This palak paneer recipe is flavorful, simple to prepare, and ready in about an hour. The blended spinach sauce creates a rich, creamy curry that’s perfect for weeknight dinners or special occasions.
What is Palak Paneer?
Palak paneer is a classic North Indian vegetarian dish featuring cubes of paneer cheese in a smooth, spiced spinach sauce. Its name comes from “palak,” the Hindi word for spinach, while “saag” often refers to dishes made with other leafy greens such as mustard greens.
Both palak and saag paneer share common aromatics like onions, ginger, turmeric, and green chilies, though regional recipes may vary with ingredients such as garlic or coriander. Regardless of the name, these dishes center on a flavorful green curry studded with fresh or lightly fried paneer.
Important Facts About Palak Paneer
Origin
Palak paneer is rooted in the vegetarian traditions of Northern India, where fresh paneer is a common ingredient. Indian regional cuisines offer many variations on leafy-green curries, each highlighting local spices and techniques.
What is paneer?
Paneer is a fresh, mild cheese made by curdling warm milk with an acid and draining the whey. It has little to no salt and a firm texture that holds up well in curries.
Paneer is high in protein and calcium, making it a nutritious base for vegetarian meals. Like tofu, it absorbs surrounding flavors and reheats well, keeping nicely for a couple of days.
Spices and aromatics
The deep, layered flavor of palak paneer comes from cooking spices and aromatics in ghee before combining them with the spinach. In this recipe we use turmeric, cumin, onions, garlic, ginger, tomatoes, and green chilies to build the base.
Ingredients You Need
- Paneer – Fresh paneer cut into 8 oz. (about 1/2 lb) cubes. Use store-bought paneer or homemade.
- Spinach – 1 lb. fresh spinach (palak), washed and chopped. The spinach is essential for the bright green, creamy sauce.
- Ghee – 4 tablespoons ghee or clarified butter, separated. Ghee gives the curry richness without additional dairy.
- Onion – 1 small white onion, finely chopped.
- Garlic – 1 clove, minced.
- Ginger – 1 inch, peeled and minced (or ginger paste).
- Tomato – 1 large tomato, finely chopped (or a pint of cherry tomatoes if preferred).
- Green chilies – 2 Serrano chilies, minced; adjust seeds for desired heat.
- Spices – 1 teaspoon ground cumin, 1/4 teaspoon turmeric, 1 teaspoon garam masala, and salt to taste.
- Whole spices – 1/4 teaspoon whole cumin seeds, 1 bay leaf, and 1 cinnamon stick for toasting.
- Heavy cream – 2 tablespoons for finishing and garnish.
Homemade
Paneer Recipe
Making paneer at home yields a fresher, firmer cheese that works beautifully in palak paneer. If you have the time, homemade paneer adds great texture and flavor.
How to Make Palak Paneer
The method is straightforward: brown the paneer if you like, build an aromatic base, wilt and blend the spinach, then combine and simmer briefly to marry the flavors.
Fry Paneer
Heat 2 tablespoons ghee in a large pot over medium-high heat. Add the paneer cubes and brown them 2–3 minutes per side until golden. Remove and set aside. Browning adds texture but is optional.
Make Your Flavor Base
In the same pot, add another tablespoon of ghee. When fragrant, add the onion, ginger, garlic, tomato, green chilies, ground cumin, turmeric, and garam masala. Sauté for about 5 minutes until the vegetables begin to soften and the mixture is aromatic.
here’s a tip
Don’t skip the ghee—add a little more if you want extra richness and creaminess.
Add the Spinach
Stir in the chopped spinach with a splash of water or broth (3–4 tablespoons). Cover and simmer for about 3 minutes until wilted. Remove from heat and allow the mixture to cool slightly to keep the spinach vibrant green.
cool your spinach quickly
To cool faster, spread the spinach on a plate to release heat, then refrigerate for 15–20 minutes if needed before blending.
Toast Cumin Seeds, Cinnamon, + Bay Leaf
While the spinach cools, toast the whole cumin seeds, cinnamon stick, and bay leaf in 1 tablespoon ghee in a sauté pan until fragrant, then remove from heat.
Blend Blend Blend
Transfer the cooled spinach mixture to a blender and puree until smooth. If you prefer some texture, reserve 1/2 cup of the wilted spinach before blending and fold it back in afterward. Add a splash of water or broth if the blender needs extra liquid.
Options:
- For a smoother sauce blend completely; for texture reserve some spinach and stir it in after blending.
- Thin with a tablespoon or two of broth if needed to reach your desired consistency.
Add Paneer + Simmer
Return the toasted spices to the pan, pour in the blended spinach sauce, and add the browned paneer cubes. Heat gently until the sauce comes to a brief simmer, then reduce heat and simmer on low for 15–20 minutes to allow flavors to meld. Adjust salt and seasoning as needed.
Finish with a drizzle of heavy cream before serving for a glossy appearance and extra richness.
Tips + Tricks
Serving suggestions
Serve palak paneer with basmati or jeera rice, freshly cooked naan, paratha, or roti. Crisp papadums and a selection of chutneys or pickles complete the meal.
Adjusting heat
To make the curry spicier, add more of the green chili seeds or a pinch of red pepper flakes. Taste as you go to find the right level of heat.
Freezing and storage
Palak paneer freezes well. Store in an airtight container for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator. Avoid freezing cooked rice with the curry.
Storage
Refrigerate palak paneer in an airtight container for up to 5 days. Reheat gently on the stovetop to preserve texture.
Palak Paneer Recipe
Ingredients
- 8 oz. paneer cheese, cut into cubes (~1/2 lb)
- 1 lb. fresh spinach leaves, washed and chopped
- 4 tablespoons ghee or clarified butter, separated
- 1 small white onion, finely chopped
- 1 clove garlic, minced
- 1 inch ginger, minced
- 1 large tomato, finely chopped
- 2 green chilies, minced (keep seeds for extra spice)
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1 teaspoon garam masala
- Salt, to taste
- 1/4 teaspoon whole cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 2 tablespoons heavy cream
Instructions
- First, fry the paneer: heat 2 tablespoons ghee in a large pot over medium-high heat.
- When the ghee is hot, add the paneer cubes and brown each side 2–3 minutes until golden. Remove and set aside.
- In the same pot add another tablespoon of ghee. When hot, add onion, ginger, garlic, tomato, green chilies, ground cumin, turmeric, and garam masala. Sauté about 5 minutes until softened.
- Add spinach and salt to taste. Add a splash of water, cover, and simmer for 3 minutes until wilted. Remove from heat to preserve the bright color.
- Allow the mixture to cool slightly, then transfer to a blender and puree until smooth.
- In a sauté pan over medium heat, warm 1 tablespoon ghee and toast the whole cumin seeds, cinnamon stick, and bay leaf for a few minutes.
- Stir in the blended spinach mixture and cubed paneer. Bring to a brief simmer, then reduce heat and cook gently to combine flavors.
- Adjust seasoning, transfer to a serving dish, and garnish with a drizzle of heavy cream.
- Serve with naan, paratha, or roti, and basmati or jeera rice. Add papadums and chutneys if desired.
Nutrition
Carbohydrates: 14 g ,
Protein: 18 g ,
Fat: 25 g ,
Fiber: 5 g ,
Sugar: 3 g
Nutrition information is an approximation.
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