Ingredients
Method
- Bring a pot of water to a boil and blanch the spinach leaves for about 30 seconds. Immediately transfer them to a bowl of ice water to stop the cooking and preserve the color. Drain, then blend with the green chili into a smooth purée.
- Heat oil or ghee in a deep pan or skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Then add the chopped onions and cook until golden brown. Add the ginger-garlic paste and cook until the raw smell disappears.
- Now toss in the chopped tomatoes and cook until they soften and break down. Add turmeric, coriander, garam masala, and chili powder. Cook the spices for a couple of minutes until the oil starts to separate
- Pour in the spinach purée and mix well. Simmer it for 5–6 minutes so the flavors can meld. Add salt to taste and a splash of water if it’s too thick. If you want that restaurant-style richness, swirl in a little cream or cashew cream at this stage.
- You can add paneer cubes straight into the curry, but lightly pan-frying them adds texture and flavor. Heat a little oil or ghee in a non-stick pan, add the paneer, and cook until golden.
- Add the paneer to the spinach gravy and simmer for 2–3 minutes.
- Finish with a squeeze of lemon juice to brighten everything up.
Notes
Palak Paneer goes best with warm naan, paratha, or basmati rice. You can even serve it with jeera rice (cumin rice) for something extra. If you’re looking to keep it light, serve with a simple cucumber raita on the side.
