Palak Paneer Pasta (Creamy Alfredo)
Creamy palak paneer pasta with a spiced spinach sauce finished like Alfredo: golden pan-fried paneer, kasuri methi, and a glossy cream-parmesan toss.
Ingredients
Spinach sauce
- 1 lb spinach leaves about 450 g; blanched and squeezed dry
- 1 cup cilantro leaves and tender stems; about 1 small bunch
- 1/2 cup tomato chopped
- 2 tbsp ghee divided; or neutral oil
- 2 tsp cumin seeds
- 3-4 dried red chilies optional
- 2 inch ginger finely minced
- 8 cloves garlic finely minced
- 1 medium onion chopped
- 1 tbsp garam masala
- 1 tbsp kasuri methi dried fenugreek, crushed
- salt to taste
Pasta and finish
- 12 oz short pasta 340 g; casarecce, penne, or fusilli
- 8 oz paneer 225 g; cut into cubes
- 1/2 cup heavy cream or cooking cream; use up to 3/4 cup, plus more to finish
- 1-2 tbsp butter
- 1/4 cup grated parmesan cheese up to 1/3 cup
- reserved pasta water as needed to loosen sauce
Instructions
Prep the spinach paste
- Blanch spinach 30 to 45 seconds until vivid green. Plunge into ice water, then squeeze dry.
- Blend squeezed spinach with tomato and cilantro until smooth, adding a splash of water only if needed. Set aside.
Pan-fry the paneer
- Pat paneer cubes dry. Heat 1 tablespoon ghee in a wide pan over medium heat. Fry until lightly golden on a few sides, about 3 to 4 minutes. Transfer to a plate.
Cook the sauce
- Add remaining ghee to the pan. Toast cumin seeds and optional dried chilies until fragrant. Add ginger and garlic; cook about 30 seconds.
- Stir in onion and cook 2 to 3 minutes until soft. Add spinach paste, garam masala, crushed kasuri methi, and salt. Cook 3 to 5 minutes until slightly thick.
Pasta and Alfredo finish
- Meanwhile, boil pasta in well-salted water until al dente. Reserve 1 cup pasta water, then drain.
- Lower heat under the sauce. Stir in cream, butter, and parmesan until smooth. Fold in pasta and paneer. Loosen with pasta water if needed. Finish with a spoon of cream and serve hot.
Notes
Pan-fry the paneer instead of deep-frying for lighter golden edges that still hold their shape.
Start with 1/2 cup cream; add more for a looser Alfredo finish.
Squeeze blanched spinach hard before blending so the sauce stays thick and bright green.
Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with a splash of cream or water.
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