Palak Paneer

Cubes of fresh paneer cheese in a vibrant, silky spinach sauce spiced with cumin, coriander, and garam masala. This North Indian vegetarian classic is nutritious, comforting, and packed with iron.

Ingredients

• 14 oz paneer, cut into 3/4-inch cubes
• 1 tbsp vegetable oil
• 1 lb fresh baby spinach (or frozen spinach, thawed)
• 2 tbsp butter or ghee
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 inch piece fresh ginger, grated
• 1 green chili, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp garam masala
• ¼ tsp turmeric
• ½ tsp salt
• 3 tbsp heavy cream
• 1 tsp lemon juice

Method

1. Blanch the spinach in a large pot of boiling water for 2 minutes until wilted. Immediately transfer to an ice bath to preserve the bright green color. Squeeze dry and puree in a blender until smooth.
2. Heat oil in a non-stick pan over medium-high heat. Pan-fry the paneer cubes for 2-3 minutes, turning occasionally, until golden on several sides. Remove and set aside.
3. In the same pan, melt butter over medium heat. Saute the onion for 4-5 minutes until softened. Add garlic, ginger, and green chili. Cook for 1 minute.
4. Add cumin, coriander, garam masala, turmeric, and salt. Toast the spices for 30 seconds until fragrant.
5. Pour in the spinach puree and stir to combine. Simmer for 5 minutes, stirring occasionally, until the sauce is thick and heated through.
6. Stir in the heavy cream and lemon juice. Gently fold in the pan-fried paneer cubes. Simmer for 3-4 minutes to let the paneer absorb some of the sauce flavors.
7. Serve hot with naan bread, roti, or basmati rice.

Chef's note: Blanching the spinach and shocking it in ice water is the secret to a vibrant green sauce. Kasuri methi (dried fenugreek leaves), crushed and added with the cream, gives an authentic restaurant-style flavor. Firm tofu can replace paneer for a vegan version.

Nutrition per serving

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