Palak Paneer
Fresh spinach pureed into a bright green, lightly spiced sauce studded with pan-seared cubes of paneer. Comforting, mild, and satisfying for vegetarians and skeptics alike.
Ingredients
- 10 ounces fresh spinach leaves, washed
- 2 tablespoons ghee or vegetable oil, divided
- 8 ounces paneer, cut into 3/4-inch cubes
- 1 teaspoon cumin seeds
- 1 medium yellow onion, finely chopped
- 1 tablespoon grated garlic
- 1 tablespoon grated fresh ginger
- 1 green chili, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/4 cup heavy cream or full-fat yogurt
- 1 teaspoon kosher salt, plus more to taste
Instructions
- Bring a large pot of salted water to a rolling boil, add the spinach, and blanch for 90 seconds until just wilted and bright green.
- Immediately drain the spinach and plunge it into a bowl of ice water to stop the cooking and lock in the color; drain again and squeeze out excess water.
- Transfer the blanched spinach to a blender with 1/4 cup water and puree until smooth; set aside.
- Heat 1 tablespoon of ghee in a large nonstick skillet over medium-high heat and sear the paneer cubes for 2 to 3 minutes per side until golden brown on the edges; remove and set aside on a paper-towel-lined plate.
- In the same skillet, heat the remaining 1 tablespoon ghee over medium heat and add the cumin seeds, cooking for 30 seconds until fragrant.
- Add the chopped onion and cook for 6 to 7 minutes until soft and golden.
- Stir in the garlic, ginger, and green chili, and cook for 1 minute until fragrant.
- Add the chopped tomatoes, coriander, and turmeric, and cook for 6 to 8 minutes, mashing occasionally, until the tomatoes fully break down and the mixture thickens.
- Pour in the pureed spinach and salt, stir well, and simmer over low heat for 5 minutes, stirring occasionally so it does not stick or scorch at the bottom.
- Stir in the seared paneer cubes and garam masala, then simmer for 3 more minutes until the paneer is heated through.
- Remove from heat, stir in the cream, taste and adjust salt, and serve immediately with steamed rice or warm naan.
Why You'll Love This
- Vivid green color from the ice-bath blanching technique instead of overcooked, dull spinach
- Pan-searing the paneer first adds a golden crust and prevents it from turning rubbery in the sauce
- Mild enough for kids, with adjustable heat from the green chili
Shocking the spinach in ice water immediately after blanching is what keeps the sauce a vibrant green instead of a muddy olive color.
Searing the paneer before it goes into the simmering sauce keeps the cubes firm rather than letting them turn soft and crumbly.
Nutrition
| Calories | 320 |
| Protein | 14 g |
| Fat | 24 g |
| Carbs | 14 g |
| Fiber | 4 g |
| Sodium | 520 mg |
Estimated per serving
