Palak Paneer Recipe

Ingredients

• 500 g Spinach Leaves (fresh, medium‑sized leaves, washed and trimmed)
• 1 tsp Salt (for blanching water)
• 1 Green Chili (finely chopped, optional for mild heat)
• 200 g Paneer (soft, fresh paneer cut into 1‑inch cubes)
• 1 Onion (medium, finely chopped)
• 3 Garlic Cloves (minced)
• 2 tbsp Ghee (can substitute with vegetable oil)
• 2 tbsp Heavy Cream (optional for richness; can use milk for lighter version)
• 0.5 tsp Garam Masala (ground spice blend)

Instructions

1. Blanch and puree spinach

   Bring a large pot of water to a rolling boil, add 1 tsp salt, then add the spinach leaves. Blanch for 30 seconds, immediately transfer to a bowl of ice‑water, drain, squeeze out excess water and puree in a blender until smooth.

   Time: PT5M

   Temperature: boiling

2. Prepare paneer

   Cut the paneer into 1‑inch cubes and set aside.

   Time: PT2M

3. Make the tempering

   Heat ghee in a skillet over medium heat, add ½ tsp cumin seeds and let them sizzle. Add the chopped onion and minced garlic, sauté until golden brown, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

4. Cook spinach

   Add the pureed spinach to the skillet, stir and cook for 2‑3 minutes on medium heat. Do not let it boil vigorously.

   Time: PT3M

   Temperature: medium

5. Add paneer

   Gently fold the paneer cubes into the spinach sauce and simmer for 2 minutes so the paneer warms through.

   Time: PT2M

   Temperature: low

6. Finish with cream and spices

   Stir in the cream (or milk) and garam masala, cook another 3‑4 minutes on low heat until the sauce is creamy and coats the paneer. Adjust salt if needed.

   Time: PT5M

   Temperature: low

7. Serve

   Transfer to a serving bowl, drizzle a little extra cream if desired, and serve hot with naan, roti, or steamed rice.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

8 g

Fat

18 g

Fiber

3 g