Palak and Paneer Recipe: Palak Paneer is one of those Indian dishes that never goes out of style. It’s vibrant, creamy, flavorful, and full of nutrients – making it a favorite across Indian households and restaurants alike. “Palak” means spinach, and “Paneer” refers to the Indian cottage cheese that’s soft and slightly chewy. When combined, these two create magic in a bowl – both visually and gastronomically.
But what makes Palak Paneer so beloved? For starters, it’s vegetarian-friendly and packed with iron and protein. It’s also super versatile – you can serve it with roti, naan, rice, or even eat it on its own. Whether you’re new to Indian cooking or just want a foolproof recipe that delivers every time, you’re in the right place.
Ingredients Required
To make authentic and delicious Palak Paneer, you need a balance of fresh ingredients and aromatic spices. Here’s a breakdown:
Main Ingredients:
- 250g paneer (cubed)
- 300g fresh spinach (palak)
- 1 medium onion (finely chopped)
- 2 medium tomatoes (pureed or finely chopped)
- 4 garlic cloves (chopped or minced)
- 1-inch ginger piece (grated)
- 2 green chilies (adjust to taste)
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt to taste
- 2 tbsp cream (optional, for richness)
- 2 tbsp oil or ghee
Optional Additions:
- A pinch of asafoetida (hing) for depth
- Kasuri methi (dried fenugreek leaves) for extra aroma
- Lemon juice for a fresh zing
Fresh ingredients are always the best. However, if you don’t have fresh spinach, frozen can work too. Just make sure to thaw and drain it properly before use. The better the ingredients, the richer your Palak Paneer will taste.
Preparation Before Cooking
Before diving into cooking, some prep work can save time and enhance the flavor and texture of your dish.
Blanching Spinach:
- Rinse spinach thoroughly under running water to remove any dirt.
- Boil water in a pot and add a pinch of salt.
- Add the spinach leaves and let them cook for 2-3 minutes.
- Immediately transfer them to a bowl of ice-cold water (this retains the green color).
- Drain and puree the spinach using a blender or hand mixer to get a smooth, creamy texture.
Preparing Other Ingredients:
- Cube the paneer and soak it in warm water to keep it soft (especially if store-bought).
- Chop onions finely.
- Puree the tomatoes or finely chop them based on preference.
- Mince or grate garlic and ginger.
- Have your spices measured and ready.
This prep work not only streamlines the cooking process but also ensures the dish retains its authentic texture and flavor.
Cooking Palak Paneer – Step by Step
Now, let’s get to the heart of this guide – actually making the Palak Paneer.
Step 1: Blanching and Pureeing Spinach
As mentioned earlier, blanching helps preserve color. After blanching, blend the spinach into a smooth puree and set aside. This vibrant green base is what makes Palak Paneer stand out both visually and nutritionally.
Step 2: Frying Paneer Cubes
- Heat 1 tbsp oil in a pan.
- Lightly fry the paneer cubes until they are golden on the sides.
- Soak them in warm water to retain softness.
Frying adds texture and prevents them from crumbling when mixed with the curry. Soaking afterward keeps them soft and juicy.
Step 3: Making the Masala Base
- Heat 1 tbsp oil in the same pan.
- Add cumin seeds; once they splutter, add garlic, ginger, and green chilies.
- Sauté for a minute until fragrant.
- Add onions and cook until golden brown.
- Stir in the tomato puree and cook until the oil separates from the masala.
- Add turmeric, chili powder, coriander powder, and salt.
- Cook the masala for another 3-4 minutes for maximum flavor.
This masala forms the flavor base and binds the spinach and paneer together.
Step 4: Combining Spinach Puree with Masala
Now that your masala is ready, it’s time to bring in the vibrant spinach puree.
- Lower the flame and slowly pour the spinach puree into the masala.
- Stir gently to combine everything.
- Cook this mixture on a low flame for 5–7 minutes. You’ll notice the color turning richer and the aroma intensifying.
- Adjust salt and spice levels at this stage if needed.
Keep stirring occasionally to avoid sticking. This part is crucial because it lets the flavors meld beautifully. If the mixture looks too thick, you can add 1/4 cup of water or milk to adjust the consistency.
Once cooked, add 1 teaspoon of garam masala and 1 tablespoon of cream. The cream is optional, but it adds a restaurant-style richness that takes the dish to the next level.
Step 5: Adding Paneer and Final Cooking
Now it’s time for the star of the show – the paneer.
- Drain the paneer cubes and gently add them to the spinach gravy.
- Stir carefully so you don’t break them.
- Let it simmer on low for 5 minutes. This allows the paneer to soak in all the rich, earthy flavors.
Avoid overcooking the paneer – it can become rubbery. If you’re using homemade paneer, it’ll usually stay soft even after simmering, but store-bought needs extra care.
Turn off the heat, and if you’d like, drizzle a bit more cream or butter on top for that gourmet touch. Garnish with crushed kasuri methi or a few drops of lemon juice before serving.
Serving Suggestions
Palak Paneer is quite versatile when it comes to accompaniments. Here are a few perfect pairings:
- Indian Breads: Serve it hot with naan, roti, or paratha. These breads help scoop up the rich spinach gravy and paneer chunks beautifully.
- Rice: Jeera rice or plain basmati rice make a great combo, especially if you prefer a milder pairing.
- Side Dishes: Serve with a simple cucumber raita or pickled onions for contrast and freshness.
Presentation tip: Serve in a deep dish, drizzle some cream on top, and garnish with a small cube of paneer and coriander leaves. It looks appetizing and adds an elegant touch to the meal.
Palak Paneer is perfect for dinner parties, festive meals, or even a comforting weekday lunch. It’s warm, rich, and satisfying – everything you want from a classic Indian dish.
Nutritional Benefits of Palak Paneer
Palak Paneer isn’t just tasty – it’s a powerhouse of nutrients.
Spinach (Palak):
- High in iron, which supports red blood cell production.
- Rich in fiber, aiding digestion.
- Packed with antioxidants like beta-carotene and lutein.
Paneer:
- High in protein – great for vegetarians needing a protein source.
- Contains healthy fats and calcium for strong bones.
- Low in carbs, making it suitable for keto-style diets.
One serving (roughly 1 cup) of homemade Palak Paneer provides:
- Calories: ~250-300 kcal
- Protein: 12-15g
- Fat: 18-20g
- Carbs: 8-10g
It’s a well-balanced dish that fits into many diets, including low-carb, high-protein, and vegetarian. You can also tweak the fat content by using low-fat paneer and reducing the cream or ghee.
If you’re on a weight loss journey, simply reduce the amount of oil and cream used, and pair it with whole wheat roti for a fiber-rich meal.
Tips for Perfect Palak Paneer
Making restaurant-style Palak Paneer at home might sound tricky, but with a few smart tips, you’ll be able to master it every single time. Here are some pro-level hacks to elevate your dish:
1. Preserve the Green Color:
One of the biggest challenges while making Palak Paneer is retaining that bright green color. Blanching the spinach and immediately plunging it into ice-cold water (also called shocking) is the secret here. Avoid overcooking the spinach – the longer it cooks, the duller the color gets.
2. Use Fresh Paneer:
Homemade paneer always wins in terms of taste and texture. If you’re using store-bought paneer, soak it in warm water for at least 10 minutes before adding it to the gravy. This softens it and makes it spongier.
3. Don’t Overload Spices:
Palak has a subtle, earthy flavor that can be overpowered by too many spices. Stick to basics like cumin, turmeric, garam masala, and chili powder. Less is more.
4. Smooth vs Chunky Gravy:
Want a silky, restaurant-style texture? Blend your spinach well and sieve it if needed. For a more rustic, home-style texture, leave it slightly chunky.
5. Frying Paneer (Optional):
Lightly sautéing the paneer before adding it to the gravy gives it a slightly crispy edge. But be careful – over-frying can make it rubbery.
6. Balance the Flavors:
A small squeeze of lemon juice or a dash of amchur (dry mango powder) can really brighten up the dish. It cuts through the richness and adds a tangy kick.
Avoid these common mistakes:
- Overcooking spinach, which leads to bitterness.
- Adding raw paneer directly into cold gravy – always let it simmer a bit.
- Skipping garlic and green chilies – they add depth and heat.
These simple tips make a world of difference and help you achieve a perfectly balanced and flavorful Palak Paneer every time.
Variations of Palak Paneer
There’s more than one way to enjoy this dish. If you like experimenting in the kitchen, try these tasty twists:
1. Vegan Palak Paneer:
Replace paneer with tofu and skip the cream. Use plant-based oil or vegan butter instead of ghee. You can even blend some soaked cashews with the spinach for added creaminess without dairy.
2. Restaurant-Style Palak Paneer:
Use a mix of spinach and methi (fenugreek leaves) or mustard greens for complexity. Add more cream or butter, and blend the gravy until ultra-smooth. Finish with a smoky tadka (tempering) using burnt charcoal for an authentic touch.
3. No Onion-Garlic Version:
For those who avoid onion and garlic, substitute with hing (asafoetida) and tomatoes. The dish still tastes amazing and is often made this way during religious fasts or festivals.
4. Spicy Version:
Add more green chilies and a pinch of garam masala for heat. You can also add a touch of black pepper or red chili flakes to up the spice quotient.
5. Saag Paneer:
Instead of using only spinach, use a mix of leafy greens like mustard leaves, bathua, and methi. This is commonly prepared in Northern India, especially in Punjab.
These variations offer something for everyone—whether you’re looking for a lighter version, a festive indulgence, or a twist on tradition. Feel free to play with ingredients based on your dietary needs or preferences.
Storage and Reheating Tips
Made a big batch? No worries—Palak Paneer stores well and can be enjoyed the next day too.
Storage:
- Let the dish cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 2–3 days.
- For longer storage, freeze just the spinach gravy without the paneer (paneer doesn’t freeze well).
Reheating:
- Reheat gently on the stove over medium heat. Add a splash of water or milk to loosen the consistency.
- If reheating in a microwave, cover it to prevent splatter and stir occasionally for even heating.
- Avoid reheating multiple times—it affects the taste and texture.
Paneer can harden when reheated, so consider adding it fresh just before serving if you’ve frozen the spinach base. This trick keeps your dish tasting just as good as when freshly made.
FAQs about Palak and Paneer Recipe
1. Can I use frozen spinach instead of fresh?
Yes! Just thaw and drain it thoroughly to remove excess moisture. While fresh is best for color and flavor, frozen spinach works in a pinch.
2. Is Palak Paneer good for weight loss?
Absolutely. It’s rich in protein and low in carbs, especially if you skip the cream and use minimal oil. Pair it with whole wheat roti for a balanced meal.
3. Can I make it without onion and garlic?
Yes, and it still tastes great. Use tomatoes, asafoetida, and a pinch of garam masala for depth. Perfect for festivals or no-onion-garlic diets.
4. How long can I keep Palak Paneer in the fridge?
It stays fresh for up to 2–3 days when stored in an airtight container. For longer shelf life, freeze the spinach gravy separately.
5. What’s the difference between Saag Paneer and Palak Paneer?
Palak Paneer uses only spinach, while Saag Paneer includes a mix of greens like mustard, fenugreek, and spinach. Saag has a more complex, earthy flavor.
Final Thoughts
Palak Paneer is a timeless classic that checks all the boxes – it’s delicious, nutritious, and pretty easy to make once you’ve got the hang of it. With a few ingredients and some love, you can whip up this vibrant, soul-satisfying dish right in your own kitchen.
Whether you enjoy it with fluffy naan or steaming hot rice, it’s bound to become one of your go-to recipes. Don’t be afraid to make it your own. Add your favorite twist, switch up the spices, or turn it vegan. It’s one of those dishes that welcomes creativity while staying true to its roots.
So roll up your sleeves and give it a try. Once you taste homemade Palak Paneer, there’s no going back!
