Cook and Scale
Palak Paneer
4 servings · 40 min total
Golden fried paneer cubes simmered in a silky, spiced spinach gravy, a comforting North Indian classic finished with a touch of cream.
Ingredients
- 400 g paneer, cubed
- 2 tbsp ghee
- 500 g spinach
- 1 onion, finely chopped
- 3 garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tomato, chopped
- 1 fresh chilli, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 3 tbsp heavy cream
- 1 tsp salt
- 2 tbsp water
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Blend the spinach puree — Blanch the spinach in boiling water for 2 minutes, then drain and plunge into cold water. Blend to a smooth puree and set aside.
- 2.
Fry the paneer — Heat 1 tbsp ghee in a pot and fry the paneer cubes over medium heat until lightly golden on all sides, about 3-4 minutes. Remove and set aside.
- 3.
Cook the tomato base — In the same pot, heat the remaining ghee and sauté the onion until soft and golden. Add the garlic, ginger and chili pepper and cook for 1 minute, then stir in the tomato, cumin, coriander and turmeric. Cook for 6-8 minutes until the tomato breaks down into a thick paste.
- 4.
Simmer in the spinach puree — Stir in the spinach puree and 2 tbsp water, season with salt, and simmer for 5 minutes. Fold in the fried paneer and garam masala and heat through for 2 minutes.
- 5.
Finish with cream — Stir in the cream, adjust salt to taste, and serve hot with warm flatbread or steamed rice.