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Palak paneer
Bring a large pan of water to the boil, push in the spinach and blanch it for 1 minute. Lift it straight into a bowl of iced water, then drain and squeeze lightly. Blend with the green chillies and a splash of the cold water to a fairly smooth purée.
Tip: Longer than a minute in the pot and the colour starts to go.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Palak paneer take?
45 min all in — 20 min prep, 25 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender, Frying pan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Paneer → Firm tofu. Press it and fry the cubes first. The dish becomes dairy-free if you swap the ghee and cream too. Fresh spinach → Frozen leaf spinach. Use 450 g, thawed and squeezed. Skip the blanching and blend it as it is.
What should I watch for?
Do not let it bubble away for long once the spinach is in. It turns dull and bitter.
Any tips from this recipe?
A few leaves of fresh fenugreek or mustard greens blended with the spinach give it a more rustic, slightly bitter edge. Without cream, finish with a spoon of butter or a little whisked yoghurt off the heat.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.