped; 2 medium tomatoes, pureed; 4 garlic cloves, minced; 1-inch ginger, grated; 2 green chilies, slit; 1 tsp cumin seeds; 1 tsp garam masala; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; Salt to taste; 2 tbsp oil or ghee; 1/4 cup heavy cream or yogurt; Water as needed

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Tired of paneer turning rubbery in hot gravy? This foolproof method lightly fries the cubes first for a golden edge, then rests them in warm water to lock in softness before adding at the end.

45 min

cook 25 min

Indian

Ingredients

Instructions

Blanch spinach in boiling water for 2 minutes, then transfer to ice water. Drain, blend into a smooth puree, and set aside. This prevents bitterness and grit.
Heat 1 tbsp oil in a pan over medium heat. Add paneer cubes in a single layer. Fry for 1-2 minutes per side until golden brown. Do not overcrowd. Remove and place in a bowl of warm water for 5 minutes. This crucial step infuses moisture and prevents toughening during sauting. Drain before using.
In the same pan, add remaining oil. Sizzle cumin seeds, then add onion, garlic, ginger, and chilies. Saute until onion is golden, about 5 minutes.
Stir in turmeric, coriander, and garam masala. Cook 1 minute. Add tomato puree, cook until oil separates, about 5 minutes.
Pour in spinach puree. Simmer 5-7 minutes to thicken. Stir in cream or yogurt for richness. Season with salt. Taste and adjust.
Gently add rested paneer cubes. Warm through for 1-2 minutes off heat, stirring lightly. Serve hot with naan. The paneer stays tender and absorbs flavors perfectly.

Nutrition

Calories: 350 cal