Creamy Palak Paneer

Palak paneer is spinach pureed into a thick, garlicky, spiced sauce with cubes of pan-fried paneer stirred through at the end. The paneer gets a light golden crust from a quick fry in ghee before it goes into the sauce, this keeps it from going mushy.

Blanch the spinach first, shock it in ice water to keep the color bright green, then blend it. Build the base with onion, garlic, ginger, and spices (cumin, coriander, turmeric, garam masala), add the spinach puree, simmer for a few minutes, then fold in the paneer and a splash of cream. Serve it with naan or basmati rice.

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Blanch and Shock the Spinach

Bring a large pot of water to a boil. Add the spinach and blanch for exactly two minutes.

Drain immediately and transfer to a bowl of ice water to stop the cooking. This ice bath is critical. It locks in the bright green color by stopping the enzymes that turn cooked spinach drab and olive-toned.

Once the spinach is completely cool, squeeze out as much water as possible and blend it into a smooth puree. The color will be vivid green, which is what you want.

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Fry the Paneer Before Adding to Sauce

Heat ghee or butter in a nonstick skillet and fry the paneer cubes in batches until golden on all sides, about two minutes per side. This step is optional but highly recommended.

The fried exterior gives the paneer a pleasant crust and helps it hold its shape when simmering in the sauce. Unfried paneer can break apart or become mushy.

Fried paneer stays firm and adds texture contrast to the smooth, creamy spinach sauce.

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Add Kasuri Methi for Authentic Flavor

Kasuri methi is dried fenugreek leaves, and it is what gives restaurant palak paneer its characteristic flavor. Crush the dried leaves between your palms before adding them to the sauce to release their aromatic oils. The flavor is earthy, slightly bitter, and incredibly distinctive.

If you have never had palak paneer with kasuri methi, you have never had the real thing. It is sold at Indian grocery stores and online, and one bag lasts for months.

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Print

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“name”: “Can I use frozen spinach instead of fresh?”,
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“text”: “Yes, but the color will not be as vibrant. Thaw and squeeze out as much water as possible, then blend. Frozen spinach is more convenient but lacks the bright green color of blanched fresh spinach. The flavor will still be good.”
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“@type”: “Question”,
“name”: “What can I substitute for paneer?”,
“acceptedAnswer”: {
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“text”: “Firm tofu is the best substitute. Press it well to remove excess moisture, then cube and fry it the same way you would paneer. It will not taste exactly the same, but the texture is similar. Paneer is worth seeking out at Indian grocery stores if you can.”
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“@type”: “Question”,
“name”: “Can I make palak paneer ahead of time?”,
“acceptedAnswer”: {
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“text”: “Yes. Palak paneer stores well in the fridge for up to three days and tastes even better the next day as the flavors meld. Reheat gently on the stove, adding a splash of cream or water if the sauce has thickened too much.”
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