Punjabi · Main Course
Creamy Palak Paneer
Soft cubes of paneer in a vibrant, creamy spinach gravy with garlic, ginger and warm spices. One of the most beloved vegetarian dishes in North Indian cooking — and surprisingly quick.
Short on time? Skip the cooking — we make it fresh every day in Saginaw.
Order OnlineIngredients
- 10 oz fresh spinach (about 8 cups), washed
- 8 oz paneer, cut into cubes
- 2 tbsp butter or oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chili, minced (optional)
- 1 tomato, puréed
- ½ tsp turmeric, 1 tsp coriander powder, ½ tsp garam masala
- ¼ cup cream or 2 tbsp yogurt
- Salt to taste, pinch of kasoori methi
Instructions
- Blanch the spinach in boiling water for 1 minute, then plunge into cold water to keep it bright green. Blend to a smooth purée.
- Optional: lightly pan-fry the paneer cubes in a little butter until golden, then soak in warm water to keep them soft.
- Heat butter in a pan, add cumin seeds and let them sizzle. Add the onion and cook until golden.
- Stir in ginger-garlic paste and green chili; cook 1 minute. Add the tomato purée, turmeric and coriander, and cook until the oil separates.
- Add the spinach purée and ½ cup water. Simmer gently 5–6 minutes — do not overcook, to preserve the color.
- Stir in the cream (or yogurt), garam masala, salt and crushed kasoori methi.
- Add the paneer cubes and simmer 3–4 minutes until heated through and coated in the gravy.
- Serve hot with naan, roti or jeera rice.
Chef's Tips
- Blanching and shocking the spinach keeps the gravy a vivid green.
- Soaking pan-fried paneer in warm water keeps it soft, not rubbery.
- For a vegan version, use firm tofu and coconut cream in place of paneer and dairy.