Easy Palak Paneer Recipe | Creamy North Indian Curry

Instructions

1. 01

   Clean the spinach

   Remove the thick stems from the spinach leaves. Wash the leaves thoroughly under running water to remove dirt and grit. Drain the spinach well.

   

2. 02

   Blanch the spinach

   Bring a large pot of water to a rolling boil. Add the spinach leaves and blanch them for 2 minutes. Immediately transfer the spinach to a bowl of ice-cold water. Let it sit for about 1–2 minutes. Why this step matters: Blanching softens the spinach and helps retain its fresh green colour. The ice bath stops the cooking process and prevents the leaves from becoming dull and overcooked.

   

3. 03

   Make spinach puree

   Drain the blanched spinach completely. Add spinach, green chilli, ginger and garlic to a blender. Blend until you get a smooth, lump-free puree. Add a little water only if needed. Avoid making the puree too watery.

   

4. 04

   Prepare paneer

   Cut the paneer into medium-sized cubes. You can use the paneer directly, or lightly pan-fry it until the edges are golden. If frying, don't overcook it as paneer can become chewy. For softer paneer, soak the cubes in warm water for 10–15 minutes before adding them to the gravy.

   

5. 05

   Start gravy

   - Heat 1 tbsp oil + 1 tbsp butter/ghee in a heavy-bottomed pan. - Add ½ tsp cumin seeds. - Allow them to splutter. - Add the finely chopped onion. - Sauté on medium heat until the onion becomes soft and lightly golden.

   

6. 06

   Add tomatoes and spices

   Add the chopped tomatoes. Cook until the tomatoes become soft and mushy and the raw smell disappears. - Add: ½ tsp turmeric ½ tsp Kashmiri chilli powder ½ tsp coriander powder Salt to taste Cook for another 2–3 minutes. You don't need to heavily brown the masala—the spinach should remain the star of the dish.

   

7. 07

   Add spinach puree

   Lower the flame completely. Add the prepared spinach puree to the pan. Mix gently with the onion-tomato masala. Add ¼–½ cup water, depending on your preferred consistency. Bring the gravy to a gentle simmer. Don't boil the spinach gravy vigorously or cook it for a long time. Excessive cooking can dull the colour and affect the fresh spinach flavour.

   

8. 08

   Add paneer

   Gently add the paneer cubes to the spinach gravy. Mix carefully so the paneer doesn't break. Simmer for 3–4 minutes on low heat. Add ½ tsp garam masala. Crush ½ tsp kasuri methi between your palms and add it. Mix gently.

   

9. 09

   Finish palak paneer

   For a richer restaurant-style finish, add 2–3 tbsp fresh cream. Stir gently and cook for another 1 minute. Taste and adjust: Salt if needed Water if the gravy is too thick A little cream if you want a milder, richer flavour Turn off the heat.

10. 10

    Final tempering — optional but delicious

    For an extra flavourful finish: Heat 1 tsp ghee. Add a small pinch of cumin seeds. Add 1 finely chopped garlic clove. Sauté until the garlic turns lightly golden. Pour this tempering over the Palak Paneer. Don't let the garlic burn—it should be fragrant and lightly golden.

11. 11

    Serving

    Serve hot with: Butter naan Tandoori roti Phulka Jeera rice Steamed basmati rice