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Palak Paneer Recipe

Name: Masala Indian Kitchen - Novis Palak Paneer Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg fresh spinach leaves, packed; 6 cups water (for blanching); 3 cups ice water (for shock); 1 unit green chili (optional, slit or chopped); 1 tbs ginger, roughly chopped; 1 clove garlic clove (optional); 1 tbs water (for blending); 300 g paneer (Indian fresh cheese), cubed ~1/2"/1.2 cm; 1 tbs vegetable oil or ghee (for frying paneer); 1 tsp salt (for paneer soak); 1 cup warm water (for soaking paneer); 2 tbs vegetable oil or ghee; 1 tsp cumin seeds; 1 unit bay leaf; 1 medium onion, finely chopped; 3 clove garlic, minced; 1 tsp ginger, minced; 1 medium tomato, finely chopped or pureed; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric powder; 1 tsp red chili powder (adjust); 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1.25 tsp salt; 3 tbs fresh cream (or plain yogurt, beaten); 1 tbs butter (optional); 1 tsp lemon juice; 2 tbs fresh cilantro (coriander) leaves, chopped; 0.5 cup water (to adjust consistency)

Inspired by Masala Indian Kitchen - Novi

Time45m

Serves4

Make Palak Paneer Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spinach puree

2.2 lb (1 kg) fresh spinach leaves, packed

6 cups water (for blanching)

3 cups ice water (for shock)

1 unit green chili (optional, slit or chopped)

1 tbs ginger, roughly chopped

1 clove garlic clove (optional)

1 tbs water (for blending)

Paneer

10.6 oz (300 g) paneer (Indian fresh cheese), cubed ~1/2"/1.2 cm

1 tbs vegetable oil or ghee (for frying paneer)

1 tsp salt (for paneer soak)

1 cup warm water (for soaking paneer)

Masala (base)

2 tbs vegetable oil or ghee

1 tsp cumin seeds

1 unit bay leaf

1 medium Onion, finely chopped

3 clove Garlic, minced

1 tsp Ginger, minced

1 medium tomato, finely chopped or pureed

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp turmeric powder

1 tsp red chili powder (adjust)

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 1/4 tsp Celtic sea salt

Finishing & garnish

3 tbs fresh cream (or plain yogurt, beaten)

1 tbs butter (optional)

1 tsp ReaLemon lemon juice

2 tbs fresh cilantro (coriander) leaves, chopped

1/2 cup water (to adjust consistency)

Method

Spinach puree

Wash and blanch spinach

Thoroughly rinse spinach leaves in several changes of water to remove grit. Bring 6 cups water to a rolling boil in a deep pot. Add spinach leaves and blanch for 1 minute until wilted and bright green.

Shock and drain

Immediately transfer blanched spinach to the bowl of ice water to stop cooking and preserve color. Let sit 1–2 minutes, then drain in a colander and gently squeeze out excess water.

Blend to puree

In a blender, combine blanched spinach, green chili (if using), chopped ginger, optional garlic clove, and about 1 tablespoon water. Blend to a smooth, slightly coarse or completely smooth puree as you prefer. Set aside.

Paneer

Soak or pan-fry paneer (two options)

Option A - Soak: If paneer is very firm or store-bought and dry, dissolve 1 tsp salt in 1 cup warm water and soak cubes 10 minutes to rehydrate; drain thoroughly. Option B - Pan-fry: Heat 1 tablespoon oil or ghee in a nonstick skillet over medium heat and lightly fry paneer cubes until golden on 2 sides (about 2–3 minutes per side). Drain on paper towel. Both methods valid—soaking keeps softer, frying gives a light crust.

Masala (base)

Temper spices

Heat 2 tablespoons oil or ghee in a wide skillet or kadhai over medium heat. Add 1 teaspoon cumin seeds and 1 bay leaf; let them sizzle for 20–30 seconds until aromatic.

Cook onions

Add the finely chopped onion and sauté, stirring often, until softened and light golden, about 6–8 minutes. Scrape any browned bits from the bottom.

Add garlic, ginger and tomato

Stir in minced garlic and 1 teaspoon minced ginger; cook 30–45 seconds until fragrant. Add the finely chopped or pureed tomato and cook until the tomato softens and oil begins to separate from the masala, about 5–7 minutes.

Spice it

Lower heat slightly and add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, 1 teaspoon red chili powder (adjust to taste) and salt (1¼ tsp). Cook and stir 1–2 minutes to toast the spices and integrate them into the tomato-onion mixture.

Add spinach puree

Pour the prepared spinach puree into the masala. Stir to combine. Cook on medium-low for 4–6 minutes, stirring occasionally. If the mixture is too thick, add up to 1/2 cup water to reach desired consistency.

Simmer and adjust seasoning

Taste and adjust salt and chili. Crush and add 1 teaspoon kasuri methi between your palms into the pan for a characteristic aroma. Simmer 2–3 more minutes so flavors meld.

Combine & finish

Add paneer

Gently fold in the prepared paneer cubes into the spinach gravy. Simmer gently 3–4 minutes so paneer warms and absorbs flavors. If using fried paneer, simmer only 2–3 minutes to avoid over-softening.

Finish with cream and butter

Stir in 3 tablespoons fresh cream and 1 tablespoon butter (if using) for a rich finish. Add 1 teaspoon lemon juice to brighten the flavors. If consistency is still thick, add small splashes of water to loosen to a saucy consistency.

Garnish and rest

Turn off heat, sprinkle chopped cilantro. Let rest 2–3 minutes before serving to let flavors settle.