Spinach makes a vivid green sauce for soft paneer cubes, with ginger, garlic and a little cream rounding out the earthy leaves.
Briefly wilting the greens keeps Palak Paneer bright and lets you blend a smooth sauce without a long simmer. The paneer needs only enough time in the pan to warm through and take on the seasoning.
Use fresh baby spinach for a mild sauce. Firm paneer holds its shape better than crumbling cheeses; if it feels rubbery straight from the fridge, warm it gently rather than frying it hard.
Method
Put baby spinach and water in a covered saucepan over medium heat. Cook for until wilted, turning once; blend with the cooking liquid until smooth.
Melt butter in a skillet over medium heat. Cook onion for until softened and lightly golden.
Add garlic, ginger and cumin and cook for until fragrant. Stir in the spinach puree, paneer and salt; simmer gently for until the cubes are hot.
Stir in heavy cream and garam masala. Warm over low heat for without boiling vigorously.
Forkue tips
- Blend the spinach only after it has cooled enough for your blender, keeping the lid vented when blending warm ingredients.
Storing and reheating
Refrigerate for 3 days. Reheat over low heat with a spoonful of water, stirring gently to keep the paneer cubes intact.
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Nutrition per serving, estimated
Photo: DreamyFlutura11, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Palak Paneer: FAQ
Can I use frozen spinach?
Yes. Thaw 10 ounces, squeeze lightly and blend with the measured water. The sauce will be darker but still smooth.
Can I replace the cream?
Use plain full-fat yogurt for a tangier finish. Remove the pan from the heat before stirring it in to reduce curdling.
How do I store and reheat Palak Paneer?
Refrigerate for 3 days. Reheat over low heat with a spoonful of water, stirring gently to keep the paneer cubes intact.
How long does Palak Paneer take?
About 40 min in total: 15 min prep and 25 min cooking.
What do I need to make Palak Paneer?
The key ingredients are paneer, baby spinach, onion, butter, garlic and ginger, plus pantry basics.
Any tips for Palak Paneer?
Blend the spinach only after it has cooled enough for your blender, keeping the lid vented when blending warm ingredients.
