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Back to Basics: Palak Paneer is a light yet comforting meal
Beloved North Indian dish boasts rich flavor with spices like cumin, garam masala
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Spring is here, which will be replaced with summer sooner than we think. In the meantime, while nature starts flourishing, we still have some colder days here and there that are perfect for a comforting meal. Palak Paneer, an Indian spinach dish with paneer cheese, is a perfect comforting yet light meal for unpredictable weather. My recipe offers a simple, step-by-step guide to creating this classic, creamy spinach and cheese curry with authentic flavors.
Let's delve into the history of this delectable dish before we embark on the journey of its preparation.
Palak Paneer, a beloved North Indian dish, likely originated in the Punjab region, potentially during the Mughal era, evolving from earlier "saag" dishes incorporating various leafy greens. Its precise origins are debated, with influences possibly predating the Mughals, given the long history of both spinach and paneer (or its precursors) in India. Over time, the recipe transformed from a simpler preparation with basic spices to a richer, more complex dish featuring tomatoes, onions, cream and a wider array of spices like cumin, coriander and garam masala. Regional variations emerged within India, reflecting local ingredients and preferences, while global adaptations saw substitutions like kale for spinach and tofu for paneer, demonstrating its versatility. The dish's cultural significance stems from the combined importance of spinach as a nutritious vegetable and paneer as a vital protein source in Indian cuisine, making Palak Paneer a timeless classic.
Recipe
Palak Spinach Paneer
4 servings
Total time: 30 minutes
Ingredients
4 tbsp frying oil (or ghee), adjust if needed
1 large onion, peeled and finely chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Optional: 1/2 tsp ground cardamom
5 cloves of garlic, peeled and grated (or minced)
1 tbsp fresh ginger, peeled and minced (or 1 tsp ground ginger)
3/4 cup tomato, pureed or crushed (fresh or canned)
Optional: Up to 1 tbsp chili powder (spicy)
3/5 tsp salt
2 tbsp garam masala
1 1/2 cups water
12 oz frozen spinach, chopped (if not purchased in the brick shape, no defrosting necessary)
1 cup heavy cream
1 lb paneer, diced to dices about 3/4 to 1 inch
Directions
Sauce base
Preheat a stir fry pan on medium-high heat with the frying oil and add the onion. Sauté, stirring occasionally, until glossiness and a slight sear are achieved (about 2-4 minutes).
Add the ground coriander, cumin and cinnamon, with the option of adding ground cardamom. Cook while stirring for about 30 seconds to 1 minute.
Then, add the garlic, fresh ginger, tomato, salt and garam masala, with the option to add the chili powder. Thoroughly stir. Cook while stirring until the volume is reduced to about half its original amount.
Sauce
Add the water, frozen spinach and heavy cream. Thoroughly stir and bring to a simmer (about 190°F) with occasional stirring.
Lower the heat to medium and simmer until the spinach is cooked (usually about 5-10 minutes).
Note: If the sauce evaporates too much during any part of this process, slightly dilute it with water. Keep in mind that in a later step, we will add paneer, which needs to cook for about 5-10 minutes in a sauce that is at least semi-runny.
Then, while cooking, process with an immersion blender to your desired consistency, either semi-smooth or super-smooth.
Assemble
Add the paneer and cook, stirring occasionally, until the sauce thickens (usually for about 5 to 10 minutes).
Important: Make sure to cook it for at least 5 minutes to bring the paneer to its best. If the sauce thickens too quickly, just stir in some water.
Serve over rice, Indian flavored rice, and optionally with garlic naan.
Source: Tom Slepicka
This entire Palak Paneer is conveniently made in a single pan or pot. Any cooking pan or pot with higher edges will work, preventing splatters and making the process easier. While a stir-fry pan (similar to a wok) or sauté pan is ideal, a regular pot or saucepan will also work perfectly.
This recipe is designed for convenience, prepared with one 12-ounce package of frozen spinach, so you will use the entire package. Make sure to purchase spinach in a loose, chopped form, not in a brick. If you do so, no defrosting is necessary before cooking. If you purchase frozen spinach in brick form, you must defrost it before cooking. Optionally, you can modify my recipe using approximately 1 pound of fresh spinach or baby spinach. In that case, you must sauté the spinach in a large pan or pot to reduce its volume before adding it to the meal.
Let's begin the preparation of Palak Paneer by preparing a sauce base. Preheat your stir-fry pan over medium-high heat with 4 tablespoons of frying oil (or, even better, ghee if you have it available). Add one finely chopped large onion and sauté, stirring occasionally, until it becomes glossy and slightly seared, about 2-4 minutes. Next, add 1/2 teaspoon of ground coriander, 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground cinnamon, and, optionally, 1/2 teaspoon of ground cardamom to the onions. Cook, stirring constantly, for about 30 seconds to a minute, until fragrant. Then, add five grated (or pressed) cloves of garlic, 1 tablespoon of minced fresh ginger, 3/4 cup of pureed tomatoes (or crushed tomatoes), 3/4 teaspoon of salt, 2 tablespoons of garam masala, and, optionally, up to 1 tablespoon of chili powder for heat. Stir everything thoroughly and continue to cook, stirring frequently, until the mixture reduces to about half its original volume.
Good to know:
- Paneer is a fresh, non-melting cheese popular in South Asian cuisine, made by curdling hot milk with an acid like lemon juice or vinegar, separating the curds from the whey. This process gives it a firm, slightly crumbly texture that holds its shape during cooking, making it ideal for grilling, frying or simmering in sauces. Paneer has a mild, milky flavor that readily absorbs spices and other flavors, offering a versatile, vegetarian source of protein and calcium. It can be purchased in some regular stores, or in specialized stores with Asian food, online, and some Indian restaurants sell it for further cooking, too.
- In this recipe, you can substitute regular frying oil (cooking oil) for ghee, which would be more traditionally used for this meal. Ghee is clarified butter, traditionally used in South Asian and Middle Eastern cuisines and known for its rich, nutty flavor and high smoke point. It's made by simmering butter until the milk solids separate and the water evaporates, leaving behind pure butterfat. This process removes lactose and casein, making ghee a suitable option for many with dairy sensitivities. The removal of milk solids also gives ghee a much higher smoke point than regular butter, making it ideal for high-heat cooking like frying and sautéing, and its flavor is intensely buttery and slightly caramelized. Ghee is also shelf-stable and does not require refrigeration. It can be purchased in many good stores, but also online or in specialized stores for Asian food.
- Garam masala is a warm, aromatic spice blend commonly used in Indian and other South Asian cuisines. It serves as a convenient shortcut when preparing dishes that require a complex mix of flavors. While you can purchase this seasoning mixture in any good grocery store, online or in specialized stores with Asian food, making it from scratch allows for a fresher, more customized flavor, as preferred by those who like to prepare food entirely from scratch. To make this garam masala recipe, simply combine 2 tablespoons of ground coriander, 1 tablespoon of ground cumin, 1 1/2 teaspoons each of ground cardamom, ground cloves, and ground cinnamon, and 1 teaspoon of ground black pepper in a medium bowl. If desired, you can also add 1 teaspoon each of ground anise and ground fennel seeds and 1/2 teaspoon of ground nutmeg. Stir all ingredients together until well combined. Store the mixture in an airtight container in a cool, dark place for several months, or use it immediately. This is a good and fast way to make this seasoning mixture. But if you want to take it one step further and prepare it as food enthusiasts would prepare this mixture, you need to buy whole spices (not ground) and briefly dry roast them in a pan, then let them cool prior to grinding and mixing them into the seasoning mixture.
- Spinach is a superfood packed with vitamins A, C and K, folate, and minerals like iron, magnesium and manganese. These nutrients support healthy vision, boost immunity, promote bone health, and aid in blood clotting. It’s also high in fiber, promoting digestion and healthy cholesterol levels, and contains antioxidants that protect against cell damage and chronic diseases.
Then, to turn the sauce base into a sauce, add 1 1/2 cups of water, 12 ounces of frozen spinach, and 1 cup of heavy cream to the pan. Stir thoroughly to combine. Bring the mixture to a simmer (around 190°F), stirring occasionally. Then, reduce the heat to medium and continue to simmer until the spinach is fully cooked, usually about 5-10 minutes. If the sauce becomes too thick at any point, add a little water to adjust the consistency. Remember, the sauce should be at least semi-runny to accommodate the paneer later. Finally, while the sauce is still hot, use an immersion blender to process it to your desired consistency – you can make it semi-smooth or completely smooth.
Finally, to assemble the Palak Paneer, stir in 1 pound of diced paneer cheese. Cook, stirring occasionally, for about 5 to 10 minutes, or until the sauce reaches your desired thickness. It's important to cook the paneer for at least 5 minutes to allow it to absorb the flavors and reach the optimal texture. If the sauce thickens too quickly, simply add a little water to adjust the consistency.
Taste and add salt and pepper if needed. Serve with rice of any kind and/or with naan bread.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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