Hospitality Herald

A North Indian classic where lush spinach meets melt-in-the-mouth paneer in spiced harmony.

The Story Behind It

Palak Paneer is a signature dish from Punjabi cuisine¹, traditionally cooked in ghee and served with roti or rice. Palak means spinach, and paneer is fresh Indian cheese — mild and milky, it absorbs the flavour of spices while offering soft, chewy richness.

Historically, leafy greens were stewed in winter for nourishment, and when combined with homemade paneer, this dish became a staple of Indian comfort food. Unlike its heavier cousin saag, which may use mustard greens, Palak Paneer is smoother, milder, and often finished with cream or butter — a dish that truly bridges health and indulgence.

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Palak Paneer

Servings: 4

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Ingredients

# For the Spinach Purée

• 500g fresh spinach (palak), stems trimmed
• 1 green chilli, chopped
• Water for blanching
• Ice water, for shocking

# For the Masala Base

• 2 tbsp ghee or neutral oil
• 1 medium (100g) onion, finely chopped
• 2 cloves garlic, finely grated
• 10g fresh ginger, finely grated
• 1 medium tomato (100g), finely chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• Salt, to taste

# For the Paneer

• 250g paneer, cut into cubes
• 1 tbsp ghee or butter (for optional pan-frying)

# To Finish

• 2 tbsp fresh cream (optional, but recommended)
• 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
• 1 tsp lemon juice

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Instructions

#1 Blanch the Spinach

Boil a large pot of water with a pinch of salt. Add spinach and blanch for 30–40 seconds until wilted but vibrant.
Immediately transfer to ice water (reason: halts cooking and preserves bright green colour).
Drain, squeeze gently, and blend with green chilli into a smooth purée.

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#2 Sauté the Masala Base

Heat ghee in a deep pan over medium heat.
Add chopped onion and sauté until golden brown — this is key for depth and sweetness (Maillard reaction).
Add garlic and ginger, stir for 30 seconds, then add tomatoes and a pinch of salt.
Cook until tomatoes break down and the oil separates (~5–6 minutes).
Add cumin, coriander, turmeric, and garam masala. Stir briefly to bloom spices.

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#3 Combine Spinach & Simmer

Add the spinach purée to the masala. Stir gently and let it simmer uncovered for 4–5 minutes on low heat.
If it thickens too much, add a splash of water to reach desired consistency.
Taste and adjust salt.

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#4 Prepare the Paneer

Option A (traditional): Add paneer cubes directly into the spinach gravy.
Option B (flavour boost): Lightly pan-fry paneer in ghee until golden on edges, then add (reason: adds texture and richer flavour).

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#5 Finish the Dish

Stir in kasuri methi, lemon juice, and cream. Simmer for 2 more minutes.
Turn off the heat and let rest briefly to let the flavours mingle.

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Plating / Food Presentation

Ladle into a wide bowl.
Drizzle with a little cream or melted ghee, and garnish with thinly sliced ginger or a sprinkle of garam masala.
Serve with:

• Hot butter naan or tandoori roti
• Steamed basmati rice or jeera rice
• Pickled onions or cucumber raita for freshness

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Enjoy:

Dip in with warm roti, scoop the emerald gold, and let each bite of Palak Paneer nourish your soul — comfort food, the Indian way.

#EmeraldComfort #PalakPaneerLove #GreenGold #VegetarianSoulFood #NorthIndianDelight #PaneerPerfection #SpinachMagic #HomeCookedIndian #IndianComfortFood #GharKaKhana

1. Punjabi Cuisine: A Symphony of Spice and Soul!
   
   Introduction:
   
   Hailing from the fertile lands of Punjab in North India, Punjabi cuisine is a celebration of bold flavors, hearty meals, and age-old traditions. Rich in ghee, butter, and cream, it brings together a rustic charm and royal richness that has captured hearts across the globe.
   
   A Story of Fields and Fire:
   
   Punjabi food reflects the agricultural abundance of the region — wheat, dairy, and seasonal vegetables — paired with robust cooking methods like tandoor (clay oven grilling) and slow-cooking in brass vessels. From the roadside dhaba to a family kitchen, every Punjabi meal is served with warmth, hospitality, and often, a glass of lassi!
   
   Signature Dishes:
   Sarson da Saag & Makki di Roti – A winter favorite made of mustard greens and maize flour flatbread.
   Butter Chicken – Creamy, smoky, and rich with tomato and butter.
   Chole Bhature – Spicy chickpeas paired with puffed, deep-fried bread.
   Dal Makhani – Slow-cooked black lentils in a buttery gravy.
   Paneer Tikka – Marinated cottage cheese grilled to perfection.
   Amritsari Fish – Crispy fried fish coated in spicy gram flour batter.
   Punjabi Kadhi Pakora – A tangy yogurt curry with gram flour fritters.
   
   Accompaniments and Drinks:
   Lassi – Sweet or salty, this yogurt drink is a meal in itself.
   Achaar & Papad – Pickles and crisp lentil crackers to spice up the side.
   Tandoori Roti & Naan – The classic partners for every curry.
   
   #PunjabiTadka #FlavoursOfPunjab #ButterChickenLove #TandooriMagic #LassiVibes #NorthIndianDelights ↩︎