Palak Paneer

Ingredients

• 700 g net weightspinach, stems removed, washed, rinsed and chopped
• 2onions, finely chopped
• 40 gghee or butter
• 1/4 tspfenugreek
• 5 mlground cumin
• 5 mlground coriander
• 1/2 tsp salt; pepper to tastesalt and pepper
• 2garlic cloves, finely chopped
• 20 gfresh ginger, grated
• 1–2green chillies
• to tastelemon zest
• 30 mllemon juice
• 2fresh tomatoes, skinned and chopped
• 75 mlwater

Instructions

1. 1

   Cook the spices

   Warm the ghee in a large, heavy-based pot over a medium heat. Once sizzling, add the onions and cook until translucent. Stir in the fenugreek, cumin, coriander, salt and pepper, and cook for 3 minutes to release their aromas. Add the garlic and chilli and cook for 2 minutes, stirring so nothing sticks. Add the tomatoes to deglaze the pot, scraping up the browned bits from the base, then stir in the spinach in 3 batches.

2. 2

   Wilt the spinach

   Cover the pot to let steam help the spinach cook, for about 2 minutes, until it wilts and shrinks. Add the next batch and repeat. With the third batch, add the water and leave the lid off. Grate in the lemon zest and pour over the lemon juice.

3. 3

   Blend half

   Stir in the cream called for in the method and cook for another minute, until creamy. Remove about half of the spinach and blend it to a smooth paste in a cylindrical jar with a stick blender. Return it to the pot, leaving the rest unblended for texture.

4. 4

   Fry the paneer

   In a separate pan, melt a knob of ghee or butter and fry the homemade paneer until golden. Stir it into the spinach, keeping a few pieces aside to arrange on top. The method also suggests toasted nigella seeds as a garnish and serving with homemade naan.

What is palak paneer?

Palak paneer is an Indian dish of spinach (palak) cooked with paneer, a fresh cheese that holds its shape when fried. It is often served with flatbread or rice.

Here, the spinach is cooked with aromatics and spices, then partly blended. That gives the sauce a smooth base while keeping some leafy texture around the paneer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 132 calories, 6g protein, 17g carbs, 7g fat.

In the listed ingredients, spinach and onions provide most of the carbohydrates and fibre, while the ghee or butter supplies most of the fat; the listed ingredients contain no paneer, the main protein source in the named dish. Since the method also mentions unquantified paneer and cream, the nutrition estimate cannot account for them. Serve with a generous portion of vegetables alongside, and check the original quantities for a complete estimate.

Build flavour in the pot

Onions first: cook them until translucent before adding the spices, so they soften without taking on too much colour.

Spices next: stir the fenugreek, cumin and coriander for 3 minutes, then add the garlic and chilli. Keep stirring to stop the mixture catching on the base.

Add the spinach in batches

First batches: cover the pot for about 2 minutes as each portion wilts, making room for more leaves.

Final batch: add the water with the third portion and leave the lid off. The method adds lemon zest and juice at this stage for a bright finish.

Keep some texture

Partial blending: blend about half of the cooked spinach and return it to the pot. This thickens the sauce without turning all the leaves into a purée.

Paneer: fry it separately until golden before stirring it through. The method says to leave a few pieces on top for serving.

Check the recipe quantities

The supplied ingredient list does not include paneer or cream, although the method calls for both. It also gives no quantity for either, so check the original recipe details before cooking if you need exact amounts.

Ghee or butter is listed as 40 g for the pot, while the method also calls for a knob for frying the paneer. No separate amount is supplied for that extra cooking fat.

Serve it simply

The method recommends homemade naan alongside the curry. Rice or another flatbread would also make a practical accompaniment.

A fresh, lightly dressed salad can add crunch alongside the soft spinach and paneer. Add any garnish just before serving so it stays distinct.

Recipe notes & tips

• Have the spinach washed, chopped and ready before you start cooking.
• Scrape the base of the pot as you add the tomatoes to loosen the browned flavourful bits.
• Add the spinach gradually so the leaves have room to wilt.
• Blend only about half the spinach if you want the texture described in the method.
• Fry the paneer separately so it can brown before it is stirred into the spinach.

Variations

• Adjust the chilli: use one for gentler heat or two for a hotter curry.
• Use butter: swap it for the ghee if that is what you have.
• Add nigella: scatter toasted seeds over the finished dish as suggested in the method.
• Serve with naan: pair the curry with naan for a meal that follows the method's suggestion.
• Blend more spinach: purée a larger share if you prefer a smoother sauce.

Common mistakes to avoid

• Adding all the spinach at once: work in 3 batches so it can wilt and make space for the next portion.
• Letting the spices catch: keep stirring while they cook, especially after adding the garlic.
• Skipping the pot deglaze: stir in the tomatoes and scrape up the flavourful bits from the base.
• Blending all the leaves: reserve about half unblended to retain the texture intended by the method.
• Frying paneer in the spinach pot: brown it in a separate pan before adding it to the curry.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until piping hot, stirring carefully; add a splash of water if the spinach sauce has thickened.

Frequently asked questions