Indian
Palak Paneer
Golden seared paneer in a vivid green spinach sauce with ginger, garlic, warm spices and a touch of cream.
- Bright green spinach sauce
- Golden seared paneer
- Restaurant flavor at home
Palak paneer is proof that a pound of spinach can become something luxurious. We blanch the spinach just long enough to soften it, then plunge it into ice water so the sauce stays bright emerald instead of army green. Searing the paneer first gives it a lightly crisp crust that holds up in the sauce. A pinch of dried fenugreek leaves at the end adds the savory, slightly maple-like aroma you taste in restaurant versions.
Instructions
Bring a large pot of water to a boil and set a large bowl of ice water next to the stove.
Add the spinach to the boiling water and blanch for 60 seconds, just until wilted. Transfer immediately to the ice water, swirl until cold, then drain and squeeze out most of the water.
Blend the spinach with 1/4 cup fresh water until very smooth, scraping down the jar as needed. Set aside.
Heat 1 tablespoon of the ghee in a large nonstick skillet over medium-high heat. Add the paneer in a single layer and sear for 2 to 3 minutes per side, until golden on at least two sides. Transfer to a plate.
Add the remaining ghee to the skillet and reduce the heat to medium. Add the cumin seeds and cook for 30 seconds, then add the onion and cook for 7 to 8 minutes, until soft and golden.
Stir in the garlic, ginger and green chile and cook for 1 minute. Add the tomato and cook for about 5 minutes, mashing with a spoon, until it breaks down completely.
Add the garam masala, coriander, turmeric and salt and stir for 30 seconds.
Pour in the spinach puree plus 1/4 cup water and simmer gently for 4 to 5 minutes; avoid long cooking, which dulls the green color.
Stir in the cream, crushed fenugreek leaves and seared paneer and simmer for 2 to 3 minutes, until the paneer is heated through.
Taste and adjust the salt, then serve with basmati rice or warm naan.
Test kitchen tips
- If your paneer is dense or crumbly, soak the seared cubes in warm salted water for 10 minutes before adding them to the sauce to soften them.
- The spinach puree can be made up to 2 days ahead and refrigerated; finished palak paneer keeps for 3 days but will darken slightly.
- Extra-firm tofu, pressed and seared the same way, makes a good dairy-free swap; use coconut cream in place of the heavy cream.
Nutrition per serving
- Calories
- 380
- Protein
- 18g
- Carbs
- 14g
- Fat
- 29g
- Fiber
- 5g
- Sugar
- 5g
- Sodium
- 720mg
Nutrition values are estimates calculated per serving. See our disclaimer.
