Palak Paneer Recipe (Indian Cheese and Spinach)
Palak Paneer is one of India’s most beloved vegetarian dishes made with Indian cottage cheese in spinach gravy. 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 dish made with paneer (Indian cottage cheese) and fresh spinach (palak) cooked with aromatic spices. This nutritious vegetarian curry features a rich, creamy spinach-based gravy that’s both flavorful and wholesome. 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, Paratha, Naan, or rice. Follow this guide with images to make restaurant-style Palak Paneer.
Ingredients and Substitutes
- Spinach (Palak): Fresh spinach leaves are the star of this Indian spinach curry. Baby spinach is a great option for a mild taste, while kale or mustard greens can be used as substitutes. These leafy greens make the curry nutrient-dense and perfect for anyone looking for a healthy Indian vegetarian dish.
- Paneer: Indian cottage cheese give the dish its creamy and rich texture. If you’re making a vegan spinach paneer recipe, you can easily replace paneer with firm tofu. Halloumi or ricotta cubes are also popular substitutes where paneer cheese might not always be available.
- Onions: It form the base of the curry, adding sweetness and depth. If you don’t have regular onions, shallots or white onions can be used. This helps create the restaurant-style spinach paneer curry flavor.
- Tomato: Tomatoes add tanginess and balance to the spinach gravy. Fresh tomatoes work best, but you can also use canned tomatoes or tomato paste, a common shortcut in many authentic Indian curry recipes.
- Green chilies: They bring spice and heat. Jalapeños or serrano peppers are good substitutes if Indian green chilies are not easily available. For a family-friendly version, you can reduce or skip them entirely.
- Garlic: Fresh garlic cloves enhance the earthy flavor of this vegetarian curry for rice and naan. I sometime use garlic paste or even garlic powder for convenience.
- Ginger: Ginger adds warmth and freshness, balancing the creamy spinach curry. Ginger paste or ground ginger works if you don’t have fresh ginger root.
- Cumin seeds: A key tempering spice that releases nutty aroma. In case you don’t have cumin seeds, caraway or coriander seeds can give a slightly different but pleasant flavor.
- Turmeric powder: Known for its golden color and health benefits, turmeric adds mild flavor and color. The spinach paneer curry can still be made without it, but it’s highly recommended.
- Red chili powder: Brings spice and a rich color to the gravy. Paprika or cayenne pepper are the best alternatives in American kitchens.
- Garam masala: A blend of warming spices that gives authentic Indian curry flavor. If unavailable, I add curry powder or a mix of cumin, coriander, and cinnamon.
- Fresh cream: Cream adds richness to this creamy spinach curry, balancing out the natural taste of spinach. Cashew cream, coconut cream, or yogurt can be used as healthier or vegan substitutes.
- Cashews (optional): Cashews make the gravy thicker and silkier. Almonds or sunflower seeds are good alternatives, often used in vegan Indian curry recipes.
- Oil or ghee: Ghee gives authentic Indian flavor, but you can also use butter or neutral cooking oils like canola or sunflower oil.
- Salt: Essential to balance flavors in spinach paneer recipe.
- Fresh coriander leaves: Garnish with fresh cilantro leaves for aroma and a finishing touch to your Indian dinner recipe.
How to make Palak Paneer
- Blanching Spinach for Palak Paneer: Wash and blanch fresh spinach, cool in ice water, and blend into a smooth, vibrant green puree to form the curry base.
- Preparing Paneer Cubes: Cut paneer into cubes and lightly pan-fry until golden at the edges. For a vegan option, use firm tofu.
- Sautéing Onion and Aromatics: Heat ghee, add cumin seeds, then sauté chopped onions until soft, followed by garlic, ginger, and green chili for aromatic flavor.
- Making Palak Paneer Masala: Stir in pureed tomato and cook until oil separates. Then add turmeric, chili powder, and salt to build masala.
- Simmering Spinach with Paneer: Combine the spinach puree with the masala, simmer briefly, and gently fold in paneer so it absorbs the gravy.
- Adding Cream and Garnishing: Mix in cream or cashew cream, sprinkle garam masala, garnish with fresh coriander, and serve hot as a wholesome vegetarian curry.
Expert Tips for Restaurant-Style Palak Paneer at Home
To make restaurant-style Palak Paneer at home, always use tender spinach for a soft texture and bright green color, baby spinach works well for a quick and healthy spinach curry. Blanch the leaves for a few minutes and immediately transfer them to cold water to preserve vibrant hue and nutrients.
For a smooth, creamy texture, blend the spinach thoroughly to make a perfect restaurant-style Palak Paneer gravy. Lightly pan-fry paneer cubes before adding to the gravy to prevent them from turning rubbery and to achieve golden fried paneer for Palak Paneer. Adjust the spice levels according to taste, and add garam masala and kasuri methi at the end for authentic Indian Palak Paneer flavor.
Use a heavy-bottomed pan or non-stick skillet to avoid burning the spinach or masala while making homemade Palak Paneer at home. Use oil, ghee, or a mix for sautéing aromatics like onion, garlic, and ginger to bring out rich flavorful Palak Paneer taste.
Add cream at the end on low heat to prevent curdling and retain a silky creamy spinach paneer curry consistency. Stir gently after adding paneer so the cubes absorb the gravy without breaking for perfect paneer texture in Palak Paneer.
Serving Suggestions
Palak Paneer is best served with Indian breads like roti, naan, or paratha. The soft paneer cubes coated in creamy spinach curry make a perfect pairing with freshly made whole wheat roti or buttery garlic naan. If you want a restaurant-style Indian dinner at home, serve palak paneer with tandoori roti, onion salad, and a side of mint chutney for an authentic experience.
This healthy Indian vegetarian curry also goes beautifully with rice dishes. You can serve it with plain steamed basmati rice for a simple meal or pair it with jeera rice, ghee rice, or vegetable pulao for added flavor. The combination of spinach paneer curry and fluffy rice makes it a wholesome vegetarian curry for both lunch and dinner, suitable for kids and adults alike.
For a complete Indian thali experience, serve palak paneer alongside dal fry, papad, salad, and pickle. It can also be paired with other paneer curries like paneer butter masala or shahi paneer for festive occasions. Whether you’re preparing a weeknight dinner or hosting a special get-together, this spinach paneer recipe is versatile, nutritious, and always a crowd-pleaser.
Frequently asked questions
Yes. Palak paneer is a nutrient-rich vegetarian curry. Spinach provides iron and vitamins, while paneer adds protein and calcium, making it a healthy Indian recipe for both kids and adults.
Yes, you can sauté spinach directly with onions and spices, then blend it. However, blanching helps preserve the bright green color and reduces bitterness, which is why most restaurant-style palak paneer recipes recommend it.
Firm tofu is the most popular vegan substitute for paneer. You can also use halloumi cheese or even ricotta cubes for a creamy spinach curry variation.
Yes. You can replace cream with yogurt, cashew paste, or coconut cream for a healthier or dairy-free version. This makes the dish lighter but still creamy.
Use ghee instead of oil, fry the paneer lightly before adding, and finish with fresh cream or butter. These steps give your curry the rich and smooth texture of a dhaba-style or restaurant-style palak paneer.
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 gram Spinach Palak, fresh and washed (baby spinach can also be used)
- 200 gram Paneer cut into cubes
- 1 large Onion finely chopped
- 2 Green chilies finely chopped
- 2 Garlic cloves crushed
- 1 tbsp Oil for cooking
- 1 tsp Mustard seeds for tempering
- 1 tsp Cumin seeds
- 1 tsp Red chili powder adjust to taste
- ½ tsp Garam masala
- 1 tsp Coriander powder
- ¼ cup Fresh cream or heavy cream
- Salt to taste
- Water as needed for blanching spinach and adjusting gravy consistency
- ½ tsp Kasuri methi crushed
- 1 tbsp Butter for extra flavor
Instructions
- Take about 250 g of fresh spinach (palak) leaves, wash them thoroughly, and boil in hot water for 2–3 minutes until they wilt. Immediately transfer to cold water to retain the bright green color, then blend into a smooth puree. This creates the base of your authentic spinach paneer curry.
- Cut 200 g of paneer (Indian cottage cheese) into medium cubes. For a restaurant-style palak paneer, lightly pan-fry the cubes in 1 teaspoon oil until golden. For a vegan version, substitute paneer with firm tofu cubes.
- Heat 2 tablespoons of oil or ghee in a pan.
- Add cumin seeds and let them splutter. Then add finely chopped onion and sauté until golden brown. Stir in 4–5 garlic cloves (minced), 1-inch ginger (grated), and 1 green chili (slit), cooking until aromatic.
- Now add pureed or finely chopped tomato and cook until the oil separates.
- Next, mix in turmeric powder, red chili powder, and salt to taste. This masala base gives the curry its rich and flavorful foundation.
- Pour in the prepared spinach puree and let it simmer for a few minutes. Add the paneer cubes and stir gently so they absorb the flavors of the spinach gravy.
- Sprinkle garam masala and stir in fresh cream (or cashew cream for vegan version) to balance flavors.
- Garnish with fresh coriander leaves. Serve hot as a healthy Indian curry that’s a popular vegetarian dinner recipe in both India and abroad.
Notes
- Use fresh, tender spinach for the best color and taste. You can also use baby spinach to make palak panner.
- Blanching the spinach briefly in boiling water helps retain its bright green color. For a smoother gravy, puree the spinach after blanching.
- Adjust the green chilies and red chili powder according to your spice preference.
- Paneer can be lightly fried before adding to the gravy for extra flavor and texture.
- Kasuri methi adds a nice aroma. Just crush it between your palms before adding.
- Fresh cream makes the gravy richer and creamier; you can adjust the amount as desired.
- Use a heavy-bottomed pan to prevent the spinach from sticking or burning.
