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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Stir in the cumin, garam masala, turmeric, and coriander. Cook 30 seconds until fragrant.
- Pour in the spinach puree and salt. Simmer 8 to 10 minutes, stirring occasionally, until the sauce darkens slightly and thickens.
- 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.
- 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