Palak Paneer is a classic North Indian curry prepared with cubes of Indian cottage cheese simmered in a spiced spinach sauce. I use homemade paneer.
Palak paneer is a popular North Indian dish. The main ingredients include fresh spinach (palak), paneer, garlic, ginger, onions, tomatoes, and a blend of aromatic spices.
The dish has a rich, creamy texture with a mildly spiced and earthy base, often enhanced with a touch of cream or butter. It pairs well with naan, roti, or rice, making it a comforting meal.
If you love palak paneer, try my Punjabi Saag Paneer that has slight variations to the recipe.
If you own an Instant Pot, you can follow my quick Instant Pot Palak Paneer.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Spinach - I recommend using fresh mature spinach, however baby spinach works fine too. In Indian grocery stores you can find Indian/Pakistani spinach called Palak.
You can use frozen spinach if fresh is not available.
Paneer - fresh homemade paneer or store-bought paneer works perfectly in this recipe. For vegan palak paneer replace paneer with firm tofu. If paneer is not available or you can't make it at home, another option for you is halloumi cheese.
Onion, garlic, ginger and green chili - all finely chopped and a must for authentic curry recipes. When pressed for time, I tend to use my frozen onion tomato bhuna masala for Punjabi curries.
Tomatoes - pureed or use passata.
Spice powders - red chilli powder, turmeric, ground cumin coriander and garam masala. Indian curry powder is an another option instead of garam masala.
Kasoori methi (dried fenugreek leaves) add depth of flavour. Every Indian/Pakistani and Bangladeshi restaurants use kasoori methi for North Indian style or Punabi style curries. I like to use it in my dal makhani and authentic chana masala recipe.
Oil - I have used flavourless oil. For rich, restaurant style and aromatic curry use ghee or butter.
Cream is optional although for restaurant style palak paneer it is essential. For vegan options use cashew cream or any other dairy free cream.
Tips
- To keep the vibrant green colour of the spinach, add pinch of sugar in the boiling water whilst blanching the spinach. Add few drops of lemon juice once the curry is done.
- Remove the water from the blanched spinach as much as you can to prevent watery palak paneer.
- Soak paneer cubes in hot water for 10-15 minutes if using store bought paneer to make it soft and plump.
- I like to keep my spinach mix slightly bitty with some texture. Not cut leaves, but not puree either. It is totally up to you how you like it.
- This step is optional but if you are cooking for dinner parties or occasions, pan fry the paneer, before adding it to the spinach mix for a luxurious finish.
- To make thinner spinach sauce, add some whole milk along with the cream.
- Not everyone does this, but I like to add a tiny pinch of sugar and few drops of lemon juice, when the curry is done to balance the flavours.
Serving Suggestion
Serve palak paneer Indian restaurant style with garlic and coriander naan, or peshwari naan. I prefer wholewheat roti or plain paratha.
Complete the meal or make a spread with brinjal bhaji, or bhindi bhaji, dhaba dal fry, jeera rice and kachumber or Indian onion salad.
Browse through my collection of other Indian Vegetarian Curries to pair alongside.
Storage
Store leftover palak paneer in an airtight container and keep refrigerated for up to 3 days.
Palak paneer can be frozen for up to 1 month, if made with fresh spinach. Allow to thaw and reheat thoroughly in the microwave or stove top.
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Palak Paneer
Equipment
- pan
- Blender Food Processor
Ingredients
- 5 cups spinach
- 2 cups paneer
- 1 cup onion
- 1 tablespoon garlic
- 1 tablespoon ginger
- 1 tablespoon green chillies
- ½ cup tomatoes pureed
- ½ teaspoon tumeric powder
- 1 tablespoon red chilli powder
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- 3 tablespoon oil
- ½ teaspoon cumin seeds optional
- ¼ cup cream optional
- 1 teaspoon sugar optional
- 1 tablespoon kasuri methi dry fenugreek leaves
Instructions
Blanch Spinach In Pot/Pan
- Bring lots of water to a boil in a large pot/pan.
- Add spinach, a pinch of sugar and blanch for only 3 minutes.
- Drain in a colander and rinse with cold water and set aside to remove access water.
In the Microwave
- Take spinach with ½ cup water in a microwave proof bowl and cook for 5-7 minutes.
Pan Fry Paneer
- If you want to add golden paneer pieces, pan fry paneer cubes in very little oil in non-stick pan for 5-6 minutes until golden all over.
- Remove the paneer and set aside.
Onion Tomato Masala
- Meanwhile peel the onion, garlic, ginger and crush with green chillies.
- Heat oil in a heavy bottom pan, add cumin seeds and then the onion mixture.
- Fry it on medium heat for 5-7 minutes or until light brown.
- Add pureed tomato and add all Indian spices, kasoori methi and cook till you see oil leaving the masala.
- Add blanched spinach in a blender jug and make a coarse paste.
- Tip in the spinach in to the onion tomato masala and mix well.
- Pour in the cream, season with salt and then add paneer cubes.
- Combine everything and allow the curry to cook for at least 7-8 minutes on medium heat.
- Finish it off with adding a pinch sugar and a dash of lemon juice.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in March 2010.
Pari Vasisht says
Great job dear, I agree it's best to fix a fresh meal for the family.
Angie's Recipes says
That's a great cheesy treat!
SathyaSridhar says
Its really looking cool and very quick one.Thanks for sharing, Jagruti.
ann low says
Only 12 minutes? Amazing!
~ Lopa says
hehehe, i say same to my hubby dearest as every time while eating he will say best of all up till now...lol so now after 2 years i have summed it that it's every time whenever he gets something he really likes...hehehe
Great description 🙂
Preeti Kashyap says
Now that is a quick recipe..looks yummy! 🙂
Ganga Sreekanth says
superb dear....
jcookingodyssey says
thanx a lot girls!
@cool lasi; ya, it's about six years now! so this was the last app.
Priya Suresh says
Hope ur eye is doing better now...thats a fantastic, quick and healthy palak paneer dear, thanks for sharing, very useful for me to whip out whenever i feel lazy to cook..
Sanjana says
Aww, it is wonderful that you want your family to eat fresh food even when you are too tired to cook. 12 minute palak paneer is outstanding! Great job!
Tina says
Yummy yummy...
Stephanie says
How wonderful to cook fresh food for for the family...so much better than any take away pizza.Best ever is definitely a compliment!!
Peace, Stephanie
Indian food recipes says
wow!it's my fav. dish !!!superb presentation!
Rachana says
Wow! thats really quick Jagruti:) I love quick n delicious dishes:)
Cool Lassi(e) says
Dear,
The Paalak Paneer looks awesome. If you can whip that up when you are tired I can't think what you will when you are revived. :)..an elaborate multi-course feast?
You had Lasik done to your eyes? I feel sort of a kinship with you cause I just got that done 4 months ago. I too need to go for a checkup in a couple of months.:)