The best homemade palak paneer starts with blanching fresh spinach to lock in its vibrant color, then blending it with green chilies and garlic for a smooth, earthy base. I sauté onions until golden, add cumin, turmeric, and coriander for warmth, then stir in tomatoes for tang. The real magic happens when paneer cubes soak up the creamy spinach gravy, finished with a touch of kasuri methi—wait till you taste the first bite.
Recipe
There’s something magical about a well-made palak paneer—creamy spinach hugging tender cubes of paneer, spiced just right to make every bite unforgettable. This isn’t just another curry; it’s a bowl of comfort that’ll have you reaching for seconds (and thirds).
The secret? Fresh spinach, a touch of cream, and a blend of spices that sing together in perfect harmony. I’ve tweaked this recipe over the years, and trust me, the result is restaurant-quality without the fuss.
Imagine velvety greens, lightly spiced with cumin and garam masala, paired with golden-fried paneer that’s soft on the inside. Whether you’re a curry newbie or a seasoned pro, this dish is foolproof and downright delicious.
Let’s get cooking!
Ingredients
For the perfect palak paneer, fresh and high-quality ingredients make all the difference. Fresh spinach lends a vibrant green hue and a rich flavor, while full-fat paneer guarantees a creamy, satisfying texture. Here’s what you’ll need:
For the Spinach Base
- Fresh spinach (palak): Use tender leaves for a smoother texture—avoid mature or bitter leaves. Frozen spinach works too, but thaw and drain it well to avoid excess water.
- Green chilies: Adjust the quantity based on spice preference. Serrano peppers are a great alternative.
- Ginger and garlic paste: Freshly made paste enhances the flavor. Bottled versions work in a pinch.
- Onion: Yellow or white onions add sweetness; red onions can make the sauce slightly pink.
- Tomato: Fresh tomatoes are ideal, but canned diced tomatoes work well too.
For the Creaminess
- Paneer: Fresh or homemade paneer is best for that melt-in-the-mouth texture. Tofu is a vegan substitute, though it changes the dish’s character.
- Heavy cream (malai): Adds richness. Use coconut cream for a dairy-free option.
- Butter or ghee: Must-have for an authentic flavor. Avoid skipping—it brings depth to the dish.
Spices & Seasonings
- Cumin seeds (jeera): Essential for tempering. Ground cumin can be used if seeds aren’t available.
- Turmeric powder (haldi): Adds warmth and color. Use sparingly—too much can turn the dish bitter.
- Coriander powder (dhaniya): Balances the flavors. Freshly ground works best.
- Garam masala: Adds a warming finish. If you don’t have it, mix a pinch of cinnamon and clove powder.
- Kasuri methi (dried fenugreek leaves): Non-negotiable for the signature aroma. Crush them between your palms before adding.
Little Wins
- A squeeze of lemon juice: Brightens the flavors. Add it just before serving.
- Fresh cilantro (coriander leaves): For garnish—adds freshness and a pop of color.
With these ingredients, your palak paneer will be restaurant-worthy yet comforting and homemade!
How to Make the Best Spinach and Cheese Delight
1. Blanch the spinach first****
Bring a pot of water to boil, then dunk fresh spinach leaves for 30 seconds. Immediately transfer to ice water to lock in color.
This softens the spinach while keeping it vibrant—essential for that rich green hue in your final dish.
2. Blend spinach into a smooth paste
Drain the blanched spinach and blend it with green chilies, garlic, and a splash of water.
Pro tip: Skip the water if you prefer a thicker gravy. Pulse until silky—no chunks!
3. Sauté onions until golden****
Heat oil or ghee in a pan and cook finely chopped onions on medium-low. Stir frequently to prevent burning.
They should turn translucent, not brown—this builds the base flavor without bitterness.
4. Toast the spices briefly****
Add cumin, coriander, turmeric, and garam masala to the onions.
Stir for just 20 seconds to awaken their aromas. Overcooking spices makes them bitter, so keep it quick!
5. Simmer the spinach puree****
Pour the blended spinach into the spiced onion mix. Cook for 5 minutes, stirring occasionally.
The gravy should thicken slightly—watch for splatters! Cover with a lid to avoid mess.
6. Fold in paneer gently****
Add cubed paneer and simmer for 2–3 minutes. No stirring! Just shake the pan to coat the cheese.
Overmixing crumbles the paneer. For extra richness, soak paneer in warm water first to soften.
7. Finish with cream (or yogurt)
Drizzle in fresh cream or whisked yogurt off the heat. Stir once to combine.
This adds creaminess without curdling. Taste and adjust salt—balance is key!
8. Rest before serving****
Let the dish sit covered for 5 minutes. This allows flavors to meld and paneer to absorb the gravy.
Garnish with a sprinkle of kasuri methi for an earthy finish.
Nutrition
Palak Paneer is a nutritious dish packed with vitamins, minerals, and protein. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Protein | 12 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Cholesterol | 30 mg |
| Sodium | 400 mg |
| Potassium | 500 mg |
| Vitamin A | 120% DV |
| Vitamin C | 30% DV |
| Calcium | 25% DV |
| Iron | 15% DV |
Chef Tips
When preparing Palak Paneer, I recommend blanching the spinach briefly to retain its vibrant green color and nutrients.
Use fresh paneer for a soft texture, or lightly fry store-bought cubes for extra firmness.
Blend the spinach smoothly but avoid overcooking the curry to maintain its freshness.
Finish with a touch of cream for richness and balance the spices carefully—ginger, garlic, and green chilies are essential for depth of flavor.
