Palak Paneer (Spinach with Cottage Cheese)

Palak Paneer is one of those dishes I make when I want something simple, comforting, and easy to put together. Soft paneer in a creamy spinach gravy pairs perfectly with roti, naan, or jeera rice.

Ingredients

• 1 large bunch spinach (palak), about 8–10 oz

• 200–250 g paneer, cut into cubes

• 1 medium onion, finely chopped

• 1 medium tomato, finely chopped

• 2 green chilies, adjust to taste

• 1 tsp finely chopped or grated ginger

• 2–3 garlic cloves, finely chopped

• 1/2 tsp cumin seeds

• 1/2 tsp cumin powder

• 1 tsp coriander powder

• 1/4 tsp turmeric

• 1/2 tsp red chili powder, adjust to taste

• 1/2 tsp garam masala

• 1/2 tsp kasuri methi, crushed

• 1 1/2 tbsp oil or ghee

• Salt to taste

• 1–2 tbsp cream, optional

For the Palak

Bring a pot of water to a boil. Add the spinach and blanch for just 1–2 minutes.

Immediately transfer the spinach to a bowl of ice-cold water. This stops the cooking and helps retain the bright green color.

Drain well and blend the spinach with the green chilies into a smooth puree. Add very little water while blending.

Prepare the Paneer

I like my paneer slightly fried, so I lightly sauté the cubes in a little ghee until they are just golden on the edges. This step is optional.

If using store-bought paneer, you can also soak the cubes in hot water for about 10 minutes to keep them soft.

Preparation

1. Heat the oil or ghee in a pan. Add cumin seeds and allow them to splutter.

2. Add the chopped onion and sauté until soft and lightly golden.

3. Add ginger and garlic and sauté for about 30 seconds, until the raw smell disappears.

4. Add cumin powder, coriander powder, turmeric, and red chili powder. Mix for a few seconds, taking care not to burn the spices.

5. Add the chopped tomato and a little salt. Cook until the tomato becomes completely soft and the masala comes together.

6. Add the spinach puree and mix well. If the gravy is too thick, add a small amount of water to get the consistency you like.

7. Cook uncovered on low-medium heat for about 3–4 minutes. Avoid cooking the spinach for too long, as it can lose its fresh green color and flavor.

8. Add the paneer, garam masala, and crushed kasuri methi. Mix gently and cook for another 2–3 minutes on low heat.

9. For a slightly richer gravy, stir in 1–2 tablespoons of cream at the end. This is completely optional.

Turn off the heat and serve hot with roti, naan, or jeera rice.

My Notes

• Don't overcook the spinach. A quick blanch is enough.

• The ice-water step helps retain the beautiful green color.

• I prefer lightly sautéing the paneer, but don't fry it too much or it can become chewy.

• Kasuri methi adds a nice restaurant-style flavor without making the gravy too heavy.

• Cream is optional. The palak itself makes a nice creamy gravy when blended well.