Palak Paneer
पालक पनीर (PAH-lak pah-NEER)
Spinach and Cottage Cheese Curry
Velvety smooth spinach puree enriched with cream and studded with soft cubes of fresh paneer cheese. This vibrant green curry is one of North India's most beloved vegetarian dishes, balancing earthy greens with rich dairy.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Blanch the spinach leaves in boiling salted water for two minutes until wilted and bright green, then immediately transfer to an ice bath to stop cooking and preserve the vibrant color.
-
2
Drain the spinach thoroughly and blend into a smooth puree using a blender, adding just enough water to get the blades moving. Set the silky green puree aside for later use.
-
3
Heat ghee in a heavy-bottomed pan over medium heat, add cumin seeds and let them crackle for thirty seconds. Add chopped onion and cook until golden brown, about eight minutes.
-
4
Add minced garlic, grated ginger, and slit green chilies to the pan. Saute for two minutes until the raw aroma disappears and the mixture becomes fragrant and deeply aromatic.
-
5
Pour in the spinach puree and simmer on low heat for ten minutes, stirring occasionally. Season with salt and garam masala, adjusting spice levels to your preference.
-
6
Gently fold in the paneer cubes and cream, cooking for five more minutes until the paneer is heated through. Serve hot with naan bread or steamed basmati rice.
Did You Know?
Palak paneer was reportedly a favorite at Mughal court feasts, where cooks would compete to achieve the most vibrant green color. The trick to keeping spinach bright green is to blanch it in boiling water and immediately plunge it into ice water.
Chef's Notes
Equipment Tips
- blender
- heavy-bottomed pan
- large pot
The Story Behind Palak Paneer
Palak paneer emerged from the Mughal kitchens of North India where Persian culinary traditions met indigenous Indian ingredients. The Mughals introduced paneer-making techniques, while spinach had been cultivated in the Indian subcontinent for centuries. This marriage of dairy richness and leafy greens became a cornerstone of Punjabi vegetarian cuisine, spreading across the entire subcontinent through dhaba roadside restaurants and railway dining cars during the British colonial period. Today it stands as one of India's most recognizable dishes internationally.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!