Authentic Palak Paneer Recipe
Experience restaurant-quality Palak Paneer at home with this foolproof recipe. Featuring a vibrant green spinach sauce, pillowy paneer, and a smoky double-garlic tadka that delivers authentic dhaba flavor.
Equipment
- 3-quart saucier
- Countertop blender
- 10-inch nonstick skillet
Ingredients
- 250 g curly spinach leaves
- 45 g ghee or neutral-flavored oil divided
- 250 g paneer cut into small rectangles
- 1 tsp cumin seeds
- 0.5 tsp black mustard seeds
- 3 medium garlic cloves finely chopped
- 0.5 tsp chile powder such as Kashmiri
- 3 g Diamond Crystal kosher salt
- 30 ml heavy cream
Instructions
Cook and Blend the Spinach Purée
- Combine the spinach and 1/2 cup (120ml) water in a 3-quart saucier over high heat. Bring the mixture to a boil, then cover and reduce to medium-low heat. Cook for approximately 5 minutes until the leaves are fully wilted and glossy.
- Transfer the wilted spinach and liquid into a countertop blender. Blend on high for about 1 minute until completely smooth. Blending while hot ensures a silkier texture and better color.
Sear the Paneer
- Heat 2 tablespoons (30ml) of oil in a 10-inch nonstick skillet over medium-high heat. Add half of the paneer rectangles and cook for 2 minutes, flipping once, until the sides are golden. Move the seared paneer to a plate.
- Repeat the searing process with the remaining paneer pieces, maintaining steady heat to achieve a nutty aroma and blistered edges without drying them out.
Bloom the Spices, Then Finish the Gravy
- In the same skillet, add the remaining tablespoon of ghee. Add the cumin seeds and black mustard seeds, allowing them to toast for about 30 seconds until they begin to pop.
- Stir in the finely chopped garlic and cook for about 30 seconds until aromatic and pale gold in color.
- Pour the blended spinach purée into the skillet. Season with salt and chile powder, stirring to combine. Gently fold in the seared paneer and heavy cream. Serve immediately once the sauce is creamy and coats a spoon.
Notes
Pro Tip: If the spinach tastes metallic or bitter, add a pinch of sugar or an extra splash of heavy cream to soften the sharp edges.
Texture Secret: For the smoothest, restaurant-style results, ensure you blend the spinach while it is still hot rather than letting it cool.
Storage: Keep leftovers in an airtight container for up to 3 days. Reheat slowly on the stove with a splash of milk or water to maintain the paneer's soft texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 725kcalCarbohydrates: 12gProtein: 24gFat: 65gSaturated Fat: 40gCholesterol: 160mgSodium: 850mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 250IUVitamin C: 35mgCalcium: 650mgIron: 5mg
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