A classic North Indian dish made with tender paneer cubes simmered in a flavorful spinach gravy. Rich, comforting, and full of warming spices, palak paneer pairs perfectly with naan, roti, or basmati rice.
Prep Time: ~15 minutes
Cook Time: ~25 minutes
Servings: 3–4
Ingredients
Main Ingredients
- 250 g spinach
- 220 g paneer, cut into cubes
- 2 tomatoes, diced
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 green chili, chopped
- ½ inch fresh ginger, minced
- 20 ml fresh cream
- 2 tablespoons rapeseed oil (or vegetable oil)
Spices
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- Salt, to taste
- Chili flakes, for garnish (optional)
Instructions
1. Blanch the Spinach
Bring a saucepan of water to a boil. Add the spinach and blanch for about 1 minute.
Drain and immediately transfer the spinach to ice water to preserve its bright green color. Set aside.
- Cook the Aromatics
Heat 1 tablespoon oil in a pan over medium heat. Add the cumin seeds and let them sizzle.
Add the chopped onion, garlic, ginger, and green chili. Cook until the onion becomes golden brown.
Add the diced tomatoes and cook until soft. Turn off the heat and allow the mixture to cool slightly.
- Blend the Spinach Sauce
In a blender, combine the blanched spinach and the cooked onion-tomato mixture.
Blend into a smooth, thick paste, adding a little water if needed.
- Cook the Gravy
Heat 1 tablespoon oil in a pan. Add turmeric, red chili powder, cumin powder, and coriander powder.
Cook for a few seconds until fragrant.
Add the spinach paste and cook for 2 minutes on medium-high heat.
Add a splash of water and simmer for 5 minutes.
- Add the Paneer
Add the paneer cubes to the gravy and gently stir to coat. Cook for 5 minutes.
Stir in the garam masala and fresh cream, then cook on low heat for 2 more minutes.
- Serve
Garnish with chili flakes if desired.
Serve hot with naan, roti, or basmati rice.