Easy Palak Paneer Recipe (Indian Cheese & Spinach)

Palak Paneer is a popular North Indian dish made with soft paneer cubes simmered in a smooth and flavorful spinach sauce. It is rich in nutrients and deliciously spiced. Below are two easy ways to make palak paneer at home—homestyle and restaurant-style.

Palak Paneer is a famous Indian vegetarian dish made with spinach (palak) and Indian cottage cheese (paneer). In this recipe, we’ll show you how to make Palak Paneer without blanching the spinach and without using too many spices.

This version is creamy, tasty, and better than restaurant-style Palak Paneer. Serve it with Basmati Rice, Butter Naan, Jeera Rice, Ghee Rice, Roti, or Paratha.

What is Palak Paneer?

Palak paneer combines two key ingredients:

• Palak (Spinach): Rich in iron, calcium, and vitamin C.
• Paneer (Indian cottage cheese): A high-protein vegetarian ingredient.

Together, they make a creamy, healthy, and vibrant green curry best enjoyed with roti, naan, or rice.

Summary Table

Item	Details
Main Ingredients	Spinach (Palak), Paneer, Garlic, Onion
Prep Method	Blanch, Puree, Simmer
Optional Add-ins	Cream, Yogurt, Sugar, Kasuri Methi
Best Served With	Roti, Paratha, Naan, Jeera Rice

How to Make Palak Paneer (Step-by-Step)

Preparation

1. Take 100–120 grams (4 cups loose) fresh spinach.
   • Avoid thick or mature stems – they taste bitter.
   • Wash spinach 2–3 times. You can spray vinegar and salt to clean pesticides.
   • Drain water completely.
2. Heat ½ tbsp oil in a pan.
   Add 1–2 chopped green chilies (adjust to your taste).
3. Add the spinach and 8–10 cashews.
   Sauté for 2–3 minutes until spinach wilts. Don’t overcook.
4. Make sure the raw smell is gone. Cool the mixture.
5. Blend it with ¼ cup clean water to a smooth and thick puree.

Make the Gravy

6. In the same pan, heat 1 tbsp butter + ½ tbsp oil.
   Add:
   • 2 green cardamoms
   • 1-inch cinnamon
   • 2 cloves
   • ⅛ tsp cumin seeds (optional)
7. Add ¾ cup chopped onions. Cook until golden.
8. Add ¾ tsp ginger garlic paste. Sauté for 1 minute.
9. Add:
   • ½ cup chopped tomatoes or puree
   • ½ tsp salt
     Cook till tomatoes are soft.
10. Add ½ to ¾ tsp garam masala.
    Cook 2–3 minutes until masala smells good.
    (Optional: Blend the onion-tomato mix if you want a smoother gravy.)
11. Add ¾ cup water. Cover and cook till onions are soft.
    Add ½ tsp crushed kasuri methi (dried fenugreek leaves).

Finish Palak Paneer

12. Lower the flame and add the spinach puree.
13. Cook until it starts to bubble (around 2 minutes only).
    Don’t cook too long or it will lose its bright color.
    (Add a few tablespoons of hot water if too thick.)
14. Add 150 grams (1¼ cup) paneer cubes.
15. Stir well and turn off the heat.
    (Add cream now if you want. But it’s optional – the cashews already make it creamy.)

Serve hot with roti, rice, naan, or paratha.

Homestyle Palak Paneer

Ingredients

• 250g spinach (palak)
• 200–250g paneer
• 1 small onion, chopped
• 1 small tomato, chopped
• 1 tsp garlic, chopped
• 1 inch ginger
• 1–2 green chilies
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric
• 1/2 tsp red chili powder
• 1/4 to 1/2 tsp garam masala
• 2 tbsp cream
• Salt to taste
• Ghee, oil or butter

Instructions

Step 1: Blanch and Puree Spinach

1. Rinse 250g spinach well.
2. Boil 3 cups water and add 1/4 tsp salt.
3. Add spinach and let it sit for 1 minute.
4. Transfer immediately to ice-cold water.
5. Drain and blend with ginger, garlic, and green chilies into a smooth puree.

Step 2: Make the Gravy

1. Heat ghee or oil. Add cumin seeds and bay leaf.
2. Add onions and sauté till golden.
3. Add garlic and cook briefly.
4. Add chopped tomatoes and cook until soft.
5. Add turmeric, red chili powder, and hing.
6. Mix in spinach puree and simmer for 6–7 minutes.
7. Add water to adjust consistency and season with salt.
8. Add garam masala and paneer cubes.
9. Mix gently and finish with cream.

Serving: Serve hot with roti, naan, or cumin rice.

Vegan Palak Paneer

Yes, you can easily make Vegan Palak Paneer. Just follow the same steps but with the following swaps:

• Use tofu (extra-firm) instead of paneer.
• Use coconut cream, cashew cream, or plant-based milk instead of dairy cream.

The rest of the recipe stays the same and is just as delicious!

Make Ahead Option

You can prepare Palak Paneer ahead of time, up to 2 days in advance.

• Store it in the refrigerator.
• When ready to eat, reheat it on the stove.
• You may need to add a little water or milk to adjust the consistency.

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Restaurant-Style Palak Paneer

Ingredients

• 250g spinach
• 250g paneer
• 1 medium onion, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1–2 green chilies or 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• 1–2 bay leaves
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1/2 tsp garam masala
• 1 pinch turmeric
• 1 pinch sugar
• 1/4 cup cream
• Salt to taste
• Oil or ghee

Instructions

Step 1: Blanch and Puree Spinach

1. Boil and blanch spinach for 3 minutes.
2. Transfer to ice water, drain, and blend into smooth puree.

Step 2: Fry Paneer (Optional)

1. Lightly fry paneer cubes until golden.
2. Soak in warm water to keep soft.

Step 3: Make the Sauce

1. In same oil, add cumin and bay leaves.
2. Sauté onions till golden.
3. Add ginger, garlic, and chilies.
4. Mix in turmeric, crushed pepper, kasuri methi.
5. Add spinach puree, salt, and a pinch of sugar.
6. Simmer 6–7 minutes. Add cream and garam masala.
7. Mix well and add paneer. Let sit covered.

Serving: Best served with naan, roti, or biryani rice.

Palak Paneer vs Saag Paneer

• Palak Paneer: Made only with spinach (palak). Popular in India.
• Saag Paneer: A mix of different greens like mustard, fenugreek (methi), and spinach. Found mostly in Indian restaurants outside India.
• So, Saag Paneer tastes different in each restaurant, while Palak Paneer has a clear, spinach-only flavor.

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Expert Tips

• Always blanch spinach for vibrant color and better nutrition.
• Use fresh cream or milk cream for richer flavor.
• Paneer can be pan-fried or used raw depending on preference.
• Adjust spices to taste and preference.

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FAQs

Can I use frozen spinach?

Yes, thaw and blend it as you would with fresh.

Is palak paneer healthy?

Yes, it’s rich in protein, calcium, and iron.

Can I freeze palak paneer?

Yes, store in airtight containers for up to 2 months.

Is palak paneer spicy?

Mildly. You can adjust chili levels as needed.

What can I serve with palak paneer?

Roti, naan, paratha, or jeera rice.

What’s the difference between Palak Paneer and Saag Paneer?

• Palak Paneer uses only spinach.
• Saag Paneer can include mustard greens, methi, and more.

Why does my Palak Paneer taste bitter?

• Old, large spinach has more oxalic acid, which causes bitterness.
• Use young tender spinach and avoid overcooking.

Can I freeze Palak Paneer?

Yes! Make the onion-tomato gravy and spinach puree. Mix, cool, and freeze for up to 1 month in an airtight container. Reheat gently when needed.

How to Choose Palak (Spinach)

• Choose tender, light to medium green leaves.
• Avoid thick stems – they can taste bitter or metallic.
• You can use frozen spinach, though results may vary.