Introduction
Palak paneer is a classic North Indian curry — soft cubes of paneer simmered in a vibrant, creamy spinach gravy. Blanching the spinach keeps its bright green colour and fresh taste. Rich in iron and protein, this is as nourishing as it is delicious. Serve with naan, roti or jeera rice.
Recipe facts
Preparation time: 15 minutes. Cooking time: 20 minutes. Total time: 35 minutes. Servings: 4. Difficulty: Easy.
Ingredients
500 g fresh spinach leaves, washed; 250 g paneer, cut into 1-inch cubes; 2 tablespoons ghee or oil; 1 teaspoon cumin seeds; 1 large onion, chopped; 1 tablespoon ginger-garlic paste; 2 green chillies; 2 medium tomatoes, chopped; 1 teaspoon coriander powder; half teaspoon turmeric powder; half teaspoon garam masala; 3 tablespoons fresh cream (optional); 1 teaspoon salt, or to taste.
Instructions
- Bring a large pot of water to a boil. Blanch the spinach for 2 minutes, then immediately transfer to ice-cold water. Drain and blend to a smooth puree with the green chillies.
- Heat 1 tablespoon of ghee in a pan and lightly fry the paneer cubes until golden at the edges. Remove and soak in warm water for 10 minutes to keep them soft.
- In the same pan, heat the remaining ghee. Add cumin seeds and let them crackle.
- Add the onion and sauté for 5 minutes until soft and golden. Add ginger-garlic paste and cook for 1 minute.
- Add tomatoes, coriander powder and turmeric. Cook for 6–7 minutes until soft and pulpy.
- Pour in the spinach puree and salt. Simmer for 5 minutes on low heat.
- Drain the paneer and add it to the gravy. Stir in garam masala and cream, and simmer 2 more minutes.
- Serve hot with naan, roti or jeera rice.
Helpful tips
Do not overcook the spinach after adding the puree — 5 minutes keeps the colour bright green. Soaking fried paneer in warm water is the secret to soft, non-chewy cubes. A pinch of sugar balances the slight bitterness of spinach.
Substitutions
Fresh cream can be replaced with 3 tablespoons of cashew paste for a dairy-light version. Paneer can be replaced with firm tofu for a vegan version (use oil instead of ghee).
Storage
Refrigerate for up to 2 days in an airtight container. Add a splash of water while reheating. Not ideal for freezing (paneer turns rubbery).
Frequently asked questions
How do I keep palak paneer green? Blanch the spinach, cool in ice water immediately, then cook the puree only briefly. Can I use frozen spinach? Yes — thaw and squeeze out excess water first. What is the difference between palak paneer and saag paneer? Palak paneer uses only spinach; saag paneer uses a mix of greens.
Ingredients
Method
- Bring a large pot of water to a boil. Blanch the spinach for 2 minutes, then immediately transfer to ice-cold water. Drain and blend to a smooth puree with the green chillies.
- Heat 1 tablespoon of ghee in a pan and lightly fry the paneer cubes until golden at the edges. Remove and soak in warm water for 10 minutes to keep them soft.
- In the same pan, heat the remaining ghee. Add cumin seeds and let them crackle.
- Add the onion and sauté for 5 minutes until soft and golden. Add ginger-garlic paste and cook for 1 minute.
- Add tomatoes, coriander powder and turmeric. Cook for 6–7 minutes until soft and pulpy.
- Pour in the spinach puree and salt. Simmer for 5 minutes on low heat.
- Drain the paneer and add it to the gravy. Stir in garam masala and cream, and simmer 2 more minutes.
- Serve hot with naan, roti or jeera rice.