Emerald Palak Paneer
Cubes of golden-seared paneer nestle into a vibrant, emerald-green spinach sauce that is earthy, subtly spiced, and silky smooth, with a gentle warmth from green chilies and a finishing swirl of cream. This classic North Indian dish is as nourishing as it is beautiful, delivering iron-rich greens in the most delicious way possible.
Ingredients
- 500g fresh baby spinach (or 2 large bunches mature spinach)
- 250g paneer, cut into 1-inch cubes
- 2 tablespoons butter
- 1 tablespoon oil
+ 13 more ingredients
Instructions
Bring a large pot of water to a rolling boil. Add the spinach and blanch for exactly 2 minutes until wilted and bright green. Immediately transfer to a large bowl of ice water to stop the cooking and lock in the vibrant color. Drain and squeeze out excess water.
Blend the blanched spinach with the green chilies and 2-3 tablespoons of water into a smooth, bright green puree. Set aside.
Heat 1 tablespoon of oil in a non-stick pan. Pan-fry the paneer cubes until golden on all sides, about 3-4 minutes. Remove and set aside.
In the same pan, melt the butter over medium heat. Add cumin seeds and let them sizzle for 15 seconds. Add the chopped onion and cook for 5-6 minutes until soft.
Add the garlic and ginger, cooking for 2 minutes until fragrant. Add the chopped tomatoes, turmeric, coriander powder, and cumin powder. Cook for 5 minutes until the tomatoes break down completely.
Pour in the spinach puree and stir to combine. Cook on medium heat for 5-6 minutes, allowing the flavors to meld. The sauce should be thick but pourable. Add a splash of water if it gets too thick.
Stir in 2 tablespoons of cream, the garam masala, lemon juice, and salt. Gently fold in the fried paneer cubes and simmer together for 3 minutes.
Serve with a drizzle of the remaining cream and a side of warm naan, roti, or jeera rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI