Method
Blanch and cool the spinach
Bring a large pot of water to a boil and set a bowl of ice water beside the stove. Rinse 500 g of fresh spinach thoroughly and discard any tough stems. Add the leaves in batches, pressing them beneath the water, and cook for 60 to 90 seconds; start checking at 60 seconds and stop as soon as every leaf is wilted and vivid green. Transfer immediately to the ice water, then drain and press gently to remove excess water.
01:00Brown the paneer
Cut 250 g of paneer into 2.5 cm (1 in) cubes and pat the surfaces dry. Heat half of 15 ml of neutral cooking oil in a wide skillet over medium heat. Add the cubes in one layer and cook for 4 to 6 minutes, turning as needed, until two or three sides are pale gold. Start checking at 4 minutes. Transfer to a plate; the centers should remain soft.
04:00Blend the spinach
Put the drained spinach in a blender with 120 ml of water. Pulse to a thick, spoonable puree with fine green flecks, stopping to scrape the sides as needed. Avoid blending continuously until warm, which can dull the flavor and color.
Cook the aromatic tomato masala
Return the skillet to medium heat. Add the remaining 15 ml of neutral cooking oil and 14 g of unsalted butter. When the butter foams, add 2 g of cumin seeds and stir for about 30 seconds, until fragrant. Chop 150 g of medium yellow onion, add it to the skillet, and cook for 7 to 9 minutes, stirring often; start checking at 7 minutes and continue until soft and golden at the edges. Mince 15 g of fresh ginger and 16 g of garlic cloves, then slice 10 g of green chile; add them and cook for 1 minute. Stir in 2 g of ground coriander, 0.5 g of ground turmeric, 1 g of Kashmiri chili powder, and 1 g of garam masala for 20 seconds. Dice 240 g of medium ripe tomatoes, add them with 5 g of kosher salt, and cook for 8 to 10 minutes, stirring and pressing, until the mixture is jammy and a little fat shows around the edges.
00:00:3000:07:0000:01:0000:00:2000:08:00Finish the spinach sauce and paneer
Reduce the heat to low and stir the spinach puree into the masala. Simmer gently for 4 to 5 minutes, stirring often; start checking at 4 minutes and do not let the sauce boil hard or darken. Return the browned paneer to the skillet and simmer for 3 to 4 minutes, just until hot through. Crush 1 g of kasuri methi between your palms and stir it in with 30 ml of heavy cream. Taste after the dairy and paneer are incorporated, then adjust the seasoning only if needed. The sauce should coat a spoon but still settle softly in the pan.
00:04:0000:03:00Serve while the sauce is silky
Spoon the palak paneer into shallow bowls while the sauce is hot and fluid. Serve with cooked basmati rice (optional) or naan (optional). For clear contrast between the sauce and cheese, arrange a few paneer cubes near the surface instead of burying every piece.
Smart Substitutions
- No paneer? Use extra-firm tofu and brown it well; use unsweetened coconut cream in place of the dairy cream for a cohesive finish.
- No Kashmiri chili powder? Use sweet paprika with a small pinch of cayenne to keep the color and mild heat balanced.
- No kasuri methi? Omit it and add a small extra pinch of garam masala at the end. The sauce will be less aromatic but still well rounded.
- No blender? After blanching, chop the spinach repeatedly with a sharp knife until it forms a coarse, spoonable paste.
Tips and Variations
- Dry the paneer before it reaches the skillet; surface moisture encourages sticking and slows browning.
- Cook the tomato masala until concentrated before adding spinach. That step gives the sauce body without needing extra cream.
- Blend in short pulses and keep the final heat low to preserve a fresh spinach flavor and natural green color.
What Went Wrong?
- Sauce is watery Simmer the spinach and masala uncovered over low heat before returning the paneer, stirring often until the sauce coats a spoon.
- Sauce tastes bitter Check whether the spices scorched or the spinach boiled hard. A small splash of cream can soften mild bitterness, but burned masala should be started again.
- Cream looks grainy Take the skillet off the heat and stir in a small splash of warm water until the sauce loosens. Keep it below a hard simmer afterward.
- Paneer is rubbery Shorten the final simmer. Paneer only needs enough time to heat through after browning.
Nutrition Estimate
- Fiber: 5 g per serving
- Sodium: 620 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
