Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Palak Paneer

Velvety emerald-green spinach gravy with soft golden-fried paneer cubes — Punjab's most exported dish, balancing the iron-rich earthiness of palak with mild, milky cottage cheese.

🧺 Ingredients

• 500g fresh palak (spinach)
• 250g paneer, cut into 2cm cubes
• 2 medium onions (200g), roughly chopped
• 4 garlic cloves
• 1-inch ginger
• 2 green chillies
• 2 tbsp oil + 1 tbsp ghee
• 1 tsp cumin seeds
• 1 large tomato (150g), chopped
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp red chilli powder
• 50ml cream
• 1 tsp garam masala
• Salt to taste

👩‍🍳 How to make Palak Paneer

1. Heat 2 tbsp oil in kadai on HIGH.
2. Fry paneer cubes 1–2 min per side until golden on two sides.
3. Remove, keep aside.
4. In same kadai, add ghee.
5. Add cumin — splutter.
6. Add onions — fry MEDIUM-HIGH 6 min until translucent.
7. Add ginger-garlic paste, tomato — cook 5 min until tomato softens.
8. Add all dry spices — fry 1 min.
9. Blend onion-tomato masala smooth.
10. Return to pan, add spinach puree.
11. Cook MEDIUM 5 min.
12. Add cream, paneer, garam masala.
13. Simmer LOW 3 min.
14. Do not overcook — colour dulls.

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