Palak Paneer is a simple yet rich dish that can be prepared in about 30 to 35 minutes and serves two people. Start by thoroughly washing 200 grams of fresh spinach to remove any dirt. Bring water to a boil, add the spinach, and cook it for just 2 to 3 minutes. Immediately transfer it into ice-cold water to retain its vibrant green color, then grind it into a smooth puree without lumps. Meanwhile, cut 150 grams of paneer into medium-sized cubes. For softer texture, you can soak the paneer in warm water for 5 minutes.
Heat 2 tablespoons of oil or butter in a pan and add half a teaspoon of cumin seeds, letting them crackle. Add one finely chopped onion and sauté until it turns light golden brown. Then add one teaspoon of ginger-garlic paste along with two green chilies if you prefer a slight heat, and cook for a minute until the raw aroma disappears. Next, add the puree of two tomatoes along with half a teaspoon of turmeric powder, half a teaspoon of red chili powder, and salt to taste. Cook this mixture on medium flame until the oil begins to separate, as this step is important for developing the base flavor.
Once the masala is ready, add the prepared spinach puree and mix well. Let it simmer on low flame for about 5 to 6 minutes, adding around half a cup of water to adjust the consistency. Then gently add the paneer cubes and cook for another 5 to 7 minutes, ensuring you do not overcook them so they remain soft. Finish the dish by adding one teaspoon of garam masala and two tablespoons of fresh cream, mixing gently before turning off the heat.
For plating, use a clean bowl, preferably white or black for better contrast. Pour the palak paneer smoothly into the bowl, ensuring a neat presentation. Place a few paneer cubes visibly on top and add a light swirl of fresh cream for a restaurant-style finish. You can also garnish with thin ginger strips or a small knob of butter for extra richness. Serve hot with roti, naan, or jeera rice along with a side of sliced onions and lemon.
