Classic Palak Paneer

• •1 lb Fresh spinach (roughly chopped)
• •14 oz Paneer (cut into 1-inch cubes)
• •2 tbsp Ghee or unsalted butter
• •1 tsp Cumin seeds
• •1 medium Onion (finely chopped)
• •1 tbsp Ginger-garlic paste
• •1 piece Green chilies (slit or minced, to taste)
• •0.5 tsp Turmeric powder
• •1 tsp Coriander powder
• •0.5 tsp Garam masala
• •1 medium Tomato (finely chopped or puréed)
• •0.3 cup Heavy cream (or cashew paste for dairy-free)
• •to taste Salt
• •0.5 tsp Sugar (optional, to balance flavors)
• •1 tsp Lemon juice (optional)
• •0.5 cup Water (as needed)

Instructions

1. 1

   Blanch the spinach: Bring a large pot of water to a boil. Add the chopped spinach and blanch for 1-2 minutes until bright green and slightly wilted. Immediately transfer the spinach to an ice bath to stop cooking and preserve its vibrant color. Once cooled, drain well and squeeze out excess water. Blend the blanched spinach with a splash of water until you have a smooth purée.

2. 2

   Prepare the paneer: If desired, lightly pan-fry the paneer cubes in 1 tbsp ghee or oil over medium heat until golden brown on all sides. This adds flavor and texture. Set aside.

3. 3

   Sauté the aromatics: In a large pan or pot, melt the remaining 1 tbsp ghee over medium heat. Add the cumin seeds and let them splutter (about 30 seconds). Add the finely chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.

4. 4

   Build the flavor base: Add the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant. Stir in the turmeric powder, coriander powder, and garam masala. Cook for another minute, stirring constantly, to toast the spices.

5. 5

   Add tomato and simmer: Add the finely chopped or puréed tomato. Cook, stirring occasionally, until the tomato softens and the oil starts to separate from the mixture, about 5 minutes.

6. 6

   Combine with spinach: Pour in the spinach purée and mix well with the spice mixture. Add about 1/4 to 1/2 cup water to reach your desired consistency. Bring to a gentle simmer. Add salt and sugar (if using) to taste.

7. 7

   Finish the dish: Gently add the fried paneer cubes to the simmering spinach mixture. Stir in the heavy cream and a squeeze of lemon juice (if using). Heat through for 2-3 minutes, but do not boil after adding cream. Garnish with a drizzle of cream or a small piece of butter, if desired.

8. 8

   Serve hot with naan, roti, or basmati rice.

Chef's Tips

• 💡To prevent spinach from becoming bitter, ensure you blanch it quickly and then shock it in ice water. Do not overcook the spinach at this stage.
• 💡For a richer flavor, you can add 1-2 tablespoons of finely ground cashews or almonds (soaked in warm water for 15 mins and then ground into a paste) along with the spinach purée.
• 💡Adjust the amount of green chilies to your preferred spice level. For a milder dish, remove the seeds.
• 💡If your paneer is a bit hard, soak it in warm water for 10-15 minutes before cutting and frying to make it softer.