Palak Paneer
North India's most beloved vegetarian curry — cubes of fresh paneer (Indian cottage cheese) in a vibrant, silky smooth spinach gravy made with blanched palak, onion, garlic, ginger and aromatic spices. Served at every Punjabi dhaba and restaurant worldwide.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Blanch spinach in boiling water for 2 minutes. Transfer immediately to ice water. Squeeze out excess water. Blend with green chilli until very smooth.
About 5 min
Pan-fry paneer cubes in ghee until golden on two sides. Remove and soak in warm salted water for 5 minutes — this keeps the paneer soft.
About 11 min
In the same pan, fry onions in ghee until golden brown (10 minutes). Add garlic and ginger; cook 2 minutes. Add tomato purée; cook until the oil separates (8 minutes).
About 11 min
Add cumin, coriander and turmeric; stir 1 minute.
About 11 min
Add the blended spinach purée. Stir well. Add 150ml water and salt. Simmer 5 minutes.
About 11 min
Add paneer cubes (drained). Add cream if using. Simmer 3 minutes. Sprinkle garam masala over. Swirl through 1 tsp ghee on top before serving. Serve with naan or basmati rice.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 24 g
- Carbs
- 14 g
- Fat
- 30 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 780 mg
Contains: dairy
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Recipe by Boon Tools.