Palak paneer – cheese in spinach sauce Recipe
Palak paneer is a popular North Indian vegetarian dish where cubes of paneer cheese float in a thick, green spinach sauce. In this version the sauce is silky thanks to blending, but not bland, because it’s seasoned with garlic, ginger and a light tangy note of tomato.
Palak paneer is a classic of North Indian home cooking and restaurant menus, especially in Punjabi cuisine., The dish combines the Indian tradition of fresh paneer cheese with the use of leafy greens, which are often turned into smooth, spiced sauces., In many Indian households it is a comforting everyday meal, usually served with rice or flatbreads and often prepared a bit milder for family dinners.
This version balances a smooth, creamy texture with a clearly spiced, aromatic flavor profile., The method is adapted for home kitchens, using common ingredients while staying close to the character of traditional palak paneer., The recipe is flexible: it works both with fresh and frozen spinach and can easily be made with tofu for a vegan-friendly variation (if you swap the dairy).
Dlaczego ta wersja działa
- Blending the spinach into a smooth purée gives the sauce a silky, restaurant-style texture.
- Frying the paneer before adding it to the sauce adds flavor and keeps the cubes from falling apart.
- Layering aromatics (onion, garlic, ginger, chili) with ground spices and tomatoes builds a deep, balanced flavor so the spinach sauce is not bland.
Chef's tips
If you prefer a milder dish, remove the green chili entirely or use only half, and add more cream at the end., For a deeper flavor, replace part of the vegetable oil with ghee from the beginning of cooking., If the sauce seems too thick after cooling, loosen it with a splash of hot water or milk while reheating, stirring until smooth again.
How to serve
Serve in a shallow bowl so the paneer cubes are well coated in sauce., Garnish with a drizzle of cream or a few drops of ghee and a pinch of garam masala on top., Pair with basmati rice, jeera rice (rice with cumin), naan, chapati or paratha., Serve alongside a cooling raita (yogurt with cucumber or herbs) and some pickles for contrast.
Na co uważać
- Do not overcook the spinach at the blanching stage, or it may lose its bright green color and turn dull.
- Fry the spices only briefly; if they burn, the sauce will taste bitter.
- Add cream and garam masala at the end of cooking so their aroma and richness stay fresh.
- Paneer can become rubbery if fried too long or reheated too aggressively; keep the heat gentle when reheating.
Zamienniki
- Paneer can be replaced with firm tofu; press it to remove excess moisture, then fry until golden before adding to the sauce.
- 30% cream can be swapped for coconut cream or full-fat coconut milk for a dairy-free version (this will slightly change the flavor).
- If you don’t have fresh tomatoes, use good-quality canned chopped tomatoes, adjusting the cooking time so they reduce and thicken.
- If you lack garam masala, use a mild curry powder and a pinch of ground cardamom as a rough substitute.
Ingredients
- paneer - 300 g
- spinach - 400 g
- onion - 1 piece
- tomatoes - 2 pieces
- garlic - 4 cloves
- ginger - 15 g
- green chili - 1 piece
- 30% cream - 50 ml
- vegetable oil - 3 tablespoons
- ghee - 1 tablespoon
- ground cumin - 1 teaspoon
- ground coriander - 1 teaspoon
- garam masala - 0.5 teaspoons
- turmeric - 0.25 teaspoons
- salt
- water - 100 ml
Preparation
- If using fresh spinach, rinse the leaves, trim off thick stems and drop them into a pot of boiling water for 1–2 minutes, until wilted and intensely green, then transfer to cold water and squeeze out; if using frozen spinach, thaw it and squeeze out excess water.
- Blend the spinach with 50–100 ml water into a smooth, thick green purée; the consistency should resemble a thick smoothie.
- Heat 2 tablespoons of oil in a large pan over medium heat, add the paneer cubes and fry for 4–5 minutes, turning gently, until the sides are lightly golden; transfer the cheese to a plate.
- In the same pan add the remaining oil, add the onion and fry for 5–7 minutes over medium heat, until soft and light golden, stirring so it doesn’t burn.
- Add the garlic, ginger and green chili, fry for 1–2 minutes until very fragrant, then add the cumin, coriander and turmeric, stirring for another 30 seconds until the spices foam lightly in the fat.
- Add the chopped tomatoes and 0.5 teaspoon salt, fry for 5–7 minutes until the tomatoes break down and the mixture thickens and starts to pull away from the bottom of the pan.
- Pour in the blended spinach, mix thoroughly and cook for 5–7 minutes on low heat, until the sauce thickens slightly and starts to bubble gently; if it’s too thick, add a little water.
- Add the fried paneer, garam masala and cream, gently stir and cook for another 3–4 minutes, until the cheese is hot inside and the sauce is smooth and creamy; finally season with salt and, if you like, add a tablespoon of ghee for a richer flavor.
Storage
Store in the fridge in an airtight container; when reheating, add 2–3 tablespoons of water or milk, as the sauce thickens., Do not freeze, as the spinach and cheese will change texture.
This palak paneer is designed to be approachable for home cooks while still feeling like something you might order at a good Indian restaurant., The key is not to rush the onion-tomato base and to taste the sauce at the end, adjusting salt, heat and tanginess to your liking.
