Palak Paneer Recipe

Introduction

Palak Paneer is a classic Indian dish featuring creamy spinach and soft paneer cheese. This wholesome vegetarian recipe is packed with flavor and perfect for a comforting meal any day of the week.

Ingredients

• 1 lb (450g) fresh spinach
• 1 green chili (optional)
• 2 teaspoons oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste, finely chopped
• 2 medium tomatoes, chopped
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• Squeeze of lemon juice
• 1/4 cup heavy cream or cashew cream (optional)
• 225g (8 oz) paneer, cubed
• 1 tablespoon oil or ghee for pan-frying paneer

Instructions

1. Step 1: Bring a pot of water to a boil. Blanch the spinach leaves for about 30 seconds, then immediately transfer them to a bowl of ice water to stop the cooking and preserve the color. Drain and blend the spinach with the green chili into a smooth purée.
2. Step 2: Heat oil or ghee in a deep pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onions and cook until golden brown.
3. Step 3: Stir in the ginger-garlic paste and cook until the raw smell disappears. Add the chopped tomatoes and cook until they soften and break down.
4. Step 4: Add turmeric, ground coriander, garam masala, and red chili powder. Cook the spices for a couple of minutes until the oil starts to separate from the mixture.
5. Step 5: Pour in the spinach purée and mix well. Simmer for 5–6 minutes to allow the flavors to meld. Add salt to taste and a splash of water if the gravy is too thick. Stir in cream or cashew cream if using for extra richness.
6. Step 6: Heat oil or ghee in a non-stick pan over medium heat. Pan-fry the paneer cubes until golden on all sides for added texture and flavor.
7. Step 7: Add the fried paneer cubes to the spinach gravy and simmer for 2–3 minutes to combine flavors.
8. Step 8: Finish with a squeeze of lemon juice to brighten the dish. Serve hot with rice or Indian bread.

Tips & Variations

• Use freshly made or store-bought paneer depending on your preference and time availability.
• For a creamier texture, substitute heavy cream with cashew cream to keep it dairy-free.
• Add a pinch of nutmeg for a subtle warm flavor twist.
• If you prefer less heat, omit the green chili and reduce red chili powder.

Storage

Store leftover palak paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, adding a splash of water or cream if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for palak paneer?

Yes, frozen spinach can be used as a convenient alternative. Thaw and drain it well before blending and adding to the recipe.

How do I make paneer at home?

Paneer is made by curdling hot milk with an acid like lemon juice or vinegar. Once curds separate, strain and press them to form a firm block. There are many detailed guides available online for homemade paneer.

Palak Paneer Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

A classic North Indian dish, Palak Paneer combines nutritious spinach purée with soft, pan-fried paneer cubes in a spiced creamy gravy. This flavorful vegetarian curry is perfect as a main dish served with rice or Indian bread.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spinach Puree

• 1 lb (450g) fresh spinach
• 1 green chili (optional)

Spice Base

• 2 teaspoons oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, chopped
• 1/2 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt to taste
• Squeeze of lemon juice
• 1/4 cup heavy cream or cashew cream (optional)

Paneer

• 225g (8 oz) paneer, cubed
• 1 tablespoon oil or ghee for pan-frying

Instructions

1. Blanch Spinach and Prepare Puree: Bring a pot of water to a boil and blanch the fresh spinach leaves for about 30 seconds. Immediately transfer the spinach to a bowl of ice water to stop the cooking process and preserve its vibrant green color. Drain the spinach and blend it together with the green chili (if using) into a smooth purée.
2. Cook Spices and Onion Base: Heat oil or ghee in a deep pan or skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant. Add the finely chopped onions and cook until they turn golden brown. Stir in the ginger-garlic paste and cook until the raw aroma dissipates.
3. Add Tomatoes and Spices: Add the chopped tomatoes to the pan and cook until they soften and break down into a saucy texture. Then add turmeric, ground coriander, garam masala, and red chili powder. Cook the spices with the vegetable mixture for a couple of minutes until the oil begins to separate from the masala.
4. Combine Spinach Puree with Spice Base: Pour the spinach purée into the pan and mix thoroughly. Let it simmer for 5 to 6 minutes to allow all the flavors to meld together. Season with salt to taste and add a splash of water if the mixture is too thick. For added richness, swirl in the heavy cream or cashew cream at this point.
5. Pan-fry Paneer: Heat one tablespoon of oil or ghee in a non-stick pan over medium heat. Add the cubed paneer and fry until all sides are golden brown, giving the paneer a slight crisp texture and enhanced flavor.
6. Combine Paneer with Spinach Curry: Gently add the fried paneer cubes to the spinach gravy. Let it simmer together for 2 to 3 minutes so the paneer absorbs some of the curry flavors.
7. Finish and Serve: Finish the dish with a fresh squeeze of lemon juice to brighten all the flavors just before serving.

Notes

• Blanching spinach preserves its color and removes any raw taste.
• Pan-frying paneer before adding it to the curry enhances the texture and flavor.
• For a vegan version, substitute paneer with tofu and use cashew cream instead of heavy cream.
• Adjust the amount of chili according to your spice preference.
• Serve hot with basmati rice or Indian breads like naan or roti.

Keywords: Palak Paneer, Spinach Curry, Indian Vegetarian Recipe, Paneer Curry, Creamy Spinach Paneer