Indian · Free
Palak Paneer (Spinach and Cheese Curry)
Soft cubes of paneer cheese folded into a vibrant, creamy spinach gravy scented with garlic, ginger, and warm spices. This wholesome vegetarian classic is comforting, mildly spiced, and a beautiful deep green.
****+
Prep 20 min · Cook 30 min
Method
Bring a large pot of water to a boil and set a bowl of ice water nearby. Drop the spinach into the boiling water for just 45 seconds, then scoop it into the ice water; this quick blanch keeps the color bright green and removes any bitterness.
Drain the spinach, squeeze out excess water, and transfer it to a blender. Blend to a smooth puree, adding a tablespoon or two of water only if needed, then set aside.
Heat 1 tbsp of the oil in a nonstick skillet over medium-high heat. Add the paneer cubes and pan-fry for 2 to 3 minutes, turning once, until lightly golden on two sides, then remove to a plate. Frying is optional but adds nice texture.
In the same pan, add the remaining 2 tbsp oil over medium heat. Add the chopped onion and cook for 5 to 6 minutes, stirring often, until soft and light golden.
Add the garlic, ginger, and green chili and cook for 1 minute until fragrant, stirring so the garlic does not burn.
Add the cumin, coriander, and turmeric and stir for about 30 seconds to bloom the spices in the oil, which deepens their flavor and aroma.
Add the chopped tomatoes and 1/2 tsp of the salt. Cook for 6 to 8 minutes, mashing the tomatoes as they soften, until the mixture turns into a thick paste and you see oil starting to separate at the edges -- this means the base is properly cooked.
Lower the heat to medium-low and stir in the spinach puree along with 1/4 cup water. Simmer gently for 5 minutes, stirring occasionally; keep the heat moderate so the spinach stays vivid green.
Stir in the garam masala, the remaining salt, and the cream. If using kasuri methi, crush it between your palms and sprinkle it in for a fragrant finish.
Add the fried paneer cubes and simmer for 3 to 4 minutes so they soak up the sauce and turn soft. Taste and adjust salt.
Serve hot with roti, naan, or steamed basmati rice.
Chef's tips
- If your paneer feels firm or cold, soak the cubes in warm water for 10 minutes before adding them so they stay soft and creamy.
- Do not over-blend or over-cook the spinach after adding spices, or the bright green will dull to olive.
- For a dairy-free version, use firm tofu in place of paneer and coconut cream instead of dairy cream.
Cooking times vary by equipment -- cook to temperature and to taste.
