As the winter chill sets in, the craving for hearty, nutritious, and comforting food grows stronger. Among the many seasonal delights, the classic Palak Paneer stands out as a perennial favourite. The magic of tender spinach leaves, which are at their best during the colder months, forms the soul of this beloved dish. We bring you a detailed, easy-to-follow recipe to create this restaurant-style classic in your own kitchen, perfect for a satisfying lunch.
Why Palak Paneer is a Winter Winner
Winter spinach, known for its tender leaves and subtle sweetness, is the star ingredient that elevates this dish. The season's produce offers the perfect vibrant green hue and a flavour profile that is less bitter and more addictive. This recipe harnesses that seasonal goodness, combining it with soft cubes of paneer and a blend of traditional spices to create a creamy, flavourful curry that pairs wonderfully with roti, paratha, or steamed rice.
Gathering Your Ingredients
To make this classic Palak Paneer, you will need the following ingredients. Ensure everything is measured and prepped before you start cooking for a seamless experience.
- 3 cups of fresh spinach leaves
- 2 cups of water for boiling
- 1 cup of cold water
- 250 grams of paneer, cut into cubes
- 2 tablespoons of cooking oil
- 1 tablespoon of butter
- 1 teaspoon of cumin seeds
- 1 dried red chilli
- 1 medium onion, finely chopped
- 1 teaspoon of ginger-garlic paste
- 1 green chilli, finely chopped
- ½ teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- ½ teaspoon of garam masala
- Salt, to taste
- ¼ cup of fresh cream
- 2 tablespoons of ghee for garnish
Step-by-Step Cooking Instructions
Step 1: Blanching the Spinach
Begin by boiling 2 cups of water in a pot. Add the thoroughly washed spinach leaves to the boiling water and let them cook for just 1 to 2 minutes, until they wilt. This process, known as blanching, helps retain the vibrant green colour.
Step 2: Preparing the Spinach Purée
Immediately transfer the wilted spinach leaves into a bowl of cold water. Let them sit for about 2 minutes to stop the cooking process. Drain the water completely and blend the spinach into a smooth, vibrant purée. Set this aside.
Step 3: Tempering the Spices
Heat the oil and butter in a deep pan or kadhai over medium heat. Add the cumin seeds and dried red chilli. Allow them to splutter and release their aroma, which will form the flavour base of your curry.
Step 4: Sautéing the Aromatics
Add the finely chopped onions to the pan and sauté until they turn soft and take on a light golden colour. Next, stir in the ginger-garlic paste and chopped green chilli. Cook this mixture until the raw smell of the ginger and garlic completely disappears.
Step 5: Adding Spices and Spinach
Now, add the turmeric powder, coriander powder, and salt to the pan. Mix everything well. Pour in the fresh spinach purée and combine it with the masala. Let the mixture cook on a low flame for 3 to 4 minutes, allowing the flavours to meld together.
Step 6: Incorporating Paneer and Cream
Gently add the paneer cubes to the simmering spinach gravy. Let it cook together for another 2 to 3 minutes. If the gravy feels too thick, you can add a little water at this stage. Finally, stir in the fresh cream and sprinkle the garam masala over the top. Give it a final gentle stir.
Step 7: The Final Garnish and Serve
Turn off the heat. Drizzle the dish with a generous tablespoon or two of ghee for that authentic, rich finish. Your classic winter Palak Paneer is now ready. Serve it piping hot alongside your choice of Indian bread or rice for a truly comforting and delicious lunch.
