Palak Paneer Recipe
Palak paneer is a classic North Indian dish made with tender paneer cubes in a creamy, flavorful spinach sauce. This easy palak paneer recipe has the warm spices and rich flavor you expect from the dish, without being difficult to make at home.
I use frozen spinach to make the recipe quicker, and a little cream, ghee, and dried fenugreek give the sauce its delicious restaurant-style flavor. Serve it with rice, naan, or your favorite Indian bread for a satisfying vegetarian meal.
📺Watch Me Make This Recipe
Why You’ll Love This Palak Paneer Recipe
- Easy to make: Using frozen spinach saves time without sacrificing flavor.
- Rich and flavorful: Ghee, cream, warm spices, and Kasuri methi give the curry plenty of depth.
- Beautifully creamy: Blending the spinach creates a smooth sauce while leaving a little texture behind.
- Great for leftovers: The flavors stay delicious after reheating, making it a good make-ahead meal.
Ingredients You’ll Need
- Paneer: Use firm paneer so the cubes hold their shape while cooking. I like to pan-fry it first for a lightly golden exterior and a firmer texture.
- Spinach (Palak): I use frozen chopped spinach because it makes this recipe quicker and still gives the sauce great flavor. Fresh spinach works too; I’ve included instructions below for preparing it properly.
- Green Chilies: They add both heat and flavor. You can remove the seeds for a milder palak paneer.
- Onion, Tomato, Garlic, and Ginger: These create the flavorful base of the spinach sauce.
- Spices: The spices give palak paneer its warm, aromatic flavor without overpowering the spinach.
- Kasuri Methi: Dried fenugreek leaves add a wonderful aroma and that distinctive restaurant-style flavor.
- Heavy Cream: A small amount makes the spinach sauce richer and creamier.
- Ghee: Adds richness and a lovely buttery flavor to the curry.
Fresh or Frozen Spinach?
I use frozen chopped spinach in this palak paneer recipe because it saves time and works beautifully in the sauce. Make sure to thaw it and squeeze out the excess liquid before cooking.
If using fresh spinach, remove the tough stems and blanch the leaves in boiling water for 2–3 minutes. Immediately transfer them to cold water to stop the cooking process. This helps remove the raw or bitter taste while keeping the spinach a vibrant green. Drain well, chop, and continue with the recipe.
How to Make Palak Paneer
Step 1: Heat the ghee in a pan. Add the paneer cubes and fry until lightly golden on both sides. Remove and set aside.
Step 2: In the same pan, cook the onion until translucent. Add the garlic, ginger, and green chilies and cook for about a minute. Add the chopped tomatoes and cook until softened.
Step 3: Add the spices and stir for a few seconds until fragrant.
Step 4: Squeeze the excess liquid from the thawed spinach, then add it to the pan. Cook over medium heat for 3–4 minutes.
Step 5: Leave about 3 tablespoons of the spinach mixture in the pan and transfer the rest to a blender. Add ½ cup water and blend until smooth.
Step 6: Pour the blended spinach back into the pan. Cook for 3 minutes, then add ¼ cup boiling water and the salt. Cook for another 3 minutes.
Step 7: Add the dried fenugreek leaves (Kasuri methi) and cook for 3 minutes.
Step 8: Stir in the heavy cream until combined.
Step 9: Add the fried paneer and cook for another 2 minutes.
Step 10: Stir gently and remove from the heat. Your palak paneer is ready to serve.
Tips for the Best Palak Paneer
- Don’t brown the onions. Cook them only until translucent; browning can dull the vibrant green color of the spinach sauce.
- Remove excess water from frozen spinach. Too much liquid can make the gravy watery and dilute the flavor.
- Don’t skip the Kasuri methi. Dried fenugreek leaves add the distinctive aroma that gives palak paneer its restaurant-style flavor.
- Pan-fry the paneer. This gives the cubes a lightly golden exterior and helps them hold their shape in the sauce. You can skip this step if you prefer softer paneer.
- Adjust the chilies to your taste. Remove the seeds for less heat while keeping the flavor of the green chilies.
- Watch the consistency. Palak paneer should have a creamy, spoonable gravy rather than being watery. Add a little hot water if it becomes too thick.
What to Serve With Palak Paneer
Palak paneer is delicious with basmati rice, jeera rice, naan, roti, or paratha. The creamy spinach gravy is especially good with warm Indian bread for scooping up every bit of the sauce.
For a larger Indian-style meal, serve it alongside dal, vegetable curry, or a simple cucumber raita.
Palak Paneer vs Saag Paneer
Although the names are sometimes used interchangeably, palak paneer and saag paneer are not quite the same.
Palak paneer is made specifically with spinach (palak) and paneer. Saag refers more broadly to leafy greens and can be made with mustard greens, spinach, fenugreek leaves, or a combination of greens.
This palak paneer recipe uses spinach as the main green, giving the sauce its characteristic flavor and vibrant color.
Delicious Variations
Make it vegan: Replace the paneer with firm tofu, use coconut cream instead of heavy cream, and swap the ghee for your preferred cooking oil.
Make aloo palak: Replace the paneer with boiled potato cubes. Lightly pan-fry the potatoes until golden before adding them to the spinach gravy.
Skip frying the paneer: If you prefer very soft paneer, add the cubes directly to the finished spinach sauce and gently simmer for a couple of minutes.
Storing and Reheating Palak Paneer
- Refrigerator: Store leftover palak paneer in an airtight container in the refrigerator for up to 3 days.
- Freezer: You can freeze it for up to 2 months, although the texture of the paneer may become softer after thawing.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. If the spinach gravy has thickened, stir in a small splash of water while reheating to bring back its creamy consistency.
If frozen, thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Why is my palak paneer bitter?
Spinach can sometimes have a slightly bitter taste, especially when using mature fresh leaves. Remove the tough stems and blanch the spinach briefly before using it. Avoid overcooking the spinach as well.
How do I keep palak paneer green?
Don’t brown the onions, avoid overcooking the spinach, and if using fresh spinach, transfer it to cold water immediately after blanching.
Can I make palak paneer with frozen spinach?
Yes. Frozen chopped spinach works very well and is what I use in this recipe. Thaw it completely and squeeze out the excess liquid before adding it to the pan.
Do I have to fry paneer before adding it?
No. Frying gives paneer a golden exterior and helps it stay firm, but you can add it directly to the spinach gravy if you prefer softer paneer.
Can I make palak paneer without cream?
Yes. The cream adds richness, but you can leave it out for a lighter version.
More Indian Recipes to Try
Palak Paneer Recipe
Ingredients
- 400 gram frozen spinach
- 2 cups cubed paneer
- ¾ teaspoon salt or to taste
Spices:
- ½ teaspoon black pepper powder
- 1 teaspoon cumin powder
- 1 ½ teaspoon coriander powder
- ½ teaspoon red chili powder optional
- ½ teaspoon cardamom powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon turmeric powder
- 1 teaspoon dry fenugreek leaves
Other ingredients:
- 1 medium onion chopped
- 1 medium tomato chopped and deseeded
- 4 minced garlic cloves
- 1 teaspoon ginger paste
- 1 green chili deseeded and cut in half
- 2 tablespoon heavy cream
- 3 tablespoons Ghee
Instructions
- In a pan, add ghee and fry the paneer until golden from both sides. Remove from heat and keep aside.
- In the remaining ghee, add the onion and cook until translucent.
- Add the garlic, ginger, and green chili, cook for a minute on medium heat.
- To the previous mixture, add the chopped tomatoes and cook for three minutes. Add all the spices and mix for a few seconds.
- Make sure to squeeze out all the liquid from the spinach and then add it to the tomato and onion mixture. Cook on medium heat for three to four minutes.
- Keep around 3 tablespoons of the mixture in the pan and scoop the rest into a blender. Add half a cup of water to the blender and blend until smooth.
- Return the blended spinach mixture to the pan and cook for three minutes. Add another quarter cup of boiling water to the spinach and cook for three minutes, then add the salt and mix well.
- Add the dry fenugreek leaves and cook for three minutes.
- Pour in the cream and mix until combined, then add the paneer and cook for two minutes.
- The mixture should look creamy, but add a little hot water and cook for a minute if it is too thick.
- Serve with rice or bread
Notes
- If using fresh spinach, cut the stems, discard them, and wash the leaves thoroughly. Place the spinach in boiling water for two to three minutes. Remove the spinach from the boiling water and immediately place it in chilled water to stop it from cooking and maintain the beautiful green color. Chop the spinach and then use it as per the recipe above.
- You can make my homemade paneer and use it in this recipe.
- This post was published in 2012. Updated with more information, new images, and a video.
The paneer looks so GOOD with spinach! I bet I can prepare the tofu the same way…
Oh thanks for this recipe! This kind of paneer I haven’t made at home yet 😀
I love this with chapathis. Healthy at the same time rich too
Thanks for the kind comments ladies 😉 This dish is my number one vegetarian dish, I’m sure you will enjoy it.
Wow, love the colors in this palak paneer. i also saw your previous post, how to make Indian cheese. I don;t believe I ever made cheese from scratch! Superb job!
Thanks for your kind words, I’m sure that When you make this dish you’ll love the taste too 🙂 … We make Paneer often at home and it is far much better than what you get in stores.
Delicious and creative, I’d love to try it….BTW plz visit my space n check out new FB page if u free..Hope u will ..thanx in advance.
maha
It’s pleasure to meet you Maha, I’ll for sure give your blog a visit. And thanks for your kind comment 🙂
I love this! Looks delicious, flavorful, colorful and healthy! Great recipe and yummy pics!
I wish you and yours very Happy New Year!!!!
You’re so sweet Sandra! Wish you and your family a happy and blessed new year 🙂
I just tried this, and it’s amazing! I’ve never had anything like it. It was really easy to make and sooo good.
So glad you liked it 😊 and thanks for sharing your feedback.
This looks so yummy! Definitely want to try this!
I think it would be a great idea to make a spinach gravy. I have never had or even seen one before but it sounds so good.
This looks good. I haven’t tried making my own Palak Paneer at home but I guess it’s worth the try. Hopefully, I can find fresh spinach in the market. Thank you for sharing this.
You are most welcome 😊
The Palak Paneer recipe looks great. Gotta try it out soon!
The finished product looks really delicious!! I always love to try Indian Cuisine, I would definitely share this recipe to my Indian colleague so she can have us try it!
Oh I love Palak Paneer, I make it exactly the same way.
I would crave some palak paneer at least one time every two weeks 😄
This sounds like a really yummy dish. I would definitely love to try it out sometime.
What a great recipe. This dish always intimidated me but after seeing the video, I think that it’s something I can do!
I love to eat palak paneer. I guess, it’s the only way for me to consume something green.
Made this today. Was simple and delish! Thanks for sharing.
Hi Zehraa, Thank you so much for the kind words 😊
Just made this with some kale and Diakon radish leaves. Delicious!
Thank you!
This is my go to recipe. Love it! Also making the paneer cheese from scratch is super easy and so much cheaper than purchasing from the store.
I mostly use fresh spinach (or a mix of greens I have on hand) and don’t bother removing stems. I also don’t bother removing the tomato seeds. Don’t see the point in wasting these bits, especially when you’re blending it (may add a bit of tartness but I’ve not noticed a difference).
Sometimes I also use additional items such as mushroom or zucchini, if I have any that are going to waste in my fridge. I understand this is not the traditional recipe but it adds bulk and doesn’t detract from the taste.
Base recipe is delicious and filling, right amount of spice and flavour. Must admit I probably get less than the 4 serves though as I’m a bit of a pig when it comes to palak paneer!
Thanks for this delicious recipe 😁.
Hi Lucy, Thanks a lot for your comment. When I’m not cooking for the blog, I also add vegetables I think might go bad soon in whatever I’m cooking a that day, and sometimes it comes out great other times, well, it is still edible 😊