Entree: India – Punjab – पालक पनीर ➤ Pālak Panīr (Spinach cooked with cubes of fresh Indian cottage cheese in a spiced, creamy gravy)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) fresh spinach leaves, washed and thick stems removed
- 8 oz (225 g) paneer, cut into 1/2–3/4-inch cubes
- 2 tbsp (30 ml) ghee or vegetable oil, plus 1 tbsp (15 ml) for frying paneer
- 1 tsp (2 g) cumin seeds
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 6 g)
- 1-inch piece fresh ginger, minced (about 10 g)
- 1 small green chili, slit (optional)
- 1 small tomato, chopped (about 3 oz / 85 g) or 1/4 cup (60 g) tomato puree
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) turmeric powder
- 1/2 tsp (1 g) red chili powder, adjust to taste
- 1/2–1 tsp (1–2 g) garam masala
- 2 tbsp (30 ml) plain yogurt or 2 tbsp (30 ml) heavy cream (optional, for richness)
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1 tbsp (15 ml) lemon juice
- 2–3 tbsp (30–45 ml) water as needed for consistency

Instructions

1. Blanch the spinach: bring a large pot of water to a boil, add the spinach leaves and cook 1–2 minutes until wilted. Drain and immediately transfer to an ice bath to preserve color. Drain again and squeeze out excess water. Roughly chop.
2. Puree the blanched spinach (with 2–3 tbsp / 30–45 ml water if needed) to a smooth or slightly textured paste in a blender. Set aside.
3. Heat 1 tbsp (15 ml) ghee or oil in a skillet over medium heat. Add paneer cubes and shallow fry until golden on all sides, about 2–3 minutes per side. Remove and set on paper towels. (For a softer option, skip frying and add paneer directly.)
4. In the same skillet, add remaining 1 tbsp (15 ml) ghee or oil. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until golden brown, about 6–8 minutes.
5. Add the minced garlic, ginger, and slit green chili; cook 1 minute. Stir in the chopped tomato or tomato puree and cook until the tomato softens and the oil begins to separate, about 4–5 minutes.
6. Add ground coriander, ground cumin, turmeric, and red chili powder. Cook the spice mixture for 1 minute to bloom the flavors.
7. Pour in the spinach puree, stir to combine, and simmer gently for 4–6 minutes. Add yogurt or cream if using, and mix well. If the sauce is too thick, add 1–2 tbsp (15–30 ml) water to reach desired consistency.
8. Return the fried paneer to the pan, sprinkle kasuri methi and garam masala, and simmer 2–3 minutes so the paneer absorbs the flavors. Season with salt and finish with lemon juice.
9. Serve hot with roti, naan, or steamed basmati rice.