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Palak Paneer is an iconic Indian dish that combines creamy spinach with soft, homemade paneer. The process involves curdling milk with lemon juice to make fresh paneer, simmering butter to create ghee, and blending blanched spinach for a vibrant green curry base. The curry is infused with aromatic spices like garam masala, cumin, and fenugreek, creating a fragrant and flavorful dish. The paneer is added to the spinach curry and simmered briefly, resulting in a...
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Warm full-fat milk until nearly simmering.
Add juice of half a lemon and stir until the milk curdles.
Strain the curdled milk through cheesecloth, wrap tightly, and refrigerate under a weight for at least 1 hour.
Simmer unsalted butter gently until the solids separate.
Continue simmering until the solids turn golden brown.
Strain the ghee through cheesecloth and store in the fridge.
Blanch spinach for 1–2 minutes, then cool in ice water.
Strain the spinach and blend it into a smooth puree.
Heat ghee in a deep pan and add whole garam masala, cumin seeds, and garlic. Fry on low heat until fragrant.
Add onions and salt, then fry until golden brown.
Stir in turmeric and ginger garlic paste, then sauté briefly.
Add tomatoes and cook until softened, about 15 minutes.
Mix in coriander powder, cumin powder, fenugreek leaves, green chilies, and red chili powder. Cook for 5 more minutes.
Add the blended spinach and cook until it releases oil.
Cut paneer into pieces and add to the curry. Simmer for a few minutes.
Top with cream (optional) and serve with rice or naan.
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Use fresh spinach for a vibrant green color in the curry.
Fry the paneer lightly before adding it to the curry for a firmer texture.
Adjust the amount of red chili powder to control the spice level.
Store leftover ghee in an airtight container in the fridge for future use.
Can I use store-bought paneer instead of making it at home?
Yes, store-bought paneer works well if you don't have time to make it from scratch.
How do I prevent the spinach from losing its vibrant green color?
Blanch the spinach briefly and cool it in ice water immediately to retain its color.
Can I skip the cream in the recipe?
Yes, the cream is optional and can be omitted if you prefer a lighter curry.
What can I substitute for ghee?
You can use vegetable oil or butter as a substitute for ghee, though the flavor will differ slightly.
How do I make the curry spicier?
Increase the amount of red chili powder or add more green chilies to make the curry spicier.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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