SavePalak Paneer
Vibrant-green spinach gravy with pan-seared paneer cubes, tempered spices, and cream. Blanch-shock for restaurant color.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $14.00 · $3.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb fresh spinach (mature or baby)
- 10 oz paneer (cubed)
- 3 tbsp ghee (divided)
- 1 tsp cumin seeds
- 1 medium yellow onion (finely diced)
- 1 tbsp fresh ginger (grated)
- 4 cloves garlic (minced)
- 1 piece green chile (serrano, minced)
- 1 large roma tomato (finely chopped)
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala (divided)
- 1 tsp kasuri methi (dried fenugreek leaves, crushed)
- 1 tsp kosher salt
- 1/4 cup heavy cream
- 1 tbsp lemon juice (fresh)
Instructions
- 1
Bring a pot of water to a boil, prepare ice bath. Blanch spinach 30 seconds, shock in ice water.
Shocking preserves that electric-green color and stops cooking. Skip = gray-brown palak.
- 2
Squeeze spinach bone-dry, blend to a smooth puree with 2 tbsp water.
Drain aggressively or the gravy will be watery.
- 3
Heat 1 tbsp ghee in a skillet over medium-high. Sear paneer cubes 45 seconds per side until golden. Transfer to a plate.
- 4
Add remaining 2 tbsp ghee. Sizzle cumin seeds 20 seconds until fragrant.
Tempering cumin (tadka) is step one of any proper Indian dish.
- 5
Add onion, cook 6-7 minutes until deep golden. Add ginger, garlic, green chile, cook 90 seconds.
- 6
Add tomato, coriander, turmeric, 1/2 tsp garam masala, salt. Cook 3-4 minutes until tomatoes break down and oil separates.
- 7
Add spinach puree and 1/3 cup water. Simmer 5 minutes.
- 8
Stir in cream, paneer, kasuri methi, remaining garam masala. Simmer 3 more minutes.
- 9
Off heat, squeeze lemon juice. Taste and adjust salt. Serve with basmati or naan.
Lemon at the end lifts the whole dish. Without it, palak tastes muddy.
Pairs With
Indian lager
Clean, light, cools the spice.
Stone fruit-forward white
Aromatic richness matches the cream and spice.
Yogurt, water, cumin, salt
Traditional — cooling and digestive.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Bollywood classics, sitar-infused beats, and world fusion that matches the complexity of the spices.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •The blanch-shock is non-negotiable for that green.
- •Kasuri methi is a game-changer. Available at any Indian grocer or online.
- •Fry paneer in ghee, not oil — nutty flavor is worth it.
Substitutions
- paneer → extra-firm tofu (similar texture)
- ghee → butter + 1 tbsp neutral oil
- heavy cream → cashew cream (blend 1/2 cup soaked cashews + water)
Leftovers
Refrigerate 4 days. Reheat gently with a splash of water to loosen.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
