Traditional palak paneer uses blanched spinach, but char-grilling it first adds smoky depth that transforms this 16th-century Mughal classic.
Palak Paneer 2.0
Dive into a delicious twist on classic Palak Paneer with our Palak Paneer 2.0! This vibrant dish blends velvety baked spinach with the beloved flavors of traditional palak paneer, all while packing a spicy garlic punch. Enjoy a creamy, guilt-free indulgence that will leave your taste buds dancing!
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
📝 Ingredients
Serves 3🥬Fresh Produce(4)
- 4 - 5 garlic cloves, finely chopped
- 1 tsp ginger garlic paste (5 ml)
- 1 large onion (~120g), thinly sliced
- 120g tomato purée (4.24 oz)
🥛Dairy & Eggs(1)
- 200g soft paneer (7.06 oz)
🫙Pantry Staples(2)
- 1 tsp mustard oil (for base) (5 ml)
- 1 tbsp mustard oil (15 ml)
🧂Spices & Seasonings(6)
- Fresh coriander leavesoptional
- 1 tsp coriander powder (5 ml)
- ¾ tsp cumin seeds (3.75 ml)
- ½ tsp garam masala (2.5 ml)
- Salt to taste
- ¼ tsp turmeric (1.25 ml)
📦Other(4)
- ½ tsp chilli powder (2.5 ml)
- ⅓ cup hot water (for blending) (79.2 ml)
- 1 tsp Kashmiri chilli powder (5 ml)
- 220–250g chopped palak (7.77 oz)
👨🍳 Instructions
- 1
Heat 1 tsp mustard oil in a pan. Add sliced onions and cook until properly golden.
- 2
Add ginger garlic paste. Sauté until aromatic.
- 3
Add chilli powder, coriander powder, turmeric, and garam masala. Cook briefly.
- 4
Add tomato purée + salt. Cook until thick and glossy.
- 5
Add chopped palak. Cook 2–3 minutes until wilted. Lower flame.
- 6
Blend paneer with hot water until completely smooth and silky.
- 7
Add paneer sauce to the spinach mixture. Simmer gently 1–2 minutes only.
- 8
For tadka: Heat 1 tbsp mustard oil. Add cumin → garlic → lightly golden. Switch off flame → add Kashmiri chilli powder → pour immediately over curry.
- 9
Finish with coriander leaves and serve hot with rice or roti.
💡 Pro Tips
- ✓Blanch spinach in boiling water for 45-60 seconds, then shock in ice water to preserve chlorophyll and prevent the bitter compounds from developing during extended cooking.technique45-60 seconds
- ✓Blend paneer with hot water at 160-180°F because heat denatures proteins and creates a smoother emulsion, preventing the grainy texture common in traditional recipes.technique160-180°F
- ✓Cook the tomato purée until it reduces by 40-50% and develops a glossy sheen - this concentrates flavors and removes excess moisture that would make the curry watery.timing40-50% reduction
- ✓Heat mustard oil to its smoking point (480°F) before adding aromatics because this neutralizes the pungent glucosinolates and develops the characteristic nutty flavor.technique480°F
- ✓Add Kashmiri chili powder to the tadka off-heat because capsaicin compounds break down above 300°F, turning bitter instead of providing the desired sweet heat and color.timing300°F threshold
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
Share this recipe
Traditional palak paneer uses blanched spinach, but char-grilling it first adds smoky depth that transforms this 16th-century Mughal classic.
Palak Paneer 2.0
Dive into a delicious twist on classic Palak Paneer with our Palak Paneer 2.0! This vibrant dish blends velvety baked spinach with the beloved flavors of traditional palak paneer, all while packing a spicy garlic punch. Enjoy a creamy, guilt-free indulgence that will leave your taste buds dancing!
📝 Ingredients
Serves 3🥬Fresh Produce(4)
- 4 - 5 garlic cloves, finely chopped
- 1 tsp ginger garlic paste (5 ml)
- 1 large onion (~120g), thinly sliced
- 120g tomato purée (4.24 oz)
🥛Dairy & Eggs(1)
- 200g soft paneer (7.06 oz)
🫙Pantry Staples(2)
- 1 tsp mustard oil (for base) (5 ml)
- 1 tbsp mustard oil (15 ml)
🧂Spices & Seasonings(6)
- Fresh coriander leavesoptional
- 1 tsp coriander powder (5 ml)
- ¾ tsp cumin seeds (3.75 ml)
- ½ tsp garam masala (2.5 ml)
- Salt to taste
- ¼ tsp turmeric (1.25 ml)
📦Other(4)
- ½ tsp chilli powder (2.5 ml)
- ⅓ cup hot water (for blending) (79.2 ml)
- 1 tsp Kashmiri chilli powder (5 ml)
- 220–250g chopped palak (7.77 oz)
👨🍳 Instructions
- 1
Heat 1 tsp mustard oil in a pan. Add sliced onions and cook until properly golden.
- 2
Add ginger garlic paste. Sauté until aromatic.
- 3
Add chilli powder, coriander powder, turmeric, and garam masala. Cook briefly.
- 4
Add tomato purée + salt. Cook until thick and glossy.
- 5
Add chopped palak. Cook 2–3 minutes until wilted. Lower flame.
- 6
Blend paneer with hot water until completely smooth and silky.
- 7
Add paneer sauce to the spinach mixture. Simmer gently 1–2 minutes only.
- 8
For tadka: Heat 1 tbsp mustard oil. Add cumin → garlic → lightly golden. Switch off flame → add Kashmiri chilli powder → pour immediately over curry.
- 9
Finish with coriander leaves and serve hot with rice or roti.
💡 Pro Tips
- ✓Blanch spinach in boiling water for 45-60 seconds, then shock in ice water to preserve chlorophyll and prevent the bitter compounds from developing during extended cooking.technique45-60 seconds
- ✓Blend paneer with hot water at 160-180°F because heat denatures proteins and creates a smoother emulsion, preventing the grainy texture common in traditional recipes.technique160-180°F
- ✓Cook the tomato purée until it reduces by 40-50% and develops a glossy sheen - this concentrates flavors and removes excess moisture that would make the curry watery.timing40-50% reduction
- ✓Heat mustard oil to its smoking point (480°F) before adding aromatics because this neutralizes the pungent glucosinolates and develops the characteristic nutty flavor.technique480°F
- ✓Add Kashmiri chili powder to the tadka off-heat because capsaicin compounds break down above 300°F, turning bitter instead of providing the desired sweet heat and color.timing300°F threshold