Palak Paneer Cheese Recipe: Palak Paneer Cheese is one of the most iconic dishes in Indian cuisine, known for its rich, creamy texture and vibrant green color. This dish perfectly combines the freshness of spinach (palak) with the softness of paneer (Indian cottage cheese). When cooked with aromatic spices and a touch of cream or cheese, it becomes a soul-satisfying comfort food that can be enjoyed with roti, naan, or steamed rice.
What Is Palak Paneer Cheese?
Palak Paneer Cheese is essentially a North Indian curry made from pureed spinach and chunks of soft paneer cooked in a mildly spiced gravy. Adding cheese gives the dish a richer, creamier texture and an irresistible flavor twist. The spinach forms a luscious green sauce that envelops the paneer cubes, creating a smooth, velvety dish that’s both nutritious and indulgent.
Why This Dish Is Loved Worldwide
Palak Paneer Cheese has found its way onto menus across the globe, from Indian restaurants in London to home kitchens in New York. Its universal appeal lies in its balance—earthy spinach, creamy cheese, and aromatic spices come together in harmony. Whether you’re vegetarian, health-conscious, or simply a lover of Indian cuisine, this dish checks all the boxes.
Nutritional Benefits of Palak (Spinach) and Paneer (Cottage Cheese)
Beyond taste, Palak Paneer Cheese is a powerhouse of nutrition. Spinach is packed with iron, calcium, vitamins A and C, and antioxidants. Paneer, on the other hand, provides high-quality protein, healthy fats, and calcium. Together, they form a nutrient-dense meal that supports muscle growth, bone strength, and immunity. The addition of cheese or cream adds healthy fats and a richer flavor that keeps you satisfied longer.
Ingredients You’ll Need
Before you start cooking, gather all the ingredients. Using fresh spinach and good-quality paneer is key to achieving the authentic taste and vibrant green color of this dish.
Main Ingredients
- 250g paneer (cut into cubes)
- 300g fresh spinach (palak leaves)
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed)
- 1 tablespoon ginger-garlic paste
- 2 green chilies (slit)
- 2 tablespoons fresh cream or cheese spread
- 2 tablespoons butter or ghee
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- Salt to taste
For the Spinach Puree
- ½ teaspoon salt
- A pinch of baking soda (optional – helps maintain green color)
- ½ cup water for blanching
- Ice water for cooling
For the Paneer (Cheese)
- 1 teaspoon oil for shallow frying
- 1 pinch of salt and turmeric (for light seasoning)
For the Tempering (Tadka)
- 1 tablespoon ghee or butter
- ½ teaspoon cumin seeds
- 2 cloves garlic (finely sliced)
- 1 dried red chili
Optional Add-ons for Flavor Enhancement
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon lemon juice (for freshness)
- A pinch of sugar (to balance bitterness of spinach)
Kitchen Tools and Equipment
To make cooking easier and faster, having the right tools is essential.
Essential Cooking Tools
- Deep pan or kadhai
- Blender or food processor
- Tongs
- Slotted spoon
- Mixing bowls
- Knife and chopping board
Tips for Prepping and Organizing Ingredients
- Wash the spinach thoroughly – Spinach often carries dirt and sand; rinse 3–4 times in cold water.
- Cut paneer cubes evenly – Equal-sized cubes cook evenly and look visually appealing.
- Pre-measure spices – Having them ready makes cooking smoother and faster.
- Keep ice water handy – It helps to retain the spinach’s green color after blanching.
Step-by-Step Guide to Make Palak Paneer Cheese
Let’s dive into the cooking process! Follow these steps carefully to get restaurant-style Palak Paneer Cheese at home.
Step 1 – Blanching the Spinach
Wash the spinach leaves thoroughly to remove any dirt. Boil water in a pot, add the spinach, and blanch it for about 2–3 minutes until it wilts. Quickly transfer the leaves to a bowl of cold water to retain their bright green color and stop the cooking process.
Step 2 – Making the Spinach Puree
Drain the spinach and blend it into a smooth puree using a little water. You can add a clove of garlic or a green chili for extra flavor. Set the puree aside — this is the vibrant green base for your dish.
Step 3 – Preparing the Paneer Cubes
Cut the paneer (Indian cottage cheese) into bite-sized cubes. Lightly fry them in a bit of ghee or oil until golden brown on the edges, or keep them raw if you prefer a softer texture.
Step 4 – Cooking the Masala Base
Heat some oil or butter in a pan. Add cumin seeds, chopped onions, garlic, and ginger. Sauté until golden brown, then stir in chopped tomatoes, turmeric, chili powder, and garam masala. Cook until the masala thickens and releases oil.
Step 5 – Combining Spinach Puree and Paneer
Pour the spinach puree into the pan and mix it with the masala. Simmer for 5–7 minutes, allowing the flavors to blend beautifully. Add the paneer cubes and gently stir to coat them in the rich green sauce.
Step 6 – Adjusting Texture and Seasoning
Add a splash of cream or milk to make the curry creamier. Taste and adjust salt or spices as needed. Garnish with a sprinkle of grated cheese or a swirl of cream — and enjoy your delicious, cheesy Palak Paneer with naan or rice!
Pro Tips for the Perfect Palak Paneer Cheese
Maintaining the Bright Green Color
The key to that restaurant-style green hue lies in blanching and shocking the spinach in ice water. This step locks in the color and prevents it from turning dark. Also, avoid covering the pan while simmering — steam can dull the color.
Avoiding Overcooked Paneer
Paneer tends to turn rubbery when cooked for too long. To keep it soft and spongy, add it toward the end of the cooking process and simmer only for a few minutes. If using store-bought paneer, soak it in warm water for 10 minutes before adding it to the curry.
Balancing Spices and Creaminess
A perfect Palak Paneer Cheese balances the earthy spinach flavor with mild spices and a touch of creaminess. Don’t go overboard with chili powder; the flavor should be mellow and smooth. Adding a teaspoon of butter or cheese right before serving enhances richness without overpowering the natural spinach flavor.
Serving Suggestions
Best Pairings (Roti, Naan, Rice)
Palak Paneer Cheese pairs beautifully with various Indian breads like butter naan, roti, or paratha. If you prefer rice, serve it with jeera rice (cumin-flavored rice) or basmati rice for a hearty, comforting meal. The creaminess of the gravy complements the mild grains of rice perfectly, making each spoonful rich and satisfying.
Garnishing Ideas
To give your dish a professional touch, drizzle a swirl of cream or melted cheese on top before serving. Sprinkle a few paneer cubes and freshly chopped coriander leaves for added freshness. You can also garnish with toasted sesame seeds or a small dollop of butter for that extra indulgence.
For a party presentation, serve Palak Paneer Cheese in a clay bowl or copper handi — the traditional Indian way. It not only enhances the visual appeal but also keeps the dish warm for longer.
Variations of Palak Paneer Cheese
Vegan Palak Paneer
For a vegan twist, replace paneer with tofu and cream with coconut cream or cashew cream. The texture remains creamy while making the dish entirely plant-based. This version is equally delicious and perfect for those avoiding dairy.
Low-Fat or High-Protein Version
If you’re looking to make it healthier, use low-fat paneer or grilled paneer cubes instead of fried ones. You can skip the butter and use olive oil or avocado oil for sautéing. To boost protein, add a handful of boiled chickpeas or lentils to the gravy.
This dish can easily fit into a balanced diet—high in protein, rich in iron, and low in carbs if served without rice.
Storage and Reheating Tips
Refrigeration Guidelines
Palak Paneer Cheese tastes even better the next day because the flavors deepen overnight. If you have leftovers, let the curry cool completely before storing. Transfer it into an airtight container and refrigerate for up to 2–3 days. Always use a clean spoon when scooping out portions to prevent contamination.
When refrigerated properly, the spinach gravy might thicken slightly due to the paneer and cheese content. This is completely normal — you can easily fix the consistency during reheating by adding a splash of warm water or milk.
Freezing Method
If you’d like to store Palak Paneer Cheese for a longer period, freezing works wonderfully. Here’s how:
- Prepare the dish as usual but avoid adding cream or cheese before freezing — add them fresh after reheating for the best taste.
- Divide the curry into single-serving portions and store in freezer-safe containers or zip-lock bags.
- Label the date and store for up to 1 month.
When ready to enjoy, thaw the portion in the refrigerator overnight, then reheat on a low flame. Add a spoonful of cream or cheese while reheating to bring back its rich, creamy texture.
How to Reheat Without Losing Flavor
To reheat, place the curry in a non-stick pan, add 1–2 tablespoons of milk or water, and simmer gently over low heat while stirring occasionally. Avoid microwaving directly, as it can make the paneer rubbery and cause the spinach to lose color.
If you must use a microwave, cover the dish with a microwave-safe lid and heat in short intervals, stirring in between. Garnish with a fresh swirl of cream or grated cheese just before serving to restore that restaurant-style look and taste.
Health Benefits of Palak Paneer Cheese
Rich in Iron and Protein
Palak Paneer Cheese isn’t just a treat for your taste buds — it’s a nutritional powerhouse. Spinach is one of the best sources of plant-based iron, which helps combat fatigue and supports red blood cell production. Paneer, being rich in protein and calcium, promotes muscle repair and bone health. Together, they make an excellent meal choice for vegetarians and fitness enthusiasts.
A single serving of Palak Paneer Cheese can provide nearly 20–25 grams of protein, depending on how much paneer you use. Adding cheese further enhances the calcium and fat content, making it a balanced meal for both adults and children.
Aids Digestion and Boosts Immunity
Spinach is high in dietary fiber, which aids digestion and helps maintain a healthy gut. The antioxidants present in spinach, such as beta-carotene and lutein, help in detoxifying the body and boosting the immune system.
Paneer, meanwhile, provides healthy fats and probiotics that support digestion. The spices used — ginger, garlic, turmeric, and cumin — have natural anti-inflammatory properties, helping to strengthen your immune system and improve metabolism.
Eating Palak Paneer Cheese regularly (in moderation) can contribute to glowing skin, better digestion, and sustained energy throughout the day. It’s a delicious way to stay healthy!
Common Mistakes to Avoid
Overboiling Spinach
One of the biggest mistakes people make is overcooking the spinach. Boiling it for too long can cause the vibrant green color to fade and the taste to turn bitter. Always blanch spinach for 2–3 minutes maximum and immediately transfer it to ice-cold water to lock in the color and nutrients.
Using Store-Bought Paneer Incorrectly
Store-bought paneer is often firmer than fresh homemade paneer. To soften it, soak the cubes in warm salted water for 10 minutes before adding them to the curry. This ensures they stay soft and absorb the gravy well. Also, don’t cook the paneer for too long — add it towards the end and let it simmer gently.
Skipping Cream or Cheese
While it’s tempting to make the dish healthier by skipping the cream or cheese, it’s these ingredients that give Palak Paneer Cheese its signature creamy flavor. If you want a lighter version, use low-fat cream or substitute with cashew paste or Greek yogurt instead of removing it entirely.
Not Balancing Spices
Some people go heavy on spices, overpowering the delicate spinach flavor. The secret to a perfect Palak Paneer Cheese lies in balance — the spices should enhance, not dominate. Start mild, taste, and adjust gradually. Remember, you can always add more later, but you can’t take it out once it’s in!
FAQs about Palak Paneer Cheese Recipe
1. Can I use frozen spinach instead of fresh?
Yes, you can! Thaw and squeeze out excess water before blending. However, fresh spinach gives a brighter color and fresher taste.
2. How do I make the gravy creamier?
Add an extra tablespoon of cheese spread or fresh cream at the end of cooking. You can also mix in 2 tablespoons of milk powder for added richness.
3. Can I make Palak Paneer Cheese without onions and garlic?
Absolutely. Replace onions and garlic with a pinch of asafoetida (hing) and increase the tomato content slightly. It still tastes amazing!
4. Is Palak Paneer Cheese suitable for kids?
Yes, it’s highly nutritious and mild in flavor. Just reduce the chili powder and green chilies when making it for children.
5. What’s the best cheese to use for extra creaminess?
Processed cheese like Amul, cheddar, or mozzarella works perfectly. Add it at the end so it melts into the curry without becoming stringy.
Conclusion
Whether you’re cooking for family, guests, or just yourself, this recipe delivers that authentic restaurant-style flavor right in your kitchen. With its easy steps and simple ingredients, even beginners can master this dish and impress everyone at the table.
Serve it hot with naan, roti, or basmati rice — and don’t forget to top it with a swirl of cream or melted cheese for that perfect finishing touch.
Now that you’ve got this step-by-step guide, it’s time to roll up your sleeves and bring this green goodness to life. Trust me, your kitchen will smell heavenly, and your taste buds will thank you!
