Method
- Blanch spinach in boiling water for 90 seconds, then plunge into ice water — the cold shock locks in the green colour. Drain, squeeze well, and blend smooth with a green chili.
- Heat 2 tbsp ghee in a heavy pan. Splutter cumin seeds, then add onion and a pinch of salt. Cook 8 minutes until golden — patience here builds the dish's body.
- Add ginger-garlic paste and the remaining slit chilies; fry one minute. Add tomatoes, turmeric, coriander powder and Kashmiri chili. Cook 6 minutes until the tomatoes break down completely and the oil separates at the edges.
- Add the spinach puree and 100ml water. Simmer 8 minutes — the colour should deepen and the raw spinach smell give way to something sweeter and rounder. Add the pan-fried paneer cubes and a teaspoon of salt.
- Stir in cream and crushed kasoori methi. Simmer two more minutes. Taste — adjust salt; the curry should be subtly creamy, not heavy.
- Make the final tempering: heat the remaining ghee in a small ladle, sizzle a slit chili and a smashed garlic clove for 20 seconds, then pour over the curry. Cover and rest 5 minutes. Serve with naan, roti or jeera rice.
Common questions
Can Palak Paneer be made ahead?
Palak Paneer is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is Palak Paneer spicy?
Palak Paneer as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Palak Paneer vegetarian or gluten-free?
Palak Paneer is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is Palak Paneer to make at home?
Palak Paneer is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can Palak Paneer be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Palak paneer is a Punjabi dairy household's standard — fresh paneer (chenna pressed under weight) is made twice a week, spinach is grown or bought from a vegetable cart. The dish is the most popular Indian vegetarian curry abroad, often paired in Indian restaurants with butter chicken on a thali. The bright green colour is the marker of fresh paneer and quick-blanched spinach; long-stewed versions go murky-olive and lose their character. The kasoori methi at the finish is the Punjabi smell that ties the dish to its origin.
