Paneer Tikka with Creamy Palak Gravy

On Independence Day, I wanted to share something that feels familiar, comforting, and deeply connected to Indian food—but styled with a little twist.

Two Indian Classics, Restyled for Independence Day

Certain dishes immediately feel like home.

Palak paneer is one of them. Paneer tikka is another.

Rather than inventing an entirely new dish, I thought it would be much more meaningful to bring together two flavours that so many of us already know and love.

And that is how this Paneer Tikka with Palak Gravy came together.

I brought together two dishes we all know and love: Paneer Tikka and Palak Paneer. It felt like a little marriage of two Indian classics—recognisable at heart, but presented in a completely different way.

Paneer Tikka with Palak Gravy—a plate that celebrates the flavours we grew up with while leaving a little room for creativity. 🇮🇳

And perhaps that is what I love most about Indian food: there is so much tradition to hold on to, and still so much freedom to reinterpret it.

Happy Independence Day!

A Plate Inspired by India

Indian cuisine offers an extraordinary palette for a food stylist.

There is the deep green of spinach, turmeric yellows, chilli reds, saffron, fresh herbs, purple onions, and countless textures created through grilling, roasting, frying, and slow cooking.

For Independence Day, I wanted the dish to celebrate that richness without trying too hard to literally recreate the colours of the flag.

Instead, I wanted the connection to come through the food itself.

Paneer tikka. Palak paneer. Pickled onions.

Flavours so many of us recognise instantly, simply brought together in a slightly unexpected way.

And sometimes, that is all a familiar recipe needs—a little freedom to be reimagined.

Serves: 3–4
Preparation time: 20 minutes
Cooking time: 30 minutes

For the Paneer Tikka

Paneer, preferably in 2–3 thick slabs, 300 g
Thick yogurt: 3 tbsp
Ginger-garlic paste: 1 tsp
Kashmiri chilli powder: 1 tsp
Turmeric powder: ½ tsp
Cumin powder: ½ tsp
Coriander powder: ½ tsp
Garam masala: ½ tsp
Chaat masala: ½ tsp
Lemon juice: 1 tsp
Oil 1 tbsp
Salt to taste
Oil or ghee, for pan-searing

For the Palak Gravy

Fresh spinach 250–300 g
Onion, roughly chopped, 1 small
Garlic 2 cloves
Ginger 1-inch
Green chilli, optional, 1
Cumin seeds ½ tsp
Garam masala ½ tsp
Turmeric powder ¼ tsp
Cream 2 tbsp
Butter or ghee: 1 tbsp
Salt to taste
A little water, as required

For the Beetroot-Pickled Onions

Red or white onion, thinly sliced: 1 small
Beetroot pickling liquid: 3–4 tbsp
Vinegar, if required: 1 tsp
Pinch of salt
Pinch of sugar

Method

Place the thinly sliced onions in a small bowl and pour over the beetroot pickling liquid. Add a pinch of salt and sugar. If the pickling liquid is not very acidic, add a teaspoon of vinegar. Allow the onions to sit for at least 20–30 minutes. They will soften slightly and take on a beautiful pink colour.
Combine the yogurt, ginger-garlic paste, chilli powder, turmeric, cumin, coriander, garam masala, chaat masala, lemon juice, oil, and salt. Coat the paneer slabs carefully with the marinade. Set aside for approximately 20 minutes.
Bring a pot of water to a boil and blanch the spinach for approximately 1–2 minutes. Immediately transfer it into cold water. This helps retain its vibrant green colour.
Drain and blend the spinach into a smooth puree. Heat butter or ghee in a pan and add the cumin seeds. Add the onion, ginger, garlic, and green chilli and sauté until softened.
Add turmeric, garam masala, and salt. Stir in the spinach puree and cook gently for approximately 4–5 minutes. Avoid cooking the spinach for too long if you want to retain its beautiful colour. Finish with cream and adjust the consistency with a small amount of water if needed.
Heat a little oil or ghee in a pan. Place the marinated paneer slabs carefully into the hot pan and cook until golden and lightly charred on both sides. Handle them gently while turning so the slabs remain intact.
Spoon the creamy palak gravy generously onto the serving plate. Place the golden paneer tikka slab over the gravy. Top with the beetroot-pickled onions. You can also finish the dish with a little cream, coriander, microgreens, or a drizzle of flavoured oil. Serve warm with naan, roti, or jeera rice.