Name: Palak Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 10 ounces fresh spinach (or 1 package frozen, thawed and drained); 1 cup paneer, cubed; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon ginger, grated; 1 green chili, chopped (optional for spice); 1 medium tomato, chopped; 1 teaspoon garam masala; 1 teaspoon cumin seeds; 2 tablespoons oil; 1 teaspoon salt, or to taste; 2 tablespoons heavy cream or 2 tablespoons yogurt (optional); 1 cup water (as needed to adjust consistency)

Palak Paneer is one of those dishes that instantly transports you to a comforting space with its creamy texture, vibrant green hue, and those golden-brown paneer cubes nestled in a spinach gravy. It’s a classic North Indian vegetarian dish that strikes the perfect balance between rich flavors and wholesome nutrition.

Whether you’re preparing a cozy family dinner or an indulgent weekend treat, Palak Paneer delivers. It pairs beautifully with basmati rice or naan and can easily become your go-to recipe for meatless meals that don’t compromise on taste. And the best part? It’s surprisingly easy to make at home!

What Kind of Paneer Should I Use?

Fresh, firm paneer is ideal for this recipe. You can use store-bought paneer, but if you’re feeling adventurous, making your own at home using milk and lemon juice gives an unmatched softness. Pan-frying the paneer before adding it to the gravy helps seal the edges and gives it that irresistible golden crust.

Ingredients for the Palak Paneer

Spinach (Palak): The base of the dish. Use fresh spinach for vibrant color and taste, but frozen spinach works too in a pinch.

Paneer: The star protein in this vegetarian dish. Firm, cubed, and lightly pan-fried for texture.

Onion: Adds depth and sweetness to the gravy.

Garlic and Ginger: Essential aromatics that bring warmth and complexity.

Green Chili: For a touch of heat. Adjust based on your spice preference.

Tomato: Adds slight acidity to balance the richness of the paneer and spinach.

Garam Masala: A fragrant Indian spice blend that rounds out the flavor.

Cumin Seeds: Adds a toasty, earthy note to the base.

Cream or Yogurt (Optional): A swirl of cream or spoonful of yogurt adds silkiness and mellows the spices.

Salt and Oil: To season and cook.

How To Make the Palak Paneer

Step 1: Blanch and Blend the Spinach

Bring a pot of water to a boil and add the spinach leaves. Cook for 1-2 minutes until wilted, then immediately transfer to an ice bath to retain the color. Drain and blend into a smooth puree.

Step 2: Fry the Paneer

In a skillet, heat a bit of oil and lightly pan-fry the paneer cubes until golden brown on both sides. Remove and set aside.

Step 3: Sauté the Aromatics

In the same skillet, add cumin seeds and let them sizzle. Add finely chopped onions and cook until golden. Stir in minced garlic, ginger, and green chili. Sauté until fragrant.

Step 4: Add Tomatoes and Spices

Add chopped tomatoes to the mix and cook until soft. Sprinkle in garam masala, salt, and a dash of turmeric if you like. Cook until the masala thickens slightly.

Step 5: Stir in the Spinach Puree

Pour in the blended spinach and let it simmer for 5-6 minutes. Adjust consistency with a little water if too thick.

Step 6: Add Paneer and Finish

Gently add the fried paneer cubes into the spinach gravy and stir carefully. Simmer for another 3-4 minutes. Add a splash of cream or a dollop of yogurt for a creamy finish, if desired.

How to Serve and Store Palak Paneer

Palak Paneer is best served hot, straight from the stove, paired with soft naan, paratha, or steamed basmati rice. Garnish with a drizzle of cream or a squeeze of lemon juice to brighten up the flavors right before serving.

If you’re storing leftovers, let the dish cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, freeze the spinach gravy separately and add fresh paneer when reheating for best texture.

Frequently Asked Questions

What if I don’t have paneer?

You can substitute paneer with tofu for a vegan version. It holds up well in the spinach sauce and offers a similar texture.

Can I use frozen spinach?

Absolutely. Just thaw it and squeeze out excess water before blending. The flavor remains delicious, and it’s a time-saver.

Is Palak Paneer spicy?

It can be mild or spicy, depending on your taste. Adjust the green chili or garam masala accordingly.

Can I make this ahead of time?

Yes! The spinach gravy can be made a day in advance and refrigerated. Just add fresh or reheated paneer before serving.

Why is my spinach gravy dull and not bright green?

To preserve the vibrant green color, always blanch the spinach and immediately transfer it to an ice bath before blending.

What type of cream should I use?

Heavy cream adds richness, but even a spoon of Greek yogurt can bring creaminess without making it too heavy.

Want More Indian-Inspired Recipes?

If you enjoyed this Palak Paneer, you’ll probably love these flavorful dishes from the blog:

Easy Thai Red Curry Dumpling Soup: A cozy and spicy bowl packed with bold Thai flavors.
Louisiana Remoulade Sauce: Great for dipping or drizzling over grilled vegetables.
Texas Roadhouse Butter Chicken Skillet: A creamy, skillet-style dish with a Southern twist.
Shut Yo Mouth Sauce: A fiery and flavorful sauce that works with everything.
Fried Cabbage with Shrimp & Sausage: Savory and hearty, perfect for a weeknight dinner.

And if you’re looking for even more daily inspiration, head over to my Pinterest board, Life with Jam where I share recipes just like this one, every day.

📌 Save this recipe to your Pinterest dinner board so you can find it anytime you need a comforting meal idea.

And I’d love to hear how yours turned out—did you add a twist like corn or extra spice? Drop your experience in the comments below!

Let’s swap tips and make dinner even better together.