Indian
Palak Paneer
A nutritious and popular vegetarian dish consisting of soft paneer cubes cooked in a smooth, spiced spinach gravy.
Watch it madeShyam Rasoi · 6:49
Ingredients
- Spinach500g
- Paneer (Cottage Cheese)250g
- Garlic4 cloves
- Green Chilies2
- Heavy Cream2 tbsp
- Ghee2 tbsp
Method
- Blanch spinach leaves in boiling water for 2 minutes, then immediately transfer to an ice bath.
- Blend the spinach with green chilies into a smooth green paste.
- In a pan, heat ghee and sauté cumin seeds and chopped garlic until fragrant.
- Add the spinach puree and spices. Cook for 5 minutes. Add paneer cubes and simmer gently.
- Stir in a splash of cream and serve hot.
Common questions
Can I substitute paneer if I can’t find it?
Yes. Firm tofu is the closest substitute: press it well, cube it, and pan-sear lightly before adding so it holds shape. Halloumi also works, but it is saltier, so reduce added salt in the sauce.
How long should I cook the spinach after blending?
Cook the spinach puree for about 5 minutes over medium heat, just until it loses the raw taste and darkens slightly. Don’t boil it hard or overcook it, or the color can turn dull and the flavor becomes bitter.
What are the most common mistakes to avoid?
Overcooking the spinach, skipping the ice bath, and adding paneer too early are the biggest mistakes. Also avoid using too much cream, which can mute the spinach flavor, and don’t puree the spinach until watery.
How should I store leftovers and reheat them?
Store cooled palak paneer in an airtight container in the fridge for up to 3 days. Reheat gently on low heat with a splash of water or milk. Avoid boiling, as paneer can turn rubbery and the sauce may separate.
What should I serve with palak paneer?
Serve it hot with naan, roti, paratha, or steamed basmati rice. A side of sliced onions, lemon wedges, or cucumber salad adds freshness. If you want a richer meal, pair it with jeera rice or garlic naan.