Palak Paneer is one of the most beloved North Indian curries, renowned for its velvety spinach gravy and tender paneer cubes. The key lies in blanching spinach properly, using minimal spices to retain its earthy taste, and balancing it with creamy textures. With this recipe, you can recreate the same restaurant-style Palak Paneer at home with step-by-step guidance.
Heat water in a pan and add spinach leaves. Boil for 1 minute, then quickly transfer them to a bowl of ice-cold water. This stops further cooking and keeps the leaves bright green.
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Step 2: Prepare spinach puree
Squeeze out extra water from the spinach. Blend the blanched leaves with a little water in a mixer until smooth. This forms the rich green base of the curry.
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Step 3: Sauté spices and aromatics
In a pan, heat oil and butter. Add cumin seeds and chopped garlic and sauté till golden brown. Stir in chopped green chilli, ginger, and onion. Cook until the onions turn translucent and release a mild sweetness.
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Step 4: Cook the spinach base
Add the spinach puree to the pan. Season with salt, cumin, and red chilli powder. Stir well and let it simmer on low heat so the flavours combine without losing the spinach's freshness.
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Step 5: Add paneer and finish
Drop in paneer cubes and mix gently so they absorb the gravy without breaking. Cook for 3–4 minutes. Switch off the flame and stir in fresh cream for a smooth, restaurant-style finish.