Palak Paneer (Épinards au Fromage)
Des dés de paneer dorés dans une sauce d'épinards vert vif à l'ail, au gingembre et à la crème.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Blanch the spinach
Plunge the spinach into boiling salted water for 2 minutes, then straight into iced water. This locks in the bright green colour. Drain and blend with the green chilies to a smooth purée.
Sear the paneer
Heat 1 tbsp ghee and fry the paneer cubes for 2–3 minutes until golden on a few sides. Transfer to a bowl of warm water to keep them soft.
Cook the base
Heat the remaining ghee, add the cumin seeds, then the onion. Cook for 6–7 minutes until golden. Add the garlic and ginger for 1 minute, then the tomato, coriander and a pinch of salt, and cook until soft.
Add the spinach
Stir in the spinach purée and 60ml water and simmer for 4–5 minutes — no longer, or the colour dulls.
Finish
Add the drained paneer, garam masala and kasuri methi crushed between your palms. Stir in the cream, adjust the salt and serve with roti or jeera rice.
Blanch the spinach
Plunge the spinach into boiling salted water for 2 minutes, then straight into iced water. This locks in the bright green colour. Drain and blend with the green chilies to a smooth purée.
Sear the paneer
Heat 1 tbsp ghee and fry the paneer cubes for 2–3 minutes until golden on a few sides. Transfer to a bowl of warm water to keep them soft.
Cook the base
Heat the remaining ghee, add the cumin seeds, then the onion. Cook for 6–7 minutes until golden. Add the garlic and ginger for 1 minute, then the tomato, coriander and a pinch of salt, and cook until soft.
Add the spinach
Stir in the spinach purée and 60ml water and simmer for 4–5 minutes — no longer, or the colour dulls.
Finish
Add the drained paneer, garam masala and kasuri methi crushed between your palms. Stir in the cream, adjust the salt and serve with roti or jeera rice.
The Story Behind the Dish
Cooked greens — saag — have been everyday food in Punjab for centuries, made with mustard leaves, spinach, fenugreek or a mix. Adding cubes of fresh paneer turned the home-style dish into a restaurant classic.
Palak paneer is now one of the most-ordered vegetarian dishes in Indian restaurants around the world.
⭐ Why It's Famous
Mild, creamy and packed with greens, palak paneer is the comfort curry that even spinach-sceptics love.
💡 Fun Fact
Shocking the spinach in iced water after blanching is the trick restaurants use to keep the sauce bright emerald green.
Punjab, North India
30.90°N, 75.86°E
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