Palak Paneer (Indian Spinach Curry with Paneer Cheese)
Quick answer
Palak paneer is one of North India's most beloved vegetarian curries, pairing a bright spinach puree with cubes of mild, milky paneer cheese.
What makes this special
- Palak Paneer pairs mild cheese cubes with a blanched spinach puree seasoned with Indian spices.
- One-minute blanch then blend preserves spinach's vivid green color
- Pre-searing paneer firms the exterior to contrast its creamy interior
Key ingredients
Core cooking flow
- 1 Blanch 300 g spinach in boiling water for only 1 minute, then transfer it straight to cold water.
- 2 Blend the cooled spinach into a smooth puree and keep it ready.
- 3 Add oil to the same pan and cook 120 g onion over medium heat for about 5 minutes.
Palak paneer is one of North India's most beloved vegetarian curries, pairing a bright spinach puree with cubes of mild, milky paneer cheese. Fresh spinach is blanched briefly and blended into a green sauce, combined with a base of sauteed onions, garlic, ginger, and tomatoes seasoned with garam masala. The paneer cubes are typically pan-seared first to form a light skin that holds their shape in the sauce while the interior stays soft and creamy. A swirl of heavy cream at the end rounds out the flavors, blending the earthy depth of spinach with warm spice and dairy richness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Blanch 300 g spinach in boiling water for only 1 minute, then transfer it straight to cold water.
Drain when the color is bright green, and squeeze gently so it is not completely dry.
- 2Control
Blend the cooled spinach into a smooth puree and keep it ready.
Heat a pan over medium heat, sear 200 g paneer just until the outside turns lightly golden, then remove it before it hardens.
- 3Control
Add oil to the same pan and cook 120 g onion over medium heat for about 5 minutes.
When it looks translucent and softened, add 1 tablespoon minced garlic and 1 teaspoon minced ginger, and stir for only 30 seconds.
- 4Control
Add 120 g tomato and 1 teaspoon garam masala, then cook over medium low heat for about 4 minutes.
Stir often until the tomato moisture reduces and the base thickens, so the spices do not stick or scorch.
- 5Control
Stir in the spinach puree and simmer over low heat for only 4 to 5 minutes.
If it cooks too long the color dulls, so add the paneer as soon as the edges begin to bubble gently.
- 6Finish
Fold the paneer in gently so the cubes stay intact, then swirl in 60 ml heavy cream.
Season with salt, warm just until the sauce is hot again, and serve immediately with naan or rice.
After the steps
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