Palak Paneer

Ingredients

• 500g fresh spinach
• 250g paneer, cubed and lightly fried
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 2 tbsp cream
• Salt to taste
• 2 tbsp ghee

Method

1. What is Palak Paneer: This is a vibrant green spinach curry with soft cubes of Indian cottage cheese called paneer. It is one of the most popular North Indian dishes and is nutritious, filling and beginner friendly.
2. Prepare the spinach: Take 500g fresh spinach leaves. Remove any thick stems. Wash thoroughly in cold water 2-3 times as spinach can have soil and sand. Shake off excess water.
3. Blanch the spinach: Bring a large pot of water to a rolling boil. Add the spinach leaves and cook for exactly 2 minutes — no more or it loses its bright green colour. Immediately drain and plunge into a bowl of ice cold water. This stops the cooking and preserves the vibrant green colour. This process is called blanching.
4. Blend to puree: Drain the cooled spinach. Transfer to a blender with 2 green chillies and blend to a smooth, bright green puree. Do not add water — the spinach has enough moisture. Keep aside.
5. Fry the paneer: Cut 250g paneer into 2cm cubes. Heat 1 tbsp oil or butter in a pan on medium heat. Add the paneer cubes in a single layer and fry for 1-2 minutes each side until lightly golden. Remove carefully and place in a bowl of warm water — this keeps the paneer soft and prevents it from becoming rubbery.
6. Cook the base: In the same pan add 1 tbsp butter. Add 1 large onion finely chopped and cook on medium heat for 8 minutes until golden. Add 1 tbsp ginger garlic paste and cook 2 minutes until the raw smell disappears. Add 2 medium tomatoes finely chopped and cook for 8 minutes until mushy and oil separates.
7. Add spices: Add 1 tsp cumin powder, 1 tsp coriander powder, half tsp red chilli powder, half tsp garam masala and salt to taste. Stir and cook 2 minutes. These spices form the flavour backbone of the curry.
8. Add spinach puree: Pour the green spinach puree into the pan. Stir everything together. Add half cup water to loosen. Cook on medium heat for 5-6 minutes, stirring regularly.
9. Add cream and paneer: Add 2 tbsp fresh cream for richness. Drain the paneer from the warm water and gently add to the curry. Stir carefully so the paneer does not break. Simmer on low heat for 3-4 minutes.
10. Final touch: Add a pinch of garam masala and a small knob of butter on top. Taste and adjust salt. The curry should be creamy, vibrant green and aromatic.
11. Serve: Palak paneer pairs beautifully with naan, roti or jeera rice. Squeeze a few drops of lemon juice on top just before serving for a fresh flavour lift.