Palak Paneer Recipe

Heat milk and curdle

Pour 1 L full-fat milk into a heavy-bottomed saucepan and bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Once the milk comes to a boil, reduce heat to low. Add 2 tbsp lemon juice or vinegar gradually while stirring gently. The milk will start to curdle and whey will separate (greenish liquid). If separation is incomplete, add up to 1 more tbsp lemon juice.

Turn off heat. Line a colander with a double layer of cheesecloth (or a clean thin kitchen towel) and pour the curdled milk through it to strain the curds from the whey. Rinse the curds briefly with 1/4 cup cold water to remove residual lemon/vinegar taste and cool the curds.

Gather the cloth corners, squeeze out excess liquid gently, then press the wrapped curds with a heavy weight (2–3 kg equivalent) for 30–45 minutes to form a firm block. If you want slightly softer paneer, reduce pressing time.

Cut and optional pan-fry

Unwrap the pressed paneer and cut into 2 cm (3/4 inch) cubes. Heat 1 tbsp oil or ghee in a nonstick skillet over medium heat and lightly pan-fry the paneer cubes for 1–2 minutes per side until just golden. Set aside on paper towel. (Frying helps paneer hold its shape but can be skipped for a softer result.)

Blanch and puree spinach

Bring 1 L water to a boil in a large pot. Add the washed spinach leaves and blanch for 1–2 minutes until wilted and bright green. Immediately transfer spinach to a bowl of ice water (or rinse under cold water) to stop cooking and preserve color. Drain well and squeeze out as much water as possible.

In a blender, combine the drained spinach, 1 inch ginger, 2 green chilies, and 4 garlic cloves (if using). Blend to a smooth or slightly coarse puree, adding 2–3 tbsp water only if needed for blending. Set aside.

Make the masala base

Heat 2 tbsp oil or ghee in a deep skillet or kadhai over medium heat. Add 1 tsp cumin seeds and let them sizzle for a few seconds until aromatic.

Add 1 medium finely chopped onion and sauté 5–7 minutes until translucent and starting to brown at the edges. Add the optional 1 chopped tomato and cook 3–4 minutes until softened (this adds a touch of tang and body).

Stir in 1 tsp coriander powder, 1/2 tsp garam masala, and 1/4 tsp turmeric powder. Cook spices with the onion-tomato mixture for 30–45 seconds to bloom them.

Combine spinach puree and simmer

Pour the spinach puree into the skillet with the masala. Stir well to combine. Add 1.5 tsp salt (adjust to taste) and 1/4 cup water to reach a saucy consistency. Simmer gently on low heat for 6–8 minutes, stirring occasionally so it doesn’t stick. If using kasuri methi, crush and add it now.

Taste and adjust seasoning. If the spinach is slightly bitter, a pinch of sugar (optional) can balance flavors. For a creamier texture, stir in 2 tbsp cream or 2 tbsp cashew paste (blend 6–8 soaked cashews with a little water). Simmer 1–2 more minutes.

Add paneer

Gently add the paneer cubes to the spinach gravy and simmer on low heat for 3–4 minutes to warm the paneer and let it absorb flavors. If desired, add 1 tsp butter and swirl in before serving for gloss and richness.

Transfer palak paneer to a serving bowl. Drizzle 2 tbsp fresh cream over the top and garnish with a small knob of butter if using. Serve hot with steamed basmati rice, naan, or roti and lemon wedges on the side.