Easy & Delicious Palak Paneer
Creamy spinach curry with tender paneer cheese!
Why You’ll Love This Palak Paneer
Get ready to fall in love with one of India’s most beloved vegetarian dishes! Palak Paneer combines tender cubes of paneer (Indian cottage cheese) with a rich, creamy spinach sauce that’s packed with nutrients and flavor. This restaurant-quality dish is easier to make at home than you think, and it’s the perfect way to get your greens in a delicious way!
🧀 The Secret to Perfect Paneer
For the best texture, pan-fry your paneer cubes until golden before adding them to the curry. This gives them a slight crisp on the outside while staying soft inside. And always use fresh spinach — frozen works but fresh gives that beautiful bright green color!
Ingredients
For the Paneer
- 14 oz paneer (cut into 1-inch cubes)
- 2 tbsp oil or ghee
- 1/2 tsp salt
For the Spinach Base
- 6 cups fresh spinach (about 8 oz)
- 1 cup water
- 1 onion (chopped)
- 2 green chilies (optional)
- 1 tbsp ginger-garlic paste
For the Gravy
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 black cardamom
- 1/2 cup tomato puree
- 1/2 cup heavy cream
- 1 tsp garam masala
- 1/2 tsp salt (or to taste)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
Instructions
- Blanch the spinach: Bring 1 cup of water to a boil in a large pot. Add the fresh spinach and blanch for 2-3 minutes until wilted. Drain and immediately transfer to ice water to preserve the bright green color.
- Make the spinach puree: Blend the blanched spinach with the green chilies (if using) into a smooth puree. Set aside.
- Pan-fry the paneer: Heat 2 tbsp oil in a pan over medium heat. Add paneer cubes and fry until golden on all sides (about 5-6 minutes). Remove and set aside.
- Prepare the base: In the same pan, add 2 tbsp oil. Add cumin seeds, bay leaf, and black cardamom. Sauté for 30 seconds until fragrant. Add chopped onion and cook until golden (about 5 minutes).
- Add aromatics: Add the ginger-garlic paste and cook for 2 minutes until the raw smell disappears. Add tomato puree, turmeric, and red chili powder. Cook for 5-6 minutes until oil separates.
- Add the spinach: Pour in the spinach puree and mix well. Add 1/2 cup water and simmer for 8-10 minutes on low heat, stirring occasionally.
- Add paneer and cream: Add the fried paneer cubes to the gravy. Pour in the heavy cream and stir gently. Add garam masala and salt. Simmer for 2-3 minutes.
- Serve hot: Garnish with a drizzle of cream and serve hot with naan, roti, or steamed rice!
Pro Tips for Perfect Palak Paneer
- Blanch the spinach properly: Don’t overcook the spinach — over-blanching makes it dull and affects the color. Just 2-3 minutes is enough!
- Don’t skip the cream: Heavy cream gives that rich, creamy texture that makes this dish so indulgent. You can substitute with cashew cream for a lighter option.
- Fry paneer until golden: This step is crucial for texture. Golden paneer adds another layer of flavor to the dish.
- Adjust spice levels: Remove seeds from green chilies for less heat, or add more for extra kick.
- Use fresh paneer: If possible, use fresh paneer from an Indian grocery store. It makes a huge difference in taste and texture!
What to Serve With Palak Paneer
Delicious Variations
🧀 Paneer Tikka Style
Marinate paneer in yogurt and spices before cooking, then add to the spinach gravy for a tandoori twist.
🥦 Add Some Veggies
Throw in some peas, potatoes, or cauliflower florets to make the dish more hearty and nutritious.
🌶️ Make It Spicier
Add more green chilies, Kashmiri red chili powder, or a dash of cayenne for extra heat.
🥜 Nutty Version
Add cashew paste or almond paste for extra richness and a nutty flavor dimension.