Easy & Delicious Palak Paneer Recipe

Palak Paneer is a creamy, flavorful Indian dish made with spinach (palak) and soft paneer cheese. This no-blanching recipe is simple, vibrant, and packed with taste. Perfect for beginners or anyone craving restaurant-style food at home!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2-3

Ingredients

• 1¼ cups (150g) paneer, cubed
• 4 cups (100-120g) fresh spinach (young, tender leaves)
• 2 tbsp oil (or 1 tbsp oil + 1 tbsp butter)
• 2 green chilies (deseeded, adjust for spice)
• 8-10 cashews (or 3 tbsp cream as substitute)
• ¼ cup water (for blending spinach)
• ¾ cup water (for gravy)
• 3 tbsp cream (optional, for garnish)
• ¾ cup (1 small) onion, finely chopped
• ½ cup (1 small) tomato, chopped or pureed
• ¾ tsp ginger garlic paste (or ½ tsp each ginger & garlic, minced)
• ½ tsp salt (adjust to taste)
• ½-¾ tsp garam masala
• ½ tsp kasuri methi (dried fenugreek leaves, optional)

Optional Whole Spices:

• ⅛ tsp cumin seeds
• 2 green cardamoms
• 1-inch cinnamon stick
• 2 cloves

Instructions

Step-1: Prepare the Spinach

1. Rinse spinach leaves well in a large pot of water. Drain in a colander.
2. Heat ½ tbsp oil in a pan. Add green chilies and cashews, sauté for 1 minute.
3. Add spinach and cook on medium heat for 3-4 minutes until wilted. Don’t overcook!
4. Let the mixture cool, then blend with ¼ cup water into a smooth puree. Set aside.

Step-2: Make the Gravy

1. In the same pan, heat 1 tbsp oil and 1 tbsp butter. Add whole spices (if using) and let them sizzle for a few seconds.
2. Add chopped onions and cook until golden.
3. Stir in ginger garlic paste and cook for 1-2 minutes until fragrant.
4. Add tomatoes and salt. Cook until tomatoes turn soft and mushy.
5. Sprinkle in garam masala and cook for 2-3 minutes.
6. Pour in ¾ cup water, cover, and cook on medium heat until onions are soft.
7. Crush kasuri methi in your palm and add it to the gravy.

Step-3: Combine & Finish

1. Pour the spinach puree into the gravy. Stir and cook for 2-3 minutes until it bubbles gently. Don’t overcook to keep the green color vibrant. Add a splash of hot water if too thick.
2. Add cubed paneer and mix gently to coat.
3. Turn off heat. Drizzle with cream (if using) and stir lightly.

Serve & Enjoy

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

Tips for Success

• Spinach: Use young, light green leaves to avoid bitterness.
• Color: Don’t overcook the spinach puree to keep it bright green.
• Paneer: Soak store-bought paneer in warm water for 15 minutes to soften.
• No Cashews? Use 3-4 tbsp cream or 7 soaked almonds instead.

FAQs

• Why is my Palak Paneer bitter? Old or mature spinach can be bitter. Use tender leaves and avoid overcooking.
• Can I freeze it? Freeze the spinach puree and onion-tomato gravy separately. Thaw, reheat, and add paneer when ready to serve.

Enjoy your homemade Palak Paneer – it’s easy, tasty, and sure to impress!