Palak Paneer

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Blanching Spinach

   First, get your tools ready: a large pot, strainer, blender, kadhai, chopping board, knife, measuring spoons, and spatula. Wash the 500g of fresh spinach thoroughly under running water. Fill the large pot with about 2 litres of water and bring it to a rolling boil over high flame. Once boiling, carefully add all the washed spinach to the hot water and let it cook for exactly 2 minutes. The spinach will wilt and turn a darker green.

2. 02

   Cooling and Blending Spinach

   Immediately after 2 minutes, carefully drain the spinach using the strainer. To stop it from cooking further and keep its bright green colour, rinse it under cold running water for 1 minute. Squeeze out as much excess water as you can from the spinach with your hands. Transfer the squeezed spinach to your blender, add 0.5 cup of water, and blend until it forms a smooth purée. Set this aside.

3. 03

   Sautéing Aromatics

   Place the kadhai/wok on medium flame and add 2 tbsp of cooking oil. Once the oil is shimmering (about 30 seconds), add the 1 medium finely chopped onion. Stir frequently with your spatula and cook for about 5-7 minutes until the onion turns light golden brown and becomes soft. Do not let it burn.

4. 04

   Adding Ginger, Garlic, and Chilli

   To the browned onions, add the 1 inch finely grated ginger, 3 finely minced garlic cloves, and 1 slit green chilli. Sauté for another 1-2 minutes, stirring constantly, until you can smell the fragrant garlic and ginger. Be careful not to burn the garlic.

5. 05

   Cooking the Tomatoes and Spices

   Now, add the 1 medium finely chopped tomato to the kadhai. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices, and the oil starts to separate from the mixture. Then, add 1 tsp cumin powder, 1.5 tsp coriander powder, and 0.25 tsp turmeric powder. Mix well and cook for 1 minute, stirring constantly, until the spices are fragrant.

6. 06

   Combining with Spinach Purée

   Pour the smooth spinach purée from the blender into the kadhai with the sautéed mixture. Mix everything together thoroughly. Add 1 tsp of salt and 0.5 tsp of garam masala. Stir well to combine all the flavours. Bring the mixture to a gentle simmer over medium-low flame.

7. 07

   Simmering the Palak Base

   Let the palak (spinach) mixture simmer gently for 5-7 minutes, stirring occasionally to prevent it from sticking to the bottom. You will notice small bubbles forming and the colour deepening slightly. This allows the flavours to meld together nicely.

8. 08

   Adding Paneer and Finishing

   Gently fold in the 200g paneer cubes into the simmering spinach mixture. Cook for just 2 minutes, allowing the paneer to warm through and absorb some of the flavours. Do not overcook the paneer, or it will become tough.

9. 09

   Final Touch and Serving

   Turn off the flame. Stir in 2 tbsp of fresh cream. This adds a lovely richness and smooth texture to the Palak Paneer. Serve immediately with roti, naan, or rice. Enjoy your homemade Palak Paneer!