Palak Paneer: Creamy Spinach and Indian Cheese Curry Recipe

Palak Paneer is a beloved classic in Indian vegetarian cuisine, celebrated for its rich, creamy texture and delightful blend of spinach and paneer (Indian cheese). Imagine tender cubes of paneer simmering in a velvety, flavorful spinach gravy – that’s Palak Paneer. This dish isn’t just a meal; it’s an experience, offering a symphony of tastes and aromas that are both comforting and exotic. If you’re looking to recreate authentic Indian flavors in your kitchen, mastering Palak Paneer is a must. This recipe will guide you through creating the best Palak Paneer at home, surpassing even restaurant versions in taste and freshness, all without the fuss of blanching spinach or overwhelming spices.

What is Palak Paneer?

“Palak Paneer” directly translates from Hindi to “spinach cheese,” clearly defining the dish’s core components. Originating from North India, this culinary gem features fresh spinach (‘palak’) and Indian cottage cheese (‘paneer’) as its stars. Palak Paneer is essentially paneer immersed in a luscious, spiced spinach sauce or gravy. While you might find it on almost every Indian restaurant menu globally, it’s often considered a restaurant favorite rather than an everyday home-cooked meal in India.

Traditionally, Palak Paneer involves blanching spinach leaves before pureeing them. This vibrant green puree then forms the base of the curry, cooked with onions, tomatoes, and a medley of aromatic spices until it reaches a thick, gravy-like consistency. Finally, paneer is gently simmered in this flavorful sauce, absorbing all the deliciousness. For that extra touch of richness often found in restaurants, cream is sometimes stirred in at the end, and some recipes even include milk for a unique flavor dimension.

Why This Palak Paneer Recipe Stands Out

If past attempts at making Palak Paneer have left you wanting, it probably boils down to the cooking method. But worry no more! This recipe is designed to help you achieve Spinach Paneer perfection every single time. Many find restaurant versions of Palak Paneer lacking in authentic taste and texture. After extensive experimentation, this recipe has emerged as a consistent crowd-pleaser.

What makes this Palak Paneer truly exceptional is the technique of skipping the spinach blanching and avoiding overcooking. Instead of blanching, we gently sauté the spinach before pureeing it. This simple tweak makes a world of difference in preserving the fresh, vibrant flavors of the spinach and preventing any bitterness.

Don’t be concerned about bitterness – by thoroughly cleaning and sautéing the spinach leaves until just wilted, and being careful not to overcook them, we ensure a sweet and savory flavor profile. This method is similar to how spinach is prepared in other popular Indian dishes like dal palak, spinach paratha, palak rice, and aloo palak.

Palak Paneer vs. Saag Paneer: Decoding the Difference

A common question is whether Palak Paneer and Saag Paneer are the same dish. While they are related, there’s a key distinction rooted in their origins and ingredients.

Palak Paneer is an authentic Indian dish with origins firmly in India. Saag Paneer, on the other hand, is largely considered an adaptation created by Indian restaurants outside of India. You’re unlikely to find “saag paneer” on menus within India, but it’s a familiar offering abroad.

The primary difference lies in the greens used. “Palak” specifically means spinach, so Palak Paneer is exclusively made with spinach. “Saag,” however, is a broader term encompassing various leafy greens like mustard greens, radish greens, fenugreek leaves, and more. Saag can be made with a single green or a combination. Therefore, ordering Saag Paneer in a restaurant might get you a dish made with spinach combined with other greens.

The preparation and taste of Saag Paneer can vary significantly from restaurant to restaurant, reflecting the diverse interpretations of “saag.” Some Saag Paneer versions might include spinach, coriander leaves, and fenugreek (methi) leaves, resulting in a flavor profile distinctly different from the pure spinach-based Palak Paneer.

Explore more Paneer Recipes if you’re a fan of Indian cheese, or delve into related dishes such as Paneer butter masala, Malai kofta, Paneer makhani, Easy paneer bhurji, Shahi paneer, and Paneer tikka masala.

How to Make Palak Paneer: Step-by-Step Recipe

Follow these detailed steps with photos to create your perfect Palak Paneer.

Part 1: Preparation

1. Prepare the Spinach: You’ll need about 4 cups of loosely packed or 2 cups of tightly packed spinach leaves (100 to 120 grams). Opt for young, fresh spinach. Avoid mature spinach with large stems, as these can impart a bitter taste to the gravy. If using baby spinach, the tender stalks are fine to include. Thoroughly rinse the spinach in a large pot of water. For extra cleaning, consider adding a splash of vinegar and salt to help remove any pesticide residue. Rinse several more times and drain completely. For those on a low oxalate diet, blanching the spinach is recommended (see recipe card for instructions).

2. Sauté Green Chilies: Heat half a tablespoon of oil in a pan. Add 1 to 2 chopped green chilies. This recipe relies on green chilies for heat, as no red chili powder is used. Adjust the quantity to your spice preference.

3. Add Spinach and Cashews: Add the spinach and 8 to 10 cashew nuts to the pan. Sauté over medium heat until the spinach completely wilts, about 2 to 3 minutes. Be careful not to overcook; spinach cooks quickly.

4. Check for Raw Flavor: Ensure the raw taste of the spinach is gone. If there’s any moisture left from the spinach, you can use it for blending – no need to evaporate it.

5. Cool and Blend: Allow the sautéed spinach mixture to cool completely. Transfer it to a blender jar and add ¼ cup of clean water.

6. Make Spinach Puree: Blend until you achieve a smooth, thick puree. Set aside.

Part 2: Making the Gravy

7. Temper Spices: In the same pan, heat 1 tablespoon of butter and half a tablespoon of oil. Add 2 whole cardamoms, a 1-inch cinnamon stick, 2 cloves, and ⅛ teaspoon of cumin seeds. If you don’t have whole spices, you can omit them, but they add depth of flavor as we’re using minimal garam masala powder later.

8. Sauté Onions: Add ¾ cup of finely chopped onions or boiled onion paste. Fry until golden brown. Then, add ¾ teaspoon of ginger-garlic paste. Sauté for about a minute, until you can smell the aroma of ginger and garlic.

9. Add Tomatoes and Salt: Add ½ cup of deseeded, finely chopped tomatoes or tomato puree and ½ teaspoon of salt. Sauté well.

10. Cook Tomatoes and Spices: Sauté until the tomatoes become completely mushy. Add ½ to ¾ teaspoon of garam masala. Use a good quality, flavorful garam masala. Sauté for 2-3 minutes until the spices are fragrant. (For a smoother gravy, you can optionally remove the whole spices at this stage and blend the onion-tomato masala separately with ½ to ¾ cup of water, then return it to the pan.)

11. Add Water and Simmer: Pour in ¾ cup of water, cover, and cook on medium heat until the onions are fully cooked and softened. The onion-tomato masala should be thick but still have some moisture (refer to the video for consistency). Crush ½ teaspoon of kasuri methi (dried fenugreek leaves) in your palm and add it to the gravy.

Part 3: Combining and Finishing Palak Paneer

12. Add Spinach Puree: Once the gravy has thickened, reduce the heat to low. Add the spinach puree. Mix well and cook until it just starts to bubble, about 2 minutes. Avoid prolonged cooking at this stage as it can dull the vibrant green color. If you prefer a thinner curry, you can stir in a few tablespoons of hot water. Taste and adjust salt if needed.

13. Add Paneer: Gently add cubed paneer – 150 grams (5.5 ounces, 1¼ cups).

14. Final Simmer and Serve: Stir well to combine paneer with the gravy. Turn off the heat. If you wish to use cream, stir it in now. (Cream is optional if you’ve used cashews for creaminess in the spinach puree. This recipe is delicious even without cream, which is why it’s not a regular addition.) Cream is only used here for garnishing in the photos.

Serve your homemade Palak Paneer hot with Basmati Rice, butter naan, jeera rice, ghee rice, roti, or plain paratha.

Pro Tips for Exceptional Palak Paneer

1. Blanched vs. Unblanched Spinach: If you are on a low oxalate diet and typically blanch spinach for other dishes like dal palak or any spinach curry, blanching is recommended. However, for the best flavor in Palak Paneer, try it without blanching. You’ll notice a significant difference and a fresher taste.

2. Preserving the Green Color: To maintain the vibrant green hue of your Palak Paneer, use garam masala sparingly and avoid overcooking the spinach, which can darken the dish.

3. Achieving Smooth Creamy Texture: Cashews are used in this recipe to add a subtle creaminess to the gravy. You can skip cashews and use about 3-4 tablespoons of cream instead. Blanched almonds are another alternative for a creamy texture.

4. Choosing the Right Paneer: The quality of paneer is crucial. Opt for good quality paneer. Homemade paneer, like this homemade paneer recipe, is ideal for its soft, melt-in-your-mouth texture. If using store-bought frozen paneer, soak it in slightly hot water for 15-20 minutes before use to soften it.

Explore more delicious palak recipes here on the blog for more spinach-based culinary inspiration.

FAQs About Palak Paneer

What is the difference between Saag Paneer and Palak Paneer?
Saag is a broader term for various greens, including mustard greens, spinach, fenugreek, and amaranth. Saag Paneer can be made with any of these greens, or a mix, whereas Palak Paneer is specifically made with palak, which is spinach.

Why does my Palak Paneer taste bitter?
Bitterness in Palak Paneer often comes from mature, dark green spinach, which has higher levels of oxalic acid. Using young, tender spinach can prevent bitterness. Overcooking spinach can also intensify bitterness, so cook it just until wilted and avoid prolonged simmering of the puree.

Can you freeze Palak Paneer?
Yes, Palak Paneer freezes well for up to a month. Allow the onion-tomato masala to cool completely after cooking. Then, mix in the spinach puree and transfer to an airtight, freezer-safe container. Thaw and reheat gently over low heat or in an Instant Pot until bubbling and hot.

How to Choose the Best Spinach

• Select tender spinach with a light to medium green color. Darker leaves are often less tender and can be bitter.
• Avoid using thick stalks and stems of mature spinach, as they can make Palak Paneer bitter and give it a metallic taste.
• While this recipe is best with fresh spinach, some readers have reported success using frozen spinach.

Serve Palak Paneer With:

• Saag Paneer
• Paneer Recipes
• Paneer Butter Masala
• Shahi Paneer Recipe
• Tofu Curry Recipe (Vegetarian alternative)
• Aloo Palak Recipe (Spinach and Potato Curry)

Recipe Card

Palak Paneer Recipe (Spinach Paneer)

4.99 from 1455 votes

Palak paneer recipe – Indian cottage cheese simmered in onion tomato spinach gravy. This palak paneer is one of the best you can make at home. Tastes simply delicious, creamy and easy to make. Serve with roti, basmati rice or naan.

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For best results follow the step-by-step photos above the recipe card

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 to 3
Author: Swasthi

Ingredients (US cup = 240ml)

• 150 grams (1¼ cups) paneer (Indian cottage cheese)
• 3½ to 4 cups (100 to 120 grams) palak (spinach)
• 2 tablespoons oil (or half oil & half butter)
• 2 green chilies (deseeded) (less spicy kind)
• ¾ cup (90 grams, 1 small) onions (fine chopped)
• ½ cup (1 small) tomatoes (deseeded & chopped or pureed)
• ¾ teaspoon ginger garlic paste (read notes for substitute)
• ½ teaspoon salt (use as per your taste)
• 8 to 10 cashewnuts (read notes for substitutes)
• ½ to ¾ teaspoon garam masala (adjust to taste)
• ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don’t have)
• ¼ cup water to blend spinach
• ¾ cup water to cook the gravy
• 3 tablespoons cream (optional)

(Optional) Whole spices for palak paneer

• ⅛ teaspoon cumin seeds (jeera) (optional)
• 2 green cardamoms (elaichi) (optional)
• 1 inch cinnamon (dalchini) (optional)
• 2 cloves (laung) (optional)

Instructions

Preparation

• Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
• Add them to a large pot of water. Rinse them well few times & drain to a colander.
• Allow the water to drain completely otherwise it will let out lot of moisture while cooking.
• Heat half tablespoon oil in a pan. Saute green chilies, cashews and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away. [OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.]
• Cool this completely. Blend this along with water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.

How to make Palak Paneer

• Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
• When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
• Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
• Then add tomatoes with salt. Saute until they break down and turn mushy.
• Add garam masala & saute until the masala smells good. This may take 2 mins. (for a smoother curry refer notes)
• Pour water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)
• Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.
• Avoid overcooking. Add paneer & mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.
• Serve palak paneer with naan, roti, Basmati rice or Jeera rice.

Recipe Notes

• This recipe can be doubled.
• Substitute ginger garlic paste with ½ teaspoon minced ginger and ¾ teaspoon minced garlic.
• Substitute cashews with 7 blanched and soaked almonds or 2 tablespoons almond flour. The taste is different with almonds.
• For a smoother gravy, after sauteing the onion and tomatoes with garam masala, cool it. Remove the cardamoms, cloves and cinnamon, keep them aside. Blend the onions tomatoes to a smooth puree with ½ to ¾ cup water. Add back the spices to the pan along with the puree. Cook this until you see traces of oil. When the gravy thickens add the palak puree.
• If using baby spinach, stems can be used. If using mature spinach, avoid using stalks & stems as they may lend a bitter taste. Cut off each stem from the leaves. Overcooking palak can leave a bitter taste.
• You can use more spinach if you like.
• Whole spices are optional. But they do add a lot of flavor to the dish. However you can skip them and add more garam masala to suit your taste.
• Optional: If using store bought paneer, then cube them and add to 2 cups hot water. Keep these immersed for 10 mins. Drain and use.

Video

Watch Palak Paneer Recipe Video

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NUTRITION INFO (estimation only)

Nutrition Facts

Palak Paneer Recipe (Spinach Paneer)

Amount Per Serving

Calories 350 Calories from Fat 270

% Daily Value*

Fat 30g 46%

Saturated Fat 12g 75%

Cholesterol 54mg 18%

Sodium 739mg 32%

Potassium 388mg 11%

Carbohydrates 13g 4%

Fiber 4g 17%

Sugar 4g 4%

Protein 10g 20%

Vitamin A 3831IU 77%

Vitamin C 22mg 27%

Calcium 303mg 30%

Iron 2mg 11%

• Percent Daily Values are based on a 2000 calorie diet.

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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