Palak Paneer
Silky spinach curry with browned paneer, ginger, green chili and warm Pakistani spices, served with naan for a comforting vegetarian dinner.
By TastyTrails Kitchen ยท Published ยท Updated
Jump to RecipePakistani-style palak paneer is a rich spinach curry made with soft cubes of paneer and a deeply seasoned onion-and-tomato masala. Unlike some smoother restaurant versions, this preparation keeps a little texture in the greens and finishes with cream for a mellow, savory flavor.
Blanching the spinach briefly preserves its color while removing a raw, grassy taste. Paneer is served over the dark green curry with a swirl of cream, ginger and cilantro, so reserve a few garnishes for the final bowl. Serve it hot with naan, roti or basmati rice, plus sliced onion, lemon and green chili.
Ingredients
- 1 1/2 lb (680 g) fresh spinach, tough stems removed and leaves washed
- 4 cups (950 ml) water, for blanching
- 1 cup (240 ml) ice water, for cooling
- 12 oz (340 g) paneer, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) neutral oil or ghee, divided
- 1 medium yellow onion, finely chopped
- 1 tbsp (15 g) finely grated fresh ginger
- 4 garlic cloves, finely grated
- 1 medium plum tomato, finely chopped
- 1 small green chili, such as serrano, finely chopped
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) Kashmiri chili powder or mild paprika
- 1/2 tsp (1 g) cayenne pepper, optional
- 1 tsp (2 g) kosher salt, plus more to taste
- 1/2 cup (120 ml) heavy cream
- 1/2 tsp (1 g) garam masala
- 1/2 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) heavy cream, for drizzling
- 1 tbsp (6 g) matchstick-cut fresh ginger, for garnish
- 2 tbsp (8 g) fresh cilantro leaves, for garnish
Instructions
- 1
Bring the water to a boil in a large pot over high heat. Add the spinach and blanch for 60 to 90 seconds, until wilted and bright green; transfer it immediately to the ice water, then drain well.
- 2
Blend the cooled spinach with 1/4 cup (60 ml) water until mostly smooth but still faintly textured. Set the puree aside; do not overblend it into a thin liquid.
- 3
Heat 1 tablespoon (15 ml) oil in a large skillet over medium-high heat. Add the paneer and fry for 4 to 6 minutes, turning occasionally, until lightly golden on several sides; transfer to a plate.
- 4
Reduce the heat to medium and add the remaining 2 tablespoons (30 ml) oil. Add the cumin seeds and cook for 30 seconds, until fragrant, then add the onion and cook for 7 to 9 minutes, stirring, until golden at the edges.
- 5
Stir in the ginger, garlic and green chili and cook over medium heat for 1 minute, until aromatic. Add the tomato, coriander, turmeric, Kashmiri chili powder, cayenne and salt; cook for 6 to 8 minutes, until the tomato breaks down and the oil begins to separate at the edges.
- 6
Add the spinach puree and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until thick, glossy and no longer raw-smelling. If it splutters, partially cover the skillet.
- 7
Lower the heat and stir in the heavy cream, garam masala and crushed fenugreek. Simmer gently for 2 minutes, then add the lemon juice and taste for salt; avoid boiling hard after adding the cream.
- 8
Fold in the fried paneer and warm over low heat for 2 to 3 minutes, until the cubes are hot and tender. Spoon into a shallow serving bowl and drizzle with the extra cream.
- 9
Garnish with the ginger and cilantro. Serve immediately with naan, roti or basmati rice, with sliced red onion, lemon wedges and a whole green chili alongside.
Tips for the Best Palak Paneer
- Do not boil the spinach for several minutes; a brief blanch keeps the curry green and prevents a muddy flavor.
- For softer paneer, soak the fried cubes in warm water for 10 minutes, then drain before adding them to the curry.
- If using frozen spinach, substitute 20 oz (567 g) thawed chopped spinach, squeeze out excess water and skip the blanching step.
- Keep the spinach slightly textured to match the photographed finish; blend longer for a smoother restaurant-style curry.
- The curry can be made one day ahead. Add the paneer while reheating so it stays tender, and loosen the sauce with 1 to 2 tablespoons (15 to 30 ml) water if needed.
- For a dairy-free variation, use firm tofu and unsweetened plant cream, but it will no longer be traditional paneer.
Storage and Reheating
Refrigerate cooled palak paneer in an airtight container for up to 3 days. Freeze the spinach curry without the paneer for up to 2 months; thaw overnight, reheat gently, and add freshly fried paneer. Reheat on the stovetop over low heat with a splash of water, or microwave in short bursts, stirring between each.
Frequently Asked Questions
What is the difference between palak paneer and saag paneer?
Palak paneer is made primarily with spinach. Saag paneer uses a broader mix of leafy greens, such as mustard greens, fenugreek or collards, and may have a more robust flavor.
Why does my palak paneer taste bitter?
Overcooked spinach, too much fenugreek or burnt spices can cause bitterness. Blanch the spinach briefly, cook the masala until sweet and browned, and use fenugreek sparingly.
Should paneer be fried before adding it to spinach curry?
Light frying adds color and flavor, but it is optional. For very soft paneer, add it straight to the curry or soak fried cubes briefly in warm water.
Can I make palak paneer ahead of time?
Yes. Prepare the spinach curry up to 3 days ahead, then reheat it gently and add the paneer near the end so the cubes do not become rubbery.
Quick Info
Prep Time
20 min
Cook Time
35 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
