Palak Paneer is one of those iconic North Indian dishes—creamy spinach sauce laced with cubes of soft paneer cheese, spiced just right. The best part? You don’t need to go to a restaurant to enjoy it. This simple palak paneer recipe brings authentic flavors to your kitchen with easy-to-find ingredients and straightforward steps.
Whether you’re new to Indian cooking or a seasoned home chef, this version guarantees vibrant color and rich flavor. There’s no heavy cream required, and you can make it with fresh or frozen spinach. Expect a luscious, mildly spiced curry that pairs perfectly with naan or rice—comforting, healthy, and always a crowd-pleaser.
12 oz (340 g) paneer, cut into 1-inch cubes (substitute: firm tofu for vegan)
10 oz (280 g) fresh baby spinach (or 10 oz frozen spinach, thawed and well-drained)
2 tbsp (30 ml) ghee or neutral oil
1 medium yellow onion, finely chopped
2 medium tomatoes, chopped (or 1 cup/225 g canned diced tomatoes)
1-inch (2.5 cm) piece ginger, peeled and grated
3 garlic cloves, minced
1–2 green chilies, chopped (or 1/2 tsp cayenne for less heat)
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp ground coriander
1/2 tsp garam masala
1/2 tsp Kashmiri red chili powder (or sweet paprika for mildness)
1/2 tsp salt, or to taste
1/4 cup (60 ml) water, as needed
2 tbsp (30 ml) heavy cream or coconut cream (optional, for richness)
Juice of 1/2 lemon
Instructions
Rinse spinach thoroughly. Bring a large pot of water to a boil, add spinach, and blanch for 1 minute. Drain and immediately plunge into ice water. Drain well.
Transfer spinach to a blender with green chilies, ginger, and garlic. Blend to a smooth puree. Set aside.
Heat ghee or oil in a large skillet over medium heat. Add cumin seeds; let them sizzle for 30 seconds.
Add chopped onions. Sauté until golden brown, about 5–7 minutes.
Add tomatoes, turmeric, coriander, chili powder, and salt. Cook until tomatoes are soft and oil separates, 5–6 minutes.
Pour in the spinach puree and mix well. Add 1/4 cup water if needed for saucy consistency.
Simmer uncovered for 5 minutes, stirring occasionally.
Gently fold in paneer cubes. Simmer for another 3–4 minutes until paneer is soft and heated through.
Stir in garam masala and cream (if using). Adjust salt to taste.
Finish with lemon juice. Serve hot with naan or rice.
Make It Your Way
Instant Pot Version
Set Instant Pot to sauté mode. Follow steps 3–5: sauté cumin, onions, and tomatoes with spices. Add spinach puree and a splash of water. Cook on Manual/Pressure for 2 minutes. Quick release, stir in paneer, garam masala, and cream. Heat on sauté for 2 minutes to warm paneer. Finish with lemon juice.
Ingredient Substitutions
If you can't find paneer, use firm tofu or halloumi, cubed. Substitute Kashmiri chili powder with sweet paprika for mildness. Use frozen spinach—just thaw and squeeze well before blending. Heavy cream can be swapped for coconut cream or left out for a lighter dish. For tomatoes, canned diced or even tomato puree work well.
Expert Tips
Blanching spinach preserves its vibrant green color and flavor.
For extra flavor, lightly pan-fry paneer cubes until golden before adding to the curry.
If you prefer silky texture, blend the spinach to a very smooth puree.
Adjust chili and spices to your heat preference—taste as you go.
Don’t overcook paneer; add it at the end to keep it soft.
A dash of lemon juice balances the richness and brightens the dish.
What to Serve It With
Serve palak paneer hot with basmati rice, jeera rice, naan, or roti. Add a side of sliced onions and lemon wedges for freshness.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. Palak paneer freezes well for up to 2 months; thaw and reheat before serving.
Frequently Asked Questions
Can I use frozen spinach for palak paneer?
Yes, thaw and squeeze out excess water before blending. It works perfectly and saves time.
How do I keep the spinach bright green?
Blanch spinach briefly, then shock in ice water before blending—this locks in color.
Is paneer the same as tofu?
No, paneer is Indian fresh cheese, while tofu is soy-based. Tofu can substitute for a vegan version.
Can I make palak paneer without cream?
Absolutely. The blended spinach itself makes the curry creamy; the cream is optional.
What if I can’t find garam masala?
Use a mix of ground cinnamon, clove, and a pinch of nutmeg, or skip it—the curry will still taste great.
Is palak paneer spicy?
It’s mildly spiced. Adjust green chilies or chili powder to your heat preference.
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