Palak Paneer
This dish relies on the contrast between the mild, firm texture of the cheese and the earthy, silken spinach puree. When done correctly, the spinach retains a brilliant green color rather than turning muddy.
Don't overcook the spinach
The vibrant green color depends on a quick blanch followed by an immediate ice bath. If you let the spinach simmer too long after adding it to the sauce, it will lose its fresh character.
- large pot for boiling water
- blender or food processor
- heavy-bottomed skillet or kadai
- slotted spoon
What goes in.
- 1 lbfresh spinach, washed and stems removed
- 8 ozpaneer, cut into 1/2 inch cubes
- 1medium yellow onion, finely diced
- 2large tomatoes, pureed
- 1 tbspfresh ginger, minced
- 2 clovesgarlic, minced
- 1 tspcumin seeds
- 1/2 tspturmeric powder
- 1 tspgaram masala
- 1/4 cupheavy cream
- 2 tbspghee or neutral oil
Locking in the Chlorophyll
Transferring the blanched spinach directly into a bowl of ice water stops the cooking process instantly. This preserves the bright green color that defines a well-made palak paneer.
The method.
Blanch the greens
Boil a large pot of water. Submerge spinach for 60 seconds until just wilted. Drain and plunge into ice water immediately.
Puree the spinach
Drain the chilled spinach and pulse in a blender until smooth. Do not over-process; a bit of texture is preferred.
Toast the spices
Heat ghee in a skillet over medium heat. Add cumin seeds; once they pop, add onions and cook until translucent and light gold.
Build the base
Add ginger, garlic, and turmeric. Cook for 30 seconds until fragrant, then add tomato puree. Cook until the oil separates from the edges of the paste.
Finish the dish
Stir in the spinach puree and simmer for 5 minutes. Fold in paneer cubes and garam masala. Stir in cream just before turning off the heat.
Other turns to take.
Firm Paneer
Lightly pan-fry the paneer cubes in a bit of oil until golden brown on all sides before adding to the spinach base.
Vegan Substitute
Replace paneer with extra-firm tofu pressed well, and swap the cream for full-fat coconut milk.
When it doesn't go to plan.
If the spinach is too thick, add a tablespoon of water at a time to reach the consistency of heavy cream.
Do not skip the ginger and garlic; they provide the necessary heat to cut through the richness of the cream.
Salt the boiling water for the spinach to help keep the color bright.
The ones that keep coming up.
Why did my spinach turn brown?
The spinach was likely cooked too long in the boiling water or left in the hot pan too long after the cream was added. Always ensure the ice bath is very cold.
Can I use frozen spinach?
You can, but it will be much softer. Ensure it is completely thawed and squeezed dry before blending to prevent the dish from becoming watery.
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