Name: Palak Paneer with Fresh Spinach Puree
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 grams Fresh Spinach Leaves; 250 grams Paneer (Cottage Cheese); 2 tablespoons Ghee or Vegetable Oil; 1 teaspoon Cumin Seeds; 1 large Onion, finely chopped; 1 tablespoon Ginger-Garlic Paste; 2 pieces Green Chilies; 1 medium Tomato, finely chopped; 1/2 teaspoon Garam Masala; 1 teaspoon Kasuri Methi (Dried Fenugreek); 2 tablespoons Heavy Cream; 1 teaspoon Salt

"This vibrant Palak Paneer features tender cubes of paneer cheese nestled in a silky, emerald-green gravy made from freshly blanched spinach. It is a nutrient-dense, comforting classic that balances earthy greens with rich, aromatic Indian spices."

1 Ingredients

Qty	Item
500 grams 500 g	Fresh Spinach Leaves
250 grams 250 g	Paneer (Cottage Cheese)
2 tablespoons 30 ml	Ghee or Vegetable Oil
1 teaspoon 5 g	Cumin Seeds
1 large 150 g	Onion, finely chopped
1 tablespoon 15 g	Ginger-Garlic Paste
2 pieces 10 g	Green Chilies
1 medium 100 g	Tomato, finely chopped
1/2 teaspoon 2 g	Garam Masala
1 teaspoon 1 g	Kasuri Methi (Dried Fenugreek)
2 tablespoons 30 ml	Heavy Cream
1 teaspoon 5 g	Salt

2 Instructions

Blanch the spinach: Boil water in a large pot, add spinach leaves for 2 minutes, then immediately transfer to an ice-water bath to preserve the vibrant green color.

Create the puree: Blend the blanched spinach with green chilies into a smooth paste without adding too much water.

Sauté aromatics: Heat ghee in a pan, add cumin seeds until they splutter, then add onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1 minute.

Cook the base: Add chopped tomatoes and salt. Cook until the tomatoes turn soft and the oil starts to separate from the masala.

Simmer the gravy: Pour in the spinach puree and cook on low heat for 5-7 minutes. If the gravy is too thick, add a splash of warm water.

Combine: Add the paneer cubes (raw or lightly pan-fried) and garam masala. Simmer for another 2-3 minutes so the paneer absorbs the flavors.

Finishing touches: Crush kasuri methi between your palms and sprinkle over the curry. Stir in the heavy cream and remove from heat immediately to serve.

·
Shocking the spinach in ice water is the secret to getting that restaurant-style bright green color.
·
Add a tiny pinch of sugar to the spinach while blending to further enhance the green pigment.
·
If your paneer is hard, soak the cubes in warm water for 10 minutes before adding them to the gravy.
·
For a vegan version, substitute paneer with extra-firm tofu and heavy cream with cashew cream or coconut milk.

? Frequently Asked Questions

Can I use frozen spinach for Palak Paneer?

Yes, you can use frozen spinach. Thaw it completely and squeeze out the excess water before pureeing it for the best texture.

Is Palak Paneer healthy?

Yes, it is very healthy! Spinach is loaded with iron and vitamins, while paneer provides a high-protein vegetarian base.

Should I fry the paneer first?

It is a matter of preference. Frying gives the cheese a golden crust and more bite, while adding it raw keeps it soft and creamy.

How long does Palak Paneer last in the fridge?

It can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened.

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