Palak Paneer

Name: Palak Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb paneer, cut into 1-in cubes; 10 oz fresh baby spinach; 1 yellow onion, finely chopped; 2 roma tomatoes, chopped; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 1/4 cup heavy cream; 2 tbsp ghee or butter; 1/2 tsp cumin seeds; 1 tsp garam masala; 1/2 tsp ground coriander; 1/4 tsp ground turmeric; 1 tsp salt; 1/2 cup water

45 minMediumServes 4380 cal/serving

IndianDinnerStovetopVegetarianGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-Free

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Ingredients

1 lb paneer, cut into 1-in cubes
10 oz fresh baby spinach
1 yellow onion, finely chopped
2 roma tomatoes, chopped
4 garlic cloves, minced
1 tsp fresh ginger, grated
1/4 cup heavy cream
2 tbsp ghee or butter
1/2 tsp cumin seeds
1 tsp garam masala
1/2 tsp ground coriander
1/4 tsp ground turmeric
1 tsp salt
1/2 cup water

Instructions

1

Blanch 10 oz fresh baby spinach in boiling salted water for 2 minutes. Drain, rinse under cold water, and squeeze out excess moisture. Blend with 1/2 cup water into a smooth puree. Set aside.
2

Heat 2 tbsp ghee or butter in a large skillet or pan over medium heat. Add 1/2 tsp cumin seeds and let sizzle for 30 seconds until fragrant.
3

Add 1 finely chopped yellow onion and cook, stirring frequently, for 8-10 minutes until golden. Add 4 minced garlic cloves and 1 tsp grated fresh ginger and cook for 1 more minute.
4

Add 2 chopped roma tomatoes, 1/4 tsp ground turmeric, 1/2 tsp ground coriander, and 1 tsp salt. Cook for 5-6 minutes, mashing the tomatoes, until the mixture darkens and oil begins to separate from the sides.
5

Pour in the spinach puree and stir to combine. Simmer for 5 minutes.
6

Stir in 1/4 cup heavy cream and 1 tsp garam masala. Gently fold in 1 lb cut into 1-in cubes paneer cubes. Simmer on low for 3-4 minutes until the paneer is heated through.
7

Taste and adjust salt. Serve immediately with naan or basmati rice.

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Questions

What is Palak Paneer?

A classic North Indian dish of soft paneer cubes nestled in a vibrant, velvety spinach sauce seasoned with warm spices, garlic, ginger, and cream. Rich, nutritious, and deeply comforting served with naan or rice. This reference files it under Indian dinner: made on the stovetop, rated medium and about 45 minutes start to finish.

Why blanch first in Palak Paneer?

Step 1 reads: "Blanch 10 oz fresh baby spinach in boiling salted water for 2 minutes." The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Is there a substitute for paneer in Palak Paneer?

The entry for Palak Paneer calls for 1 lb paneer, cut into 1-in cubes. In its place: Halloumi, rinsed of some of its salt, or extra-firm tofu pressed dry stands in well.

Can I make Palak Paneer dairy-free?

Not cleanly. Here the dairy (1 lb paneer, cut into 1-in cubes, 1/4 cup heavy cream, 2 tbsp ghee or butter) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Is Palak Paneer vegan?

No, though it is vegetarian. What keeps it from vegan is 1 lb paneer, cut into 1-in cubes, 1/4 cup heavy cream and 2 tbsp ghee or butter. For fully plant-based entries, see the vegan dinner collection.

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