Vibrant pureed spinach simmered with golden pan-fried paneer cubes, fresh ginger, hing, cumin, and rich heavy cream.
Lunch · 15 min prep · 20 min cook · serves 4 Newly added
Ingredients
- 250 g paneer , fresh, cut into 1/2-inch cubes, pan-fried light golden
- 500 g spinach , stemmed, washed, steamed 3 minutes, pureed smooth
- 1/4 cup cream (heavy)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp ginger , finely minced
- 1 green chili , finely minced
- 1/4 tsp hing (asafoetida)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp salt
Preparation
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Heat the ghee in a wide skillet over medium flame.
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Add the cumin seeds and allow them to crackle and brown.
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Add the minced ginger, minced green chili, and hing; sauté for 30 seconds until fragrant.
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Add the turmeric powder and the pureed spinach; simmer uncovered for 4 minutes.
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Add the pan-fried paneer cubes, salt, and garam masala.
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Simmer gently over low heat for 3 minutes to allow the paneer to absorb the spinach broth.
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Stir in the heavy cream and immediately remove the skillet from the heat.
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Cover and rest for 3 minutes before serving alongside warm chapatis or basmati rice.
In the tradition
In traditional ISKCON deity kitchens, Palak Paneer is prepared without onions, garlic, or excessive heavy spicing. Sweet dairy cream and caramelized ghee buffer the astringency of leafy greens, while ginger and cumin provide digestive warmth.
Sources & further reading
- Great Vegetarian Dishes , Kurma Dasa (Page 86, Curried Spinach with Homemade Cheese (Palak Paneer))
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.