30-Minute Palak Paneer (Silky Spinach with Seared Paneer)
Palak paneer is a North Indian dish of pureed spinach sauce seasoned with cumin, ginger, garlic, and garam masala, served with cubes of fresh cheese. Here, the paneer is briefly seared before being folded into the bright green sauce, adding a golden crust that holds up well. The whole dish is ready in about 30 minutes without cutting corners on flavor.
Equipment
- Large pot (5–6 quarts) for blanching
- Large bowl for ice bath
- Slotted spoon or spider
- Blender or immersion blender
- 12-inch skillet or sauté pan
- Chef’s knife and cutting board
- Measuring cups and spoons
- Tongs or spatula
- Small bowl for pre-mixing spices
Ingredients
For the Palak Paneer:
- 3 quarts water, for blanching bring to a rolling boil (212°F / 100°C)
- 2 cups ice, for ice bath fill bowl with cold water and ice
- 10 oz baby spinach fresh, well-washed; baby leaves keep the color vibrant
- 12 oz paneer, cut into 1-inch cubes look for a firm, high-quality paneer; pat dry well
- 2 tbsp ghee or neutral oil, divided 1 tbsp for paneer, 1 tbsp for aromatics
- 1 tsp whole cumin seeds blooming seeds builds depth
- 1 cup yellow onion, finely chopped about 1 medium onion; aim for an even small dice
- 1 small green chili, finely chopped (optional) Serrano or Thai; seed for less heat
- 4 cloves garlic, minced freshly minced for best aroma
- 1 tbsp fresh ginger, minced use a microplane for a finer paste
- 1 tsp ground cumin freshly ground if possible
- 1.5 tsp ground coriander
- 0.5 tsp Kashmiri chili powder mild and deeply colored; substitute 1/4 tsp paprika + 1/8 tsp cayenne
- 0.5 cup ripe tomato, finely chopped Roma preferred for lower moisture
- 1 tsp kosher salt, divided start with 1/2 tsp for tomatoes; season to taste later
- 0.5 cup reserved blanching water (or plain water) adds minerality and helps blend to a silky sauce
- 3 tbsp heavy cream for a lighter version, use 2 tbsp; for vegan, see tips
- 1 tsp kasuri methi (dried fenugreek leaves), crumbled rub between fingers to release aroma
- 1 tbsp unsalted butter finish for gloss and richness
- 1 tsp fresh lemon juice brightens the spinach and balances richness
For Optional Add-Ins and Serving:
- 0.25 cup raw cashews (optional, for extra creaminess) soak in hot water while you prep; blend with spinach
- 4 cups steamed basmati rice, for serving (optional) fluffy, separate grains complement the sauce
- 4 pieces naan, warmed (optional) brush with ghee for aroma
Instructions
- Mise En Place (Prep, 12 minutes): Finely chop onion and chili; mince garlic and ginger. Cube and pat-dry paneer. Measure spices into a small bowl. Set a large pot with 3 quarts water over high heat and prepare an ice bath (2 cups ice + cold water). If using cashews, soak them in hot water now.
- Blanch the Spinach (2 minutes): When the water hits a rolling boil (212°F / 100°C), add spinach and push it under with a spoon. Blanch 45–60 seconds until the leaves turn vivid emerald and wilt. Lift out with a slotted spoon and shock in the ice bath for 30–45 seconds. Drain well and squeeze out excess water.
- Blend to a Silky Puree (1 minute): Add drained spinach to a blender with 1/4 cup reserved blanching water. If using cashews, drain and add them too. Blend until perfectly smooth and glossy. If needed, add up to 2 more tablespoons water to help it turn; the goal is a thick, pourable puree.
- Sear the Paneer (3–4 minutes): Heat 1 tbsp ghee in a 12-inch skillet over medium-high heat (surface ~375°F / ~190°C if using an IR thermometer). Add paneer in a single layer; sear 1–2 minutes per side until light golden. Transfer to a plate; sprinkle with a pinch of salt.
- Bloom Cumin; Sauté Aromatics (5 minutes): Return skillet to medium heat and add remaining 1 tbsp ghee. Stir in cumin seeds; let them crackle and smell nutty, about 30 seconds. Add onion and chili with a pinch of salt; sauté 3–4 minutes until translucent with golden edges. Add garlic and ginger; cook 60–90 seconds until the raw edge mellows and the aroma is sweet-spicy.
- Spice and Tomato Base (3 minutes): Sprinkle in ground cumin, coriander, and Kashmiri chili powder; stir 30 seconds to toast. Add tomato and 1/2 tsp of the kosher salt; cook 2–3 minutes, stirring, until thick and jammy and you see tiny bubbles of ghee around the edges.
- Spinach in; Gentle Simmer (3–4 minutes): Pour in the spinach puree and 1/2 cup reserved blanching water. Bring to a gentle simmer—look for slow, lazy bubbles (about 180–190°F / 82–88°C). Stir occasionally; the sauce should look glossy and hold a ribbon when you drag a spoon through it. Adjust salt to taste.
- Finish and Marry Flavors (1–2 minutes): Stir in heavy cream, crushed kasuri methi, and butter. Add paneer back; simmer 1 minute to warm through without boiling (keeps the color bright). Off heat, add lemon juice for balance. Taste and fine-tune salt and chili.
- Serve: The palak should be silky, vividly green, and aromatic with cumin and fenugreek, with tender, bouncy paneer. See plating ideas below.
- Alternative Method: If you don’t have a blender, use an immersion blender directly in the pan after wilting spinach briefly with the aromatics; the texture will be a touch rustic but still lovely.
Notes
Jen’s Tips:
- Greener, Silkier Palak: Blanch briefly and shock—overcooking dulls the color. Blend with a splash of blanching water for a naturally glossy finish.
- Paneer Tenderness: Don’t over-brown. For ultra-soft cubes, soak seared paneer in hot water for 2–3 minutes, then drain and add at the end.
- Vegan Swap: Use extra-firm tofu (pressed, then seared) and 3 tbsp coconut cream or cashew cream instead of dairy cream; finish with 1 tsp oil instead of butter.
- Spice Control: Kashmiri chili is mild; for heat, add a pinch of cayenne at the end so you can dial it in.
- Faster Onion Color: A tiny pinch of sugar with the onions accelerates browning without sweetness.
- Consistency: For a scoopable, thicker palak, simmer 1–2 minutes longer; for a looser sauce, whisk in warm water 1 tbsp at a time.
Nutrition
Calories: 1518kcalCarbohydrates: 221gProtein: 40gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 105mgSodium: 1572mgPotassium: 833mgFiber: 8gSugar: 8gVitamin A: 7156IUVitamin C: 28mgCalcium: 679mgIron: 5mg
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