Entree: Singapore – Indian Singapore – पालक पनीर ➤ Palak Paneer (Creamed spinach curry studded with cubes of fresh Indian cottage cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (450 g) fresh spinach leaves, washed and stems removed
- 14 oz (400 g) paneer, cut into 1/2-inch (1.25 cm) cubes
- 3 tbsp (45 ml) ghee or vegetable oil, divided
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated
- 1 medium tomato, pureed, about 3.5 oz (100 g)
- 1 tsp (5 ml) cumin seeds
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) garam masala
- 1/2 tsp (2.5 ml) turmeric
- 1/2 tsp (2.5 ml) red chili powder (adjust to taste)
- 1 to 1 1/4 tsp (5–6 ml) salt, adjust to taste
- 1/2 cup (120 ml) water, as needed
- 2 tbsp (30 ml) heavy cream or plain yogurt (optional for richness)
- 1 tbsp (15 ml) butter for finishing (optional)
- 1/2 tsp (2.5 ml) dried fenugreek leaves (kasuri methi), crushed (optional)
- Lemon wedges and steamed basmati rice or flatbread for serving

Instructions

1. Bring a large pot of water to a boil. Add the spinach and blanch 1 minute until wilted. Drain and immediately plunge into ice water to preserve color. Drain again and squeeze out excess water.
2. Puree the blanched spinach with 2–3 tablespoons water to a smooth or slightly coarse paste; set aside.
3. Heat 1 tbsp (15 ml) ghee or oil in a skillet over medium heat. Add paneer cubes and lightly pan-fry until golden on all sides, about 3–4 minutes. Remove and set aside.
4. In the same pan, add remaining 2 tbsp (30 ml) ghee or oil. Add cumin seeds and let sizzle 20 seconds. Add chopped onion and sauté until translucent and beginning to brown, 6–8 minutes.
5. Stir in garlic and ginger and cook 1 minute. Add pureed tomato, ground coriander, turmeric, red chili powder, and salt; cook until oil separates and tomato reduces, about 4–5 minutes.
6. Add spinach puree and 1/2 cup (120 ml) water, stir to combine, and simmer gently 5–7 minutes to meld flavors. Adjust thickness with a little more water if needed.
7. Stir in fried paneer cubes, garam masala, and cream if using. Simmer 2–3 minutes to warm paneer through. Finish with butter and crushed kasuri methi if desired.
8. Taste and adjust seasoning, add a squeeze of lemon if you like brightness, and serve hot with basmati rice or Indian flatbreads.