Palak Paneer

Name: Palak Paneer
Total time: 47 min
Yield: 4 servings
Ingredients: 500 g Spinach; 200 ml Water; 200 g White onion; 6 clove Garlic; 30 g Ginger; 2 piece Green chilli; 300 g Plum tomatoes; 400 g paneer; 60 ml Ghee; 1 tsp Cumin seeds; 2 piece Bay leaf; 2 tsp Ground coriander; 1 tsp Ground cumin; 0.5 tsp Ground turmeric; 0.5 tsp Kashmiri chilli powder; 1 tsp Salt; 60 ml Double cream; 1 tbsp Kasuri methi; 1 tsp Garam masala

47 min · 36 min active · makes 2 pieces · ~1.85 kg · Medium

Spinach and paneer curry with ground turmeric, ginger, and green chilli. Creamy Indian vegetarian dish serving four.

See more →

Palak Paneer

Spinach and paneer curry with ground turmeric, ginger, and green chilli. Creamy Indian vegetarian dish serving four.

See more →

TOTAL TIME

47 min

ACTIVE TIME

36 min

QUANTITY

2 pieces · ~1.85 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/19

Tools0/12

Ingredients

0/19 gathered · 4 servings

500g

200ml

200g

6clove

30g

2piece

300g

400g

60ml

1tsp

2piece

2tsp

1tsp

0.5tsp

1tsp

60ml

1tbsp

1tsp

#	Quantity	Notes	State
1	500g	—	—
2	200ml	—	—
3	200g	—	—
4	6clove	—	—
5	30g	—	—
6	2piece	—	—
7	300g	—	—
8	400g	—	—
9	60ml	—	—
10	1tsp	—	—
11	2piece	—	—
12	2tsp	—	—
13	1tsp	—	—
14	0.5tsp	—	—
15	0.5tsp	—	—
16	1tsp	—	—
17	60ml	—	—
18	1tbsp	—	—
19	1tsp	—	—

Tools

15 items

Serveware

1 item

Procedure

53 steps

1 of 53

Tip the spinach into a colander.

Spinach · 500 g

⏱ 10s

ResultSpinach

2 of 53

Run cold water over the spinach, turning the leaves to wash them thoroughly.

⏱ 20s

ResultRinsed spinachused in step 5

3 of 53

Pour the water into a large saucepan and bring to a boil over high heat.

Water · 200 ml

⏱ 10s

ResultWater

4 of 53

Bring the water to a rolling boil over high heat.

⏱ 2 min

ResultBoiling water

5 of 53

Add the rinsed spinach to the boiling water.

Rinsed spinach · step 2

⏱ 10s

ResultRinsed spinach and boiling water

6 of 53

Blanch the spinach, pressing it under the water, until every leaf is wilted and bright green.

⏱ 2 min

ResultBlanched spinach

7 of 53

Drain the spinach through the colander, then run cold water over it immediately to stop the cooking and fix the colour.

Blanched spinach · step 6

⏱ 15s

ResultDrained blanched spinach

8 of 53

Transfer the cooled spinach into a blender.

Drained blanched spinach · step 7

⏱ 10s

ResultDrained blanched spinach

9 of 53

Blend the spinach to a smooth, vivid-green puree, scraping down the sides once.

⏱ 30s

ResultSmooth spinach pureeused in step 44

10 of 53

Peel the onion and halve it through the root.

White onion · 200 g

⏱ 30s

ResultPeeled onion

11 of 53

Finely chop the onion into small, even pieces.

Peeled onion · step 10

⏱ 1 min

ResultFinely chopped white onion

12 of 53

Scrape the chopped onion into a small bowl and set aside.

Finely chopped white onion · step 11

⏱ 5s

ResultFinely chopped white onionused in step 32

13 of 53

Crush each garlic clove under the flat of the knife to loosen the skin, then peel away the skins.

Garlic · 6 clove

⏱ 30s

ResultPeeled garlic cloves

14 of 53

Mince the garlic to a fine paste, rocking the knife back and forth across the board.

Peeled garlic cloves · step 13

⏱ 45s

ResultFinely minced garlic

15 of 53

Scrape the minced garlic into a second small bowl.

Finely minced garlic · step 14

⏱ 5s

ResultFinely minced garlic

16 of 53

Scrape the skin off the ginger with the edge of a peeler.

Ginger · 30 g

⏱ 20s

ResultPeeled ginger

17 of 53

Mince the ginger as finely as you can, then scrape and chop through the pile a few extra times.

Peeled ginger · step 16

⏱ 40s

ResultMinced ginger

18 of 53

Add the minced ginger to the bowl with the garlic and stir them together.

Minced ginger · step 17

⏱ 5s

ResultMinced ginger and finely minced garlic

19 of 53

Trim the stalks from the green chillies.

Green chilli · 2 piece

⏱ 15s

ResultTrimmed green chillies

20 of 53

Finely chop the chillies, keeping the seeds in for heat.

Trimmed green chillies · step 19

⏱ 30s

ResultFinely chopped green chilli

21 of 53

Add the chopped chilli to the garlic-ginger bowl.

Finely chopped green chilli · step 20

⏱ 5s

ResultFinely chopped green chilli and minced ginger and finely minced garlicused in step 34

22 of 53

Roughly chop the tomatoes into small chunks, discarding the core ends.

Plum tomatoes · 300 g

⏱ 45s

ResultRoughly chopped plum tomatoes

23 of 53

Transfer the chopped tomatoes to a third small bowl.

Roughly chopped plum tomatoes · step 22

⏱ 5s

ResultRoughly chopped plum tomatoesused in step 36

24 of 53

Place the block of paneer on the chopping board.

Paneer · 400 g

⏱ 5s

ResultPaneer

25 of 53

Cut the paneer into 2 cm cubes with firm, decisive strokes of the knife.

Paneer · step 24

⏱ 45s

ResultCubed paneer

26 of 53

Transfer the cubed paneer to a fourth small bowl and set aside.

Cubed paneer · step 25

⏱ 5s

ResultCubed paneerused in step 47

27 of 53

Spoon the ghee into a large heavy-based saucepan.

Ghee · 60 ml

⏱ 5s

ResultGhee

28 of 53

Set the pan over medium-high heat and let the ghee melt and shimmer.

⏱ 1 min

ResultHot Ghee

29 of 53

Add the cumin seeds to the hot ghee.

Cumin seeds · 1 tsp

⏱ 5s

ResultHot ghee and cumin seeds

30 of 53

Drop in the bay leaves.

Bay leaf · 2 piece

⏱ 5s

ResultHot ghee and cumin seeds and bay leaf

31 of 53

Let the cumin seeds and bay leaves sizzle and pop for about 30 seconds until the seeds are a shade darker and fragrant.

⏱ 30s

ResultBloomed spices

32 of 53

Tip in all the finely chopped onion.

Finely chopped white onion · step 12

⏱ 5s

ResultFinely chopped white onion and bloomed spices

33 of 53

Cook the onion, stirring regularly, until it is deeply golden and soft, about 10 minutes.

⏱ 10 min

ResultGolden softened onion

34 of 53

Add the garlic, ginger and green chilli mixture to the pan.

Finely chopped green chilli and minced ginger and finely minced garlic · step 21

⏱ 5s

ResultFinely chopped green chilli and minced ginger mixture

35 of 53

Stir and fry for 2 minutes until the raw smell of the garlic and ginger has completely gone.

⏱ 2 min

ResultFragrant garlic-ginger base

36 of 53

Add the chopped tomatoes to the pan.

Roughly chopped plum tomatoes · step 23

⏱ 5s

ResultRoughly chopped plum tomatoes and fragrant garlic-ginger base

37 of 53

Cook, stirring and pressing the tomatoes down with the spoon, until they have completely broken down and the ghee begins to separate at the edges of the masala, about 8 minutes.

⏱ 8 min

ResultCollapsed tomato masala

38 of 53

Add the ground coriander to the masala.

Ground coriander · 2 tsp

⏱ 5s

ResultCollapsed tomato masala and ground coriander

39 of 53

Add the ground cumin.

Ground cumin · 1 tsp

⏱ 5s

ResultCollapsed tomato masala and ground coriander and ground cumin

40 of 53

Add the ground turmeric.

Ground turmeric · 0.5 tsp

⏱ 5s

ResultCollapsed tomato masala mixture

41 of 53

Add the Kashmiri red chilli powder.

Kashmiri chilli powder · 0.5 tsp

⏱ 5s

ResultCollapsed tomato masala mixture

42 of 53

Stir the ground spices thoroughly into the masala and cook for 1 minute so they lose their raw flavour.

⏱ 1 min

ResultSpiced tomato masala

43 of 53

Add the salt and stir it in.

Salt · 1 tsp

⏱ 5s

ResultSpiced tomato masala and salt

44 of 53

Pour the spinach puree into the pan.

Smooth spinach puree · step 9

⏱ 10s

ResultSpiced tomato masala and salt and smooth spinach puree

45 of 53

Stir everything together until the spinach and masala are fully combined into a thick, unified sauce.

⏱ 30s

ResultCombined spinach masala

46 of 53

Reduce the heat to medium-low and let the sauce simmer gently for 5 minutes to deepen the flavours.

⏱ 5 min

ResultSimmered spinach masala

47 of 53

Gently slide the cubed paneer into the sauce.

Cubed paneer · step 26

⏱ 10s

ResultCubed paneer and simmered spinach masala

48 of 53

Fold the paneer through the sauce carefully so each cube is coated without breaking.

⏱ 15s

ResultPaneer-laden spinach sauce

49 of 53

Simmer gently for 5 minutes so the paneer absorbs the flavours and warms right through.

⏱ 5 min

ResultGently warmed palak paneer

50 of 53

Pour the double cream in a slow circle around the pan.

Double cream · 60 ml

⏱ 5s

ResultGently warmed palak paneer and double cream

51 of 53

Rub the kasuri methi between your palms directly over the pan so it releases its aroma, then let it fall in.

Kasuri methi · 1 tbsp

⏱ 10s

ResultGently warmed palak paneer and double cream and kasuri methi

52 of 53

Sprinkle in the garam masala.

Garam masala · 1 tsp

⏱ 5s

ResultGently warmed palak paneer mixture

53 of 53

Stir everything together gently and cook for 1 final minute until the cream is fully incorporated and the sauce is glossy.

⏱ 1 min

ResultSeasoned palak paneer

Total Time47 min

#	Product	Action
1	500 g	Tip the spinach into a colander.⏱ 10sResultSpinach
2	—	Run cold water over the spinach, turning the leaves to wash them thoroughly.⏱ 20sResultRinsed spinachused in step 5
3	200 ml	Pour the water into a large saucepan and bring to a boil over high heat.⏱ 10sResultWater
4	—	Bring the water to a rolling boil over high heat.⏱ 2 minResultBoiling water
5	Rinsed spinachstep 2	Add the rinsed spinach to the boiling water.⏱ 10sResultRinsed spinach and boiling water
6	—	Blanch the spinach, pressing it under the water, until every leaf is wilted and bright green.⏱ 2 minResultBlanched spinach
7	Blanched spinachstep 6	Drain the spinach through the colander, then run cold water over it immediately to stop the cooking and fix the colour.⏱ 15sResultDrained blanched spinach
8	Drained blanched spinachstep 7	Transfer the cooled spinach into a blender.⏱ 10sResultDrained blanched spinach
9	—	Blend the spinach to a smooth, vivid-green puree, scraping down the sides once.⏱ 30sResultSmooth spinach pureeused in step 44
10	200 g	Peel the onion and halve it through the root.⏱ 30sResultPeeled onion
11	Peeled onionstep 10	Finely chop the onion into small, even pieces.⏱ 1 minResultFinely chopped white onion
12	Finely chopped white onionstep 11	Scrape the chopped onion into a small bowl and set aside.⏱ 5sResultFinely chopped white onionused in step 32
13	6 clove	Crush each garlic clove under the flat of the knife to loosen the skin, then peel away the skins.⏱ 30sResultPeeled garlic cloves
14	Peeled garlic clovesstep 13	Mince the garlic to a fine paste, rocking the knife back and forth across the board.⏱ 45sResultFinely minced garlic
15	Finely minced garlicstep 14	Scrape the minced garlic into a second small bowl.⏱ 5sResultFinely minced garlic
16	30 g	Scrape the skin off the ginger with the edge of a peeler.⏱ 20sResultPeeled ginger
17	Peeled gingerstep 16	Mince the ginger as finely as you can, then scrape and chop through the pile a few extra times.⏱ 40sResultMinced ginger
18	Minced gingerstep 17	Add the minced ginger to the bowl with the garlic and stir them together.⏱ 5sResultMinced ginger and finely minced garlic
19	2 piece	Trim the stalks from the green chillies.⏱ 15sResultTrimmed green chillies
20	Trimmed green chilliesstep 19	Finely chop the chillies, keeping the seeds in for heat.⏱ 30sResultFinely chopped green chilli
21	Finely chopped green chillistep 20	Add the chopped chilli to the garlic-ginger bowl.⏱ 5sResultFinely chopped green chilli and minced ginger and finely minced garlicused in step 34
22	300 g	Roughly chop the tomatoes into small chunks, discarding the core ends.⏱ 45sResultRoughly chopped plum tomatoes
23	Roughly chopped plum tomatoesstep 22	Transfer the chopped tomatoes to a third small bowl.⏱ 5sResultRoughly chopped plum tomatoesused in step 36
24	400 g	Place the block of paneer on the chopping board.⏱ 5sResultPaneer
25	Paneerstep 24	Cut the paneer into 2 cm cubes with firm, decisive strokes of the knife.⏱ 45sResultCubed paneer
26	Cubed paneerstep 25	Transfer the cubed paneer to a fourth small bowl and set aside.⏱ 5sResultCubed paneerused in step 47
27	60 ml	Spoon the ghee into a large heavy-based saucepan.⏱ 5sResultGhee
28	—	Set the pan over medium-high heat and let the ghee melt and shimmer.⏱ 1 minResultHot Ghee
29	1 tsp	Add the cumin seeds to the hot ghee.⏱ 5sResultHot ghee and cumin seeds
30	2 piece	Drop in the bay leaves.⏱ 5sResultHot ghee and cumin seeds and bay leaf
31	—	Let the cumin seeds and bay leaves sizzle and pop for about 30 seconds until the seeds are a shade darker and fragrant.⏱ 30sResultBloomed spices
32	Finely chopped white onionstep 12	Tip in all the finely chopped onion.⏱ 5sResultFinely chopped white onion and bloomed spices
33	—	Cook the onion, stirring regularly, until it is deeply golden and soft, about 10 minutes.⏱ 10 minResultGolden softened onion
34	Finely chopped green chilli and minced ginger and finely minced garlicstep 21	Add the garlic, ginger and green chilli mixture to the pan.⏱ 5sResultFinely chopped green chilli and minced ginger mixture
35	—	Stir and fry for 2 minutes until the raw smell of the garlic and ginger has completely gone.⏱ 2 minResultFragrant garlic-ginger base
36	Roughly chopped plum tomatoesstep 23	Add the chopped tomatoes to the pan.⏱ 5sResultRoughly chopped plum tomatoes and fragrant garlic-ginger base
37	—	Cook, stirring and pressing the tomatoes down with the spoon, until they have completely broken down and the ghee begins to separate at the edges of the masala, about 8 minutes.⏱ 8 minResultCollapsed tomato masala
38	2 tsp	Add the ground coriander to the masala.⏱ 5sResultCollapsed tomato masala and ground coriander
39	1 tsp	Add the ground cumin.⏱ 5sResultCollapsed tomato masala and ground coriander and ground cumin
40	0.5 tsp	Add the ground turmeric.⏱ 5sResultCollapsed tomato masala mixture
41	0.5 tsp	Add the Kashmiri red chilli powder.⏱ 5sResultCollapsed tomato masala mixture
42	—	Stir the ground spices thoroughly into the masala and cook for 1 minute so they lose their raw flavour.⏱ 1 minResultSpiced tomato masala
43	1 tsp	Add the salt and stir it in.⏱ 5sResultSpiced tomato masala and salt
44	Smooth spinach pureestep 9	Pour the spinach puree into the pan.⏱ 10sResultSpiced tomato masala and salt and smooth spinach puree
45	—	Stir everything together until the spinach and masala are fully combined into a thick, unified sauce.⏱ 30sResultCombined spinach masala
46	—	Reduce the heat to medium-low and let the sauce simmer gently for 5 minutes to deepen the flavours.⏱ 5 minResultSimmered spinach masala
47	Cubed paneerstep 26	Gently slide the cubed paneer into the sauce.⏱ 10sResultCubed paneer and simmered spinach masala
48	—	Fold the paneer through the sauce carefully so each cube is coated without breaking.⏱ 15sResultPaneer-laden spinach sauce
49	—	Simmer gently for 5 minutes so the paneer absorbs the flavours and warms right through.⏱ 5 minResultGently warmed palak paneer
50	60 ml	Pour the double cream in a slow circle around the pan.⏱ 5sResultGently warmed palak paneer and double cream
51	1 tbsp	Rub the kasuri methi between your palms directly over the pan so it releases its aroma, then let it fall in.⏱ 10sResultGently warmed palak paneer and double cream and kasuri methi
52	1 tsp	Sprinkle in the garam masala.⏱ 5sResultGently warmed palak paneer mixture
53	—	Stir everything together gently and cook for 1 final minute until the cream is fully incorporated and the sauce is glossy.⏱ 1 minResultSeasoned palak paneer
Total Time		47 min

Serving

Ladle the palak paneer into a warm serving bowl, making sure each portion gets plenty of paneer cubes and sauce. The bay leaf is there for flavour; don't eat it.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	575kcal
	32g
	39g
	23g
	23g
	7g
	7g
	1,269mg

Ingredients0/19

Tools0/12

Recipe

Palak Paneer

Spinach and paneer curry with ground turmeric, ginger, and green chilli. Creamy Indian vegetarian dish serving four.

What you’ll doYou will blanch and blend spinach into a vivid puree, then finely chop onions, garlic, ginger and chillies. In ghee, you will toast cumin seeds and bay leaves, cook the onion until golden, fry the aromatics, break down tomatoes, bloom ground spices, then fold in the spinach puree and paneer cubes. The dish finishes with cream, kasuri methi and garam masala stirred through until glossy.

Serves4

Total47 min

LevelMedium

Ingredients

Spinach500 g
Water200 ml
White onion200 g
Garlic6 clove
Ginger30 g
Green chilli2 piece
Plum tomatoes300 g
Paneer400 g
Ghee60 ml
Cumin seeds1 tsp
Bay leaf2 piece
Ground coriander2 tsp
Ground cumin1 tsp
Ground turmeric0.5 tsp
Kashmiri chilli powder0.5 tsp
Salt1 tsp
Double cream60 ml
Kasuri methi1 tbsp
Garam masala1 tsp

Tools

Large saucepanWork surfaceWhite onion bowl (small bowl)Garlic bowl (small bowl)Plum tomatoes bowl (small bowl)Cubed paneer bowl (small bowl)Large heavy based saucepanChef's knifeWooden spoonColanderBlenderPeelerLadleServing bowlChopping board

Method

Tip the spinach into a colander.

10sColanderSpinach · 500 g

Run cold water over the spinach, turning the leaves to wash them thoroughly.

Result · Rinsed spinach · used in step 5

20sColander

Pour the water into a large saucepan and bring to a boil over high heat.

10sLarge saucepanWater · 200 ml

Bring the water to a rolling boil over high heat.

2 minLarge saucepan

Add the rinsed spinach to the boiling water.

10sLarge saucepanRinsed spinach · step 2

Blanch the spinach, pressing it under the water, until every leaf is wilted and bright green.

2 minLarge saucepan

Drain the spinach through the colander, then run cold water over it immediately to stop the cooking and fix the colour.

15sColanderBlanched spinach · step 6

Transfer the cooled spinach into a blender.

10sBlenderDrained blanched spinach · step 7

Blend the spinach to a smooth, vivid-green puree, scraping down the sides once.

Result · Smooth spinach puree · used in step 44

30sBlender

Peel the onion and halve it through the root.

30sChopping board, Chefs knifeWhite onion · 200 g

Finely chop the onion into small, even pieces.

1 minChopping board, Chefs knifePeeled onion · step 10

Scrape the chopped onion into a small bowl and set aside.

Result · Finely chopped white onion · used in step 32

5sWhite onion bowl (small bowl)Finely chopped white onion · step 11

Crush each garlic clove under the flat of the knife to loosen the skin, then peel away the skins.

30sChopping board, Chefs knifeGarlic · 6 clove

Mince the garlic to a fine paste, rocking the knife back and forth across the board.

45sChopping board, Chefs knifePeeled garlic cloves · step 13

Scrape the minced garlic into a second small bowl.

5sGarlic bowl (small bowl)Finely minced garlic · step 14

Scrape the skin off the ginger with the edge of a peeler.

20sChopping board, PeelerGinger · 30 g

Mince the ginger as finely as you can, then scrape and chop through the pile a few extra times.

40sChopping board, Chefs knifePeeled ginger · step 16

Add the minced ginger to the bowl with the garlic and stir them together.

5sGarlic bowl (small bowl)Minced ginger · step 17

Trim the stalks from the green chillies.

15sChopping board, Chefs knifeGreen chilli · 2 piece

Finely chop the chillies, keeping the seeds in for heat.

30sChopping board, Chefs knifeTrimmed green chillies · step 19

Add the chopped chilli to the garlic-ginger bowl.

Result · Finely chopped green chilli and minced ginger and finely minced garlic · used in step 34

5sGarlic bowl (small bowl)Finely chopped green chilli · step 20

Roughly chop the tomatoes into small chunks, discarding the core ends.

45sChopping board, Work surface, Chefs knifePlum tomatoes · 300 g

Transfer the chopped tomatoes to a third small bowl.

Result · Roughly chopped plum tomatoes · used in step 36

5sPlum tomatoes bowl (small bowl)Roughly chopped plum tomatoes · step 22

Place the block of paneer on the chopping board.

5sChopping boardPaneer · 400 g

Cut the paneer into 2 cm cubes with firm, decisive strokes of the knife.

45sChopping board, Chefs knifePaneer · step 24

Transfer the cubed paneer to a fourth small bowl and set aside.

Result · Cubed paneer · used in step 47

5sCubed paneer bowl (small bowl)Cubed paneer · step 25

Spoon the ghee into a large heavy-based saucepan.

5sLarge heavy based saucepanGhee · 60 ml

Set the pan over medium-high heat and let the ghee melt and shimmer.

1 minLarge heavy based saucepan

Add the cumin seeds to the hot ghee.

5sLarge heavy based saucepanCumin seeds · 1 tsp

Drop in the bay leaves.

5sLarge heavy based saucepanBay leaf · 2 piece

Let the cumin seeds and bay leaves sizzle and pop for about 30 seconds until the seeds are a shade darker and fragrant.

30sLarge heavy based saucepan

Tip in all the finely chopped onion.

5sLarge heavy based saucepanFinely chopped white onion · step 12

Cook the onion, stirring regularly, until it is deeply golden and soft, about 10 minutes.

10 minLarge heavy based saucepan, Wooden spoon

Add the garlic, ginger and green chilli mixture to the pan.

5sLarge heavy based saucepanFinely chopped green chilli and minced ginger and finely minced garlic · step 21

Stir and fry for 2 minutes until the raw smell of the garlic and ginger has completely gone.

2 minLarge heavy based saucepan, Wooden spoon

Add the chopped tomatoes to the pan.

5sLarge heavy based saucepanRoughly chopped plum tomatoes · step 23

Cook, stirring and pressing the tomatoes down with the spoon, until they have completely broken down and the ghee begins to separate at the edges of the masala, about 8 minutes.

8 minLarge heavy based saucepan, Wooden spoon

Add the ground coriander to the masala.

5sLarge heavy based saucepanGround coriander · 2 tsp

Add the ground cumin.

5sLarge heavy based saucepanGround cumin · 1 tsp

Add the ground turmeric.

5sLarge heavy based saucepanGround turmeric · 0.5 tsp

Add the Kashmiri red chilli powder.

5sLarge heavy based saucepanKashmiri chilli powder · 0.5 tsp

Stir the ground spices thoroughly into the masala and cook for 1 minute so they lose their raw flavour.

1 minLarge heavy based saucepan, Wooden spoon

Add the salt and stir it in.

5sLarge heavy based saucepanSalt · 1 tsp

Pour the spinach puree into the pan.

10sLarge heavy based saucepanSmooth spinach puree · step 9

Stir everything together until the spinach and masala are fully combined into a thick, unified sauce.

30sLarge heavy based saucepan, Wooden spoon

Reduce the heat to medium-low and let the sauce simmer gently for 5 minutes to deepen the flavours.

5 minLarge heavy based saucepan

Gently slide the cubed paneer into the sauce.

10sLarge heavy based saucepanCubed paneer · step 26

Fold the paneer through the sauce carefully so each cube is coated without breaking.

15sLarge heavy based saucepan, Wooden spoon

Simmer gently for 5 minutes so the paneer absorbs the flavours and warms right through.

5 minLarge heavy based saucepan

Pour the double cream in a slow circle around the pan.

5sLarge heavy based saucepanDouble cream · 60 ml

Rub the kasuri methi between your palms directly over the pan so it releases its aroma, then let it fall in.

10sLarge heavy based saucepanKasuri methi · 1 tbsp

Sprinkle in the garam masala.

5sLarge heavy based saucepanGaram masala · 1 tsp

Stir everything together gently and cook for 1 final minute until the cream is fully incorporated and the sauce is glossy.

1 minLarge heavy based saucepan, Wooden spoon

Ladle the palak paneer into a warm serving bowl, making sure each portion gets plenty of paneer cubes and sauce. The bay leaf is there for flavour; don't eat it.

Result · Palak Paneer

20sServing bowl, LadleSeasoned palak paneer · step 53

Printed 7 October 2026