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Palak Paneer with Garlic Naan

Palak Paneer with Garlic Naan reads richness 6.1, allium 4.9 and salinity 3.9 on Palate's 0–10 flavor X-ray — a Indian main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.2 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.4 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 6.5 / 10
• Aromatic & Spice — 5.7 / 10

The measured notes (of 18)

Richness 6.1 · Allium 4.9 · Salinity 3.9 · Umami 3.6 · Heat 3.3 · Sweetness 3.2 · Warm Spice 3.0 · Herbaceous 3.0 · Earthy 2.5 · Sourness 2.3 · Fruity 2.1 · Floral 1.6 · Bitterness 1.4 · Nutty 1.3 · Citrus 0.6

What's in it (16)

• baby spinach — 454 g
• oil — 41 g
• paneer — 227 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• serrano chile — 100 g
• garam masala — 15 g
• cumin — 5 g
• turmeric — 3 g
• tomatoes — 411 g
• heavy cream — 79 g
• salt — 6 g
• non-fat plain — 227 g
• unsalted butter — 41 g
• cilantro — 7 g

Time & effort: about 36 min · effort: involved

Nutrition (per 100 g, engine-estimated): 104.6 kcal, 3.7 g protein, 8.2 g fat, 8.4 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 400°F. Bring a large pot of water to a boil, then blanch the spinach in batches until just wilted and bright green, 45 to 60 seconds. Drain and plunge immediately into ice water to stop the cooking, then drain again and squeeze out as much liquid as you can.
2. Transfer the squeezed spinach to a blender with 1/4 cup fresh water and puree until smooth and pourable; set aside.
3. Heat 2 tablespoons of the oil in a large skillet or Dutch oven over medium-high heat. Add the paneer in a single layer and sear, turning occasionally, until golden on at least two sides, 4 to 5 minutes total. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the same pan and reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and golden at the edges, 6 to 7 minutes.
5. Stir in half the garlic, the ginger, and the serrano and cook until fragrant, about 1 minute. Add the garam masala, cumin, and turmeric and stir until toasted and fragrant, about 30 seconds.
6. Add the diced tomatoes with their juices and cook, stirring occasionally and scraping up any browned bits, until the tomatoes break down and the mixture thickens slightly, 6 to 8 minutes.
7. Stir the pureed spinach into the tomato mixture, then return the seared paneer to the pan along with the cream and salt. Bring to a gentle simmer and cook, stirring occasionally, until the paneer is warmed through and the sauce is thickened and glossy, 5 to 6 minutes.
8. Remove the curry from heat and cover to keep warm. Stir together the melted butter and remaining garlic in a small bowl, then brush the mixture over both sides of the naan. Arrange the naan on a baking sheet and bake until warmed through and lightly crisp at the edges, 4 to 5 minutes.
9. Taste the curry and adjust salt as needed. Divide among bowls, scatter with cilantro, and serve hot with the warm garlic naan alongside.

Dishes with a similar flavor shape

• Peas and Paneer Curry (Matar Paneer) — Indian
• Butter Chicken Meatballs — Indian
• Skillet Chicken Curry with Peppers — Indian
• Saag Paneer — Indian
• Chicken Jalfrezi with Peppers and Onions — Indian

Keep reading: what richness, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.