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5.0 from 3 votes

Palak Paneer

Palak paneer is an Indian vegetarian dish from Punjab, made with spinach, tomato sauce and paneer, served hot and accompanied by roti, naan or rice.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Course: Main Course
Cuisine: Indian

Ingredients

  • 12 oz. spinach , washed and drained
  • 1 tomato
  • 5 cloves garlic , divided (3 whole and 2 finely chopped)
  • 1 (2 inches / 5 cm) piece ginger
  • 1 hot green pepper (or more to taste)
  • 1 tablespoon vegetable oil
  • 1 large onion , finely chopped
  • ½ cup water
  • 1 teaspoon garam masala
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • 3 tablespoons heavy cream
  • 8 oz. paneer , cubed
  • ½ tablespoon kasuri methi (dried fenugreek leaves)
  • 1 lime , squeezed
  • ½ teaspoon sugar
  • salt
  • white pepper
Equipment
  • blender

Instructions

    Cup of Yum
  1. In a large saucepan of boiling salted water, immerse the spinach leaves and blanch them for 3 minutes, until wilted.
  2. Drain the spinach and immediately place it in a large ice bath to help the leaves retain their green color.
  3. In a blender, place the blanched spinach and tomato, 3 whole garlic cloves, the ginger and the green pepper. Reduce to a smooth paste and set aside.
  4. Heat a deep, dry skillet over medium heat.
  5. Add the oil then the 2 chopped garlic cloves.
  6. Sauté for 1 minute or until just starting to brown.
  7. Then add the chopped onions.
  8. Sauté for 2 to 3 minutes, stirring regularly, until the onion is tender and translucent.
  9. Add the reserved spinach purée and mix.
  10. Add the water. Cover the pan and cook for 10 minutes over medium heat. The spinach should be bubbling a lot. Stir at regular intervals to prevent from sticking to the bottom of the pan.
  11. Once the spinach is cooked, add the garam masala, sugar, turmeric powder, red pepper powder and salt. Mix and cook for 1 minute, covered. Then add the heavy cream and mix.
  12. Incorporate the paneer and mix.
  13. Simmer for 3 to 4 minutes. Turn off the heat, add the lemon juice and kasuri methi and mix.
  14. Serve the palak paneer hot with naan or roti or rice.

Notes

  • The paneer can be fried until golden brown before adding to the dish.