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Introduction
Palak Paneer, a beloved staple of North Indian cuisine, has its roots in the lush fields of Punjab. This vegetarian dish emerged as a clever way to incorporate iron-rich spinach into the diet, paired with protein-packed paneer cheese. Traditionally served during winter months when spinach is abundant, it has evolved into a year-round favorite across India and beyond. The dish gained international popularity in the 1960s as Indian restaurants proliferated globally, showcasing the vibrant green curry as a testament to India's diverse and colorful culinary palette. Today, Palak Paneer stands as a symbol of Indian vegetarian cuisine, celebrated for its nutritional value and its ability to transform simple ingredients into a luxurious meal.
Ingredients
• 500g fresh spinach leaves, washed and roughly chopped
• 250g paneer, cut into 1-inch cubes
• 2 tablespoons ghee or vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 medium tomatoes, chopped
• 1 green chili, finely chopped (optional, for heat)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste (approximately 1 teaspoon)
• 1/4 cup heavy cream
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1/2 teaspoon sugar (optional, to balance flavors)
• Lemon juice from 1/2 lemon
Step 1:
Blanch the spinach in boiling water for 2-3 minutes. Drain and immediately transfer to an ice bath to cool. Once cooled, blend into a smooth puree.
Step 2:
Heat ghee or oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Step 3:
Add chopped onions and sauté for 5-7 minutes until golden brown. Add minced garlic and grated ginger, cooking for another 1-2 minutes.
Step 4:
Add chopped tomatoes and green chili (if using). Cook for 5-6 minutes until tomatoes are soft and mushy.
Step 5:
Add turmeric, garam masala, and red chili powder. Stir and cook for 1-2 minutes until spices are fragrant.
Step 6:
Pour in the spinach puree and add salt. Simmer for 10 minutes, stirring occasionally.
Step 7:
Add paneer cubes, heavy cream, kasuri methi, and sugar (if using). Gently stir and cook for 5 minutes.
Step 8:
Finish with a squeeze of lemon juice. Adjust seasoning if needed and serve hot.
Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use 250g of frozen spinach, thawed and drained, as a substitute for fresh spinach.
Q: Is this dish spicy?
A: The spice level is moderate but can be adjusted. Reduce or omit the green chili and red chili powder for a milder version.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the spinach curry base ahead of time and add the paneer just before serving to prevent it from becoming too soft.
• For a vegan version, substitute paneer with firm tofu and heavy cream with cashew cream.
• Fresh spinach can be replaced with 250g of frozen spinach, thawed and drained.
• If kasuri methi is unavailable, omit it or use a pinch of ground fenugreek seeds.
• For a richer flavor, use homemade paneer or a high-quality store-bought brand.
• Adjust the consistency by adding water if the curry is too thick.
• This dish contains dairy (paneer and cream) and may not be suitable for those with lactose intolerance.
• For a smoother texture, strain the spinach puree before adding it back to the pan.
Serve hot with naan bread or steamed rice. Garnish with a swirl of cream or a sprinkle of kasuri methi if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving.
Blanch and puree the spinach ahead of time to reduce active cooking time. Multitask by preparing the paneer while the onions are cooking.
- Don't overcook the spinach to maintain its vibrant green color and nutritional value.
- For a smoother texture, strain the spinach puree before adding it to the pan.
- If the curry is too thick, add a little water to adjust the consistency.
For a vegan version, replace paneer with firm tofu and heavy cream with cashew cream. For a lighter version, use low-fat paneer and replace cream with yogurt.
Pair with a cold lassi or a light Indian beer like Kingfisher. A side of cucumber raita complements the dish well.
Best enjoyed year-round, but particularly comforting in cooler months.
Contains dairy (paneer and cream). May contain traces of nuts if using store-bought garam masala.
