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How to Make Palak Paneer

Name: How to Make Palak Paneer
Yield: 4
Ingredients: 1 pound fresh spinach leaves; 2-3 green chilies; 1-inch piece ginger; 3-4 cloves garlic; 2 tablespoons ghee or oil; 1 teaspoon cumin seeds; 1 medium onion; 2 tomatoes; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1/2 teaspoon turmeric; 1/4 cup heavy cream or cashew cream; 8 ounces paneer

Palak paneer combines fresh spinach puree with cubes of paneer in a spiced, creamy base. Blanch spinach leaves, blend with aromatics, then simmer with sautéed onions, tomatoes, and spices before folding in the paneer just before serving.

Total time: 45 min
Hands-on: 30 min
Serves: 4
Difficulty: Medium

Ingredients

1 pound fresh spinach leaves
2-3 green chilies
1-inch piece ginger
3-4 cloves garlic
2 tablespoons ghee or oil
1 teaspoon cumin seeds
1 medium onion
2 tomatoes
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 cup heavy cream or cashew cream
8 ounces paneer

Step by step

Prepare the spinach. Bring a large pot of salted water to boil. Add 1 pound fresh spinach leaves and blanch for 2 minutes. Immediately transfer to ice water. Drain completely and squeeze out excess water with your hands.
Make the spinach puree. Blend the blanched spinach with 2-3 green chilies, 1-inch piece of ginger, and 3-4 garlic cloves. Add just enough water to help it blend into a smooth, thick puree.
Prepare the base. Heat 2 tablespoons ghee or oil in a heavy-bottomed pan over medium heat. Add 1 teaspoon cumin seeds and let them splutter. Add 1 finely chopped medium onion and cook until golden, about 8 minutes.
Add aromatics and spices. Add 2 finely chopped tomatoes to the onions. Cook until they break down completely, about 5 minutes. Stir in 1 teaspoon each of coriander powder and garam masala, plus 1/2 teaspoon turmeric. Cook the spices for 30 seconds until fragrant.
Combine with spinach. Pour in the spinach puree and mix well. Add salt to taste and let it simmer for 10-12 minutes, stirring occasionally. The mixture should reduce and thicken slightly.
Finish the dish. Lower the heat and stir in 1/4 cup heavy cream or cashew cream. Gently fold in 8 ounces cubed paneer. Let it heat through for 2-3 minutes without boiling. Taste and adjust salt.

Tips & troubleshooting

Blanching the spinach keeps the vibrant green color and removes any bitterness
Don't add paneer too early or it will become tough and rubbery
If the gravy looks too thick, thin it with a splash of water or milk
Fresh paneer works better than store-bought for the best texture

Variations

Restaurant Style. Add a tablespoon of cashew paste and butter at the end for richer color and texture
Vegan Version. Replace paneer with firm tofu cubes and use coconut cream instead of dairy cream
With Mustard Greens. Mix half spinach with half mustard greens for a more complex, slightly bitter flavor

Questions

Can I use frozen spinach instead of fresh?: Yes, but thaw it completely and squeeze out all water before blending. The flavor won't be quite as bright as fresh spinach.
Why does my palak paneer turn brown?: This happens when spinach isn't blanched properly or when it's cooked too long at high heat. Always blanch in boiling water and use ice water to stop cooking.
How do I prevent paneer from becoming hard?: Add paneer at the very end and don't let it boil. If using store-bought paneer, soak it in warm water for 10 minutes before adding to soften it.
Can I make this ahead of time?: Make the spinach gravy ahead and refrigerate. Add the paneer only when reheating and serving to maintain its texture.