Palak Paneer – Patel Brothers Style
Summary
- This recipe guides you through making a delicious and vibrant Palak Paneer, a classic Indian dish featuring spinach puree and paneer cheese. The spinach is blanched to retain its bright green color, then blended with fresh herbs, and cooked in a rich, aromatic tomato-onion gravy with spices and pan-fried paneer.
All Ingredients - For Blanching Spinach
- Sugar 1 tsp
- Spinach Leaves 250 grams
All Ingredients - For Spinach Puree
- Blanched Spinach 250 grams
- Cilantro handful
- Green Chilies 3-4 qty
- Water 1-2 tbsp
All Ingredients - For Gravy
- Ghee 1 tbsp
- Oil 1 tbsp
- Cumin Seeds 1 tsp
- Dry Red Chilies 2 qty
- Bay Leaf 1 qty
- Cinnamon Stick 1 inch stick
- Onion 1 medium (chopped)
- Ginger/Garlic Paste 1 tsp
- Tomato 1 medium (puréed)
- Red Chili Powder 1 tsp
- Coriander Powder 1 1/2 tsp
- Turmeric Powder 1/4 tsp
- Cumin Powder 1/2 tsp
- Garam Masala Powder 1/2 tsp
- Kasuri Methi 1 1/2 tsp
- Salt 1 tsp
- Hot Water 1/4 cup
All Ingredients - For Paneer
- Oil 2 tbsp
- Paneer 200 grams (cubed)
All Ingredients - For Garnish
- Cream as needed
Tools You'll Need
- Pot
- Pan
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Spinach for Blanching
Add 1 teaspoon of sugar to a pot of water. Cover the pot and bring the water to a boil.
Step 2: Blanch the Spinach
Once the water is boiling, add 250 grams of spinach leaves. the spinach for until vibrant green. Immediately transfer the spinach to a bowl of ice-cold water to stop the cooking process and preserve its color.
Step 3: Prepare Spinach Puree
Transfer the spinach to a blender. Add a handful of cilantro, 3-4 green chilies, and 1-2 tablespoons of water. Blend until a smooth puree is formed. Set aside.
Step 4: Sauté Aromatics and Spices
In a pot, heat 1 tablespoon of ghee and 1 tablespoon of oil. Add 1 teaspoon of cumin seeds and for until fragrant. Add 2 dry red chilies, 1 bay leaf, and a 1-inch cinnamon stick. Then, add 1 medium chopped onion and until it becomes translucent.
Step 5: Add Ginger-Garlic and Tomato
Add 1 teaspoon of ginger/garlic paste to the pot and for . Next, add 1 medium puréed tomato and cook for . Cover the pot and allow it to cook for another .
Step 6: Incorporate Dry Spices
Uncover the pot and add 1 teaspoon of red chili powder, 1 1/2 teaspoons of coriander powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala powder, 1 1/2 teaspoons of kasuri methi, and 1 teaspoon of salt. Pour in 1/4 cup of hot water and cook until the oil begins to release from the mixture.
Step 7: Combine with Spinach Puree
Add the prepared spinach puree to the pot. Mix well with the spice mixture. Cook for , allowing the flavors to meld.
Step 8: Fry Paneer
In a separate pan, heat 2 tablespoons of oil. Add 200 grams of cubed paneer and cook until golden brown on all sides.
Step 9: Finish the Palak Paneer
Add the fried paneer cubes to the spinach gravy. for a few minutes to heat the paneer through. Cover the pot briefly, then remove from heat.
Step 10: Garnish and Serve
Garnish the Palak Paneer with a swirl of cream. Serve hot with garlic naan or your favorite Indian bread.
Pro Tips
• Adding sugar to boiling water will add moisture to the spinach, this will help to prevent it from wilting during the blanching process.
• Soak paneer in warm water for 10-15 minutes before frying for a softer texture.
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