Palak Paneer
Steamed spinach blended with a light tomato-ginger base, finished with soft paneer — clean, vibrant, and ready in under 30 minutes.
Adjust servings:
3 servings
Ingredient quantities update automatically
Ingredients
- 250 g palak (spinach), thick stems removed
- 200 g paneer, cubed
- 2 medium tomatoes
- ½ inch adrak (ginger)
- 3 tsp coriander powder
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp zeera (cumin seeds)
- 1 pinch sugar · Salt to taste
- Oil as needed
Method
Wash spinach and steam in a covered pan with 2 tsp water until it wilts. Puree or mash once cooled.
Blend tomatoes and ginger together into a puree.
Heat oil. Add zeera, then coriander powder, red chilli, and turmeric. Immediately add the tomato-ginger puree, a pinch of sugar, and salt. Fry until oil separates.
Add pureed spinach and stir well.
Add paneer cubes and 2 tbsp water. Cover and cook on low heat for 2 minutes, stirring once or twice. Serve.
Note: No onion, no ginger-garlic paste, no heavy spices — the simplicity is what makes this recipe remarkable.