Spinach has long been cooked with fresh cheese in the Punjab plains, where winter brings tender palak and every household makes paneer from surplus milk. Palak paneer as served today, a smooth bright green gravy dotted with white cubes, became a fixture of North Indian restaurants in the second half of the twentieth century.
The ideal is a vivid green colour and a fresh, slightly grassy spinach flavour, lifted by garlic, ginger and a little green chilli. Blanching the leaves briefly and shocking them in cold water keeps the colour, while a light onion-tomato base and a touch of cream round it out without hiding the greens.
It is a weeknight family meal as much as a dinner-party dish, and a good way to get greens into children. Eat it with phulkas or butter naan, or with jeera rice and a bowl of curd. The spinach puree can be made a few hours ahead and kept chilled, which makes it a practical weeknight choice. Finish the curry only when you are ready to eat.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | spinach / paneer / onion / garlic |
Ingredients
For the spinach puree
- 500 g palak (about 2 large bunches), stems trimmed
- 2 green chillies
- 4 garlic cloves
- 1 inch ginger
For the curry
- 250 g paneer, cubed
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi
- 2 tbsp fresh cream
- Salt to taste
- 1 tsp lemon juice
Method
- Wash the spinach thoroughly. Bring a large pot of water to a rolling boil, add the spinach and blanch for 2 minutes until wilted and bright green.
- Immediately lift the spinach into a bowl of ice-cold water. Leave 2 minutes, then squeeze lightly.
- Blend the spinach with green chillies, garlic and ginger to a smooth puree, adding 2 to 3 tbsp cold water only if needed.
- Heat ghee in a pan on medium. Add cumin; when it crackles, add onion and cook 5 to 6 minutes until light golden.
- Add tomato, turmeric, coriander powder and salt. Cook 4 to 5 minutes until the tomato breaks down completely.
- Add the spinach puree and 1/4 cup water. Simmer on low for 4 to 5 minutes only – longer cooking turns it olive green.
- Add paneer cubes, garam masala and crushed kasuri methi. Simmer 2 minutes, then stir in cream and lemon juice and switch off the heat.
Tips
- Do not cover the pan once the spinach goes in; trapped steam dulls the colour.
- Lightly pan-fried paneer adds texture; soak it in warm water afterwards to keep it soft.
- For a deeper flavour, finish with a tadka of ghee, sliced garlic and a pinch of chilli powder.
Serve with
Phulkas, butter naan or jeera rice with a bowl of curd.