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.
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: Paneer cubes (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 in the USA where paneer cheese might not always be available.
- Onion: Onions 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 in the US 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. Garlic paste or even garlic powder can be used if you want 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, use 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 this 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
1. 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.
2. 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.
3. Heat 2 tablespoons of oil or ghee in a pan. Add ½ teaspoon cumin seeds and let them splutter. Then add 1 medium onion (finely chopped) and sauté until golden brown. Stir in 4–5 garlic cloves (minced), 1-inch ginger (grated), and 1 green chili (slit), cooking until aromatic.
4. Now add 1 medium tomato (pureed or finely chopped) and cook until the oil separates. Mix in ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste. This masala base gives the curry its rich and flavorful foundation.
5. Now add 1 medium tomato (pureed or finely chopped) and cook until the oil separates. Mix in ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste. This masala base gives the curry its rich and flavorful foundation.
6. Pour in the prepared spinach puree and let it simmer for 3–4 minutes. Add the paneer cubes and stir gently so they absorb the flavors of the spinach gravy.
7. 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.
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 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.
