Palak Paneer

Ingredients

• 400g fresh full-fat paneer, cut into 3cm cubes
• 500g fresh baby spinach, washed
• 1 large white onion (approx 220g), roughly chopped
• 3 medium tomatoes (approx 300g), roughly chopped
• 5 cloves garlic, roughly chopped
• 1 x 4cm knob fresh ginger, peeled and roughly chopped
• 2 green finger chilies, roughly chopped (deseed for mild)
• 2 tbsp (30g) ghee or neutral oil
• 1 tsp whole cumin seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¾ tsp garam masala
• 3 tbsp (45ml) full-fat single cream
• 1 tsp fine sea salt, plus more to taste
• 1 tbsp fresh lemon juice

Smart Substitutions

• ↔Use firm tofu pressed for 15 minutes instead of paneer for a vegan version
• ↔Swap fresh spinach for frozen spinach (400g, thawed and squeezed dry) to dramatically reduce prep time

How to Cook

1. 1

   Bring a large pot of water to a rolling boil. Add the spinach and blanch for exactly 60 seconds until wilted and bright green. Immediately drain and plunge into a bowl of iced water for 2 minutes. Squeeze out all excess water firmly with your hands, then blend to a smooth purée and set aside.

   5 min

   The ice bath is what locks in that vivid restaurant-green colour. Skipping it turns the spinach dull olive-grey within minutes.

2. 2

   Heat ghee in a heavy kadai over medium-high heat. Lightly pan-fry the paneer cubes in a single layer, turning occasionally, until golden on 2–3 sides. Remove and place on a plate lined with paper towel.

   5 min

   Frying the paneer first seals it so it stays firm and custardy inside during the final simmer instead of crumbling and dissolving into the gravy.

3. 3

   In the same pan, add cumin seeds. Once they splutter, add the onion and cook over medium heat until translucent and lightly golden. Add garlic, ginger, and green chilies, stirring for 2 minutes. Add tomatoes and all ground spices and cook, mashing the tomatoes, until the oil separates.

   12 min

   This is your masala base — take it to the oil-separation stage (bhuno) before adding any liquid or the final curry will taste raw and flat.

4. 4

   Allow the onion-tomato masala to cool slightly, then transfer to a blender and blend until smooth. Return to the pan over medium heat, stir in the spinach purée, and simmer together.

   3 min

   Blending the masala (optional but worth it) creates a restaurant-smooth curry base that coats the paneer beautifully.

5. 5

   Add the pan-fried paneer cubes to the gravy. Stir in the cream and lemon juice. Taste and adjust salt. Simmer gently to heat through — do not boil vigorously or the paneer will toughen.

   4 min

   Add the lemon juice off-heat if you can — the brightness is the final flavour lift that elevates the whole dish.