If there is one dish that looks as healthy as it tastes, it's Palak Paneer. This classic North Indian dish features succulent cubes of paneer enveloped in a smooth, spiced spinach gravy. The goal here is a "verdant splendor"—a gravy so bright green and silky it looks like a work of art.
Most people end up with a brownish, bitter sauce. This recipe uses professional tricks to lock in that gorgeous color and mild, earthy flavor.
The "Green" Secrets
Blanch & Shock: Briefly boiling the spinach and immediately plunging it into ice-cold water stops the cooking process and sets the chlorophyll (the green pigment).
The Sugar Pinch: Adding a tiny pinch of sugar to the boiling water further helps preserve that neon-green hue.
No Cover Rule: Never cover the pot once the spinach puree is added. Covering traps steam and acids that turn the spinach from bright green to army-drab brown.
Minimal Turmeric: We skip or use very little turmeric and red chili powder in the base gravy to prevent the colors from clashing.
Ingredients
| Category | Ingredients |
| The Spinach | 2 large bunches of fresh Spinach (Palak), 2 Green Chilies, 1 pinch Sugar |
| The Base | 250g Paneer cubes, 1 tbsp Ghee, 1 small Onion (finely chopped), 1 tsp Ginger-Garlic paste |
| The Spices | 1 tsp Cumin seeds, 1/2 tsp Garam Masala, 1/2 tsp Kasuri Methi, Salt to taste |
| The Finish | 1 tbsp Fresh Cream (or a few soaked Cashews blended with the spinach), Lemon juice |
Step-by-Step Instructions
1. The Blanching Ritual
Bring a large pot of water to a rolling boil with a pinch of salt and sugar. Drop in the cleaned spinach leaves for exactly 2 minutes. Immediately drain and dunk them into a bowl of ice-cold water. Once cool, blend the spinach with green chilies and ginger into a smooth puree.
2. Sauté the Aromatics
Heat ghee in a pan. Add cumin seeds. Once they sizzle, add the chopped onions. Sauté until translucent—do not brown them, as dark onions will darken the green gravy. Stir in the ginger-garlic paste for 30 seconds.
3. The Quick Cook
Pour the vibrant green spinach puree into the pan. Add salt and a splash of water if needed. Cook uncovered on medium heat for only 3–4 minutes. Overcooking is the enemy of the green!
4. Add the Paneer
Gently fold in the paneer cubes. If you like them slightly firm, add them as they are. If you prefer them "restaurant-style," soak them in warm water for 10 minutes beforehand.
5. The Final Polish
Stir in the garam masala and crushed kasuri methi. Turn off the heat and swirl in the fresh cream. A squeeze of lemon juice at the very end brightens the whole dish.
Pro-Tip
The Garlic Tadka: For an extra layer of flavor, do a mini-tempering at the end. Heat 1 tsp of ghee, fry 2 cloves of sliced garlic until golden brown, and pour it over the finished dish. The aroma of burnt garlic against fresh spinach is legendary.
Serving Suggestions
Best With: Butter Roti, Missi Roti, or plain steamed Basmati rice.
Side: A cooling Cucumber Raita.
