Palak paneer

North Indian spinach and paneer curry with warming spices and a little cream.

Preparation: 25 min · Cooking: 28 min · Total: 53 min · 4 servings

Ingredients

• 700 g fresh spinach — Wash very well and remove tough stems.
• 250 g paneer — Cut into 2 cm cubes; contains milk.
• 2 pc ripe tomatoes — About 250 g; dice.
• 1 tsp garam masala
• 80 ml cooking cream — Contains milk; add at the end without hard boiling.
• 1 pc yellow onion — About 150 g; dice.
• 15 g fresh ginger — Peel and finely grate.
• 3 clove garlic — Finely mince.
• 1 pc green chili — Slit lengthwise; reduce for less heat.
• 1 tsp cumin seeds
• 2 tsp ground coriander
• 0.5 tsp ground turmeric
• 30 ml neutral oil or ghee
• 120 ml water — For blending.
• 6 g fine salt
• 15 ml fresh lemon juice — Optional only if needed after tasting.

Instructions

1. Wash and cut the ingredients

   Wash 700 g spinach in several changes of water, then spin or pat it dry. Dice the onion and tomatoes, finely grate the ginger, mince the garlic, and slit the green chili lengthwise. Cut 250 g paneer into 2 cm cubes. Keep the paneer refrigerated until it is cooked, and use a clean board and knife for the washed vegetables.

   Spinach is clean and dry, vegetables are evenly cut, and paneer is cubed.

2. Blanch and cool the spinach

   Bring a large saucepan of water to a boil. Add the spinach and cook for 2 minutes, just until wilted and bright green. Drain it immediately and rinse under cold running water until cool enough to handle. Squeeze out excess water gently; do not leave the cooked spinach soaking in water.

   Spinach is wilted, bright green, drained, and cool enough to blend.

3. Blend the spinach base

   Put the cooled spinach, chopped tomatoes, green chili, and 120 ml water in a blender. Blend to a smooth puree, stopping once to scrape down the sides. Keep the lid secured and start the blender at low speed. Set the puree aside; it will thicken as it cooks.

   Puree is smooth without loose spinach strands.

4. Cook the masala, sauce, and paneer

   Heat 30 ml oil or ghee in a wide skillet over medium heat. Fry the paneer cubes for 2–3 minutes, turning carefully, until lightly golden; transfer them to a clean plate. In the same skillet, add cumin seeds for 20 seconds, then cook the onion with the ginger and garlic for 5–7 minutes until soft and pale golden. Stir in coriander and turmeric for 15 seconds, then add the spinach puree, 6 g salt, and garam masala. Simmer uncovered on medium-low heat for 10 minutes, stirring frequently, until the raw tomato smell has gone and the sauce no longer splatters. Stir in 80 ml cream and the paneer; heat gently for 2–3 minutes without a hard boil.

   Onion is soft, sauce does not smell raw or splatter, and paneer is lightly golden and hot.

   Cook the palak paneer: 1680 seconds

5. Rest and adjust before serving

   Turn off the heat and let the curry stand for 3 minutes. Taste with a clean spoon and add the 15 ml lemon juice only if the curry needs brightness. The finished sauce should be creamy and spoonable, not watery; add 1–2 tbsp hot water only if it is too thick. Serve with rice, roti, or naan.

   Sauce is creamy and spoonable, not watery or oily.

6. Check texture and safety

   Check that the spinach sauce is smooth, deep green, and gently steaming, with no burnt smell from the pan. The onions should be fully soft, the paneer hot throughout but still in cubes, and the cream should be blended in rather than separated. If the sauce is thin, simmer for 1–2 minutes more before adding extra cream; if it catches at the bottom, lower the heat and stir.

   Sauce is smooth and steaming; paneer remains cubed and cream is not split.

7. Store and reheat safely

   Divide into 4 portions. Cool leftovers promptly in a shallow container and refrigerate within 2 hours for up to 3 days. Reheat once in a saucepan over low heat, stirring often, until the center reaches 74°C; do not boil hard after the cream is added. Add a spoonful of water only if needed and discard leftovers that were left out longer than 2 hours.

   Reheated center reaches 74°C.

Tips

• Blanching briefly and cooling promptly keeps the spinach greener than prolonged boiling.
• Use a wide skillet so the spinach puree cooks down without scorching.

Common mistakes

• Adding cream too early or boiling it hard can make the sauce separate.
• Overfrying paneer makes it rubbery; warm it gently in the sauce at the end.

Substitutions

• Use firm tofu in place of paneer; pan-fry it until hot and golden, then add it at the same stage.

Storage

Cool within 2 hours in a shallow covered container and refrigerate for up to 3 days.

Reheating

Reheat once over low heat, stirring, until the center reaches 74°C; do not boil hard after adding cream.

About this recipe

Palak paneer is a North Indian curry of cooked spinach (palak) and fresh paneer cheese. Regional versions vary in the amount of tomato, cream, and spices.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.