Palak Paneer
The Green Elegance of India
Palak Paneer is proof that vegetarian cuisine can be extraordinarily satisfying. Silky spinach transformed into a vibrant green sauce, cubes of golden paneer (Indian fresh cheese) floating like little clouds of protein. It's comfort food elevated to art, nutrition wrapped in flavor, and one of the most beloved dishes of North Indian cuisine.
recipe.ingredients
- 500g fresh spinachOr 300g frozen spinach
- 250g paneerCut into 2cm cubes
- 1 large onion, chopped
- 3 garlic cloves
- 20g fresh ginger
- 2 green chiliesAdjust to your tolerance
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 100ml cooking cream
- 2 tablespoons ghee or oil
- Salt to taste
- Juice of half a lemon
recipe.nutrition
Per serving
320
recipe.calories
18g
recipe.protein
12g
recipe.carbs
24g
recipe.fat
recipe.history
Palak Paneer originated in the Punjab region of North India. The dish showcases the vegetarian traditions of Indian cuisine, where paneer became a crucial protein source. The vibrant green color comes from blanching spinach quickly to preserve chlorophyll.
recipe.preparation
- 1
Blanch spinach in boiling water for 2 minutes, then immediately submerge in ice water. This thermal shock preserves that brilliant green we want. Drain well.
- 2
Blend spinach with garlic, ginger and green chilies until smooth. If too thick, add a couple tablespoons of water. Set aside.
- 3
In a wide pan, heat ghee and fry paneer cubes on all sides until lightly golden. Don't move them constantly, let that crust form. Remove and set aside.
- 4
In the same ghee, add cumin seeds and wait for them to crackle. Add onion and sauté until transparent, about 5 minutes.
- 5
Add turmeric, stir, and pour in the spinach puree. Cook over medium heat for 5-7 minutes, stirring occasionally.
- 6
Add cream, garam masala and salt. Mix well and let it bubble gently for 3 minutes.
- 7
Add the golden paneer cubes, stir carefully to not break them, and cook 2 more minutes. Finish with lemon juice and serve hot.
recipe.modeChef
Restaurant-style Palak Paneer
Indian restaurants have tricks that make their Palak Paneer irresistibly creamy and vibrant.
- Add a handful of fresh cilantro when blending spinach for a more intense, fresh green.
- Substitute part of the cream with soaked and blended cashews for richer, more complex creaminess.
- Fry paneer in ghee with a pinch of turmeric for a more appetizing golden tone.
- A touch of kasuri methi (dried fenugreek leaves) at the end adds incredible aromatic depth.
recipe.tips
- •If you can't find paneer, you can make it at home by boiling milk and curdling it with lemon or vinegar.
- •Firm tofu is an excellent vegan substitute; press it to remove water before frying.
- •Frozen spinach works perfectly and saves cleaning time.
- •This dish tastes even better the next day; flavors meld wonderfully.
recipe.specialTrick
To prevent spinach from turning a dull, bitter green, never cook it covered and don't heat it too long after blending. The secret is blanching quickly, cooling quickly, and cooking just enough.
recipe.faq
Overcooking spinach or cooking it covered causes oxidation. Blanch quickly, shock in ice water, and don't overcook after blending.
Yes! Use cashew paste or coconut cream for richness. Some traditional recipes don't use cream at all.
Palak uses only spinach, while Saag is a mix of greens including mustard greens, fenugreek, and spinach.
Boil milk, add lemon juice to curdle, strain through cheesecloth, press for 30 minutes. Fresh paneer is ready!
