North Indian · Main course
Palak Paneer
Palak paneer is a North Indian curry of paneer cubes in a smooth spinach gravy. Briefly blanch the spinach, cool and blend it, then simmer with an onion and tomato masala. This version uses A2 malai paneer and a little milk, adding the paneer near the end to keep it tender.
- vegetarian
- gluten-free
Ingredients
- 400 g (approximately 13 1/3 cups)SpinachLeaves and tender stems, washed well.
- 250 g (approximately 1 1/2 cups)A2 malai paneer Organic MandyaCut into cubes.
- 2150 ml (approximately 8 2/3 cups)Water1000 ml blanching, 1000 ml cooling, 150 ml gravy.
- 50 ml (approximately 3 tbsp)Milk
- 100 g (approximately 2/3 cup)OnionFinely chopped.
- 150 g (approximately 1 cup)TomatoFinely chopped.
- 10 g (approximately 2 tsp)Fresh ginger
- 10 g (approximately 2 tsp)Garlic
- 4 g (approximately 1 2/3 tsp)Green chilli
- 2 g (approximately 1 tsp)Cumin seeds Organic Mandya
- 15 g (approximately 1 tbsp)A2 ghee Organic Mandya
- 0.5 g (approximately 1/8 tsp)Turmeric powder
- 3 g (approximately 1 1/2 tsp)Ground coriander
- 1 g (approximately 1/2 tsp)Garam masala
- 4.5 g (approximately 3/4 tsp)Fine salt
Method
Blanch spinach
Blanch spinach in 1000 ml boiling water for 90 seconds, until wilted.
⏱ 1 minCool spinach
Cool drained spinach in 1000 ml cold water for 2 minutes.
⏱ 2 minDrain greens
Drain spinach thoroughly, discarding the cooling water.
Blend spinach
Blend spinach and green chilli into a smooth puree.
Cook onion
Sauté cumin and onion in ghee over medium heat for 5 minutes, until softened.
⏱ 5 minCook masala
Sauté tomato, ginger, garlic, turmeric, coriander powder and salt in the onions over medium-low heat for 8 minutes.
⏱ 8 minSimmer spinach
Simmer spinach puree and 150 ml gravy water in the masala over low heat for 4 minutes.
⏱ 4 minWarm paneer
Simmer paneer cubes gently in the spinach gravy for 3 minutes.
⏱ 3 minFinish curry
Stir milk and garam masala through the curry off the heat.
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Drain the spinach before blending so the gravy is not watery.
- Add paneer near the end and heat gently.
Serving
Serve with roti, naan or plain rice.
Storage
Refrigerate within 2 hours and use within 2 days; reheat gently until hot.
Variations
- Replace milk with 50 ml (3 tbsp plus 1 tsp) water for a less creamy sauce.
- Omit garlic and increase ginger to 15 g (1 tbsp finely grated).
Nutrition per serving
| Energy | 279 kcal |
|---|---|
| Protein | 15.6 g |
| Carbohydrates | 12.6 g |
| Fat | 19.9 g |
| Fibre | 3.6 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments. Trace or unmodelled contributions omitted: Garam masala.
Questions people ask
Can I use frozen spinach for palak paneer?
Plain frozen spinach can work after thawing and draining excess water. Skip blanching if the product is already blanched, and use the drained weight to judge the quantity. Avoid seasoned frozen mixtures, which change the salt and spice balance of this gravy.
Why has my palak paneer turned dull green?
Long cooking, prolonged warm holding and the natural acidity of the tomato can dull the colour. Blanch briefly, cool promptly and keep the final spinach simmer short. Do not add an unmeasured alkaline ingredient just to force a brighter colour.
When should malai paneer be added to spinach gravy?
Add the cubes after the onion-tomato base and spinach have cooked, then simmer gently just long enough to heat them through. Prolonged vigorous boiling can make paneer firmer. Keep the sauce loose enough to move around the cubes without rough stirring.
Can I make palak paneer without cream?
This version contains no cream. A small amount of milk loosens the spinach gravy and softens its finish, while A2 malai paneer supplies the dairy cubes. You can replace the milk with water, though the resulting sauce will taste a little less creamy.
How should palak paneer leftovers be reheated?
Refrigerate the curry within two hours and use within two days. Reheat a portion gently with a little water until hot throughout, moving the paneer carefully. Avoid repeatedly boiling the entire storage container, which can toughen the cubes and thicken the spinach sauce.
Photo: Organic Mandya · © Organic Mandya
