Palak Paneer (Indian Spinach Curry with Paneer Cheese)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Palak paneer is one of North India's most beloved vegetarian curries, pairing a bright spinach puree with cubes of mild, milky paneer cheese.
Read more
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.
Ingredients
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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
Cook 120 g onion in the same pan 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.
- 6Season
Fold in the paneer gently so the cubes stay intact, then swirl in 60ml heavy cream.
Turn off the heat as soon as the sauce is hot again and small bubbles appear at the edges.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Palak Paneer pairs mild cheese cubes with a blanched spinach puree seasoned with Indian spices.
- Finish cue
- When it looks translucent and softened, add 1 tablespoon minced garlic and 1 teaspoon minced ginger, and stir for only 30 seconds.
- Avoid this
- Do not overcook spinach to keep the curry bright green.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 8 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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