Skip to main content

Palak Paneer (Fresh Cheese With Spinach)

2.4

(9)

Image may contain Food Meal Dish Plant Cutlery and Fork
Fresh Cheese with SpinachAlan Richardson

Creamy paneer meets spinach in this palak paneer. If you cannot find the paneer, firm tofu can be substituted.

Recipe information

  • Total Time

    3 hr

  • Yield

    Serves 6

Ingredients

1/2 teaspoon turmeric
2 cups water
3/4 pound paneer, cut into 1/2-inch cubes
2 bunches spinach (about 1 pound), coarse stems discarded
2 garlic cloves, finely chopped
2 teaspoons finely chopped peeled fresh ginger
6 tablespoons ghee or vegetable oil
1 1/2 cups pearl onions, blanched and peeled
2 tablespoons coriander seeds, toasted, cooled, and finely ground
1 teaspoon Indian red chile powder
1 teaspoon asafetida powder
3-inch cinnamon stick
4 plum tomatoes, peeled and chopped

Preparation

  1. Step 1

    Stir together turmeric, 1 1/2 cups water, and paneer and let stand 20 minutes. Drain cheese in a sieve and gently pat dry.

    Step 2

    Cook spinach in remaining 1/2 cup water in a large saucepan, covered, over moderately high heat until wilted and tender, about 2 minutes. Coarsely purée spinach, without draining, in a food processor. Mash garlic with ginger to a paste.

    Step 3

    Heat 6 tablespoons ghee in a large nonstick skillet over moderately high heat until hot but not smoking, then brown paneer in 2 batches, gently turning to avoid breaking up and transferring to a bowl as browned. Add onions and sauté, stirring, 5 minutes. Reduce heat to moderate. Add garlic paste and cook, stirring, until fragrant, about 1 minute. Add coriander, chile powder, asafetida, and cinnamon stick and cook, stirring occasionally, until onions are tender, 4 to 6 minutes. Add tomatoes and spinach purée and simmer sauce, stirring occasionally, until thickened and almost all of liquid is evaporated, 2 to 4 minutes. Gently stir in paneer and salt to taste.

Read More
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.