Palak Paneer with Browned Paneer and Cream

Steps

1. Step 1

   Bring a large pot of water to a boil and set a big bowl of cold water with a few ice cubes next to the stove. Add the spinach to the boiling water and push it under with a spoon; cook just 1 minute, until wilted and deep green. Scoop it straight into the ice water. This quick chill is what keeps the gravy bright green.

   8 min

   • 10 oz fresh spinach
2. Step 2

   Lift the spinach out, squeeze it in your hands to get rid of most of the water, and put it in a blender with the green chili and 1/4 cup fresh water. Blend to a mostly smooth purée, a few flecks are fine. Set aside.

   4 min

   • 10 oz fresh spinach
   • 1 green chili, such as serrano
3. Step 3

   Pat the paneer cubes dry. Heat 1 tbsp of the oil in a large skillet over medium-high heat and fry the paneer in a single layer until golden on two or three sides, about 3 minutes total, turning with tongs. Move it to a plate. If you like very soft paneer, slide the browned cubes into a bowl of warm salted water until you need them.

   5 min

   • 12 oz paneer
   • 1 tbsp neutral oil
4. Step 4

   Turn the heat to medium. Add the remaining 1 tbsp oil and the ghee to the same pan, then the onion and a pinch of salt. Cook, stirring now and then, until the onion is soft and turning golden at the edges, 6 to 7 minutes.

   7 min

   • 1 tbsp neutral oil
   • 2 tbsp ghee or butter
   • 1 medium yellow onion
5. Step 5

   Add the ginger and garlic and cook 1 minute, until they smell fragrant but are not browning. Add the tomato, coriander, cumin, turmeric, 1/2 tsp of the garam masala and the salt. Cook, mashing the tomato with your spoon, until it breaks down into a thick paste and the oil looks shiny at the edges, 4 to 5 minutes.

   6 min

   • 1 tbsp fresh ginger
   • 4 cloves garlic
   • 1 medium tomato
   • 1 tsp ground coriander
   • 1/2 tsp ground cumin
   • 1/4 tsp ground turmeric
   • 1/2 tsp garam masala
   • 1 1/4 tsp kosher salt
6. Step 6

   Stir in the spinach purée and 1/2 cup water. Bring to a gentle simmer and cook, uncovered and stirring occasionally, for 6 minutes, so the raw spinach taste cooks off and the gravy thickens slightly. This is the moment to start the jeera rice.

   6 min, hands-off

7. Step 7

   Stir in the kasuri methi, the remaining 1/2 tsp garam masala, the cream and the paneer (drained, if you soaked it). Simmer gently for 2 to 3 minutes, just to warm the cheese through. Turn off the heat, stir in the lemon juice, and taste for salt. If it's thicker than you want, loosen with a splash of hot water. Serve with the jeera rice.

   3 min

   • 12 oz paneer
   • 1/2 tsp garam masala
   • 1 tsp kasuri methi (dried fenugreek leaves)
   • 1/3 cup heavy cream
   • 1 tsp lemon juice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026