Name: Palak Paneer
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 bunch fresh spinach; 200g paneer, cubed; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 inch fresh ginger, minced; 2 green chilies, chopped; 1 medium tomato, chopped; 1 tsp garam masala; 1 tsp cumin seeds; 1/4 tsp turmeric; 1/2 tsp salt (adjust to taste); 1 tbsp cream or yogurt (optional); 2 tbsp oil or ghee; 1/4 cup water (for blending)

There’s something about the vibrant green of Palak Paneer that instantly lifts my mood in the kitchen. This North Indian classic, made with puréed spinach and soft cubes of paneer, is one of those dishes that I reach for when I want a comforting, home-style meal that still feels nourishing and wholesome. It’s creamy, spiced just right, and surprisingly easy to bring together with a handful of fresh ingredients.

I’ve made Palak Paneer countless times, adjusting spice levels, adding a twist of cream, or experimenting with how I cook the paneer. And every single time, I’m reminded why it’s such a beloved staple in Indian households. Whether you pair it with warm naan or a bowl of basmati rice, this dish never fails to satisfy.

Why You’ll Love This Palak Paneer

Palak Paneer is both comforting and packed with flavor. The creaminess of the spinach combined with the subtle chewiness of paneer creates a balance of textures that’s deeply satisfying. It’s also a wonderful way to eat more greens without it feeling like a chore. Plus, this dish is vegetarian, gluten-free, and can be made in under an hour, which makes it perfect for weeknight dinners or weekend feasts alike.

What Kind of Paneer Should I Use?

Fresh paneer works best for Palak Paneer. You can find it at most Indian grocery stores or make it at home by curdling milk with lemon juice or vinegar. Look for paneer that is firm enough to be cubed but still tender when cooked. If the paneer is too soft, it might fall apart in the spinach gravy; too firm, and it won’t absorb the flavor. Lightly frying the paneer gives it a golden crust and helps it hold shape better in the dish.

Options for Substitutions

Tofu instead of Paneer: For a dairy-free or vegan version, firm tofu is a great substitute. Just press it well and pan-fry it before adding.
Coconut milk for cream: If you want to skip dairy altogether, a splash of full-fat coconut milk can provide a silky texture and mild sweetness.
Baby spinach vs. mature spinach: While baby spinach is tender and easy to blend, mature spinach offers a deeper flavor. Either will work.
Frozen spinach: In a pinch, frozen spinach can be used — just thaw and squeeze out excess water before blending.
Spice level: You can dial up or tone down the heat by adjusting green chilies or skipping them entirely for a milder version.

Ingredients for this Palak Paneer

Fresh Spinach (Palak) – The star of the dish, spinach gives the vibrant green color and earthy flavor. Use a large bunch as it wilts down significantly when cooked.
Paneer – This Indian cottage cheese brings richness and a satisfying chew. Cubed and lightly pan-fried, it holds its shape in the creamy spinach.
Onion – Sautéed until golden, it adds a mild sweetness and base for the masala.
Garlic – Crushed or finely chopped, garlic adds depth and a bold flavor essential to this dish.
Ginger – Fresh ginger gives a warm, peppery undertone that complements the greens.
Green Chilies – These provide heat and brightness. Adjust to taste.
Tomato – Adds a slight tanginess and balances the richness of the spinach and paneer.
Garam Masala – A spice blend that brings warmth and complexity.
Cumin Seeds – Tempered in oil, they release a nutty aroma that builds the flavor base.
Turmeric – Just a pinch enhances color and brings subtle earthiness.
Salt – Essential for bringing out all the flavors.
Cream or Yogurt (optional) – A swirl at the end makes the dish even more luscious.
Oil or Ghee – Used for cooking and pan-frying the paneer.

Step 1: Blanch the Spinach

Bring a large pot of water to a boil. Add the cleaned spinach leaves and blanch for 30-40 seconds until just wilted. Immediately transfer to ice-cold water to preserve the vibrant green color. Drain and set aside.

Step 2: Blend the Spinach

In a blender, combine the blanched spinach, green chilies, and a little water. Blend until you have a smooth, velvety purée. Set aside.

Step 3: Fry the Paneer

Heat a tablespoon of oil or ghee in a non-stick pan. Add cubed paneer and fry until golden brown on both sides. Remove and place on paper towels to drain excess oil. Optionally, soak fried paneer in warm water for 10 minutes to keep it soft.

Step 4: Sauté the Aromatics

In the same pan, add more oil if needed. Add cumin seeds and let them sizzle. Then, add finely chopped onions and cook until golden brown. Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Step 5: Add Tomatoes and Spices

Add chopped tomatoes and cook until they soften and the oil begins to separate. Sprinkle in turmeric, salt, and garam masala. Cook the masala until everything is well combined and aromatic.

Step 6: Combine the Spinach Purée

Pour the spinach purée into the pan with the masala. Mix well and let it simmer for 5-7 minutes. Stir occasionally. Adjust the consistency by adding water if needed.

Step 7: Add the Paneer

Gently add the fried paneer cubes into the spinach gravy. Simmer for another 2-3 minutes so the paneer absorbs the flavor.

Step 8: Finish with Cream (Optional)

Stir in a tablespoon of cream or a dollop of yogurt just before serving for extra richness. Taste and adjust seasoning as needed.

How Long to Prepare the Palak Paneer

The preparation and cooking time for Palak Paneer is surprisingly reasonable, especially considering its rich flavor and beautiful presentation. Here’s a breakdown of how long each stage takes:

Preparation Time: Around 15–20 minutes. This includes washing and blanching the spinach, chopping vegetables, and cubing the paneer. If you’re using homemade paneer, factor in an extra 30 minutes to an hour.

Cooking Time: 20–25 minutes. From frying the paneer to building the masala base and simmering everything together, the active stove time is fairly quick. It’s a dish you can prepare even on busy weeknights.

Tips for Perfect Palak Paneer

Use fresh spinach for the brightest flavor and color. Blanching is key to keeping it vibrant.
Fry the paneer lightly to develop a crisp golden crust. Don’t over-fry as it can become rubbery.
Add spinach purée only after the masala is cooked to avoid overcooking the greens.
Use a high-speed blender for the creamiest spinach base.
Finish with cream or butter for that restaurant-style richness.

Watch Out for These Mistakes While Cooking

Skipping the ice bath after blanching spinach can lead to dull, overcooked greens.
Adding too much water while blending spinach makes the gravy runny.
Overcooking the paneer makes it tough and chewy.
Under-seasoning the spinach base leaves it bland, so taste and adjust salt and spices.
Using raw spinach directly without blanching can result in a grassy, overpowering flavor.

What to Serve With Palak Paneer?

1. Garlic Naan

Warm, buttery garlic naan pairs perfectly with the creamy spinach, soaking up all the flavor.

2. Steamed Basmati Rice

Fluffy and fragrant, this is a classic choice that lets the Palak Paneer shine.

3. Jeera Rice

Cumin-flavored rice adds a gentle aroma and subtle spice to complement the dish.

4. Tandoori Roti

A whole wheat option that’s hearty and holds up well to the rich spinach gravy.

5. Mango Pickle or Lemon Pickle

A tangy, spicy contrast that enhances the flavors with every bite.

Storage Instructions

Palak Paneer stores well, making it great for meal prep or leftovers.

Refrigeration: Let the dish cool completely and store it in an airtight container. It will keep fresh in the fridge for up to 3 days.

Freezing: You can freeze the spinach gravy (without paneer) for up to 1 month. When ready to eat, thaw and reheat gently before adding freshly fried paneer.

Reheating: Use a pan on low heat, adding a splash of water if it looks too thick. Avoid microwaving for too long to prevent the paneer from turning rubbery.

Estimated Nutrition

Calories: ~320 kcal per serving
Protein: 14g
Fat: 24g
Saturated Fat: 11g
Carbohydrates: 10g
Fiber: 4g
Sugar: 3g
Sodium: 300mg

These values may vary depending on portion size and specific ingredients used.

Frequently Asked Questions

What if I don’t have paneer?

You can substitute with firm tofu for a similar texture, or even use halloumi if you’re not avoiding dairy.

Can I make Palak Paneer vegan?

Yes! Replace paneer with tofu and skip the cream or use coconut cream or cashew cream instead.

How do I keep the green color of the spinach?

Blanch the spinach and shock it in ice water right away. This preserves the bright green hue.

Can I use frozen spinach?

Definitely. Just thaw it, squeeze out excess water, and proceed with the recipe. The flavor might be slightly more muted.

Is Palak Paneer spicy?

It can be mild to medium spicy depending on how many chilies you use. Adjust the spice level to your preference.

Conclusion

Palak Paneer is a beautiful, flavor-packed Indian dish that’s as nourishing as it is comforting. Whether you’re new to Indian cooking or a seasoned home chef, this dish is a rewarding addition to your meal rotation. Its creamy texture, subtle spices, and hearty paneer cubes make it a satisfying option for both everyday meals and special occasions. Try it once, and it might just become a regular on your menu!