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Palak paneer

Golden paneer in a smooth, bright spinach sauce with ginger and cumin, served with basmati rice.

45 min 40 min hands-on Serves 4 Indian Kid friendly

Palak paneer is soft cubes of paneer cheese in a smooth, spiced spinach sauce. Blanching the spinach briefly keeps it vivid green rather than dull and overcooked. It is a satisfying vegetarian curry that comes together quickly once the prep is done.

Ingredients

  • 300 g basmati rice
  • salt, for the rice, and to taste
  • 400 g spinach, washed
  • 1 green chilli, roughly chopped
  • 250 g paneer, cut into 2cm cubes
  • 3 tbsp ghee, or vegetable oil
  • 1 tsp cumin seeds
  • 1 onion, finely chopped
  • 3 garlic cloves, grated
  • 1 thumb ginger, peeled and grated
  • 1 tsp garam masala
  • 100 ml double cream (optional)

Method

  1. Rinse the rice until the water runs almost clear. Put it in a pan with 500ml of water and a pinch of salt and bring to the boil over a high heat. Cover, turn to the lowest heat and cook until the water is absorbed and steam holes dot the surface, 10 to 12 minutes. Take it off the heat and leave it covered to keep steaming.
  2. Bring a large pan of water to the boil and fill a bowl with very cold water. Push the spinach into the boiling water for 1 minute, until wilted and bright green, then lift it straight into the cold water; the cold stops the cooking and keeps the colour. Squeeze out most of the water.
  3. Blend the spinach with the green chilli and 3 to 4 tablespoons of water to a smooth purée. Chop the onion, grate the garlic and ginger, and cut the paneer into cubes, so everything is ready before the pan goes on.
  4. Heat 1 tablespoon of the ghee in a large frying pan over a medium-high heat. Fry the paneer, turning, until golden on a few sides, 3 to 4 minutes. Tip it into a bowl of warm, salted water, which keeps it soft while you make the sauce.
  5. Add the rest of the ghee to the pan over a medium heat. Add the cumin seeds and let them sizzle for 20 to 30 seconds, until they darken a shade, then add the onion. Cook, stirring, until soft and golden, 8 to 10 minutes, then add the garlic and ginger and stir until fragrant, 1 to 2 minutes.
  6. Stir in the spinach purée, garam masala and a good pinch of salt. Simmer gently for 3 to 4 minutes, stirring, until it thickens slightly and keeps its bright colour. Drain the paneer and stir it in with the cream, if using (keep a spoonful back for the top), then warm through for 1 to 2 minutes.
  7. Taste for salt and fluff the rice with a fork. Serve the palak paneer in warm bowls with the rice alongside, finished with a swirl of the reserved cream, if using.

Tips

  • Blanch the spinach for under a minute then plunge it into cold water to lock in the bright green colour.
  • Fry the paneer cubes lightly first, or soak them in warm water, to keep them soft and stop them crumbling.
  • Blend the spinach with a little cream or yoghurt for a smooth, restaurant-style sauce.

Common questions

What is the difference between palak paneer and saag paneer?

Palak paneer uses only spinach, while saag paneer can use a mix of leafy greens such as mustard greens and spinach.

Can I substitute the paneer?

Yes, firm tofu works as a vegan swap and tastes good once browned, since it absorbs the spiced sauce well.