Palak Paneer
Blanch fresh spinach, blend it into a smooth paste, and simmer it with a base of fried aromatics, spices, and cubes of firm paneer until the flavors meld into a thick, vibrant green gravy.
Balance the texture of the greens and the cheese.
The spinach should be bright green and silk-smooth, while the paneer should hold its shape without becoming rubbery. Do not overcook the cheese once it hits the sauce.
- large stockpot
- blender
- heavy-bottomed skillet or kadai
- slotted spoon
What goes in.
- 1 lbfresh spinach, stemmed
- 8 ozpaneer, cut into 1-inch cubes
- 1large yellow onion, finely diced
- 2medium tomatoes, finely chopped
- 1 tbspginger-garlic paste
- 2green chilies, slit
- 1 tspcumin seeds
- 1 tspgaram masala
- 1/2 tspturmeric powder
- 2 tbspghee or neutral oil
- 1/4 cupheavy cream
Shocking for color
Submerge spinach in boiling water for 60 seconds, then immediately transfer to an ice bath. This stops the cooking and keeps the final sauce a brilliant, deep green rather than muddy olive.
The method.
Blanch the spinach
Boil the spinach for one minute. Drain and plunge into cold water. Blend into a smooth puree and set aside.
Toast the spices
Heat ghee in the skillet. Add cumin seeds. Once they sputter, add onions and cook until they turn golden brown.
Build the base
Stir in ginger-garlic paste and green chilies. Cook for one minute, then add tomatoes and turmeric. Simmer until the tomatoes break down and oil separates from the edges.
Simmer the greens
Pour in the spinach puree. Cook on low heat for 5 minutes. If it looks too thick, add a splash of water.
Add the paneer
Fold in the paneer cubes and garam masala. Simmer gently for 3 minutes to warm the cheese through. Stir in the cream at the very end.
Other turns to take.
Tofu Palak
Substitute firm extra-pressed tofu for paneer for a different texture.
Non-Dairy
Use coconut oil instead of ghee and replace heavy cream with cashew paste or coconut milk.
When it doesn't go to plan.
Pat the paneer cubes dry before adding them to the pot to ensure they absorb the sauce.
For a charred flavor, lightly pan-fry the paneer cubes in a separate pan until golden before adding them to the curry.
Avoid boiling the spinach for more than 90 seconds; it will lose its fresh, grassy brightness.
The ones that keep coming up.
Why did my spinach turn brown?
The spinach was likely cooked for too long or not cooled immediately in an ice bath after blanching.
Can I use frozen spinach?
Yes, thaw it completely and squeeze out all excess moisture before blending. The flavor will be slightly earthier.
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