Palak paneer
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
- SPINACH BASE
500 g 500 fresh spinach
1 1 ⁄2 tsp salt (for blanching water)
Ice water (to retain colour)
2 2 green chillies (adjust to taste)
1 1 inch piece of ginger
2 2 –3 cloves garlic
- GRAVY
1 Tbsp 1 oil plus
1 Tbsp 1 ghee or butter
1 tsp 1 cumin seeds
1 medium 1 onion, finely chopped
1 Tbsp 1 ginger-garlic paste
1 1 ⁄2 cup tomato purée
1 1 ⁄2 tsp turmeric
1 tsp 1 coriander powder
1 1 ⁄4 tsp red chilli powder (Kashmiri for colour)
Salt to taste
1 1 –2 Tbsp cream (optional for richness)
1 1 ⁄2 tsp garam masala
- PANEER
250 g 250 paneer, cut into cubes, lightly sautéed in ghee/oil until golden, then soaked in warm lightly salted water to keep soft.
Method
- Blanch spinach for bright green colour. Boil water with pinch of salt. Add spinach leaves, cook for 1–2 minutes until wilted. Immediately transfer to ice water to stop cooking. Blend spinach with green chillies, ginger and garlic into a smooth paste. Set aside.
- For gravy, heat oil and ghee in pan. Add cumin seeds. Add chopped onion, sauté until golden brown. Add ginger- garlic paste. Cook 1–2 minutes until raw smell goes. Add tomato puree, cook until you see oil starts to separate.
- Add turmeric, coriander powder, chilli powder, salt. Cook until masala (paste) looks rich and deep in colour.
- Add spinach and paneer. Stir in spinach purée. Mix well and simmer for 4–5 minutes. Add cream and garam masala. Mix gently.
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