Learn how to make Palak Paneer, a classic Indian dish with creamy spinach and tender paneer cubes. Easy, flavorful, and protein-packed – perfect for a wholesome vegetarian meal!
Palak Paneer is a beloved North Indian dish featuring soft cubes of paneer gently simmered in a rich and creamy spinach gravy. It’s the perfect comfort food, offering a harmonious blend of earthy, mildly spiced flavors. Whether you’re a seasoned cook or trying Indian cuisine for the first time, this dish is surprisingly easy to make and guaranteed to impress!
What is Palak Paneer?
The name “Palak Paneer” translates to “spinach” (palak) and “cheese” (paneer). It’s a vegetarian staple often served with warm naan, roti, or a steaming bowl of basmati rice. The dish is well-loved for its vibrant green color, creamy texture, and mild spices that allow the freshness of spinach to shine. I love serving it with this easy rice cooker biryani!
The traditional Palak Paneer recipe calls for dried fenugreek leaves (Kasuri Methi), but since this ingredient can be a bit tricky to find and I don’t want you to clutter your pantry with items you’ll rarely use, we’re skipping it in this recipe. However, if you already have fenugreek leaves at home, feel free to add 1 teaspoon along with the other spices—it’ll add a lovely, aromatic touch!
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Why You’ll Love This Recipe
Ingredients
See recipe card for quantities.
- Fresh Spinach (Palak): The star of the dish, offering a vibrant green color and earthy flavor.
- Paneer: A firm, non-melting Indian cheese that soaks up the curry’s flavors. You can substitute tofu or cauliflower for a vegan option. If paneer is not available, Halloumi cheese might be a good alternative.
- Onion & Tomatoes: The base for the flavorful curry.
- Garlic, Ginger, & Green Chili: For that classic Indian flavor punch. If you don’t like a little heat or cook this dish for the family table with kids, you can omit the green chili.
- Spices: Cumin, coriander, garam masala, and salt. Use this recipe for homemade garam masala!
- Half-and-Half: Creates a silky texture and adds richness. By using half-and-half, you can save some real calories. For the real deal, use heavy cream. For a vegan twist, coconut cream is an excellent alternative.
- Butter: For sautéing the ingredients. Ghee or oil works too.
Visual Step-by-Step Instructions
- Rinse the spinach leaves thoroughly under running water and remove stringy stems (no need to remove tender stems).
- Heat a large pot, add the spinach, and cook until wilted (takes about 5 minutes). Transfer the wilted spinach to a blender, add 1 cup of water, and blend until smooth. Set aside.
- Heat a pan with 1 tablespoon of butter. Add the onion and sauté over medium heat for 3 minutes. Add garlic and ginger, sauté for another minute. Add the spices and sauté for another 30 seconds.
- Add the tomato and ¼ cup of water, let it simmer for 5 minutes.
- Pour the blended spinach puree along with the cream and salt into the pan. Stir everything together and let it simmer gently for a few minutes to allow the flavors to meld.
- Paneer: In the meantime, cut the paneer into large cubes. Heat a large frying pan with 1 tablespoon of butter. Add the paneer and fry until golden brown on all sides.
- Add the pan-fried paneer cubes to the spinach sauce and gently stir to combine. Let it cook for another 2-3 minutes.
- Serve your Palak Paneer in a bowl, and if desired, garnish with a few splashes of cream. This dish pairs beautifully with biryani rice, basmati rice, or warm naan bread.
Tips for Success
- Use Fresh Paneer: Homemade or high-quality store-bought paneer makes all the difference. Nagi from RecipeTin Eats has an excellent recipe for homemade paneer.
- Vegan Version: Substitute paneer with tofu and use coconut cream instead of dairy cream.
- Prepare Ahead: The gravy can be made up to 2 days in advance. For the best texture, fry and add the paneer fresh when reheating if possible, but it’s still wonderful if stored together.
- Store Properly: Store leftovers in an airtight container for up to 3 days. Reheat in a pan or microwave with a splash of water until warmed through.
More Indian Curry Recipes
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📖 Recipe
Palak Paneer
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Ingredients
- 17.5 oz fresh spinach
- 1 cup water
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 green chili, finely chopped, optional
- 2 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 2 tomatoes, chopped
- ¼ cup water
- ¼ cup half-and-half, or heavy cream
- 1 teaspoon sea salt, adjust to your taste
Paneer
- 1 tablespoon butter
- 14 oz paneer
Instructions
- Rinse the spinach leaves thoroughly under running water and remove stringy stems (no need to remove tender stems).
- Heat a large pot, add the spinach, and cook until wilted (takes about 5 minutes). Transfer the wilted spinach to a blender, add 1 cup of water, and blend until smooth. Set aside.
- Heat a pan with 1 tablespoon of butter. Add the onion and sauté over medium heat for 3 minutes. Add garlic and ginger, sauté for another minute. Add the spices, and sauté for another 30 seconds.
- Add the tomato and ¼ cup of water, let it simmer for 5 minutes.
- Pour the blended spinach along with the cream and salt into the pan. Stir everything together and let it simmer gently for a few minutes to allow the flavors to meld.
- Paneer: In the meantime, cut the paneer into large cubes. Heat a large frying pan with 1 tablespoon of butter. Add the paneer and fry until golden brown on all sides.
- Add the fried paneer cubes to the spinach sauce and gently stir to combine. Let it cook for another 2-3 minutes.
- Serve your Palak Paneer in a bowl, and if desired, garnish with a few splashes of cream. This dish pairs beautifully with biryani rice, basmati rice, or warm naan bread.
Notes
- Store leftovers in an airtight container for up to 3 days. Reheat in a pan or microwave with a splash of water until warmed through.
- Homemade Garam Masala Spice Mix: 1 tablespoon ground cumin, 1 ½ teaspoon ground coriander, 1 ½ teaspoon ground cardamom, 1 ½ teaspoon black pepper, 1 teaspoon ground cinnamon, ½ teaspoon clove powder, ½ teaspoon ground nutmeg.
- I recommend serving it with ¼ – ½ cup (50-80g) of rice per person.
Nutrition
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