Palak Paneer

Ingredients

• 200 gpaneer
• 125 g (about 5–6 cups)spinach (baby spinach used)
• 6–8, soaked in 30 ml (2 tbsp) hot water for 15 minutescashew nuts, ground to a smooth paste
• 2 mediumonions, chopped
• 2 tsp eachchopped ginger and garlic
• 1green chilli, chopped
• 2 mediumtomatoes, puréed
• ½ tspturmeric powder
• 2 tspchilli powder
• 2½ tspcoriander powder
• ¼ tspcumin powder
• ¼ tspgaram masala
• ½–1 tspkasuri methi (dried fenugreek leaves)
• to tastesalt
• 15–30 ml (1–2 tbsp)ghee or oil (ghee used)

Instructions

1. 1

   Brown the onion

   Heat the ghee or oil in a deep, wide pan. Add the chopped onion and cook until it begins to brown.

2. 2

   Add aromatics

   Stir in the ginger, garlic and green chilli. Cook for 3–4 minutes, until their raw smell has gone.

3. 3

   Wilt the spinach

   Add the washed spinach and mix well. Cook for 2–3 minutes, until wilted. Leave it to cool, then blend to a smooth paste without adding water.

4. 4

   Fry the spices

   Use the same pan, adding more ghee or oil if needed. Add the spinach paste and fry for 2–3 minutes. Stir in the turmeric, chilli, coriander, cumin and garam masala, then fry for 2–4 minutes, until the raw smell goes and oil starts to appear.

5. 5

   Cook the tomato

   Add the tomato purée and salt, then cook for 5–6 minutes, until the gravy has reduced slightly. Crush the kasuri methi between your palms and stir it in.

6. 6

   Add the paneer

   Add the paneer pieces to the masala and mix gently.

7. 7

   Simmer the curry

   Pour in 180–240 ml (¾–1 cup) water and bring the curry to the boil. Turn the heat to its lowest setting, cover the pan and cook for 7–8 minutes.

8. 8

   Stir in cashew

   Take the pan off the heat and gradually add the cashew paste, stirring gently so it blends into the curry. Return the pan to the hob and cook for 3–4 minutes over the lowest heat.

What is palak paneer?

Palak paneer is a North Indian dish combining palak, or spinach, with paneer, a fresh cheese that holds its shape in sauce. It is commonly served with rice or Indian flatbreads.

This version first blends the wilted spinach with onion and aromatics, then cooks it with tomato and spices. Cashew paste is stirred in at the end for a mellow, creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 11g protein, 12g carbs, 18g fat.

Paneer and ghee provide most of the fat, while paneer also contributes much of the protein. The spinach, onion, tomato and cashews supply most of the carbohydrate and fibre. Serve with a generous portion of vegetables, or add a modest serving of rice or flatbread to make a more balanced plate.

The spinach base

Baby spinach: It wilts quickly and blends into a smooth sauce. Wash it well and let it cool before blending; the recipe does not call for extra water at this stage.

Smooth texture: Blend the cooled spinach mixture until no large leaves remain. A smooth base helps the paneer sit evenly in the gravy.

Building the masala

Browned onion: Let the onion begin to colour before adding the ginger, garlic and chilli. This gives the sauce a deeper base.

Ground spices: Fry them briefly with the spinach paste before adding the tomato purée. Keep stirring so they cook through without catching on the bottom of the pan.

Getting the sauce right

Tomato reduction: Cook the purée for the full 5–6 minutes, until the gravy has thickened a little. The sauce should still be loose enough to simmer around the paneer.

Cashew finish: Add the paste gradually off the heat, then return the pan to the lowest setting. Gentle heat helps it blend into the curry without sticking.

Keeping paneer tender

Gentle mixing: Fold the paneer into the masala rather than stirring vigorously, which can break the pieces.

Covered simmer: After adding water, cover the pan and cook on the lowest heat for 7–8 minutes. The paneer should be heated through while keeping its shape.

What to serve alongside

Rice: Plain basmati rice makes a simple base and soaks up the spinach gravy.

Flatbread: Roti, naan or another soft flatbread is useful for scooping up the sauce. A fresh salad or plain yoghurt can add a cool contrast.

Recipe notes & tips

• Wash the spinach thoroughly and drain it before adding it to the pan.
• Let the cooked spinach mixture cool before blending for a smoother, safer-to-handle paste.
• Crush the kasuri methi between your palms just before adding it to release its aroma.
• Add water gradually within the stated range to suit how thick you like the gravy.
• Keep the final simmer very gentle once the cashew paste is in the pan.

Variations

• Adjust the chilli: Use less chilli powder or omit the green chilli for a milder curry.
• Use oil: Choose oil instead of ghee for the same cooking method.
• Add more spinach: Increase the spinach for a greener, more vegetable-forward sauce.
• Change the nuts: Use soaked almonds in place of cashews and blend them to a smooth paste.
• Serve with rice: Pair the curry with plain rice to make it a more substantial meal.

Common mistakes to avoid

• Adding spinach paste while hot: Let it cool before blending to make handling easier.
• Skipping the spice fry: Cook the spices with the paste for 2–4 minutes so their raw smell fades.
• Over-reducing the tomato: Stop once the gravy has reduced slightly, as it will simmer again with water.
• Roughly stirring the paneer: Fold it in gently to help the pieces stay intact.
• Boiling hard after adding cashew: Keep the final cooking stage on the lowest heat to prevent the sauce catching.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan over a low heat, stirring carefully; add a splash of water if the gravy has thickened. Avoid vigorous stirring, which can break up the paneer.

Frequently asked questions