North Indian
Punjabi Palak Paneer with Ginger, Garlic, and Cream
This Punjabi classic keeps the spinach bright green by blanching and shocking it before blending, then layers warm spice and a silky tomato-onion base around pan-seared paneer. A small finish of cream and garam masala pulls the sauce into a rich, restaurant-style curry that still tastes like greens.
Gluten-FreeDairy-FreeHigh ProteinHigh VeggiesComfort Food
At a Glance
- Time
- 50 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- North Indian
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Bring a large pot of salted water to a boil. Blanch the spinach for 60 seconds, then transfer to an ice bath to lock in the green color. Drain, squeeze dry, and blend with a splash of water into a coarse puree.
- Heat 1 tablespoon ghee in a wide skillet over medium-high heat. Sear the paneer on two sides until lightly golden, about 2 minutes per side, then transfer to a plate so it stays tender rather than rubbery.
- Add the remaining ghee to the pan, lower the heat to medium, and cook the onion until soft and pale gold at the edges. Stir in the ginger, garlic, and green chile and cook for 1 minute until fragrant.
- Stir in the tomatoes, cumin, coriander, turmeric, and 1 teaspoon salt. Cook until the tomatoes break down and the oil beads at the edges of a thick, brick-red masala.
- Add the spinach puree and 1/2 cup water and simmer for 5 to 7 minutes to marry the flavors. Stir in the cream, garam masala, and seared paneer and warm through for 2 minutes so the cheese soaks up the sauce without toughening.
- Finish with a squeeze of lemon and an extra pinch of garam masala. Serve hot with basmati rice or warm naan.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Naturally gluten-free. A dairy-free version requires tofu in place of paneer, neutral oil instead of ghee, and coconut milk or cashew cream instead of heavy cream.