Palak Paneer Recipe (Indian Cheese and Spinach)
Learn how to make authentic Palak Paneer at home using simple ingredients with this easy, step-by-step recipe. Palak Paneer is a popular North Indian recipe made with paneer (Indian cottage cheese) and fresh spinach (palak). This nutritious vegetarian recipe is made with a creamy spinach-based gravy. Easy to prepare, this palak paneer combines vibrant spinach puree with aromatic spices and a rich texture. It is with protein, iron, and essential nutrients, this cheese and spinach dish is a must-try for anyone who eats healthy Indian food. You can eat it at lunch or dinner with roti, naan, or rice. Follow this guide with images to make restaurant-style Palak Paneer.
Palak Paneer Ingredients List
-
250 grams spinach (palak) – fresh and washed, baby spinach can also be used
-
200 grams paneer – cut into cubes
-
1 large onion – finely chopped
-
2 green chilies – finely chopped
- 2 cloves garlic
-
1 tablespoon oil – for cooking
-
1 teaspoon mustard seeds – for tempering
-
1 teaspoon red chili powder – adjust to taste
- 1/2 tsp garam masala (Indian spice mix, adds warmth and aroma)
-
1 teaspoon coriander powder
- 1/4 cup fresh cream (for creamier texture and rich flavor, can use heavy cream)
-
Salt to taste
-
Water – for boiling spinach (for blanching)
- 1/2 tsp kasuri methi (dried fenugreek leaves, crushed for extra aroma)
- 1 tbsp butter (makhan, for extra flavor)
Palak Paneer Recipe Step-by-Step Instructions
Prepare Spinach for Palak Paneer
-
Wash 250 grams of spinach (palak) thoroughly in clean water to remove dirt and impurities.
- Add the spinach leaves (palak leaves) in a pot and blanch them for 2 minutes.
- Drain the spinach and immediately transfer it to a bowl of ice-cold water. This helps retain the green color of the dish.
- Blend the spinach into a smooth, green paste using a blender or mixer.
Making the Flavorful Palak Gravy
-
Heat 1 tablespoon of oil in a wok or pan over medium flame.
-
Add 1 teaspoon of mustard seeds and allow them to splutter.
- Add 1 teaspoon of cumin seeds and allow them to pop.
-
Add 2 finely chopped green chilies and sauté for a few seconds.
-
Add 1 medium finely chopped onion to the pan.
-
Sauté onions, chilies, cumin seeds and mustard seeds over medium heat until the onions turn golden brown and soft to prepare Palak Paneer gravy.
Cooking the Spinach Gravy with Spices
-
Add the spinach paste to the sautéed onion mixture and stir well.
-
Let the spinach and onion gravy cook for 3–4 minutes on medium flame.
-
Add 1 teaspoon red chili powder and 1 teaspoon coriander powder, mix thoroughly, and cook for another 5 minutes.
-
Add 2 tablespoons of fresh cream and stir it into the spinach gravy. Add water as needed to adjust the consistency of the gravy
-
Stir the fresh cream thoroughly into the spinach gravy, then add salt to taste and mix well. Cover the pan with a lid and cook for 5 minutes, allowing the spices to meld together and the gravy to develop a rich consistency for the Palak Paneer.
Adding Paneer to Palak Gravy
-
Add 250 grams of paneer cubes to the prepared spinach gravy and stir slowly to ensure the paneer doesn’t break. You can also add 1 tablespoon of butter and 1 teaspoon of kasuri methi to increase its flavor.
-
Coat the paneer well with the gravy. Cook for 5 more minutes on low flame, allowing the spices to blend and enhance the flavors.
-
Finally, mix in 2-3 tablespoons of fresh cream for a rich texture. Let it simmer for 2 more minutes on low flame, then turn off the heat. Palak Paneer is ready to serve.
Garnish and Serve
-
Garnish with a little fresh cream, and serve hot palak paneer with roti, naan, or jeera rice. You can also add 1 teaspoon of kasuri methi to increase its flavor.
Serving Suggestions
- Serve hot Palak Paneer recipe with roti, naan, or jeera rice (cumin-flavored rice, a common side dish in Indian restaurants).
- Garnish with a drizzle of fresh cream and butter for extra richness.
- Enjoy with a side of onion salad and lemon wedges.
Pro Tips for the Best Palak Paneer
- Don’t overcook the spinach—this helps retain its vibrant natural green color of spinach.
- Use fresh paneer or lightly fry it for extra texture before adding it to the spinach gravy.
- Adjust spice levels according to your preference.
- For a smoky flavor, place a hot charcoal piece in a small bowl inside the pan, drizzle ghee on it, and cover for 2 minutes.
- For an extra creamy taste, you can add a little bit of milk along with fresh cream on the recipe after cooking.
Enjoy this Healthy Palak Paneer Recipe!
Recipe Card
Palak Paneer (Spinach and Paneer Curry)
Equipment
- 1 Large pot (for blanching spinach)
- 1 Bowl with ice water
- 1 Blender or mixer
- 1 Deep pan or kadhai
- 2 Spatulas
- 1 Knife & chopping board
Ingredients
- 250 grams spinach palak, fresh and washed (baby spinach can also be used)
- 200 grams paneer cut into cubes
- 1 large onion finely chopped
- 2 green chilies finely chopped
- 2 cloves garlic
- 1 tablespoon oil for cooking
- 1 teaspoon mustard seeds for tempering
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder adjust to taste
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/4 cup fresh cream can use heavy cream
- Salt to taste
- Water for blanching spinach and adjusting gravy consistency
- 1/2 teaspoon kasuri methi crushed
- - 1 tablespoon butter for extra flavor
Instructions
- Wash and blanch spinach for 2 minutes in boiling water. Transfer immediately to ice water, then blend into a smooth paste.
- To prepare gravy, heat oil in a pan, splutter mustard seeds and cumin seeds.
- Sauté green chilies and chopped onions until golden brown.
- Add spinach paste, cook for 3–4 minutes.
- Add red chili powder, coriander powder, salt, and mix well.
- Stir in fresh cream. Adjust consistency with water. Cook for 5 more minutes covered.
- Gently add paneer cubes, butter, and kasuri methi. Simmer for 5 minutes.
- Add more cream for extra richness in gravy. Simmer 2 more minutes and turn off heat.
- Serve Palak Paneer with naan, roti or rice.
