All Recipes

Palak Paneer

Palak Paneer
  • Category

    Main Course

  • Cusine

    Indian Vegetarian


1 quart whole full-fat milk

3-4 tablespoons fresh lemon juice

1 pound spinach, rinsed

3 + tablespoons ghee or clarified butter

2 medium yellow onions, chopped

1 tablespoon black mustard seeds

2 medium cloves garlic, chopped

1 thumb peeled ginger, grated

scant 1 teaspoon crushed red pepper flakes

1 teaspoon cumin seeds, crushed

1 teaspoon coriander seeds, crushed

1 teaspoon ground turmeric

1/2 teaspoon fine grain salt

1 28- ounce can crushed tomatoes

1 tablespoons garam masala

To serve: basmati rice or paratha bread, toasted cashews, and/or micro greens


Pour the milk into a large pot, and place over medium heat. Bring barely to a simmer and add the lemon juice, stir well, and continue to heat. The milk should begin to curdle, and if it doesn't, add more lemon juice a splash at a time. Drain using a fine strainer, or cheese cloth, press out as much moisture as possible, and allow to cool. Place another pot of water over high heat, and bring to a boil. Salt well and add the spinach to the boiling water, and blanch for just a flash, 15-20 seconds. Drain, run under cool water - it should be bright green. Use a blender or food processor to puree, and set aside. In the meantime, cut the paneer into small pieces, and, in a frying pan over medium heat, fry the cheese in a generous splash of ghee or clarified butter until golden brown. Set aside. Heat the remaining ghee in a heavy-bottomed pot, and gently sauté the onions until golden. Add the mustard seeds and cook until they pop. Dial back the heat a bit, and add the garlic, ginger, chile flakes, cumin, coriander seeds, turmeric, and salt. Fry until fragrant. Add the tomatoes and simmer for 10-20 minutes. Add the garam masala and spinach and cook for another ten minutes. Serve topped with the paneer, some cashews, and micro greens with some rice or paratha on the side.