Palak Paneer

Palak Paneer is a comforting, vibrant curry of tender paneer cubes nestled in a smooth spinach sauce scented with garlic, ginger, and warm spices. This quick version keeps the flavors fresh and the color bright, while a little cream gives the sauce a gentle richness.

Nutrition · per serving

412kcal

19gProtein

15gCarbs

32gFat

5gFiber

2 servings

Ingredients

17 items

Palak base

spinach, roughly chopped300 g

onion, finely chopped100 g

tomato, chopped120 g

garlic, chopped12 g

ginger, chopped10 g

green chili, chopped5 g

neutral oil15 ml

cumin seeds2 g

garam masala3 g

ground coriander4 g

turmeric1 g

salt5 g

water120 ml

Paneer and finish

paneer, cut into 2 cm cubes200 g

cream30 ml

kasuri methi, crushed1 g

lemon juice5 ml

Tips

•For an even smoother restaurant-style texture, blend the spinach sauce very thoroughly before adding the paneer.
•If the paneer is firm from the refrigerator, soak the cubes in hot water for 5 minutes, then drain before adding; this keeps them soft.
•Serve with roti, naan, or jeera rice.
•Adjust chili to taste; for a beginner-friendly version, reduce or omit the green chili.

Steps

1
Prepare everything before you start: chop the spinach, onion, tomato, garlic, ginger, and green chili; cut the paneer into cubes. This dish cooks quickly, so having the ingredients ready prevents the masala from overcooking.
300 g spinach, roughly chopped100 g onion, finely chopped120 g tomato, chopped12 g garlic, chopped10 g ginger, chopped5 g green chili, chopped200 g paneer, cut into 2 cm cubes
2
Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for 10-15 seconds until fragrant. Add the onion and cook for 4-5 minutes, stirring often, until softened and lightly golden, not deeply browned.
15 ml neutral oil2 g cumin seeds100 g onion, finely chopped
3
Add the garlic, ginger, and green chili. Sauté for 30-45 seconds until aromatic. Stir in the tomato, ground coriander, turmeric, and half the salt. Cook for 3-4 minutes, mashing the tomato with your spoon until it softens and the oil begins to separate slightly at the edges.
12 g garlic, chopped10 g ginger, chopped5 g green chili, chopped120 g tomato, chopped4 g ground coriander1 g turmeric5 g salt
4
Add the spinach and water. Cover and cook for 2 minutes, just until the spinach wilts fully and turns deep green. Do not overcook, or the color will dull. Remove from the heat and blend to a smooth sauce using an immersion blender or carefully in a blender jar.
300 g spinach, roughly chopped120 ml water
5
Return the spinach sauce to the pan over low heat. Stir in the garam masala, crushed kasuri methi, and remaining salt to taste. Add the paneer cubes and simmer gently for 3-4 minutes so the paneer warms through without turning rubbery.
3 g garam masala1 g kasuri methi, crushed5 g salt200 g paneer, cut into 2 cm cubes
6
Stir in the cream and lemon juice, then cook for 30 seconds more. The finished palak paneer should be silky, thick enough to coat a spoon, and bright green. Serve hot.
30 ml cream5 ml lemon juice

Origin & History

Palak Paneer is a popular North Indian curry made by pairing spinach purée with paneer, the fresh cheese widely used in Indian vegetarian cooking. It likely emerged from Punjabi home-style cooking, where dairy-rich dishes and seasonal greens are both central to the cuisine.

indian vegetarian spinach paneer curry weeknight beginner

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Palak Paneer

Steps

Prepare everything before you start: chop the spinach, onion, tomato, garlic, ginger, and green chili; cut the paneer into cubes. This dish cooks quickly, so having the ingredients ready prevents the masala from overcooking.

300 g spinach, roughly chopped100 g onion, finely chopped120 g tomato, chopped12 g garlic, chopped10 g ginger, chopped5 g green chili, chopped200 g paneer, cut into 2 cm cubes

Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for 10-15 seconds until fragrant. Add the onion and cook for 4-5 minutes, stirring often, until softened and lightly golden, not deeply browned.

15 ml neutral oil2 g cumin seeds100 g onion, finely chopped

Add the garlic, ginger, and green chili. Sauté for 30-45 seconds until aromatic. Stir in the tomato, ground coriander, turmeric, and half the salt. Cook for 3-4 minutes, mashing the tomato with your spoon until it softens and the oil begins to separate slightly at the edges.

12 g garlic, chopped10 g ginger, chopped5 g green chili, chopped120 g tomato, chopped4 g ground coriander1 g turmeric5 g salt

Add the spinach and water. Cover and cook for 2 minutes, just until the spinach wilts fully and turns deep green. Do not overcook, or the color will dull. Remove from the heat and blend to a smooth sauce using an immersion blender or carefully in a blender jar.

300 g spinach, roughly chopped120 ml water

Return the spinach sauce to the pan over low heat. Stir in the garam masala, crushed kasuri methi, and remaining salt to taste. Add the paneer cubes and simmer gently for 3-4 minutes so the paneer warms through without turning rubbery.

3 g garam masala1 g kasuri methi, crushed5 g salt200 g paneer, cut into 2 cm cubes

Stir in the cream and lemon juice, then cook for 30 seconds more. The finished palak paneer should be silky, thick enough to coat a spoon, and bright green. Serve hot.

30 ml cream5 ml lemon juice