Palak Paneer
Indian Recipe

Paneer—a mild Indian cheese—can be found in Indian grocery stores. Or if you’re feeling adventurous, make your own! (It’s surprisingly easy.) Firm tofu also makes a fine substitute. This creamy dish delights with rich paneer, savory spinach and just the right amount of spice.


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2 pounds fresh spinach, cleaned
1 cup water
1/4 cup oil
1/4 teaspoon cumin seeds
1 large onion, minced
5–6 cloves garlic, minced
1 teaspoon ground coriander
3/4 teaspoon red chili powder
1/2 teaspoon ground turmeric
1 medium tomato, pureed in blender
1/2 cup whole milk
2 pounds small red potatoes, cooked
3/4 teaspoon salt
½ teaspoon garam masala
¼ teaspoon sugar
*Select the smallest potatoes available at the market, making sure that they are fairly uniform in size.


      1. Bring water to a boil, add the spinach and cook briefly until tender. Drain and set aside.
      2. Heat the oil in a heavy-bottomed pan over medium heat. Add the cumin seeds to infuse the oil with flavor. Adjust the heat to prevent burning.
      3. Add the onions and cook until translucent.
      4. Add the garlic and cook for one minute, adjusting the heat as needed to prevent burning.
      5. Stir in the coriander, chili powder and turmeric.
      6. Pour in the pureed tomatoes and mix well. Bring to a slow simmer.
      7. Working in batches, place half of the spinach in a blender with ¼ cup of the milk and puree. Repeat the process.
      8. Combine the pureed spinach with the tomato sauce.
      9. Add the salt and garam masala. Mix well.
      10. Add the fried paneer.
      11. Adjust the seasonings and bring to a simmer. Cook for 2–3 minutes until heated through.
      12. Serve immediately.
Preparation Time: 
Approximately 35-40 minutes.
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