Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Main ingredients
Seasoning and finishing
Liquids
Equipment
Large pot; bowl; sieve; blender; saucepan; spoon.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Blanch the spinach · About 1 min
- Bring 720 ml water for blanching and chilling, divided to a boil in the large pot.
- Put the remaining 720 ml water for blanching and chilling, divided in the bowl as cold water.
- Put 250 g spinach into the water while it is boiling.
- Cook for 1 minute.
Check: The leaves should wilt and remain bright green.
- Drain the spinach.
- Transfer the spinach to the cold water for 1 minute.
- Drain the spinach again.
Blend the spinach · About 1 min
- Put the cooled spinach, 1 green chili, 1 inch fresh ginger and 2 cloves garlic for puree in the blender.
- Blend until smooth.
Make the sauce · About 5 min
- Heat 2 tbsp neutral oil in the saucepan over medium heat.
- Put ½ tsp cumin seeds into the saucepan together with 1 Indian bay leaf.
- Stir for 30 seconds.
- Add 1 tsp chopped garlic for frying and 80 ml chopped onion.
- Cook for 4–5 minutes, stirring often.
Check: The onion should soften and turn pale gold.
- Add 80 ml chopped tomato, ¼ tsp turmeric, ½ tsp ground red chili and 1 pinch asafoetida.
- Cook for 4–5 minutes.
Check: The tomato should become soft and lose its raw smell.
- Add the spinach puree, 120 ml water for sauce and ½ tsp salt, adjust to taste.
- Simmer over low heat for 3–4 minutes.
Add the paneer · About 3 min
- Add 250 g paneer, cubed and ¼ tsp garam masala.
- Stir gently for 2–3 minutes.
Check: The paneer should be hot through but retain its shape.
- Turn off the heat.
- Stir in 2 tbsp light cream.
- Remove the bay leaf before serving.
Tips
- You will also need chilled or ice-cold water ready before blanching.
Substitutions
- Use firm tofu instead of paneer for a different version.
Storage
- Get perishable Palak Paneer into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Palak Paneer within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Palak Paneer to 74°C / 165°F, stirring or turning it for even heating. When Palak Paneer is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Palak Paneer includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Palak Paneer becomes softer in storage.
Make ahead
- Blend spinach one day ahead and refrigerate; add paneer close to serving.
FAQ
Why is spinach dull green?
Long boiling reduces its colour. Add the puree near the end.
Can I use frozen spinach?
Yes. Thaw, drain and blend it; the texture changes slightly.
How should I store palak paneer?
Get perishable Palak Paneer into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Palak Paneer within two days, keeping it covered at 4°C / 40°F or colder.
Recipe source and adaptation
Measured home adaptation: Dassana's Veg Recipes: Palak paneer.
Homestyle spinach-only version, not mixed-greens saag.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
