This easy Palak Paneer is a nutritious and flavorful Indian curry made with creamy pureed spinach and Indian cottage cheese. Learn how to make the best and authentic Palak Paneer at home with this easy-to-follow recipe that has been tried and tested over the years.
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Loved by families across India and a staple on Indian restaurant menus worldwide, Palak Paneer is naturally gluten-free, rich in protein, calcium, and iron, and pairs beautifully with naan, roti, or steamed basmati rice.
If you’re looking for a wholesome, protein-packed vegetarian dish perfect for a quick weeknight dinner or a dish to impress guests, this easy recipe is a must-try.
In this post, I’ll walk you through step-by-step instructions, tips for perfecting the dish, vegan variations, storage hacks, and FAQs—so you can confidently make this restaurant-style favorite at home!
Why You’ll Love This Recipe
- Quick and easy for weeknight dinners.
- Naturally vegetarian and gluten-free.
- Packed with nutrients like iron, calcium, and protein.
- Perfectly creamy and vibrant green spinach sauce.
What is Palak Paneer
Palak Paneer is a beloved North Indian vegetarian curry that is a staple in Indian family meals and served widely in Indian restaurants around the world. It combines protein-packed paneer (Indian cottage cheese) in a creamy, mildly spiced, nutrient-rich spinach curry (palak), making it a nutritious and balanced vegetarian meal.
Palak Paneer has its origins in the lush fields of Punjab and Haryana, where fresh spinach and creamy paneer are staples of everyday cooking. This beloved dish carries the rich legacy of Punjabi and Mughlai kitchens, blending rustic farm flavors with royal cooking techniques that have shaped North Indian cuisine for centuries.
If you’re looking for a wholesome, protein-packed vegetarian dish, this easy Palak Paneer recipe is your answer! This creamy spinach curry with soft paneer cubes is not only delicious but also quick to make.
Good To Know Before You Start
- For the best flavor and texture, always choose fresh, vibrant spinach leaves and avoid any that look wilted. Rinse them thoroughly to remove all dirt and grit before cooking.
- Homemade paneer gives this dish an unbeatable freshness, but if you’re using store-bought paneer, simply soak it in warm water for a few minutes to make it soft and tender.
- To achieve that signature bright green curry, don’t skip the step of blanching and soaking in ice water before pureeing the spinach. Blanching and immediately shocking the leaves in ice water preserves their green color and prevents them from turning dark.
- Be sure to keep a bowl of ice water ready before blanching to lock in that vibrant hue.
Watch How to Make Palak Paneer
How to Make Palak Paneer with Frozen Spinach
Frozen spinach is a fantastic time-saver; it saves the time and effort of cleaning, trimming, and blanching the spinach leaves. Here’s how to use it:
- Thaw the spinach completely before cooking. The easiest way is to move it from the freezer to the fridge the night before.
- Drain any excess water by patting the spinach dry with a paper towel or by letting it rest in a fine-mesh sieve for a few minutes.
- Skip the blanching step—just puree the thawed spinach directly and continue with the recipe as usual.
Key Ingredients for making Palak Paneer
- Spinach (Palak): Choose fresh spinach leaves for the best flavor. You can use baby spinach, mature spinach, or even frozen spinach if that’s what you have on hand.
- Paneer: Cut into 1-inch cubes. Opt for high-quality paneer cheese to make this curry rich and satisfying. For extra flavor and texture, lightly fry the paneer cubes before adding them to the spinach gravy—this also helps them hold their shape while stirring.
- Spices: A classic blend of cumin seeds, turmeric powder, red chili powder or paprika, cumin powder, and garam masala gives Palak Paneer its signature warmth and aroma.
- Onion, Ginger, Garlic & Green Chilies: These staples form the flavorful base of the curry.
- Cream or Crème Fraîche: A swirl of cream or crème fraîche adds richness. I love using crème fraîche for its touch of tang, which brightens up the curry beautifully.
- Ghee: I love making this recipe in ghee, but you can also make it in butter, smoked mustard oil, or any neutral oil.
A full list of ingredients with exact amounts can be found on the Recipe Card below.
Palak Paneer Recipe
Step-by-Step Instructions
Prepare the Spinach Purée
Step 1: Boil 4-5 cups of water in a large pot. Once the water comes to a boil, turn off the heat and add the washed spinach leaves. Gently press the leaves down with a spoon or tongs so they’re fully submerged. Cover with a lid and let sit for 5 minutes.
Step 2: Drain the hot water and immediately transfer the blanched spinach into a bowl of ice water. Let it sit for a few minutes to lock in the vibrant green color.
Step 3: Heat 1 tablespoon of ghee in a pan. Add 3–4 garlic cloves, a small piece of ginger, 1 chopped green chili, and 1 medium onion (roughly sliced).
Step 4: Sauté until the onions are golden brown. Remove from heat and let cool slightly.
Step 5: Drain the spinach from the cold water and transfer it to a blender. Add the sautéed onions, garlic, ginger, and chili.
Step 6: Blend into a smooth puree without adding water. Set aside.
Prepare the Palak Paneer Curry
Step 7: Heat 1 tablespoon of ghee or oil in a large pan or wok over medium-low heat.
Step 8: Add cumin seeds, a pinch of turmeric powder, and red chilli powder. Sauté for a few seconds until fragrant.
Step 9: Stir in the spinach puree. Cover and cook for 5 minutes.
Step 10: Add cumin powder and salt. Stir gently.
Step 11: Pour in a splash of water and mix to create a creamy spinach sauce.
Step 12: Gently add the paneer cubes to the sauce. Cover and cook for 4–5 minutes to allow the flavors to blend.
Step 13: Remove the lid, then stir in garam masala and a spoonful of crème fraîche or heavy cream. Mix well and take off the heat.
Serve hot with basmati rice, roti, naan, or paratha. For a traditional North Indian touch, add a side of pickles and papad.
Rest: Let the curry rest for 5–10 minutes before serving so the flavors develop beautifully.
Garnish with fresh cilantro, a few ginger slivers, and a swirl of cream for a restaurant-style finish.
Pro Tips
- Avoid overcooking: Cooking the spinach too long can dull its vibrant color and alter its flavor.
- Choose fresh ingredients: Fresh, high-quality paneer and spinach make all the difference in taste and texture.
- Add a touch of tang with tomatoes (optional): While this recipe skips tomatoes, you can stir in a tablespoon of tomato purée after frying the spices for a subtle tang.
- Sweet and tangy twist: A teaspoon of tomato ketchup in the end can add a hint of sweetness and acidity if you like.
- Add the paneer towards the end to avoid overcooking it.
- Finish the curry with some crushed kasuri methi for some extra depth of flavor.
Other Palak Recipes You May Like
Palak Paneer (Easy Indian Spinach Paneer Curry)
Video
Ingredients
- 250 g fresh spinach palak
- 200 g paneer cottage cheese, cubed
- 3–4 cloves of garlic
- 1 inch piece ginger
- 1 medium onion roughly chopped
- 2 tbsp oil or ghee
- ½ tsp cumin seeds jeera
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp cumin powder
- ½ tsp garam masala
- 1 tbsp fresh cream or crème fraîche
- ½ cup water
- Salt to taste
Instructions
- Boil water in a pot, turn off heat, and add washed spinach. Cover and let sit for 5 minutes. Transfer to ice water to retain color, then drain.
- Heat 1 tbsp oil, add garlic, ginger, green chili (optional), and onion. Cook until lightly browned. Let cool.
- Blend spinach with sautéed aromatics into a smooth paste.
- Heat 1 tbsp oil in a pan, add cumin seeds, turmeric, and red chili powder. Fry for a few seconds.
- Stir in spinach paste, cover, and cook for 5 minutes. Mix in cumin powder and salt. Add water to adjust consistency.
- Gently stir in paneer cubes, cover, and simmer for 4–5 minutes.
- Add garam masala and cream, stir well, and turn off heat. Let rest for a few minutes before serving.
- Serve Hot: Garnish with cilantro, ginger slivers, and cream. Pair with rice, roti, or naan.
Nutrition (Estimates Only)
Variations & Substitutions
- Vegan Palak Paneer: Use Tofu instead of paneer and use olive oil to prepare the curry. Dairy cream can be substituted with coconut cream or cashew cream.
- Low-fat or low-calorie diet version: For a low-fat option, use low-fat paneer and cream.
- Restaurant-style Palak Paneer: To make it like the Indian restaurants, add a dollop of butter to the curry at the end and some extra cream.
Storage & Make-Ahead Tips
- Refrigeration: Store leftover Palak Paneer in an airtight container in the refrigerator for up to 2–3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if needed.
- Freezing: You can freeze the spinach purée separately for up to 1 month. This makes it easy to whip up fresh curry by just adding paneer and spices later.
- Paneer Storage: If using homemade paneer, store it in the fridge in salted water for up to 3 days to keep it soft and fresh.
- Meal Prep Tip: Blanch and purée the spinach ahead of time, then refrigerate or freeze. This step alone will save you 10–15 minutes on busy weeknights.
- Avoid Overcooking When Reheating: Overheating can make the spinach turn dark and the paneer rubbery, so always reheat on low heat.
FAQs about Palak Paneer
Don’t forget to pin this for later!
Excellent yummy healthy recipe.
Glad you liked it!
Excellent yummy healthy recipe
Oh, this sounds so yummy! I didn’t realize that you can soften store bought paneer by soaking it. That’s good to know, although I make my own quite often. It’s my favorite stir fry cheese. The color of this dish looks beautiful! Thanks for sharing!
This is a great dish & the recipe is easy to follow too! I’d like to try it with the tofu next time. I love trying different dishes & flavors from all over the world but I’m new to making them at home. So glad I found this one!