Creamy Palak Paneer

Palak paneer is spinach pureed into a thick, garlicky, spiced sauce with cubes of pan-fried paneer stirred through at the end. The paneer gets a light golden crust from a quick fry in ghee before it goes into the sauce, this keeps it from going mushy.

Blanch the spinach first, shock it in ice water to keep the color bright green, then blend it. Build the base with onion, garlic, ginger, and spices (cumin, coriander, turmeric, garam masala), add the spinach puree, simmer for a few minutes, then fold in the paneer and a splash of cream. Serve it with naan or basmati rice.

Blanch and Shock the Spinach

Bring a large pot of water to a boil. Add the spinach and blanch for exactly two minutes.

Drain immediately and transfer to a bowl of ice water to stop the cooking. This ice bath is critical. It locks in the bright green color by stopping the enzymes that turn cooked spinach drab and olive-toned.

Once the spinach is completely cool, squeeze out as much water as possible and blend it into a smooth puree. The color will be vivid green, which is what you want.

Fry the Paneer Before Adding to Sauce

Heat ghee or butter in a nonstick skillet and fry the paneer cubes in batches until golden on all sides, about two minutes per side. This step is optional but highly recommended.

The fried exterior gives the paneer a pleasant crust and helps it hold its shape when simmering in the sauce. Unfried paneer can break apart or become mushy.

Fried paneer stays firm and adds texture contrast to the smooth, creamy spinach sauce.

Add Kasuri Methi for Authentic Flavor

Kasuri methi is dried fenugreek leaves, and it is what gives restaurant palak paneer its characteristic flavor. Crush the dried leaves between your palms before adding them to the sauce to release their aromatic oils. The flavor is earthy, slightly bitter, and incredibly distinctive.

If you have never had palak paneer with kasuri methi, you have never had the real thing. It is sold at Indian grocery stores and online, and one bag lasts for months.

Creamy Palak Paneer

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4.8 from 4 reviews

• Author: Kalle Bergman
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Palak paneer is the North Indian spinach and cheese dish that turns a pound of leafy greens into something luxurious. Fresh spinach is blanched, pureed, and simmered with cubes of paneer in a sauce enriched with cream and a careful balance of spices. It is vegetarian food that does not feel like a compromise — it feels like the main event.

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Ingredients

Units USM Scale 1x2x3x

• 14 ounces paneer, cut into 3/4-inch cubes
• 1 lb fresh baby spinach
• 3 tablespoons ghee or unsalted butter
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green chiles (serrano or jalapeño), slit lengthwise
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/4 cup heavy cream
• 1 tablespoon lemon juice
• 1/2 teaspoon kasuri methi (dried fenugreek leaves), crushed

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Instructions

1. Bring a large pot of water to a boil. Add the spinach and blanch for 2 minutes. Drain immediately and transfer to an ice bath. Once cool, squeeze out as much water as possible and blend into a smooth puree. Set aside.
2. Heat 1 tablespoon of ghee in a nonstick skillet over medium-high heat. Fry the paneer cubes in batches until golden on all sides, about 2 minutes per side. Remove and set on a paper towel.
3. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of ghee over medium heat. Add the onion and cook 5 minutes until softened. Add garlic, ginger, and green chiles. Cook 1 minute.
4. Stir in the cumin, garam masala, turmeric, and coriander. Cook 30 seconds until fragrant.
5. Pour in the spinach puree and salt. Simmer 8 to 10 minutes, stirring occasionally, until the sauce darkens slightly and thickens.
6. Stir in the cream, lemon juice, and crushed kasuri methi. Gently fold in the fried paneer cubes. Simmer 3 minutes so the paneer absorbs some of the sauce.
7. Serve hot with naan or steamed basmati rice.

Notes

• Blanching and ice-bathing the spinach preserves its vivid green color. Skipping this step gives you a dull, army-green sauce.
• Kasuri methi — dried fenugreek leaves — adds an earthy, slightly bitter note that is characteristic of restaurant-quality palak paneer. It is worth finding at an Indian grocery store.
• Frying the paneer before adding it to the sauce gives it a golden crust that holds its shape and adds texture contrast.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 3
• Sodium: 650
• Fat: 28
• Carbohydrates: 12
• Fiber: 4
• Protein: 18
• Cholesterol: 65