Palak paneer is one of the best-loved Punjabi home curries: cubes of soft paneer in a spiced spinach sauce. Spinach loses its colour quickly with heat, which is why many versions turn khaki and taste faintly bitter. Blanching briefly, cooling the leaves in iced water and adding the purée only at the end keeps it bright green.
Why this recipe works
- Blanching for 60 to 90 seconds and shocking in iced water softens the spinach and stops it cooking at once, so it keeps its green colour and sweet taste.
- Cooking the onion-tomato masala fully first means the spinach purée needs only 2 to 3 minutes on the heat.
- Leaving the pan uncovered lets steam and the acids it carries escape instead of dripping back and dulling the colour.
Method
Wash the spinach in a large bowl of cold water, lifting it out so the grit sinks, and repeat 2 or 3 times until no grit is left in the bowl. Pull off any thick stems, which taste bitter and blend stringy.
Bring the 2 litres of water to a rolling boil over high heat and set the bowl of iced water beside the pan. Push half the spinach under the water and blanch for 60 to 90 seconds, just until wilted and vivid green. Lift it straight into the iced water with tongs, then repeat with the rest. Leave it for 2 minutes until cold, then drain and squeeze gently.
Tip: Do not blanch longer than 90 seconds. Longer boiling dulls the colour and brings out the bitter, metallic taste.
Blend the spinach and green chillies with 3 to 4 tbsp of the iced water for 30 to 60 seconds, to a smooth, bright green purée. Stop as soon as it is smooth; a blender running for long warms the purée and dulls it.
Put the paneer cubes in a bowl, pour over the hot water (just off the boil) and leave for 10 minutes, then drain. This keeps the paneer soft.
Heat the ghee in a wide stainless-steel or non-stick pan over medium heat. Add the cumin seeds and sizzle for 20 to 30 seconds, then add the onion and cook for 6 to 8 minutes until golden. Add the garlic and ginger and stir for 1 minute.
Add the tomato, chilli powder, coriander and salt and cook for 5 to 6 minutes, mashing, until the tomato has completely broken down, the masala is thick and the ghee separates at the edges.
Tip: Cook the masala fully now. Once the spinach goes in, it should only be on the heat for a few minutes.
Turn the heat to low. Stir in the spinach purée and the 80 ml water, bring just to a gentle bubble and cook uncovered for 2 to 3 minutes, stirring. Do not cover the pan; a lid traps steam and the plant acids it carries, which turn spinach olive.
Add the paneer and garam masala, crush the kasuri methi between your palms over the pan and warm through for 1 to 2 minutes. Turn off the heat and swirl in the cream, if using. Serve straight away with roti, naan or jeera rice, as the colour fades the longer it sits.
Swaps & substitutions
- Fresh spinach → Frozen spinach (400 g): It is already blanched, so thaw it, squeeze lightly and blend. The colour is a little less vivid.
- Paneer → Firm tofu (250 g): Press it for 15 minutes and skip the hot-water soak. With oil instead of ghee and no cream, the dish is vegan.
- Ghee → Neutral oil: Same amount; slightly less rich.
Storage & reheating
Cool within 2 hours and refrigerate in a covered container for up to 2 days; the colour dulls a little overnight. Reheat gently over low heat, stirring, until steaming hot all the way through. Freeze only the spinach purée, for up to 3 months; the finished dish loses colour and the paneer turns crumbly when frozen.
Frequently asked questions
How do I keep palak paneer bright green?
Blanch the spinach for no more than 90 seconds, cool it in iced water at once, and add the purée at the very end so it cooks for only 3 to 5 minutes, uncovered. Serve it straight away; long simmering, a lid and reheating all turn it olive.
Why does my palak paneer taste bitter?
Overcooked spinach is the usual cause, followed by thick stems and old, yellowing leaves. Blanch briefly, discard the stems, and do not simmer the purée for long. A swirl of cream at the end also softens any slight bitterness.
Why did my palak paneer turn dark green or brown?
Long cooking, covering the pan, reheating more than once, or cooking in an iron pan. A long-cooked tomato masala is fine, but adding extra tomato or lemon after the spinach also dulls the colour.
Can I use frozen spinach?
Yes. Frozen spinach is already blanched, so thaw 400 g, squeeze it lightly and blend it with the chillies. The sauce is a little less vivid than with fresh spinach but still green.
Can I make palak paneer ahead?
Make the masala and the spinach purée separately, cool them and refrigerate for up to 1 day. Combine and heat them for 2 to 3 minutes just before serving, so the colour stays bright.
Which allergens does this contain?
Milk (paneer, ghee and the optional cream). The recipe has no nuts, wheat or hing.
Nutrition
| Calories | 301 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
| Fibre | 4 g |
| Sodium | 710 mg |
More in Punjabi Recipes and Indian Curry Recipes. Learn the technique: How to Make a Curry Base (Bhuna Masala), Indian Spices: A Practical Guide.
