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Palak Paneer with Garam Masala, green spinach curry with white cheese cubes
Indian Palak Paneer with aromatic spices

Creamy Palak Paneer with Garam Masala

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The challenge in Palak Paneer is retaining the vibrant green chlorophyll while cooking out the raw vegetable taste. Chlorophyll degrades into pheophytin (olive-brown color) under heat and acid. This recipe uses the 'blanch and shock' method to fix the color, and introduces heavy cream (fat) to emulsify the sauce and carry the fat-soluble spices of the Garam Masala.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Blender: For pureeing the spinach. A stick blender works, but a countertop blender gives a smoother, restaurant-style texture.
  • Wide Pan: For frying the paneer cubes evenly without crowding.
  • Bowl with Ice Water: Crucial for shocking the spinach after blanching to keep it bright green.

Allergen Information

⚠️ Dairy

Instructions

1 ✓

Wash spinach. Blanch in boiling water for 2 minutes only.

Tip: The ICE BATH stop is crucial. It immediately halts the enzyme activity that turns spinach brown/grey.
2 ✓

Drain and blend into a smooth puree.

Tip: Blend firmly. A grainy sauce indicates the cell walls of the spinach weren't fully broken down.
3 ✓

Heat ghee. Sauté onion, garlic, and cumin seeds until golden.

Tip: The onions must be fully cooked and translucent; raw onion sulfur compounds clash with the sweet cream.
4 ✓

Add spices, then the spinach puree. Stir in cream.

Tip: Fat carries flavor. The cream absorbs the essential oils of the garam masala, distributing them evenly.
5 ✓

Fold in paneer cubes. Simmer 5 mins.

Tip: Simmer gently to avoid separating the cream. Paneer softens as it heats but doesn't melt.
6 ✓

Finish with lemon juice and salt.

Tip: Add lemon juice ONLY at the end. Cooking acid with green vegetables accelerates browning.

Recipe FAQ

My sauce is brown, not green.
You overcooked the spinach or added the lemon/acid too early. Acid degrades chlorophyll.
Substitute for Paneer?
Halloumi is the closest in texture (non-melting). Firm tofu works for a vegan version.
Can I freeze it?
Yes, but the cream may separate slightly. Reheat gently while whisking.

Ingredients

  • 1.1 lbs Fresh Spinach
  • 7 oz Paneer Cheese (cubed)
  • 1 medium Onion (finely chopped)
  • 3 cloves Garlic (minced)
  • 1 tsp Garam Masala
  • 1 tsp Cumin Seeds
  • 1 bunch Fresh Cilantro
  • 0.5 cup Heavy Cream or Whole Milk
  • 2 tbsp Ghee or Oil
  • 1 pinch Salt
  • 1 tbsp Lemon Juice