Creamy Palak Paneer with Cumin and Garlic

Why You’ll Love This Recipe

• Velvety, vibrant spinach sauce with gentle heat from green chilies and a bright finish of lemon.
• Buttery-soft paneer cubes that stay tender, never rubbery.
• Layered restaurant-style flavors from a quick garlic-cumin tempering at the end.
• Weeknight-friendly technique with make-ahead options for even faster meals.

Grocery List

• Produce: Spinach (1 lb/450 g), 1 onion, 1 tomato, garlic (6 cloves), 1-inch ginger, 2 green chilies, 1 lemon
• Dairy: Paneer (14 oz/400 g), heavy cream (3 tbsp), ghee (1 tbsp)
• Pantry: Neutral oil, cumin seeds, ground coriander, turmeric, Kashmiri red chili powder (optional), garam masala, kasuri methi, salt

Full Ingredients

For the Spinach Purée

• 1 lb (450 g) fresh spinach, thick stems trimmed
• 2 green chilies, chopped (seed for less heat)
• 1/2 cup hot water, plus 1/4 cup more for adjusting consistency
• 1/2 tsp salt for blanching water
• Ice and cold water for shocking

For the Paneer

• 14 oz (400 g) paneer, cut into 3/4-inch cubes
• 1 tbsp neutral oil (for searing)
• 2 cups very warm water (120–130°F) + 1/2 tsp salt for soaking

For the Masala Base

• 1 tbsp neutral oil
• 1 tsp cumin seeds
• 1 medium onion (about 150 g), finely chopped
• 4 garlic cloves, minced
• 1-inch piece ginger, minced (about 1 tbsp)
• 1 small tomato (about 100 g), finely chopped
• 1 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/2 tsp Kashmiri red chili powder (optional, for color and gentle heat)
• 3/4 tsp fine salt (adjust to taste)

Finish and Tempering

• 3 tbsp heavy cream
• 1 tbsp fresh lemon juice
• 1/2 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek), crushed between fingers
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 2 garlic cloves, thinly sliced

Step-by-Step Instructions

Step 1: Blanch and purée the spinach

Bring a large pot of water to a boil and salt it with 1/2 tsp salt. Add the spinach and blanch for 45 seconds until just wilted and bright green. Immediately transfer to an ice bath to stop cooking; let sit 1 minute. Squeeze out excess water. Blend the spinach with the green chilies and 1/2 cup hot water until perfectly smooth and velvety; set aside.

Step 2: Soften the paneer

Heat 1 tbsp oil in a large skillet over medium heat. Sear paneer cubes in a single layer for about 2 minutes per side until lightly golden. Transfer to a bowl of very warm salted water (2 cups water at 120–130°F with 1/2 tsp salt) and soak while you make the sauce. This keeps the paneer tender.

Step 3: Build the onion-tomato masala

In the same skillet, heat 1 tbsp oil over medium heat. Add 1 tsp cumin seeds and let them sizzle for 20–30 seconds until aromatic. Stir in the onion and cook, stirring occasionally, for 6–8 minutes until deep golden at the edges. Add the minced garlic and ginger; cook 1 minute until fragrant. Add tomato, coriander, turmeric, chili powder, and 3/4 tsp salt. Cook 3–4 minutes, stirring, until thick, glossy, and the oil begins to separate.

Step 4: Simmer the spinach sauce

Pour in the spinach purée and 1/4 cup hot water. Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring occasionally so it stays silky and does not splatter. If it looks too thick, loosen with a splash of hot water. Taste and adjust salt.

Step 5: Round the flavors

Stir in the heavy cream, lemon juice, garam masala, and crushed kasuri methi. Simmer 1 minute to marry the flavors without dulling the green color.

Step 6: Add the paneer

Drain the paneer and gently nestle the cubes into the sauce. Warm on low heat for 2–3 minutes so the paneer absorbs flavor while staying soft. Avoid boiling.

Step 7: Temper with garlic and cumin

In a small pan, heat 1 tbsp ghee over medium heat. Add 1/2 tsp cumin seeds and the sliced garlic. Cook 45–60 seconds until the garlic turns pale gold and fragrant. Immediately pour the tempering over the palak paneer. Swirl, rest 2 minutes, and serve hot with basmati rice or naan.

Pro Tips

• Vivid green every time: Blanch and ice-bath the spinach, simmer the purée gently, and add lemon at the end.
• Paneer softness: A brief sear for flavor, then a warm salted-water soak keeps the centers plush.
• Heat control: Use mild green chilies or remove seeds for a gentle warmth; add Kashmiri chili powder for color with low heat.
• Silky texture: Blend with hot water and do not over-reduce the sauce; aim for thick but pourable.
• Restaurant finish: The quick garlic-cumin tempering adds irresistible aroma and depth with minimal effort.

Variations

• Vegan Palak “Paneer”: Swap paneer for extra-firm tofu (press, then sear). Use coconut cream and oil instead of dairy.
• Saag Paneer: Replace 1/3 of the spinach with mustard greens or baby kale; extend the simmer by 3–4 minutes to soften greens.
• Smoky Dhungar Finish: For a special occasion, infuse 2 minutes of charcoal smoke at the end (use a hot coal in a small bowl with a drop of ghee, cover pot to trap smoke), then remove.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently over low heat, loosening with a splash of hot water. For best results when freezing, freeze the spinach sauce without paneer and without cream/lemon for up to 2 months. Reheat, then add cream, lemon, and freshly warmed paneer just before serving.

Nutrition (per serving)

Approx. 430 calories; 18 g protein; 32 g fat; 11 g carbohydrates; 3 g fiber; 720 mg sodium. Values are estimates and will vary based on brands and exact measurements.