From the Cook
1/2
Palak Paneer
Instructions
1
Cut the paneer into 1- to 1 1/2-inch cubes. Chop the onion and set aside. Chop the tomato and set aside separately. Scrape peel from the ginger with a spoon, and coarsely chop the ginger. Grind the ginger, garlic, and jalapeño into a coarse paste in a mini food processor, or finely chop. Trim roots and coarse part of stems from the spinach. Rinse spinach well and spin dry, then chop. Set ingredients aside.
2
Line a plate with paper towels. Heat the oil in a large nonstick frying pan over medium heat. Add the paneer and fry, turning occasionally, until light golden all over, 5-10 minutes. Transfer to the plate and set aside.
3
Heat the oil in a very large frying pan or Dutch oven over medium-high heat. Add the chopped onion and cook, stirring often, until slightly softened, about 8 minutes. Add the ginger-garlic paste and cook, stirring often, until slightly softened, about 30 seconds.
4
Add the coriander, salt, and chopped tomatoes and stir well. Reduce heat to medium and cook until tomatoes soften, about 10 minutes.
5
Increase heat to medium-high. Stir the spinach into masala paste (in batches, if needed, until it wilts) and cook, stirring occasionally, until leaves are wilted, stems are tender, and about half of the liquid cooks off, about 10 minutes.
6
In a food processor or high-power blender, blend the spinach and masala paste into a puree. Blend in batches if needed.
7
Return the puree to the frying pan. Stir in the garam masala, and paneer. Add the water, if needed for a looser texture. Cover and simmer over low heat until paneer is hot, about 5 minutes.
8
Stir in the heavy cream and simmer for 1 minute.
9
Serve the palak paneer with naan or rice.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Blanch and Shock Spinach First 🌿Blanch the 2 pounds of spinach in boiling salted water for 2-3 minutes, then immediately transfer to ice water to preserve its vibrant green color and prevent oxidation before blending into the sauce.
- Pan-Fry Paneer Until Golden 🟡Cut paneer into cubes and fry in hot oil until all sides develop a golden-brown crust before adding to the spinach sauce—this creates a protective layer that prevents the cheese from breaking apart during simmering.
- Bloom Spices in Hot Oil First 🌶️Heat your canola oil and toast the garam masala and ground coriander for 20-30 seconds before adding onions to unlock their essential oils and intensify their aromatic flavors throughout the dish.
- Blend Spinach While Warm 🥄Blend the cooked spinach into a smooth puree while still warm—this creates a silkier, more cohesive sauce and allows the spinach to incorporate more evenly with the cream and spices.
- Temper Cream to Prevent Curdling 🥛Add heavy cream slowly to the hot spinach mixture while stirring constantly, or warm the cream slightly before incorporating to prevent it from curdling and ensure a luxurious, smooth final sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.