Indian · Main · Easy
Palak Paneer
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
The whole recipe in 60 seconds
Palak Paneer, in 5 ideas
- Add the paneer last. It only needs 3 minutes to heat through. Longer and it turns rubbery. Gentle is the way.
- A pinch of sugar keeps it green. It does not make it sweet; it just preserves the bright color during the simmer.
- Sear the paneer first for texture. A quick pan-fry in ghee until golden on the edges adds a whole new dimension.
- Thin it with water, not more cream. If the curry is too thick, a splash of hot water loosens it without making it heavy.
- It is even better the next day. The spinach and spices meld overnight. Reheat gently so the paneer stays soft.
What you need
Ingredients
- 1 lb fresh spinach leaves
- 8 oz paneer, cut into 3/4-inch cubes
- 1 large onion, chopped
- 3 cloves garlic
- 1 inch fresh ginger, chopped
- 1 green chile (serrano or Thai)
- 2 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- 1/2 tsp garam masala
- 1/4 cup heavy cream, plus more to serve
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp sugar (optional, keeps the green bright)
How to make it
Directions
- Bring a large pot of salted water to a boil. Blanch the spinach for exactly 2 minutes until bright green and wilted.
- Immediately transfer to a bowl of ice water. Once cold, squeeze out as much water as possible.
- Blend the spinach with the green chile into a smooth puree, adding a splash of water if needed to get it moving.
- Heat the oil in a large pan. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add the onion and cook until soft and golden, about 8 minutes. Add the garlic and ginger, cooking 2 minutes more.
- Pour in the spinach puree, salt, and sugar. Simmer 5 minutes, stirring, until slightly thickened.
- Gently fold in the paneer cubes and garam masala. Simmer 3 minutes more, just until the paneer is heated through.
- Stir in the cream. Taste for salt. Serve with a swirl of cream on top, alongside basmati rice or naan.
Blanch and shock the spinach. Two minutes in boiling water, then straight into ice water. This locks in the vivid green. Skip the ice bath and it turns swampy brown.