Palak Paneer — Print Recipe — The Culinary Codex

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.

Ingredients

500g fresh spinach leaves, washed and trimmed
250g paneer, cut into 2cm cubes
2 tablespoons ghee or butter
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
2 green chilies, slit
1 teaspoon cumin seeds
1/2 teaspoon garam masala
1/4 cup heavy cream
Salt to taste

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.