Palak Paneer
About this recipe
Palak Paneer is a classic Indian dish featuring a creamy spinach sauce and soft paneer cheese. Kunal Kapur's approach simplifies the recipe while maximizing the spinach flavor, making it perfect for a cozy meal any time of year.
In this video, Kunal emphasizes the importance of blanching the spinach to retain its vibrant color and nutrients, which sets his version apart from others that may use more complex ingredients.
Ingredient notes
- After blanching and squeezing, the 500g of spinach leaves reduces to about 130g.
Tips from Kunal Kapur’s video
- Blanch the spinach in boiling water for 1-2 minutes, then transfer it to iced water to preserve color and nutrients.
- Do not over-squeeze the spinach after blanching; some moisture is needed for blending.
- Cook the onions on high heat until they turn translucent, but do not brown them.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What is the total time to prepare Palak Paneer?
- The total time to prepare Palak Paneer is 30 minutes.
- Can I fry the paneer before adding it to the dish?
- Yes, you can fry or sauté the paneer before adding it to the spinach mixture.
- What should I do if my spinach paste is too thick?
- You can add a little water while blending the spinach to achieve a smoother paste.
No life story here — the video and the recipe are the whole point. All credit to Kunal Kapur: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Bring water to a boil in a pot.
- 2
Blanch the spinach leaves by immersing them in boiling water for 1-2 minutes.
- 3
Remove the spinach and transfer it to chilled iced-water to retain color and nutrients.
- 4
Once cooled, gently squeeze the spinach to remove excess water, but do not over-squeeze as some moisture is needed for blending.
- 5
Blend the blanched spinach into a smooth paste, adding a little water if necessary.
- 6
In a pan, heat a little oil and add cumin seeds.
- 7
Add butter and chopped garlic to the pan, stirring until the garlic is browned.
- 8
Add finely chopped green chilies and ginger to the pan after the garlic has browned.
- 9
Immediately add chopped onions and cook on high heat for 1-2 minutes until they turn translucent.
- 10
Add the spinach paste to the pan and roast for a few minutes, allowing it to splutter.
- 11
Season with salt, red chili powder, and cumin powder.
- 12
Carefully add paneer cubes to the spinach mixture and gently mix without breaking the paneer.
- 13
Allow the mixture to heat through, then add cream and stir gently without cooking the cream further.
- 14
Plate the Palak Paneer, garnishing with a drizzle of cream, a dollop of butter, and some coriander.
Heads up — we had to guess a little:
- The quantity of spinach after blanching was inferred from the caption, which states it becomes 130gms after cooking.
Credit where it’s due: this recipe was transcribed from Kunal Kapur’s original video on YouTube. Follow them there — it’s their dish.
Are you Kunal Kapur? Claim this page or ask us to take it down. Your call, always.
