Restaurant-Style Palak Paneer

Introduction

Palak paneer is the vegetarian jewel of North Indian cuisine. A vibrant, silky spinach sauce is perfumed with ginger, garlic, and warming spices, then studded with cubes of paneer that have been pan-fried to golden perfection. It's protein-rich, deeply satisfying, and comes together faster than you'd expect.

Why You'll Love It

• Vibrant green color comes from properly blanching and shocking the spinach
• Pan-frying the paneer adds a gorgeous golden crust
• Ready in under 40 minutes — faster than ordering delivery

Ingredients

• 14 oz Paneer, cut into 1-inch cubes
• 1 lb Fresh baby spinach
• 2 tbsp Ghee or butter
• 1 tbsp Neutral oil
• 1 large Onion, finely diced
• 4 cloves Garlic, minced
• 1 inch Fresh ginger, grated
• 2 Green chilies, slit
• 1 tsp Ground cumin
• ½ tsp Garam masala
• ¼ tsp Ground turmeric
• ¼ cup Heavy cream
• ½ tsp Sugar
• To taste Salt

Equipment

• Large pot for blanching
• Blender
• Large skillet or kadai

Instructions

1. Blanch the spinach — Bring a large pot of salted water to a boil. Add spinach and blanch for 2 minutes. Immediately transfer to an ice bath. This locks in the vibrant green color. Squeeze out excess water and blend to a smooth puree.
2. Pan-fry the paneer — Heat oil in a skillet over medium-high heat. Fry paneer cubes until golden on all sides, about 2 minutes per side. Remove and set aside — don't overcook or it becomes rubbery.
3. Build the base — In the same pan, melt ghee. Sauté onion until golden. Add garlic, ginger, and green chilies, cook 1 minute. Add cumin, turmeric, and garam masala, stir 30 seconds until fragrant.
4. Combine and simmer — Pour in the spinach puree. Add cream, sugar, and salt. Simmer 5-7 minutes until the sauce thickens slightly. Gently fold in the fried paneer cubes and cook 2 more minutes.
5. Serve — Finish with a drizzle of cream on top. Serve immediately with steamed basmati rice, naan, or roti.

Tips

• The ice bath after blanching is what keeps the spinach vibrant green instead of turning army green.
• Don't blend the spinach too smooth — a slightly textured puree gives better body to the sauce.

Variations

• Vegan Saag: Replace paneer with firm tofu and use coconut cream instead of dairy cream.
• Palak Chicken: Swap paneer for seared chicken breast or thigh pieces.

Storage

Fridge: Keeps well for 3 days. The spinach may darken slightly but flavor remains excellent.

Freezer: Freeze the spinach sauce without paneer for up to 2 months. Add fresh paneer when reheating.

Reheat: Reheat gently on stovetop. Add a splash of cream to refresh.

Nutrition (per serving)

• Calories: 380 kcal
• Fat: 28 g
• Carbs: 12 g
• Protein: 22 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 560 mg

FAQ