# Palak Paneer (Spinach and Paneer Curry)

Palak paneer is cubes of soft Indian cheese in a creamy, spiced spinach sauce. It is vibrant green, rich and filling, and one of the most popular vegetarian curries at Indian restaurants.

Blanching the spinach quickly and shocking it in ice water is what keeps the sauce bright green. The rest is a simple onion and tomato masala, and the whole thing is ready in about 40 minutes.

- Total time: 40 min (prep 15 min, cook 25 min)
- Serves: 4
- Per serving (estimated): 380 kcal, 18 g protein
- Cuisine: Indian. Category: Main course. Diet: vegetarian, gluten-free, high-protein.

## Ingredients

- 400 g fresh baby spinach (about 10 packed cups)
- 1 bunch fresh cilantro stems and leaves, optional
- 225 g paneer, cut into 2 cm cubes
- 2 tbsp ghee or neutral oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 green chili, chopped
- 1 tomato, chopped
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp Kashmiri chili powder
- 3/4 tsp kosher salt
- 1/3 cup heavy cream or coconut milk
- 1 tsp garam masala
- 1 tsp dried fenugreek leaves (kasuri methi), optional

## Method

1. Bring a large pot of water to a boil. Add the spinach and cook 1 minute, until wilted and bright green.
2. Drain and plunge into ice water for 1 minute to keep the color. Squeeze out the water and blend with the cilantro and a few spoons of water into a smooth puree.
3. Heat 1 tablespoon of the ghee in a 12 inch (30 cm) skillet over medium-high heat. Fry the paneer cubes 1 to 2 minutes per side, until golden. Remove and set aside.
4. Add the remaining ghee and cumin seeds to the pan and let them sizzle for 20 seconds. Add the onion and cook 6 to 8 minutes, until golden.
5. Stir in the garlic, ginger and green chili for 1 minute. Add the tomato and cook 4 minutes, until it breaks down.
6. Add the coriander, turmeric, chili powder and salt, and stir 30 seconds.
7. Pour in the spinach puree and 1/4 cup of water. Simmer on low for 5 minutes. Stir in the cream, paneer and garam masala. Crush the fenugreek leaves between your palms and add them.
8. Simmer 2 minutes, until the paneer is heated through. Taste for salt and serve with naan or rice.

## Why it works

- Blanching the spinach cooks it quickly and sets its green color before the rest of the cooking.
- Shocking it in ice water stops the cooking so the puree stays bright, not dull olive.
- Frying the paneer first gives it a golden crust that holds up in the sauce.
- The onion, tomato and ginger masala adds sweetness, acid and warmth that balance the earthy spinach.
- Cream rounds out the sauce and mellows the bitterness of the greens.

## The science

- **Keeping spinach green.** Chlorophyll is bright green but turns dull olive when acid and heat damage it. A quick blanch followed by a cold bath stops the reaction and locks in the green color. Keep the simmer short once the puree goes in so the color holds.
- **Why paneer stays soft.** Paneer is an acid-set fresh cheese that does not melt. Its proteins are already tightly bound, so it holds its shape in a hot sauce. Briefly frying it gives a light crust, but too long makes it rubbery.
- **Fat mellows bitterness.** Spinach contains oxalic acid and bitter compounds. Cream and ghee coat the tongue and soften those sharp notes, which is why a dish with fat tastes smoother and more rounded than plain boiled greens. A splash of cream also carries the spice flavors.

## Tips

- Soak the fried paneer in warm water for 10 minutes if you want it extra soft.
- Do not overcook the puree once it is added, or the color dulls.
- Crush the dried fenugreek leaves to release their aroma before adding them.

## Mistakes to avoid

- Boiling the spinach too long turns it dull and mushy, so blanch for just 1 minute.
- Frying the paneer too long makes it rubbery, so cook it only until lightly golden.
- Adding cream to a boiling sauce can make it split, so lower the heat first.

## Variations and swaps

- Use frozen spinach, thawed and squeezed dry, to save time.
- Swap the paneer for firm tofu for a vegan version with coconut milk.
- Add a pinch of sugar if the sauce tastes bitter.
- Swap heavy cream for cashew cream or coconut milk to make it dairy free.
- Swap ghee for oil if you prefer.
- Swap paneer for halloumi, which also holds its shape in a hot pan.

## Storage

Refrigerate within 2 hours for up to 3 days. Reheat gently on the stove over low heat until it reaches 165°F (74°C), adding a splash of water or cream. It can be frozen without the paneer for 2 months.

## FAQ

**What is the difference between palak paneer and saag paneer?**

Palak paneer uses only spinach, while saag paneer can use a mix of greens such as mustard, spinach and fenugreek. Palak paneer is usually smoother and milder.

**How do I keep palak paneer bright green?**

Blanch the spinach for 1 minute, shock it in ice water and add it to the pan near the end. Avoid long cooking, and add the tomato after the spinach if you want an even brighter color.

**Can I use frozen spinach?**

Yes. Thaw about 400 g of frozen spinach, squeeze out the water and blend. The color is slightly darker, but the flavor is great and it saves time.

**What is paneer?**

Paneer is a fresh Indian cheese made by curdling hot milk with an acid such as lemon juice. It is firm and mild, and does not melt, so it holds up in curries.

**What do you serve with palak paneer?**

Naan, roti or basmati rice are classic. A side of dal or a cucumber raita rounds out the meal.

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Source: https://cookingscientist.com/recipes/palak-paneer (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846