Palak Paneer is a beloved North Indian classic — simple, nourishing, and loaded with flavor. You’ll find it on every Indian restaurant menu, but making it at home means you get to control the richness and spice.
It’s basically cubes of soft paneer (Indian cottage cheese) simmered in a velvety spinach gravy that’s fragrant with garlic, ginger, and warming spices. Best of all, it’s easier than it looks and tastes even better the next day.
Ingredients
For the spinach base:
- 1 lb (450g) fresh spinach, washed
- 1 green chili (optional, for heat)
- 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 (adjust to taste)
- Salt to taste
For the paneer:
- 225g (8 oz) paneer, cubed
- 1 tablespoon oil or ghee for pan-frying (optional)
To finish:
- 1/4 cup heavy cream or cashew cream (optional, for richness)
- Squeeze of lemon juice
Blanch and Puree the Spinach
Bring a pot of water to a boil and blanch the spinach leaves for about 30 seconds. You just want them to wilt and turn bright green.
Immediately transfer them to a bowl of ice water to stop the cooking and preserve the color. Drain, then blend with the green chili into a smooth purée. Set aside.
Build the 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. Then add the chopped onions and cook until golden brown.
This step is key to building flavor. Add the ginger-garlic paste and cook until the raw smell disappears.
Now toss in the chopped tomatoes and cook until they soften and break down. Add turmeric, coriander, garam masala, and chili powder.
Cook the spices for a couple of minutes until the oil starts to separate and the mixture smells amazing.
Add the Spinach Puree
Pour in the spinach purée and mix well. Simmer it for 5–6 minutes so the flavors can meld. Add salt to taste and a splash of water if it’s too thick.
If you want that restaurant-style richness, swirl in a little cream or cashew cream at this stage. It’ll make the gravy silkier without overpowering the spinach.
Prep the Paneer
You can add paneer cubes straight into the curry, but lightly pan-frying them adds texture and flavor. Heat a little oil or ghee in a non-stick pan, add the paneer, and cook until golden on a few sides. Don’t overcook it — it should stay soft inside.
Add the paneer to the spinach gravy and simmer for 2–3 minutes so it soaks up some of that flavor. Finish with a squeeze of lemon juice to brighten everything up.
Why This Recipe Works
Blanching the spinach keeps the color vibrant and removes any bitterness. The cumin, ginger, and garam masala build a layered base that gives the spinach body and warmth.
Frying the paneer gives it a slightly crisp exterior, but it stays soft inside. And that little bit of cream at the end gives it a restaurant-quality finish. It’s a comfort dish through and through.
Serve It Right
Palak Paneer goes best with warm naan, paratha, or basmati rice. You can even serve it with jeera rice (cumin rice) for something extra. If you’re looking to keep it light, serve with a simple cucumber raita on the side.
Make It Your Own
Want to veganize it? Use tofu instead of paneer and coconut cream or cashew cream in place of dairy. Prefer it spicy? Add another green chili to the spinach blend or increase the chili powder. You can also add a dash of kasuri methi (dried fenugreek leaves) at the end for an earthy kick.
You can batch the spinach base and freeze it in portions. Then just defrost, add fresh paneer, and you’ve got a weeknight dinner in minutes.
Storage Tips
Palak Paneer keeps well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and add a splash of water or cream if it’s too thick. It’s not ideal for freezing once the paneer is added, as it can get rubbery, but the spinach gravy alone freezes beautifully.
Final Thoughts
Authentic Palak Paneer doesn’t need shortcuts or jarred sauces. It just takes a little layering of flavor and a gentle hand with the spices.
The result is a deeply comforting, nourishing dish that’s surprisingly simple to make and always crowd-pleasing. Once you get the hang of it, you’ll find yourself making it again and again.
