Palak Paneer (Creamy Spinach Curry with Paneer)

Name: Palak Paneer (Creamy Spinach Curry with Paneer)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 20 oz (570 g) fresh spinach leaves, washed well, thick stems trimmed; 2 whole (15 g) green chilies (serrano or Thai), stems removed, roughly chopped (seeded for milder heat); 10 oz (285 g) paneer, cut into ¾-inch (2 cm) cubes, soaked in hot water 10 minutes, then drained and patted dry; 1 tbsp (15 ml) neutral oil; 2 tbsp (28 g) ghee; 1 tsp (2 g) cumin seeds; 1 large (about 8 oz / 225 g) (225 g) yellow onion, finely chopped; 1 tbsp (10 g) fresh ginger, peeled and finely grated; 4 cloves (12 g) garlic, minced; 2 medium (about 10 oz / 285 g) (285 g) ripe tomatoes, finely chopped; 2 tsp (4 g) ground coriander; ½ tsp (1½ g) ground turmeric; ½ tsp (1½ g) Kashmiri chili powder; 2 tsp (11 g) kosher salt, divided: 1 tsp for the blanching water, ¼ tsp for the onion, ½ tsp for the tomatoes, up to ¼ tsp more to taste; ½ cup (120 ml) cold water, for blending the purée; ¼ cup (60 ml) heavy cream, at room temperature; ½ tsp (1 g) garam masala; 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional); 1 tsp (5 ml) lemon juice, freshly squeezed

From the MyKitchenBank Kitchen

Silky, vibrant green spinach sauce built on a gently spiced onion, ginger and tomato base, finished with cream and golden pan-seared paneer cubes. Restaurant-style flavor in about 55 minutes.

Prep: 20 min
Cook: 25 min
Wait: 10 min
Total: 55 min
Makes: About 4 cups (4 servings), serve with rice or naan

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Ingredients

4 servings

For the spinach purée
20 oz (570 g) fresh spinach leaves, washed well, thick stems trimmed
2 whole (15 g) green chilies (serrano or Thai), stems removed, roughly chopped (seeded for milder heat)
For the paneer
10 oz (285 g) paneer, cut into ¾-inch (2 cm) cubes, soaked in hot water 10 minutes, then drained and patted dry
1 tbsp (15 ml) neutral oil
For the curry base
2 tbsp (28 g) ghee
1 tsp (2 g) cumin seeds
1 large (about 8 oz / 225 g) (225 g) yellow onion, finely chopped
1 tbsp (10 g) fresh ginger, peeled and finely grated
4 cloves (12 g) garlic, minced
2 medium (about 10 oz / 285 g) (285 g) ripe tomatoes, finely chopped
2 tsp (4 g) ground coriander
½ tsp (1.5 g) ground turmeric
½ tsp (1.5 g) Kashmiri chili powder
2 tsp (11 g) kosher salt, divided: 1 tsp for the blanching water, ¼ tsp for the onion, ½ tsp for the tomatoes, up to ¼ tsp more to taste
½ cup (120 ml) cold water, for blending the purée
To finish
¼ cup (60 ml) heavy cream, at room temperature
½ tsp (1 g) garam masala
1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between your palms (optional)
1 tsp (5 ml) lemon juice, freshly squeezed

Equipment (7)

Large pot (4–5 qt / 4–5 L) for blanching
Large heavy-bottomed skillet or sauté pan, 12-inch (30 cm), with lid
Blender or immersion blender with tall jug
Slotted spoon or spider
Large bowl for ice water
Tongs
Cutting board and knife

Steps

Before you start

Set up a large bowl of ice water before you blanch the spinach; the quick chill keeps the sauce bright green.
Soak the paneer cubes in hot tap water for 10 minutes while you prep so they stay soft and tender after frying.
Measure all spices into one small bowl before you start; the cooking moves quickly once the onions are browned.
If using frozen spinach, thaw it fully and squeeze out the water, then skip the blanching step.

1
Blanch the spinach
- Bring a large pot of water (about 3 quarts / 3 L) to a rolling boil and add 1 tsp of the salt.
- Add the spinach in two batches and push it under the water with a spoon.
- Cook just 45–60 seconds per batch.
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Ready when: Leaves are deep green, completely wilted and limp, but not olive-colored.
Tip: Do not boil longer than a minute; overcooked spinach turns dull and army green.
2
Shock and purée
- Use a slotted spoon to move the spinach straight into the ice water.
- Chill for 1 minute, then lift out and squeeze gently to remove excess water.
- Add to a blender with the green chilies and ½ cup (120 ml) fresh cold water.
- Blend 1–2 minutes until a smooth, thick purée forms.
- For a more rustic texture, pulse 6–8 times instead.
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Ready when: Purée is thick, bright green and mostly smooth, like a loose pesto.
Tip: Do not use the blanching water for blending; it tastes bitter from the oxalates.
3
Brown the paneer
- Heat the neutral oil in a 12-inch skillet over medium-high heat until it shimmers.
- Pat the paneer very dry and add in a single layer.
- Fry 2–3 minutes per side, turning with tongs, for about 5–6 minutes total.
- Transfer to a plate.
- Wipe out the skillet if any bits have burned.
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Ready when: Cubes are light golden on at least two sides and release easily from the pan.
Tip: Leave the cubes alone for the first 2 minutes; moving them too early makes them stick and tear.
4
Bloom cumin, brown onion
- Reduce heat to medium.
- Add the ghee and cumin seeds to the skillet.
- Cook 30 seconds until the seeds sizzle and smell toasty.
- Add the onion and ¼ tsp salt.
- Cook 7–8 minutes, stirring every minute or so.
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Ready when: Onion is soft, translucent and light golden brown at the edges.
Tip: If the onion browns too quickly or sticks, add 1 tbsp water and lower the heat.
5
Add ginger and garlic
- Stir in the ginger and garlic.
- Cook 1 minute, stirring constantly, until the raw smell disappears and the mixture is fragrant.
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Ready when: Fragrant and lightly golden; garlic should not be dark brown.
Tip: Burnt garlic turns the whole curry bitter, so lower the heat if it colors fast.
6
Cook tomatoes and spices
- Add the tomatoes, coriander, turmeric, chili powder and ½ tsp salt.
- Cook 5–6 minutes, mashing the tomatoes with the back of your spoon.
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Ready when: Tomatoes have broken down into a jammy paste and oil separates and glistens at the edges.
Tip: If the spices stick, splash in 2 tbsp water and scrape the bottom.
7
Simmer the spinach
- Pour the spinach purée into the skillet and stir well.
- Bring to a gentle simmer, partially cover, and cook 6–8 minutes, stirring occasionally.
- If the sauce is too thick, add 2–4 tbsp water.
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Ready when: Sauce is thick and creamy-looking, coats a spoon, and smells rich rather than grassy.
Tip: Keep it at a gentle bubble; a hard boil dulls the color and spatters.
8
Add paneer and cream
- Stir in the browned paneer and simmer 2 minutes so it absorbs flavor.
- Turn heat to low and swirl in the cream, garam masala and the kasuri methi, if using.
- Heat 1 minute without boiling.
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Ready when: Sauce is uniformly glossy, a shade lighter green, and the paneer is heated through.
Tip: Room-temperature cream is less likely to curdle when it meets the hot sauce.
9
Season and rest
- Turn off the heat.
- Stir in the lemon juice and taste.
- Add up to ¼ tsp more salt if needed.
- Let the curry rest, covered, for 4 minutes before serving.
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Ready when: Tastes bright, balanced and well salted, not flat.
Tip: Lemon juice added over high heat can dull the green color, so add it off the heat.

Good to know

Tips

Ice-bath the spinach right after blanching to lock in the bright green color.
Soaking the paneer in hot water makes it soft and spongy rather than rubbery.
For extra-smooth restaurant texture, blend the cooked tomato-onion base together with the spinach before adding the paneer.
Serve with basmati rice, jeera rice, naan or roti.

Make ahead

The spinach purée can be made up to 2 days ahead and refrigerated in an airtight container. The finished curry (without the cream) keeps 2 days in the fridge; reheat gently and add the cream just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 2 months (paneer becomes slightly crumbly after freezing). Reheat in a saucepan over low heat with 2–3 tbsp water, stirring often, until steaming hot; add a splash of cream if it has thickened.

Substitutions

paneer → extra-firm tofu or halloumi. Press tofu 15 minutes and fry the same way; skip added salt if using halloumi.
heavy cream → full-fat coconut milk or cashew cream. Use the same volume; adds a slightly sweeter flavor.
ghee → neutral oil or unsalted butter. Use equal amounts; flavor will be a little less nutty.
fresh spinach leaves → about 10 oz (285 g) frozen chopped spinach, thawed and squeezed dry. Skip blanching and blend with the chilies and water.