Palak Paneer – A Bowl of Green Goodness
Palak Paneer is one of those iconic Indian dishes that brings together nutrition and indulgence in a single comforting bowl. It’s vibrant, earthy, and aromatic — a spinach-based curry that clings lovingly to soft cubes of paneer (Indian cottage cheese). Every bite is lush, creamy, and gently spiced, perfect with warm roti, naan, or even a humble bowl of steamed rice. What makes this dish so special is its versatility — you can make it as rich or as light as you want.
The spinach puree is packed with flavour, subtly spiced with green chillies, and blended silky smooth with a few cashews for body and creaminess. And the paneer? It soaks up all that green goodness like a sponge. Personally, I find that the magic of Palak Paneer lies not just in the puree, but in the final tempering — a sizzling tadka of ghee, garlic slices, and red chilli powder added right at the end.
As the aromatic ghee hits the warm curry, the entire dish comes alive with bold, smoky flavour. It’s a simple addition, but it transforms the dish from delicious to unforgettable. Whether it’s a weeknight dinner or a special meal with friends, Palak Paneer is always a winner — nourishing, soulful, and irresistibly tasty. It’s not just food — it’s comfort in a bowl, with a touch of spice, a splash of cream, and a whole lot of love.
Ingredients 20
For The Spinach Puree
2 bunches english spinach, large, washed, roots chopped
Handful coriander leaves, fresh
2 green chillies, adjust to taste
12 unsalted cashews, soaked in hot water for 15 minutes
For The Curry Base
1 tbsp vegetable oil
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
1 onion, large, finely chopped
1⁄2 tsp turmeric powder
1 tsp red chilli powder, or to taste
1 tsp cumin powder
salt, to taste
1⁄4 cup plain yogurt, whisked
1⁄2 cup hot water, adjust as needed
250 g paneer, cubed
2 ‒ 3 tbsp heavy cream, plus extra for garnish
lemon juice, to taste
For The Tempering
1 tbsp ghee
4 ‒ 5 cloves garlic, sliced
1⁄2 tsp red chilli powder
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Method 12
Soak the in a little hot water for 15 minutes.
Bring a large pot of salted water to a boil. Add the and blanch for 2–3 minutes until wilted.
Immediately transfer the to ice-cold water (this helps retain the bright green colour).
In a blender, combine the blanched , fresh , , and soaked . Blend into a smooth puree and set aside.
Heat the or in a pan over medium heat. Add the , then stir in the and . Sauté for 30 seconds.
Add the chopped and cook until soft and golden.
Add the , , and . Cook for another 1–2 minutes on low heat.
Add the whisked and stir on high heat for 1 minute.
Stir in the spinach-cashew puree and cook for 2–3 minutes. Then add the and salt. Simmer gently for 5 minutes.
Add the and cook for another 5 minutes on low heat.
Add lemon juice, stir, and turn off the heat. Stir in the .
Heat 1 tbsp in a small pan, add the sliced and cook until the garlic starts to brown. Add the and mix well. Pour this tempering over the paneer curry. Garnish with a little and serve hot.
Bhavna - The Modern Desi Co's tips
The magic of Palak Paneer lies not just in the puree, but in the final tempering — a sizzling tadka of ghee, garlic slices, and red chilli powder added right at the end. As the aromatic ghee hits the warm curry, the entire dish comes alive with bold, smoky flavour.
Once you master the base, you can play around with it endlessly: swap the paneer for tofu for a vegan version, or even add roasted potatoes or chickpeas for a twist.
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Notes
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