Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Palak Paneer

Traditional Recipe 7: Palak Paneer recipe

🧺 Ingredients

• Fresh spinach (chopped): 800g
• Paneer (Indian cottage cheese, cubed): 300g
• Onions (chopped): 120g
• Tomatoes (chopped): 100g
• Ginger (minced): 15g
• Garlic (minced): 10g
• Green chilies: 2
• Cream (heavy): 100ml
• Butter: 40g
• Cumin seeds: 5g
• Garam masala: 3g
• Turmeric powder: 2g
• Salt: 10g
• Water: 400ml
• Oil: 20ml
• Coriander leaves: 10g

👩‍🍳 How to make Palak Paneer

1. Blanch fresh spinach (800g) in boiling water for 2 minutes. Drain and chop finely.
2. Make a paste by blending blanched spinach with 200ml water in a food processor until smooth.
3. Heat oil (20ml) and butter (20g) in a pan over medium heat (170°C). Add cumin seeds (5g), let them crackle for 15 seconds.
4. Add chopped onions (120g), cook 4 minutes until softened and translucent.
5. Add minced ginger (15g) and garlic (10g), cook 1 minute until fragrant.
6. Add chopped tomatoes (100g), cook 2 minutes until soft. Mash tomatoes slightly.
7. Add spinach paste, stir well to combine evenly. Add turmeric powder (2g) and garam masala (3g), stir for 1 minute.
8. Add water (200ml), bring to a gentle simmer over medium heat (160°C). Simmer for 10 minutes, stirring occasionally.
9. Add cream (100ml) and salt (10g), stir until fully incorporated.
10. Gently add paneer cubes (300g), ensuring they are submerged in gravy. Simmer for another 5 minutes over low heat (130°C). Do not stir too much to keep paneer intact.
11. Add remaining butter (20g). Garnish with coriander leaves (10g).
12. Visual cue: Gravy should be creamy green with paneer cubes clearly visible. Consistency should coat a spoon.
13. Serve hot with roti, naan, or rice.

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