Description
Palak Paneer is a classic North Indian vegetarian dish featuring fresh spinach blended into a smooth, flavorful gravy, cooked with cubes of soft paneer (Indian cottage cheese). This mildly spiced, vibrant green curry is enriched with garlic, ginger, and aromatic spices, finished with a touch of cream for a luscious texture. Perfectly paired with roti, naan, or steamed rice, this nutritious and comforting dish is a popular choice for an easy yet satisfying main course.
Ingredients
For Spinach Puree
- 250 grams spinach (5 to 6 cups roughly chopped)
- 1 to 2 green chilies or 1 Serrano or 1 to 2 Anaheim peppers, chopped
- 1 to 2 small garlic cloves, roughly chopped (optional)
- 1 inch ginger, roughly chopped
- 3 cups water for blanching spinach
- 3 cups water for ice bath
Other Ingredients
- 2 tablespoons oil or ghee or butter
- ½ teaspoon cumin seeds
- 1 small to medium tej patta (Indian bay leaf)
- ⅓ cup finely chopped onions (about 1 small onion)
- 1 teaspoon finely chopped garlic (4 to 5 small cloves)
- ⅓ cup finely chopped tomatoes (about 1 small tomato)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder or cayenne or paprika
- 1 pinch asafoetida (hing) – optional
- ½ cup water or as required
- ¼ to ½ teaspoon garam masala
- 200 to 250 grams paneer or tofu
- 2 tablespoons low fat cream or 1 tablespoon heavy whipping cream
- 1 teaspoon kasuri methi (dry fenugreek leaves) – optional
- Salt to taste
For Garnish
- 1 to 2 teaspoons cream or butter – optional
- ½ to 1 inch ginger, julienned
- Lemon or lime wedges or slices
Instructions
- Prepare Spinach Puree: Rinse spinach leaves thoroughly, removing any tough stems. Boil 3 cups of water with ¼ teaspoon salt and add spinach to it. Let sit for 1 minute. Drain spinach and transfer immediately into a bowl of ice-cold water to preserve the green color. After 1 minute, drain and blend the spinach with ginger, garlic, and green chilies until smooth without adding water.
- Sauté Onions and Tomatoes: Heat oil or ghee or butter in a pan over medium heat. Add cumin seeds and let them splutter. Add the bay leaf. Next, add finely chopped onions and sauté until golden. Add chopped garlic, cooking until its raw aroma dissipates but not browned. Then add chopped tomatoes, cooking until softened and oil begins to separate from the mixture.
- Add Spices: Stir in turmeric powder, red chili powder, and asafoetida (if using). Mix thoroughly to combine the spices evenly with the onion-tomato base.
- Cook Palak Gravy: Pour in the prepared spinach puree and add about ½ cup water to adjust consistency. Stir well and simmer for 6 to 7 minutes or until the gravy thickens and the spinach is cooked well. Season with salt.
- Finish the Curry: Sprinkle garam masala and stir. Add paneer cubes gently into the spinach gravy, mixing carefully but swiftly to avoid overcooking the paneer. Cook just for 30 seconds to 1 minute to warm paneer through without making it chewy.
- Add Cream and Kasuri Methi: Stir in cream and crushed kasuri methi leaves (if using) gently to enrich the gravy and enhance aroma. Mix until the cream is evenly incorporated.
- Garnish and Serve: Transfer the Palak Paneer to serving bowls. Optionally, top with a drizzle of cream or a pat of butter, garnish with julienned ginger, and squeeze fresh lemon or lime juice over the top. Serve hot with roti, naan, or rice.
Notes
- Blanching the spinach is crucial to remove raw taste, bitterness, and preserve the vibrant green color while eliminating pesticides.
- Paneer cubes can be lightly pan-fried before adding to the gravy for added texture.
- Use fresh tender spinach, removing tough stems; frozen spinach may be substituted if fresh is unavailable.
- Fresh, soft homemade paneer is preferred for best texture. Packaged or frozen paneer should follow package instructions before use.
- Kasuri methi and asafoetida are optional but add depth of flavor.
- For a vegan version, substitute paneer with tofu and use cashew or coconut cream, or omit cream altogether.
- This recipe scales well for larger groups or gatherings.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North Indian
