Palak paneer recipe

Ingredients

• 500 g Spinach (washed, trimmed, blanched)
• 200 g Paneer (cut into 1‑inch cubes)
• 1 medium Onion (thinly sliced)
• 4 pieces Green Chilies (slit lengthwise, seeds left for heat)
• 2 tbsp Oil (neutral cooking oil)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Cumin Seeds (dry roasted before adding)
• 1 tsp Coriander Powder (ground)
• ½ tsp Garam Masala (light)
• ½ tsp Salt (or to taste)
• ½ cup Water (for simmering)
• 2 tbsp Fresh Cream (adds richness at the end)

Instructions

1. Prepare the Spinach

   Rinse the spinach thoroughly, remove any tough stems, and roughly chop it. Set aside.

   Time: PT5M

2. Blanch Spinach with Chilies

   Bring a large pot of water to a rolling boil. Add the green chilies and then the chopped spinach. Cook for about 10 minutes until wilted.

   Time: PT10M

   Temperature: Boiling

3. Shock and Drain

   Immediately transfer the boiled spinach to a bowl of ice‑cold water to stop cooking. Drain using a strainer and squeeze out excess water.

   Time: PT5M

4. Blend to a Smooth Paste

   Place the cooled spinach in a blender, add a splash of water if needed, and blend until completely smooth.

   Time: PT5M

5. Prep Remaining Ingredients

   Cut paneer into 1‑inch cubes, slice the onion thinly, and keep the slit chilies ready.

   Time: PT5M

6. Temper Spices and Sauté Onion

   Heat oil and butter in a frying pan over medium heat. Add cumin seeds; when they sizzle, add the sliced onion. Fry until the onion turns golden brown.

   Time: PT5M

   Temperature: Medium

7. Cook the Spinach Curry

   Add the spinach puree to the pan, then stir in salt, coriander powder, garam masala, and water. Simmer for 10 minutes until the raw spinach aroma disappears and the gravy thickens slightly.

   Time: PT10M

   Temperature: Medium

8. Finish with Paneer and Cream

   Gently fold the paneer cubes into the gravy, add fresh cream and a small knob of butter. Cook for another 2 minutes on low heat, allowing the paneer to warm through without breaking.

   Time: PT2M

   Temperature: Low

9. Serve

   Transfer the palak paneer to a serving bowl and serve hot with rice, roti, or naan.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

10g

Fat

15g

Fiber

3g