{"id":117533,"title":"Authentic Palak Paneer","modified":"2026-05-19T10:14:10+02:00","plain":"A deeply garlicky palak paneer finished with sizzling tadka and softened with a touch of cream: a comforting, flavorful Indian dish.\n\n\n\nAn emerald swirl of rustic spinach, studded with pale cubes of paneer and topped with a crackling fried garlic tadka: lasooni palak paneer announces its signature flavor right away. It is a boldly garlicky, dhaba-style take on Punjabi palak paneer. \n\n\n\nIt belongs to the family of North Indian curries popularized in the West, like chicken tikka masala, but here garlic takes center stage. \n\n\n\nMy chicken tikka masala recipe\n\n\n\nIf you have been reading me for a while, you know that last point alone meant I couldn\u2019t pass this dish up.\n\n\n\nWhat Is Palak Paneer?\n\n\n\n\u201cLasooni\u201d comes from lasun or lahsun, words for garlic. \u201cPalak\u201d means spinach. \u201cPaneer\u201d comes from the Persian panir, a word that spread into several regional languages and, in northern India, refers to a fresh cheese. Here, paneer is exactly that: an acid-set cheese that does not melt and holds its shape among the greens. \n\n\n\nThe name tells you this is a spinach-led curry in which garlic is not just a background note, but the dish\u2019s aromatic signature. It appears first in the base, mellowed with ginger and green chilies until its raw sharpness softens. Then it returns in the tadka, where it crackles, sliced or chopped, in hot ghee with cumin and dried red chilies.\n\n\n\nThe best versions do not try to imitate the ultra-smooth spinach pur\u00e9e served in some restaurants. They keep a little texture: the spinach is briefly blanched in boiling salted water, immediately cooled in an ice bath to preserve its color, then roughly crushed or pulsed to leave small pieces and a light, fibrous bite. \n\n\n\nIn traditional Punjabi kitchens, a wooden madhani is used to crush and churn the cooked greens, binding them without turning them into a smooth pur\u00e9e. A good modern version shows the same restraint, rather than reducing the spinach to something completely uniform.\n\n\n\nThe History of Palak Paneer\n\n\n\nPalak paneer draws much of its character from Punjab\u2019s winter love of cooked leafy greens; the lasooni version pushes that foundation in a bolder direction with a distinctly garlic-forward finish. \n\n\n\nLong before spinach became the mild, year-round green of urban restaurant menus, the region\u2019s great green dish was saag, especially sarson ka saag, made with mustard greens and often supported by bathua or fenugreek. \n\n\n\nAs these preparations moved from village homes to city tables and restaurant menus, palak offered a milder flavor and a more supple texture. It was easier to serve in every season and easier to offer to diners with a wide range of tastes.\n\n\n\nPaneer\u2019s history reflects many influences, too. The word has Persian roots, and this firm, sliceable cheese became deeply embedded in the vegetarian cooking of northern India over the centuries through trade, migration, courtly adaptations, and an agrarian culture rich in dairy. That is also what makes it a staple of protein-rich vegetarian recipes. \n\n\n\nDuring the Mughal era, from the early 16th century to the mid-19th century, court kitchens helped showcase paneer in opulent sauces made with nut pastes, saffron, and dairy fats. Rustic Punjabi-style palak paneer, however, remains more restrained than those courtly sauces. It favors leafy greens, fresh cheese, careful seasoning, and fat used for aroma rather than excess.\n\n\n\nThe garlic-forward character of the lasooni version fits naturally with dhaba cooking: roadside establishments where travelers find hot rotis, samosas, smoky hearths, and direct, satisfying flavors. The final tadka, made in ghee with garlic, cumin, and whole dried red chilies, gives the dish its characteristic sizzle while preserving the unmistakable green of the spinach.\n\n\n\nMain Ingredients in Palak Paneer\n\n\n\n\n\n\n\n\nSpinach, or palak: the heart of the dish, bringing gentle vegetal sweetness, vivid color, and a little bite. It also helps the curry cling to the paneer without becoming too loose or watery.\n\n\n\nPaneer: a fresh cheese that does not melt, adding milky sweetness and protein. Its porous texture lets it absorb the seasoned juices while staying tender, never rubbery.\n\n\n\nGhee or mustard oil: the carrier for the aromatics. Ghee brings warmth and nutty notes, while properly heated mustard oil adds a deeper, earthier regional character.\n\n\n\nCumin seeds: once toasted in the fat, they give the dish clean warmth and nutty depth that supports the spinach.\n\n\n\nWhole dried red chilies: they add dry heat, earthy depth, rich color, and a toasted aroma that blooms in the tadka, with more nuance than simple chili powder.\n\n\n\nGinger and green chilies: they bring a fresh, peppery flavor and a clean heat that keep the spinach from tasting flat or heavy.\n\n\n\nKasuri methi: these dried, crushed fenugreek leaves add a bittersweet, herbaceous finish.\n\n\n\nGaram masala: it adds a measured final warmth. Use it lightly so it does not overpower the spinach or the garlic.\n\n\n\nMakki atta: corn flour that gently thickens the curry, stabilizes the greens, and adds a subtle earthy note without the heaviness of cream or the overly smooth texture of starch.\n\n\n\nHing and makhan, optional: a pinch of asafoetida can deepen the savory notes, while a small knob of makhan, freshly churned white butter, adds richness and milky roundness without weighing the dish down.\n\n\n\n\nThe Aromatic Structure of the Lasooni Signature\n\n\n\nThe guiding principle is a garlic-led balance. Lasooni palak paneer should have depth and fragrance without being weighed down by cream, cashew paste, tomato pur\u00e9e, or too much curry powder. \n\n\n\nUnlike a Thai red curry or a green curry, it does not rely on a densely packed aromatic paste. Spinach is best briefly blanched in boiling salted water, then immediately cooled in an ice bath to preserve its vivid color. After that, it should be roughly chopped, not pulverized.\n\n\n\n When the leaves keep a little fibrous texture, the curry feels more rustic and less uniform. In that sense, it is quite different from the smoother, more coating texture of a Japanese curry.\n\n\n\nGarlic works best in two stages. In the base, it mellows alongside ginger and green chilies, adding roundness and savoriness. In the tadka, it hits very hot fat and browns quickly; if it cooks too long, it darkens and turns bitter. \n\n\n\nThe cumin and dried red chilies crackle with the garlic and perfume the ghee, or the well-heated mustard oil, while the kasuri methi and a touch of garam masala are added at the end for extra depth.\n\n\n\nWith a good cheese naan\n\n\n\nThe final texture of the paneer matters just as much: soft if added fresh, tender with a slight bite if seared and then rehydrated, never rubbery. The most common accompaniments are roti, paratha, naan, chapati, or steamed rice; makki di roti pairs especially well with a meal that fully embraces the Punjabi saag tradition.\n\n\n\n\n\n\tAuthentic Palak Paneer\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tFor blanching the spinachwater (as needed)salt (to taste)1\/2 teaspoon baking soda2 large bunches spinach (roughly chopped)1 small handful green garlic (chopped)1 mild green chili (halved)ice water (for cooling)For the paneer500 g paneer (cut into medium cubes)oil (for frying)water (as needed, for soaking)For the masala1\/2 tablespoon coriander seeds1 tablespoon black peppercorns (heaping)2 teaspoons cumin seedssalt (to taste)For the lasooni palak2 tablespoons oil2 dried red chilies2 teaspoons cumin seeds6 cloves garlic (sliced)1 prepared spinach paste1 teaspoon gheesalt (to taste)1 pinch sugar120 ml water1 tablespoon coriander stems (finely chopped)60 to 120 ml water (additional, as needed for consistency)1,5 teaspoon prepared masala1 large tomato (diced)1 fried and soaked paneerFor the tadka1 tablespoon oil1 dried red chili4 to 5 cloves garlic (finely chopped)For finishingcr\u00e8me fra\u00eeche (to taste)1 prepared tadka1 sprig coriander\t\n\t\n\t\tPrepare the masalaHeat a small dry skillet. Add the coriander seeds, black peppercorns, cumin seeds, and a little salt, then toast for about 1 minute, until fragrant.Transfer to a mortar and pound coarsely. Set aside.Fry and soak the paneerHeat a little oil in a skillet. Add the paneer cubes and brown on all sides.Remove the paneer, then soak it in a bowl of water for 10 to 15 minutes to keep it tender. Drain and set aside.Blanch the spinachBring a large pot of salted water to a boil with the baking soda. Add the spinach, green garlic, and green chili, then cook for 1 minute.Drain immediately, transfer to ice water for 1 minute, then drain again and gently squeeze out the excess water.Blend until smooth and even. Set aside.Prepare the lasooni palak paneerHeat the oil in a kadai or saut\u00e9 pan. Add the dried red chilies and cumin seeds, let them crackle for a few seconds, then stir in the sliced garlic and saut\u00e9 until lightly golden.Add the spinach paste, ghee, salt, and sugar. Mix well and saut\u00e9 for a few minutes to develop the flavor.Pour in 120 ml water, add the coriander stems, and cook for 2 to 3 minutes over medium heat.Stir in the masala, diced tomato, and drained paneer. Mix gently.Add a little extra water if needed to adjust the consistency, then simmer for a few more minutes. Adjust the seasoning.Prepare the tadkaHeat the oil in a small skillet. Add the dried red chili, then the finely chopped garlic, and saut\u00e9 until the garlic is golden and fragrant, taking care not to burn it. Remove from the heat.ServeTransfer the lasooni palak paneer to a serving dish, add a little cr\u00e8me fra\u00eeche, spoon the hot tadka over the top, and finish with a sprig of coriander. Serve immediately, ideally with rotis or naans.\t\n\t\n\t\t\nBaking soda helps keep the spinach bright green, but do not add more or it may taste soapy.\nSoaking the paneer after frying makes it softer and more tender.\nAdjust the water at the end of cooking to make the sauce as thick or loose as you like.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/117533","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=117533"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/117533\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/116702"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=117533"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=117533"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=117533"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}