Palak Paneer is a classic North Indian dish that combines soft, unaged cheese (paneer) with a smooth, vibrant, and flavorful purée of spinach (palak). It is a quintessential dish found in restaurants and homes across India and the world, celebrated for its beautiful green color, creamy texture, and nutritious profile.

Origin and Background

• Regional Roots: Palak Paneer originates from the Punjab region of Northern India, an area known for its rich, creamy, and hearty cuisine. The fertile land of Punjab is ideal for growing leafy greens like spinach, and dairy farming is a major industry, making paneer a staple protein.
• A Dish of Balance: It perfectly represents the Punjabi culinary philosophy of balancing taste and nutrition. The spinach provides vitamins, iron, and fiber, while the paneer offers a rich source of protein and calcium.
• Cultural Significance: While not tied to a specific festival, it is a common feature in everyday meals, special occasions, and restaurant menus. Its mild spices and creamy texture also make it an excellent “introductory” dish for those new to Indian cuisine.
• Evolution: The traditional home-style version was often a simple sauté of spinach with spices. The modern, restaurant-style version—which involves blanching the spinach to retain its color and creating a smooth, creamy gravy—gained immense popularity and has become the standard.

Proper Recipe for Classic Palak Paneer

This recipe guides you through the classic method of blanching the spinach to achieve that signature bright green color and creamy texture.

Yield: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients:

For the Spinach Purée:

• 250g fresh spinach (palak), thoroughly washed
• 2-3 cups water, for blanching

For the Gravy:

• 2 tbsp ghee or cooking oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste (or 4 cloves garlic & 1″ ginger, finely minced)
• 1-2 green chilies, slit (adjust to taste)
• 2 medium tomatoes, finely chopped
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ½ tsp red chili powder (adjust to taste)
• Salt, to taste

Other Ingredients:

• 200g paneer, cut into cubes
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 2 tbsp fresh cream (or 3 tbsp whole milk) (optional, for richness)
• 1 tbsp butter (optional, for finishing)
• 2 tbsp water, if needed

Instructions:

1. Blanch the Spinach:

• Bring a large pot of water to a rolling boil. Add a pinch of salt.
• Add the washed spinach leaves and blanch for exactly 2 minutes. This step preserves the vibrant green color.
• Immediately drain the spinach and transfer it to a bowl of ice-cold water (an “ice bath”) to stop the cooking process.
• Once cool, drain completely. Add the blanched spinach to a blender and blend into a smooth purée. Set aside.

2. Prepare the Base Gravy:

• Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
• Add cumin seeds and let them splutter for a few seconds.
• Add the finely chopped onions and sauté until they turn soft and translucent (about 4-5 minutes).
• Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
• Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes become completely soft and mushy and the oil starts to separate from the masala (about 6-8 minutes).

3. Combine and Cook:

• Reduce the heat to low. Add the prepared spinach purée to the pan. Mix well.
• Let the mixture simmer gently for 5-7 minutes. If it looks too thick, add a couple tablespoons of water.
• Stir in the crushed kasuri methi. This adds a signature aromatic flavor.

4. Add Paneer and Finish:

• Gently fold in the paneer cubes. Simmer for another 3-4 minutes until the paneer is heated through.
• Turn off the heat. Stir in the fresh cream (or milk) and butter if using. This gives the dish a lovely creamy finish and gloss.
• Taste and adjust salt if needed.

5. Serve:

• Serve your Palak Paneer immediately, hot and fresh.
• Perfect Pairing: It is best enjoyed with warm naan, roti, paratha, or a side of jeera rice.

Chef’s Tips:

• Avoid Discoloration: The ice bath after blanching is the key to a bright green gravy.
• Creamier Version: For an even richer gravy, you can add 5-6 cashews when blending the spinach.
• Preventing Rubbery Paneer: To keep paneer soft, you can soak the cubes in warm water for 10 minutes before adding them to the curry.
• Blending Hot Liquids: Always be cautious when blending hot ingredients. Allow them to cool slightly and don’t fill the blender jar more than halfway.