# Palak Paneer

Palak Paneer is a classic North Indian vegetarian curry made with soft paneer cubes simmered in a smooth, creamy spinach gravy flavoured with garlic, ginger, warming spices, and a touch of cream.

- Servings: 3 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 300 g Fresh spinach (palak), packed
- as needed Water
- 200 g Paneer, cubed
- 1 tbsp Oil or ghee (for light frying, optional)
- 2 tbsp Oil or ghee
- 1 tsp Cumin seeds
- 1 medium Onion, finely chopped
- 1.5 tsp Garlic paste
- 1 tsp Ginger paste
- 0.5 tsp Green chilli, chopped (optional)
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 0.5 tsp Turmeric
- 0.75 tsp Garam masala
- 1 tsp Salt
- 3 tbsp Double cream or single cream (optional)
- 1 tbsp Butter (optional)
- Kasuri methi

## Instructions

1. Blanch the washed and cleaned spinach in boiling water with a little salt for about 60 to 90 seconds.
2. Remove the spinach from the boiling water and immediately cool it off in cold water.
3. Blend the blanched spinach with a little water into a puree; this will be the curry gravy. Optionally, add green chili to the blender as well.
4. Heat a pan with a couple of teaspoons of ghee or oil.
5. Lightly fry the paneer cubes until they have a little color on a couple of sides (optional step).
6. Remove the fried paneer from the pan and set aside.
7. In the same pan, add cumin seeds and let them splutter.
8. Add finely chopped onion and cook out its rawness until it gets a slight tinge.
9. Add chopped green chili for natural heat (optional).
10. Add garlic and ginger paste and cook for about 30-45 seconds to take out the rawness.
11. Clear a space in the pan, turn down the flame, and add ground coriander, ground cumin, turmeric, and salt to bloom the spices gently.
12. Turn up the flame a little and add the spinach puree, letting it sizzle and cook for about five to seven minutes to combine with the onions and spices.
13. Return the fried paneer to the pan with the spinach curry.
14. Add garam masala.
15. Stir in a couple of tablespoons of cream (optional, to avoid making it too westernized).
16. Add a little bit of ghee (optional) and kasuri methi.
17. Cook for no more than a couple of minutes.
18. Serve the palak paneer, optionally with a small dollop of cream on top, and with rice.

## Equipment

- pan
- blender
- cooker

## Tips

- Blanch spinach for 60 to 90 seconds tops.
- Do not over-westernize the taste by adding too much cream.
- Taste the dish as you go along and adjust to personal preferences.

## Source

- Original video: https://youtu.be/M2Yny_C8QmM?si=5jI0XmILEKRFGbi-
- Recipe page: https://www.cliprecipe.com/recipe/fd7ba2e7-c833-4186-ba03-c359ac3ee909
- Extracted: 2026-01-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt