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 served in a skillet

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!

indian palak paneer served in a bowl topped with cream

What is Palak Paneer?

The name “Palak Paneer” translates to “spinach” (palak) and “cheese” (paneer). Itโ€™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 donโ€™t want you to clutter your pantry with items youโ€™ll rarely use, weโ€™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 spicesโ€”itโ€™ll add a lovely, aromatic touch!

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Why You’ll Love This Recipe


  • Vegetarian-Friendly: Paneer is a great source of protein for vegetarians.
  • Packed with Nutrients: Indian spinach curry combines the goodness of spinach, which is loaded with iron and vitamins, with protein-rich paneer. Itโ€™s a wholesome, nutrient-dense meal thatโ€™s as healthy as it is delicious.
  • Authentic Indian Cuisine: This dish brings the flavors of traditional North Indian cooking straight to your kitchen.

Ingredients

See recipe card for quantities.

Palak Paneer Ingredients
  • 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 curryโ€™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 sautรฉing the ingredients. Ghee or oil works too.

Visual Step-by-Step Instructions

  1. Rinse the spinach leaves thoroughly under running water and remove stringy stems (no need to remove tender stems).
  2. 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.
  1. Heat a pan with 1 tablespoon of butter. Add the onion and sautรฉ over medium heat for 3 minutes. Add garlic and ginger, sautรฉ for another minute. Add the spices and sautรฉ for another 30 seconds.
  1. Add the tomato and ยผ cup of water, let it simmer for 5 minutes.
  2. 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.
  1. 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.
  2. Add the pan-fried paneer cubes to the spinach sauce and gently stir to combine. Let it cook for another 2-3 minutes.
  1. 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.
Illustration tips

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 itโ€™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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5 from 1 vote

Palak Paneer

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!
Servings: 4
calories :422kcal
Prep :5 minutes
Cook :25 minutes
Total :30 minutes

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Plus, enjoy weekly doses of recipe inspiration as a bonus!

Ingredients
 
 

  • 17.5 oz fresh spinach
  • 1 cup water
  • 1 tbsp butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 green chili, finely chopped, optional
  • 2 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 tomatoes, chopped
  • ยผ cup water
  • ยผ cup half-and-half, or heavy cream
  • 1 tsp sea salt, adjust to your taste

Paneer

  • 1 tbsp 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 sautรฉ over medium heat for 3 minutes. Add garlic and ginger, sautรฉ for another minute. Add the spices, and sautรฉ for another 30 seconds.
  • Add the tomato and ยผ 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:ย 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

  • Storeย 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:ย 1 tbsp ground cumin, 1 ยฝ tsp ground coriander, 1 ยฝ tsp ground cardamom, 1 ยฝ tsp black pepper, 1 tsp ground cinnamon, ยฝ tsp clove powder, ยฝ tsp ground nutmeg.
  • I recommend serving it withย ยผย โ€“ย ยฝ cup (50-80g) of rice per person.

Nutrition

Calories :422kcal
carbohydrates :15g
Protein :29g
fat :29g
fiber :5g
sugar :7g

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