Palak Paneer (पालक पनीर) — Creamy Spinach and Paneer Curry

• 500 gspinach (fresh, baby or mature)
• 1500 mlwater (for blanching)
• 600 mlice water (for shocking)
• 300 gpaneer
• 15 gghee (for pan-searing; 1 tbsp)
• 15 mlneutral oil (1 tbsp)
• 2 tspcumin seeds
• 180 gonion (finely chopped) (about 1 large)
• 12 gginger (grated)
• 12 ggarlic (minced)
• 10 ggreen chili (finely chopped) (about 1–2 chilies)
• 200 gtomato (finely chopped) (about 2 medium)
• 2 tspground coriander
• 1 tspground cumin
• 0.5 tspturmeric powder
• 1 tspKashmiri red chili powder (mild heat, good color)
• 1 tspgaram masala
• 1 tspkasuri methi (dried fenugreek leaves) (crushed)
• 6 gsalt (about 1 tsp)
• 60 mlheavy cream (about 1/4 cup)
• 10 mllemon juice (2 tsp)

Instructions

1. 1

   Wash the spinach thoroughly and drain well, removing any thick stems if using mature spinach. Bring 1500 ml water to a boil, add the spinach, and blanch for 60 seconds so it turns bright green without fully softening.

2. 2

   Immediately transfer the blanched spinach to 600 ml ice water to stop the cooking and lock in the color. Drain well, then blend the spinach into a smooth puree; add 30–60 ml of clean water only if your blender needs help moving.

3. 3

   Cut paneer into 2 cm cubes and pat them dry so they sear instead of steaming. Heat 15 g ghee in a skillet over medium heat and pan-sear the paneer for 2–3 minutes total, turning gently, until lightly golden on a few sides.

4. 4

   In a saucepan, heat 15 ml neutral oil over medium heat and add 2 tsp cumin seeds, letting them crackle for 20–30 seconds. Add 180 g chopped onion and cook for 8–10 minutes, stirring often, until the onions turn deep golden for a sweeter, fuller gravy.

5. 5

   Add the grated ginger, minced garlic, and chopped green chili, and cook for 60–90 seconds until fragrant and the raw aroma fades. Stir continuously so the garlic does not brown too quickly, which can make the curry taste bitter.

6. 6

   Add 200 g chopped tomato along with ground coriander, ground cumin, turmeric, and Kashmiri chili powder. Cook for 6–8 minutes, mashing the tomatoes as you stir, until the mixture thickens and the oil begins to separate at the edges.

7. 7

   Lower the heat and add the spinach puree, then stir well to combine with the masala base. Add 6 g salt and 150 ml water, bring to a gentle simmer, and cook for 5 minutes so the flavors meld without dulling the spinach color.

8. 8

   Add the seared paneer cubes and simmer for 3 minutes so they absorb the spinach gravy. Keep the heat low and stir carefully to avoid breaking the paneer while still ensuring it is evenly coated.

9. 9

   Stir in 60 ml heavy cream, 1 tsp garam masala, and crushed kasuri methi, then cook for 1–2 minutes on low heat. Turn off the heat and add 10 ml lemon juice, then rest the curry for 5 minutes so the texture becomes velvety and the spices round out.