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Palak Paneer

Serves 4 to 6 Entree vegetarian

Palak Paneer

Palak Paneer is a beloved staple in Punjabi households, often gracing the table as a centerpiece for casual lunches and family dinners alike. This dish captures the essence of home cooking in Punjab, where ingredients are measured by instinct and the pot is stirred with care. The spinach and paneer duo is a reflection of the region's agricultural bounty, prepared in a way that has been passed down through generations, each cook adding their personal touch.

The dish should envelop your palate with the creamy, earthy richness of spinach, complemented by tender paneer cubes. The ghee adds a luxurious depth, while the garam masala provides a warm, aromatic finish. The result is a comforting, balanced dish that pairs beautifully with warm naan or a simple bowl of rice, inviting you to savor each mouthful.

Ingredients

  • 400 gspinach
  • 250 gpaneer
  • 1onion
  • 2tomatoes
  • 1 tbspginger-garlic paste
  • 1 tspgaram masala
  • 2 tbspghee
  • 2 tbspcream
  • to tastefine sea salt

Method

  1. Wash the 400 g spinach thoroughly under running water to remove any dirt. Blanch the spinach by boiling it in a pot of water for 2-3 minutes until it turns bright green, then immediately transfer it to a bowl of ice water to stop the cooking process. Drain the spinach and blend it into a smooth puree using a blender or food processor.
  2. Cut the 250 g paneer into bite-sized cubes. Dice the 1 onion and 2 tomatoes finely. Set these aside, as they will be used soon to build the flavor base of your dish.
  3. In a large non-stick pan, heat 2 tbsp ghee over medium heat. Once the ghee is hot, add the diced onion and sauté until it turns translucent and soft, about 5-7 minutes. Stir in 1 tbsp ginger-garlic paste and cook until the raw smell disappears, which should take another 2 minutes.
  4. Add the diced tomatoes to the pan and cook them until they break down into a soft, pulpy mixture, releasing their juices. This should take about 5-8 minutes, and you should notice the oil starting to separate from the tomato mixture, indicating it's ready for the next step.
  5. Stir in the spinach puree and 1 tsp garam masala into the pan. Mix well to combine all the ingredients, and let it simmer for about 5 minutes. The mixture should be thick and vibrant green, with the flavors well melded together.
  6. Gently add the paneer cubes to the spinach mixture, ensuring they are well coated. Allow them to cook for 3-4 minutes, so they absorb the flavors of the sauce. The paneer should remain soft and not overcooked.
  7. Stir in 2 tbsp cream to the pan, mixing until fully incorporated. Taste the dish and add fine sea salt to your preference. The cream should give the dish a rich and creamy texture, balancing the spices.
  8. Serve the Palak Paneer hot, garnished with a swirl of cream if desired. It pairs beautifully with roti, naan, or rice, perfect for sharing around the table.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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