What Is Palak Paneer?
Palak Paneer Recipe is one of the most popular vegetarian dishes from North India. “Palak” means spinach, and “paneer” is Indian cottage cheese. This delicious curry combines fresh spinach purée, soft paneer cubes, onions, garlic, ginger, and traditional Indian spices simmered into a creamy sauce.
Why You’ll Love This Recipe
- Healthy & Nutritious – Packed with spinach, iron, protein, and fiber.
- Quick & Easy – Ready in just 30–35 minutes.
- Family-Friendly – Mild spices make it kid-friendly, but you can adjust heat to taste.
- Authentic Flavors – Uses traditional Indian spices for a restaurant-style taste.
Ingredients for Palak Paneer
Here’s what you’ll need to make this authentic spinach paneer curry:
- 250 g (9 oz) paneer – cut into cubes
- 6 cups fresh spinach (palak) – washed and blanched
- 2 tablespoons oil or ghee
- 1 tablespoon butter (optional, for creaminess)
- 1 medium onion – finely chopped
- 2 tomatoes – pureed
- 4 garlic cloves – minced
- 1 inch ginger – grated
- 2 green chilies – optional, for spice
- ½ teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- ½ teaspoon kasuri methi (dried fenugreek leaves) – optional but recommended
- ¼ cup cream or yogurt – for richness
- Salt – to taste
How to Make Palak Paneer (Step-by-Step)
- Blanch spinach – Boil spinach leaves in hot water for 2 minutes. Drain and immediately transfer to ice water (this keeps the green color vibrant). Blend into a smooth purée.
- Cook aromatics – Heat oil/ghee in a pan. Add cumin seeds, onions, garlic, and ginger. Sauté until golden.
- Add tomatoes & spices – Stir in tomato purée, turmeric, coriander, chili powder, and salt. Cook until oil separates.
- Combine spinach purée – Add the spinach mixture and simmer for 5–7 minutes.
- Add paneer & finish – Gently add paneer cubes, garam masala, and kasuri methi. Stir in cream or yogurt. Simmer for 2–3 minutes.
- Serve hot with naan, roti, or rice.
Tips for the Best Palak Paneer
- For restaurant-style creaminess: Add butter and cream at the end.
- Make it vegan: Swap paneer for tofu and cream for coconut cream.
- Keep the color green: Don’t overcook spinach; blanching and ice water help retain its brightness.
- Extra flavor: Lightly fry paneer cubes in ghee before adding them to the curry.
What to Serve with Palak Paneer
- Basmati rice or jeera rice (cumin rice)
- Naan or roti
- A side of pickled onions or cucumber raita
