Photo: Lopanayak · CC BY-SA 4.0
Palak Paneer
An Indian vegetarian curry of paneer cheese simmered in a smooth spinach gravy. Blanch the spinach briefly to keep it vivid green — serve with rice or naan (tofu works if you can't find paneer).
Ingredients
- Spinach · blanched300 g
- Paneer · cubed (or tofu/halloumi)200 g
- Onion · chopped1
- Tomato · chopped1
- Garlic · minced3 cloves
- Ginger · minced1 tbsp
- Green chili · optional1
- Ghee (or butter/oil)2 tbsp
- Cream · + more to finish3 tbsp
- Spices
- Cumin seeds1 tsp
- Turmeric0.5 tsp
- Ground coriander1 tsp
- Garam masala1 tsp
- Salt1 tsp
Steps
- ⏲ 5 min
Blanch the spinach 30 seconds, shock in cold water (to keep it green), then blend smooth.
- ⏲ 3 min
Cube the paneer and lightly brown it in ghee, then set aside (optional; skip for softer paneer).
- ⏲ 5 min
In the same pan, fry the cumin seeds until fragrant, then cook the onion until golden.
- ⏲ 4 min
Add the garlic, ginger, and chili, then the tomato, turmeric, coriander, and salt; cook until the oil separates.
- ⏲ 5 min
Stir in the blended spinach with a splash of water and simmer 5 minutes (don't overcook or it dulls).
- ⏲ 3 min
Add the paneer, cream, and garam masala and simmer 2–3 minutes more. Serve with rice or naan.
Tips & Variations
Variations
- Tofu version: Use firm tofu instead of paneer (vegan, easier to find).
- Saag paneer: Mix in other leafy greens like mustard leaves.
- Lighter: Use yogurt instead of cream, or skip it.
- Spicier: Adjust with more chili or chili powder.
Tips
- Blanch briefly and shock the spinach to keep a vivid green.
- Brown the onions for sweetness and depth.
- Brown the paneer or add it plain — your choice (browning helps it hold shape).
- Don't overcook the spinach — it loses color and freshness.
- No paneer? Tofu or halloumi work well as substitutes.
The basics behind this dish
- Browning and the Maillard ReactionMeat fails to brown for one of three reasons: it is wet, the pan is cool, or you put too much in at once. Plus how the brown film stuck to the pan becomes your sauce.
- Cooking Meat: Temperature, Resting, and Cutting Against the GrainDoneness is a core temperature, not a number of minutes. What resting actually does, how to handle a thick cut, and why the direction you slice changes the texture.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
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