Palak Paneer

Name: Palak Paneer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh spinach leaves, thoroughly washed and roughly chopped; 8 oz paneer cheese, cut into 1-inch cubes; 2 tbsp ghee or neutral vegetable oil; 1 medium yellow onion, finely chopped; 4 clove fresh garlic cloves, minced; 1 inch fresh ginger, peeled and minced; 2 medium ripe tomatoes, chopped; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric powder; 0.5 tsp garam masala; 0.25 tsp cayenne pepper; 0.5 cup heavy cream; 1 tsp kosher salt

Restaurant-Style Palak Paneer — Fresh Spinach Curry with Golden Paneer Cubes

Vibrant green spinach transforms into a velvety curry that cradles tender paneer in every spoonful. The magic happens when you properly blanch the spinach to preserve its bright color, then build a robust base of caramelized onions and aromatic spices. Rich enough to satisfy but light enough to let the spinach's natural earthiness shine through.

IndianDinnerVegetarianGluten FreeComfort Food

Prep20 min

Cook25 min

Total45 min

Servings4

Difficultymedium

Nutrition

fat24g

carbs12g

protein18g

calories320

Ingredients

1 lbfresh spinach leaves, thoroughly washed and roughly chopped
8 ozpaneer cheese, cut into 1-inch cubes
2 tbspghee or neutral vegetable oil
1 mediumyellow onion, finely chopped
4 clovefresh garlic cloves, minced
1 inchfresh ginger, peeled and minced
2 mediumripe tomatoes, chopped
½ cupheavy cream
1 tspkosher salt

spices

1 tspground cumin
1 tspground coriander
½ tspturmeric powder
½ tspgaram masala
¼ tspcayenne pepper(optional)

Instructions

Bring a large pot of salted water to a rolling boil, then drop in the spinach leaves. Cook for exactly 2 minutes — this quick blanch preserves the bright green color while removing any bitterness. Immediately drain and plunge into a bowl of ice water to stop the cooking.
⏱ 2 min
Once the spinach is completely cool, drain it thoroughly and squeeze out excess water with your hands. Transfer to a blender with 2 tablespoons of water and blend until you have a completely smooth, vibrant green puree. Set aside.
Heat the ghee in a large, heavy-bottomed pan over medium heat until it shimmers. Add the paneer cubes in a single layer and fry without moving them for the first few minutes — you want golden-brown crusts on all sides. Turn gently and continue cooking until evenly browned, then remove to a plate.
⏱ 5 min
Using the same pan with all those flavorful browned bits, add the chopped onions. Cook them slowly, stirring occasionally, until they turn deep golden brown and smell sweet. This patience here builds the curry's flavor foundation.
⏱ 8 min
Create a well in the center of the onions and add the minced garlic and ginger. Stir constantly as they release their aromatics — you'll smell the difference when they're ready, about a minute in.
⏱ 1 min
Add the chopped tomatoes and let them break down completely, stirring occasionally. They're ready when they've lost their shape and become jammy, creating a thick paste with the onions.
⏱ 5 min
Sprinkle in all the ground spices and stir them into the tomato-onion base. Cook until they smell toasted and fragrant — this blooms their flavors and prevents any raw spice taste in the finished dish.
⏱ 1 min
Pour in the spinach puree and stir everything together. Let it simmer gently, allowing the flavors to meld and the mixture to thicken slightly. The color should be deep emerald green throughout.
⏱ 5 min
Reduce heat to low and stir in the heavy cream and salt, then nestle the golden paneer cubes back into the curry. Simmer gently just until the paneer is warmed through — overcooking will make it tough.
⏱ 3 min
Taste and adjust the seasoning with more salt, garam masala, or cream as needed. The curry should be creamy but not heavy, with a good balance of earthy spinach and warming spices. Serve immediately with rice or naan.