Palak Paneer is one of the most celebrated vegetarian dishes in the world - a vividly green spinach gravy of remarkable richness and depth, studded with golden-fried cubes of fresh paneer (Indian cottage cheese) that hold their form while absorbing the spiced spinach sauce around them. The technique requires blanching fresh spinach briefly, then blending it into a smooth vivid puree before combining with a deeply cooked onion-tomato base perfumed with garam masala, ensuring the finished dish retains its vivid chlorophyll color.
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Blanch the fresh spinach in heavily salted water for just 2 minutes until wilted but still vivid green. Immediately transfer to ice water to stop the cooking and preserve the chlorophyll. Drain and blend into a smooth, bright green puree. Do not cook longer or the puree will turn dull and grey.
Cut the paneer into cubes and shallow in hot ghee until golden brown on all sides. Remove and set aside on paper towels. (This step prevents the paneer from dissolving in the gravy.)
In the same pan, heat ghee over medium-high heat. Add the finely diced onions and cook, stirring frequently, for 20 minutes until deeply caramelized and turning reddish-brown. This foundational stage is non-negotiable.
Add the ginger-garlic paste and for 2 minutes . Add pureed tomatoes and cook vigorously until the oil completely separates from the masala and pools at the edges - about 15 minutes . This oil separation signals the masala is cooked.
Add cumin, coriander powder, and red chili powder. Stir for 1 minute . Fold in the spinach puree. for 5 minutes .
Gently add the paneer cubes. Stir in cream and garam masala. for 3 minutes more. Serve with warm naan or basmati rice, with a drizzle of cream.
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