Palak Paneer
Soft paneer cubes simmered in a velvety spinach sauce with ginger, garlic, garam masala, and cream.
Prep
20 minutes
Cook
25 minutes
Level
Medium
Serves
4
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Instructions
- 1
Blanch spinach briefly, then blend it into a smooth puree.
- 2
Cook onion, garlic, ginger, and tomato until thick and fragrant.
- 3
Stir in spices and spinach puree.
- 4
Add paneer cubes and simmer gently.
- 5
Finish with cream and serve warm.
Tips
Blanch spinach quickly and cool it to keep the color bright.
Simmer paneer gently so it stays soft.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate for up to 3 days in an airtight container.
- Reheat over low heat and add a splash of water if the sauce thickens.
Substitutions
- Use firm tofu instead of paneer for a lighter option.
- Use coconut milk instead of cream for a dairy-light sauce.
What to Serve With
- Serve with basmati rice or naan.
- Add cucumber raita or a simple tomato salad.
Common Mistakes
- Do not overcook the spinach or the sauce can turn dull.
- Do not boil paneer hard because it can become rubbery.
Recipe FAQ
Can I use frozen spinach?
Yes. Thaw it, squeeze out excess water, and blend it before adding to the sauce.
How do I keep paneer soft?
Soak paneer cubes in warm water for 10 minutes before adding them to the sauce.
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