Every time I ordered palak paneer at a restaurant I'd wonder why mine at home always turned that sad army-green colour. Turns out the answer isn't in the masala at all — it's in a bowl of ice water.
Blanch the spinach for exactly 90 seconds, plunge it into ice water, and you lock in that emerald green that survives even a good long simmer with the paneer. Everything else is just tomatoes, ginger, garlic, cream and a proper tadka.
Serve it with hot butter naan and a spoonful of achaar on the side. This is the palak paneer you'll want to make on repeat.
Why home cooks love this recipe
- The ice-water shock is the whole game — that's how restaurants keep the green.
- Pan-fry your paneer briefly first; it holds its shape and tastes buttery.
- A finishing swirl of cream + kasuri methi = instant dhaba flavour.
Ingredients
- 500g fresh spinach, tough stems removed
- 250g paneer, cubed
- 2 medium tomatoes, pureed
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 2 green chillies
- 1 tsp cumin seeds
- 1 tsp coriander powder, ½ tsp garam masala
- 3 tbsp cream + 1 tsp kasuri methi (dried fenugreek)
- 3 tbsp ghee or butter
- Salt to taste
Method
- Blanch spinach in boiling salted water for 90 seconds. Drain and immediately dunk in ice water for 2 minutes. Drain again.
- Blend spinach with green chillies into a smooth, thick puree. Don't add water.
- Lightly pan-fry paneer cubes in a little ghee until edges are golden. Rest in warm water — this keeps them soft.
- In the same pan, add remaining ghee. Splutter cumin, add onions, cook until deep golden, 6–7 minutes.
- Add ginger-garlic paste, cook 1 minute. Add tomato puree, coriander powder, salt. Cook until oil separates, about 6 minutes.
- Lower heat. Add spinach puree, ½ cup water, garam masala. Simmer gently 4 minutes — do NOT boil hard, that dulls the colour.
- Fold in paneer, cook 2 minutes. Finish with cream and crushed kasuri methi. Serve hot with naan.
Chef's tip
Never cover the pan while spinach is cooking — trapped steam turns the green olive-drab within minutes. Lid off, low heat, done in four.
If you make this recipe, we'd love to see it — tag @saveur or drop a photo in our reader gallery. Happy cooking.