Palak paneer Recipe | Authentic Indian Curry

Palak Paneer Recipe – Creamy, Healthy & Authentic Indian Curry

Introduction of Palak Paneer

Palak Paneer is one of the most loved North Indian dishes, known for its creamy texture, vibrant green colour and nutrient-rich spinach gravy. It’s a comforting curry made with fresh spinach, soft paneer cubes, mild spices and a hint of garlic. Whether you serve it with roti, naan or rice, Palak Paneer is a complete, flavourful and wholesome meal suitable for everyday cooking.

Traditional & Regional Value of Palak Paneer

Palak Paneer comes from the Punjabi and North Indian culinary tradition, where dairy-based curries are a big part of daily meals. Spinach grows abundantly in these regions, making it a natural ingredient for homemade curries. While every home has its own version, the essence remains the same: creamy spinach gravy lightly seasoned with spices and enriched with paneer. It is served in dhabas, festive meals and family gatherings across India.

Is Palak Paneer Healthy?

Yes, Palak Paneer is a very healthy dish. Spinach is packed with iron, fibre, vitamins A and C, while paneer adds protein and calcium. The spices boost digestion and help with immunity. If you want a lighter version, you can reduce cream or oil without affecting the taste. Overall, it’s a nutrient-rich meal that fits perfectly into a balanced diet.

Recipe Key Ingredients & Steps (Quick Summary)

Main Ingredients required to make Palak Paneer

• 3 cups fresh spinach (palak)
• 200g paneer cubes
• 1 onion, chopped
• 1 tomato, chopped
• 1–2 green chillies
• 5–6 garlic cloves
• 1 tsp ginger
• Spices: turmeric, cumin powder, garam masala, red chilli powder
• 2 tbsp oil or ghee
• 1–2 tbsp cream (optional)

Quick Steps

• Blanch spinach for 2 minutes and blend into a smooth puree.
• Sauté garlic, onion and green chillies in oil until soft.
• Add tomatoes and cook until mushy.
• Mix in the spices and then add the spinach puree.
• Add paneer cubes and simmer for 3–4 minutes.
• Finish with cream for richness (optional).
• Serve warm with naan, roti or steamed rice.

Watch video and learn how to make Traditional Palak Paneer

Tips & Tricks for perfect Palak Paneer

• Blanching the spinach helps maintain the bright green colour.
• Do not overcook the spinach after adding it to the pan.
• Shallow-fry paneer cubes for a firmer texture, or use directly for a soft bite.
• Add a pinch of kasuri methi for extra flavour.
• For a creamy texture, blend onions and tomatoes for a smoother gravy.

Variations

• Low-fat Palak Paneer: Skip cream and use minimal oil.
• Dhaba Style: Add extra garlic and a spoon of butter.
• Vegan Version: Replace paneer with tofu and cream with coconut milk.
• Kids Friendly: Blend everything into a smooth gravy and reduce chilli.
• High-Protein: Add boiled chickpeas or tofu cubes along with paneer.

What Can Be Eaten Together / What to Serve With

• Butter naan or tandoori roti
• Steamed basmati rice or jeera rice
• Paratha or phulka
• Cucumber salad or onion salad
• Boondi raita or plain yogurt
• Papad and pickle for side crunch

Frequently Asked Questions (FAQ)

Palak paneer

Palak paneer is a creamy, flavorful Indian dish featuring cubes of paneer (Indian cottage cheese) simmered in a rich spinach-based sauce seasoned with aromatic spices. It is a popular vegetarian main course often served with basmati rice or flatbreads like naan or roti.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: Indian

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• Fresh Baby Spinach: 1 pound 455 g
• Paneer: 8 to 14 ounces 230 to 395 g, cut into 1-inch (2.5 cm) cubes
• Ghee or Oil: 3 tablespoons 45 g, divided
• Medium Yellow Onion: 1 medium about 1.5 cups, finely diced
• Fresh Ginger: 2 tablespoons about 1 inch, minced or finely chopped
• Garlic: 4 cloves minced
• Serrano Pepper or Green Chilies: 1 seeded and finely diced, or 2 green chilies
• Cumin Seeds: 1 teaspoon or 3/4 teaspoon ground cumin
• Garam Masala: 2 teaspoons
• Turmeric Powder: 1/4 teaspoon
• Cayenne Pepper: 1/4 teaspoon adjust to taste
• Heavy Cream: 1/2 cup 120 ml
• Kosher Salt: 1 1/4 teaspoons adjust to taste; use half the amount if using table salt

Equipment

• Large saucepan or pot (for blanching spinach)
• Large skillet or non-stick frying pan (for frying paneer and making sauce)
• Food processor or blender (for pureeing spinach)
• Colander (for draining spinach)
• Spider spatula or slotted spoon (for removing spinach)
• Measuring spoons and cups
• Knife and cutting board

Method

 

1. Prepare the Paneer:
2. Cut the paneer block into 1-inch (2.5 cm) cubes. Heat 1.5 tablespoons of ghee or oil in a large skillet over medium heat. Add half of the paneer pieces and pan-fry until golden brown on both sides, about 2-3 minutes per side. Sprinkle a small pinch of salt before flipping. Transfer the fried paneer to a plate. Repeat with the remaining paneer and the remaining 1.5 tablespoons of ghee or oil.
3. Blanch the Spinach:
4. Fill a large saucepan with about 3 quarts of water and bring it to a boil. Add the baby spinach to the boiling water. If all the spinach doesn't fit, add half first, then the rest once the first batch starts wilting. Cook for about 1 minute, until all the spinach is wilted.
5. Process the Spinach:
6. Use a spider spatula to remove the spinach from the saucepan or drain it into a colander. Transfer the spinach to a food processor. Blend for about 10 seconds, scrape down the sides, and blend again for another 10 seconds. Leave the chopped spinach in the food processor.
7. Sauté the Aromatics:
8. Heat 2 tablespoons of ghee or safflower oil in a large skillet over medium-high heat. Add the diced onions and cook for about 3 minutes, until they start to soften. Add the minced ginger, garlic, diced serrano pepper, and cumin seeds, and cook for 30 seconds. Then, add the garam masala, turmeric, and cayenne pepper, and stir to coat the onions with the spices.
9. Make the Sauce:
10. Transfer the chopped spinach from the food processor into the skillet with the onions. Add the heavy cream and 1 1/4 teaspoons of kosher salt. Cover the skillet with a lid and reduce the heat to medium. Let the spinach sauce simmer for about 5 minutes.
11. Combine and Serve:
12. Uncover the lid and add the pan-fried paneer to the spinach sauce. Turn off the heat. Serve the palak paneer immediately with basmati rice.

Notes

Safety Notes:

Use caution when handling hot water and oil. Ensure the pan is dry before adding oil to prevent splattering. Cook the paneer until golden brown to ensure it is heated through.
Substitutions:

Use Greek yogurt instead of heavy cream for a tangier, less rich sauce.
Substitute fresh methi (fenugreek) leaves for part of the spinach for a different flavor profile.
Use butter or neutral oil instead of ghee.
Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of water or cream if the sauce has thickened too much.
Pro Tips:

Blanching the spinach in boiling water and then shocking it in ice water helps preserve its vibrant green color.
For a smoother sauce, blend the spinach with the onions, ginger, and garlic in the food processor.
The dish is best served immediately while hot and the paneer is still tender.