Palak Paneer
Fresh spinach pureed into a vibrant green sauce with golden cubes of paneer. A North Indian vegetarian classic.
पालक पनीर
Palak paneer is one of those dishes that manages to be both deeply nourishing and utterly indulgent at the same time. A vibrant green spinach gravy, spiced with cumin, ginger, and green chili, cradles golden cubes of soft paneer in every spoonful. It is a dish that has traveled from the rustic kitchens of Punjab to fine dining restaurants around the world, and it remains one of the most beloved vegetarian dishes in all of Indian cuisine. This recipe produces a bright, restaurant-quality palak paneer in under 40 minutes, with a smooth, vivid green sauce that holds its color beautifully on the plate.
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Ingredients
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Ingredients
Method
Blanch spinach
Bring 8 cups water to a rolling boil. Blanch spinach for exactly 2 minutes, then transfer immediately to an ice bath. Cool 2-3 minutes.
Blend spinach
Drain spinach, squeeze out water, and blend until completely smooth. Set puree aside.
Fry paneer
Heat 1 tbsp ghee and pan-fry paneer cubes until golden on all sides, about 3-4 minutes. Remove and set aside.
Cook the base
In the same pan, add remaining ghee. Add cumin seeds until they sizzle. Add chopped onion and cook 5-6 minutes until soft and golden.
Add aromatics and spices
Add grated ginger, minced garlic, and green chili. Cook 1-2 minutes. Add ground coriander, cumin, and salt. Stir 30 seconds.
Simmer the gravy
Pour in spinach puree. Simmer 6-8 minutes until gravy thickens and raw taste cooks out.
Add cream and paneer
Stir in cream and garam masala. Simmer 2 minutes. Fold in fried paneer cubes. Simmer 3-4 minutes.
Finish
Crush kasuri methi and sprinkle over dish. Add finishing butter. Rest 2-3 minutes before serving.
Tips for Success
Do not overcook the spinach
Two minutes of blanching is enough. Every extra minute in the hot water degrades the color and turns the final dish from bright green to dull olive. The ice bath is not optional.
Blend the spinach smooth
A high-speed blender produces the silkiest gravy. If using a regular blender, blend for a full 60 seconds. Any remaining leaf fragments will make the sauce feel coarse.
Cook the base thoroughly
Undercooked aromatics leave a raw, sharp taste that competes with the spinach. The onion should be soft and translucent, and the ginger-garlic should smell sweet and toasty.
Add cream at the end
Dairy added too early and cooked too long will dull the green color and can cause the sauce to split. Stirring in the cream during the last few minutes preserves both color and texture.
Let the dish rest
Palak paneer served straight off the flame is often too thin. A 2-3 minute rest allows the gravy to thicken to the ideal consistency.
Nutrition
Per serving (approximate)
Nutrition values are approximate and may vary based on ingredients and portion sizes.
Palak Paneer
Fresh spinach pureed into a vibrant green sauce with golden cubes of paneer. A North Indian vegetarian classic.
Nutrition values are approximate and may vary based on ingredients and portion sizes.
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