A spinach gravy kept bright
Cubes of paneer in a smooth, mildly spiced spinach gravy, finished with fresh ginger and a little butter.
The spinach is blanched quickly and cooled at once, then simmered only briefly in the masala. Short cooking is what keeps the gravy green rather than olive-brown.
What is palak paneer?
Palak paneer is cubes of paneer, a fresh, firm cheese that does not melt, in a gravy of puréed spinach cooked with onion, tomato, ginger, garlic and spices. It is a common vegetarian main in Pakistani homes and restaurants, especially in Punjab, and a close cousin of saag paneer, which uses mustard or mixed greens.
Ingredient notes and substitutions
Soaking paneer in hot water for 10 minutes before adding it softens shop-bought blocks, which can be firm. Lightly frying the cubes first gives them a golden edge if you prefer. A small amount of cream rounds out the gravy but is optional.
Common mistakes
Overcooking the spinach, either in the blanching water or in the pan, turns it dull. Adding the spinach before the tomatoes have broken down leaves the masala raw. Stir the paneer in gently so it does not crumble.
What to serve with it
Serve with roti, naan, paratha or plain rice, with a salad of sliced onion and tomato on the side.
Storage and reheating
Keeps for three days in the fridge. Reheat gently with a splash of water; the colour darkens a little on reheating but the flavour holds.
Frequently asked questions
How do I keep palak paneer green?
Blanch the spinach for only a minute, cool it in cold water straight away, and simmer the purée for no more than about five minutes once it goes into the pan.
Can I use frozen spinach?
Yes. Defrost it, squeeze out the excess water and blend it; skip the blanching step. The colour will be slightly darker.
