Authentic Palak Paneer Recipe: A Creamy Spinach Delight with Phoran Masala
Deepa ShahShare
By Deepa Shah | Stone-ground spice expert & founder of Phoran Masala
The Perfect Palak Paneer: Restaurant-Style at Home
Palak paneer is one of India's most beloved vegetarian dishes, combining the nutritional powerhouse of spinach with the creamy richness of paneer. This vibrant green curry is packed with iron, protein, and essential vitamins. Here's how to create an authentic version using premium spices from Phoran Masala.
Ingredients:
For the Spinach Base:
- 500g fresh spinach leaves, washed and chopped
- 250g paneer, cubed
- 2 medium onions, finely chopped
- 4–5 garlic cloves, 1-inch ginger, 2 green chilies
- 2 medium tomatoes, chopped
- 1/2 cup heavy cream, 2 tbsp ghee or oil
Essential Spices from Phoran Masala:
- 1 tsp Premium Turmeric (Haldi) Powder
- 1 tsp Premium Kashmiri Red Chilli Powder
- 1 tsp Premium Green Cardamom (Elaichi)
- 1/2 tsp Phoran Garam Masala
- 1/4 tsp Premium Ajwain (Carom Seeds)
Step-by-Step Method:
Step 1: Blanch spinach in boiling water for 2–3 minutes. Transfer to ice-cold water to retain vibrant green color. Blend into a smooth puree.
Step 2: Lightly fry paneer cubes in ghee until golden. Remove and set aside.
Step 3: In the same pan, heat ghee and add a pinch of Ajwain for tempering. Add onions and sauté until golden. Add ginger-garlic paste and green chilies, cook 2 minutes.
Step 4: Add Turmeric Powder and Kashmiri Red Chilli Powder. Cook 30 seconds. Add tomatoes and cook until they break down.
Step 5: Add spinach puree. Season with salt and crushed Green Cardamom. Simmer 10–15 minutes.
Step 6: Add fried paneer and Phoran Garam Masala. Stir in heavy cream. Simmer 5 more minutes.
Pro Tips:
- Color Retention: Always blanch spinach and immediately transfer to ice water
- Texture: Don't over-blend the spinach — a slightly coarse texture adds character
- Cream Addition: Add cream at the end to prevent curdling
