Palak paneer is one of the most wholesome and comforting dishes that I grew up eating. It’s one of the most popular paneer recipes made with spinach, paneer (Indian cottage cheese) and spices. I love eating my palak paneer with warm soft rotis, but it also pairs great with soft, pillowy garlic naan or jeera rice with a side of boondi raita. This is a simple homemade palak paneer, a version that my mom made often to make us all eat spinach!
Palak means spinach in Hindi and paneer is Indian cottage cheese, together they come together in this lush green curry that we all love. This recipe is very simple, and I would call it home style palak paneer recipe.
Palak Paneer is NOT Saag Paneer
People sometimes confuse the two together, but they are different. Saag refers to mixed greens so in saag paneer, mustard greens, spinach and few other greens are often used whereas palak is spinach (in Hindi) and so palak paneer is made only with spinach.
My version of simple Palak Paneer!
Everyone has their own way of making this dish. I started making it the way my mom used to make but over the years, I adapted it to my own style with more garlic and less spices. I don’t like overpowering my palak paneer with spices, this is a simple homestyle palak paneer that I make using simple ingredients and basic spices.
The curry is made of spinach puree, tomato, onion, ginger and garlic. I use lot of garlic because in my opinion spinach and garlic go well together. However, if you are not a fan, you may cut down on it or skip it altogether.
I often use my homemade paneer for this palak paneer recipe because homemade paneer is the softest paneer and works wonderfully well in this recipe.
Since spinach is little bitter, I also use some cream and sugar to cut the bitterness. Recently, I have started adding a few raw cashews to the spinach puree while grinding it- not many just 3 to 4 and the result in an even creamier palak paneer!
Here are some of my simple tips which make a big impact on the final dish!
- Use ice cold water to retain the bright green spinach color: after the spinach is blenched, transfer it immediately to ice cold water. This helps in retaining the color of the spinach.
- Pinch of baking soda also does the trick! You can also add a pinch of baking soda to the spinach puree while it’s cooking to retain the bright green spinach color.
- If you use store bought paneer to make this recipe, remember to soak it in hot water for 15 to 20 minutes and then use it in the recipe. The store-bought paneer will be soft then.
My husband will lick the plate clean when I make this palak paneer and it’s on repeat in my house throughout the year. Hope you enjoy!
Using frozen spinach
If you are using frozen spinach for this recipe, thaw the spinach according to instructions on the package, then squeeze out the extra water and then use it in the recipe. I would be careful about the amount of water when using frozen spinach. Start with less water than what’s mentioned in the recipe and then add water as and if needed.
Step by step instructions to make Palak Paneer
- Blanch the spinach first
It’s important to transfer the spinach leaves into cold water immediately, this helps in retaining the bright green color of the spinach.
- Then make a bright green spinach puree
Once the spinach leaves are blanched, puree them in a blender along with tomatoes, ginger, garlic and chilies into a green puree. You can also add 3 raw cashews at this point while making the puree (optional). If using cashews, soak them in hot water for 5-10 minutes before using.
- Double down on the garlic
I like using garlic twice in this recipe- first while blending the spinach leaves and then while cooking the gravy. Sauté the garlic and onions until soft and then add the prepared spinach puree into the pan.
- Spices go in next!
I like adding a few powdered spices to my palak paneer, adding sugar is optional but I recommend it. Touch of heavy cream helps in balancing the slightly bitter flavor of spinach.
- Add paneer at the end
Some people do pan fry their paneer, but I just end it at the end and then let the curry simmer for 2-3 minutes. I also squeeze some lemon juice at the end- it gives the palak paneer that bright, fresh flavor also the citrus also helps in absorbing the iron from the spinach when you eat it.
Vegan Palak Paneer
To make, this recipe vegan, use tofu (extra-firm please) in place of paneer and coconut cream or oat milk in place of heavy cream. Here’s a vegan version of palak paneer that I made several years ago from the archives.
Make Ahead Option
You can make this recipe in advance up to 2 days if you want to. Keep it refrigerated. And when it’s time to serve, heat it up well. You may need to add some water or milk to thin out the curry while re-heating since the spinach really thickens as it cools down.
Palak Paneer Recipe (From Scratch)
Ingredients
- 350 grams spinach
- 1 medium tomato
- 5 large garlic cloves, divided, 3 whole and 2 finely chopped
- 1 inch ginger
- 1 green chili, or more to taste
- 3 whole cashews, optional, raw, unsalted, soaked for 5 minutes in hot water
- 1 & ½ tablespoon oil, I used avocado oil
- 1 large onion, finely chopped
- ½ cup water, or as needed
- ¾-1 teaspoon garam masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder, or to taste
- ¾ teaspoon salt, adjust to taste
- 2-3 tablespoons heavy cream, or adjust to taste
- 225 grams paneer, cut into cubes
- ½ tablespoon kasuri methi, crushed, dried fenugreek leaves
- lemon juice, to taste
Instructions
- To a pot of boiling water, add a little salt and then add 350 grams spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out using a slotted spatula and put them in ice cold water. This helps the leaves in retaining their green color.
- Now, to a blender, add the blanched spinach (drain them before adding) along with 1 medium tomato, 3 garlic cloves, 1-inch ginger and 1 green chili. Puree to a smooth paste and set aside. Optional: you may add 3 raw cashews (unsalted) to this puree as well. Soak the cashews in hot water for 5 minutes before using in the recipe. This results in a creamier palak paneer.
- Heat a wide heavy bottom pan on medium heat. Once hot, add 1& ½ tablespoon oil and then add the remaining 2 garlic cloves (chopped). Sauté for a few minutes until it starts changing color.
- Then add 1 large onion (chopped). Cook the onion for 2 to 3 minutes until soft and translucent.
- Stir in the prepared spinach puree next and mix well. Also add around ½ cup water at this point. TIP: add a pinch of baking soda at this stage to retain the green spinach color in the curry. Cover the pan and let the gravy for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
- Once the spinach is cooked, add ¾ teaspoon garam masala, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ¾ teaspoon salt (or to taste). Mix and cook for 1 minute. You may also add ½ teaspoon of sugar at this point, optional but recommended.
- Then add 2 to 3 tablespoons heavy cream and mix. Stir in 225 grams paneer (cut into cubes) and mix. Let the curry simmer for 3 minutes on medium-low heat.
- Turn off the flame, and add ½ tablespoon kasuri methi and a squeeze of fresh lemon juice (you can add mor or less depending on taste).
Video
Notes
- If you like, you can pan-fry the paneer cubes (until golden brown) before adding them to the curry. Fry them in 1-2 teaspoons of oil until light golden brown in color and then use in the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Unbelievably good. As always with all your recipes!
Thanks Emily, that’s very kind of you to say 🙂 glad you enjoyed it!
My fav recipe!
Great recipe, just made it for Christmas and my family loved it! Greetings from Holland.
Hi Manali,
I have to make palak paneer for 60 people this weekend,I am going to use chopped frozen spinach. Do you suggest I blend it or leave it as is.
Thank You
you may blend it if you want a smooth sauce else chopped is fine as well
Delicious!!! I added Brazil nut milk for the creaminess and a little cardamom and curry in addition to the other spices. I also used firm tofu that I marinated to give a cheesy flavor. This was a hit! I appreciate you posting the recipe. Thank you!
Yum!!! Good job!
Never tried to make this from scratch (including the Paneer) but found it very easy and absolutely delicious – the whole family loved it!
glad to know!
Simple and Taste on point. Thankyou!
This was delicious! I couldn’t stop eating it! I wasn’t sure how much 350-400 gms of palak was, so I tasted the blended mixture, and added more palak to taste. Thanks for an excellent recipe!
Dang! I had no idea I could make palak paneer that rivals anything I’ve had in a restaurant bit I just did! Great recipe! I used frozen spinach with great success. I made paneer as well. This is a keeper!
so glad to know 🙂
Just made this using you’re recipe, I cook a lot of indian food as my husband is from Punjab.taste testing this it is so nice will be using this one again.would you like to try butter paneer if I could have the recipe please.
Thanks for this one.
Maria Singh
Glad to know! here’s the recipe for butter paneer: https://www.cookwithmanali.com/paneer-butter-masala-recipe/
This recipe is perfect! I made my paneer using your recipe, and it was so easy and delicious. Tasted almost exactly like the saag paneer served at my favorite Indian restaurant.Thank you so much for sharing this recipe so that I can make one of my favorite foods at home!
Delicious!
Good to know!
Great recipe! I had doubled it! Garlic I can taste too much so I added a little more seasonings.
glad you liked it!
I made this the other day. Wanted to make a proper traditional Palak Paneer like the one I had in India in January.
The recipe was very easy to follow and the Palak paneer turned out just how I wanted it to!
The texture and taste is spot on.
I will be using this recipe for many years to come!
Thank you!
so glad to hear! 🙂
Outstanding recipe. Made great tasting Palak Paneer, opted to make it with frozen chopped spinach to save time. Still came out great. Thank you Manali.
Welcome Joseph! a lot of people have made this recipe with frozen spinach, glad it works with it! 🙂
Hi..tried it yesterday..v tasty n flavourful..so many methods available..but urs was the best
Hi can this be made ahead and frozen and paneer added later on the day it is served?
yes can be. In that case don’t add the cream too. Just prepare the spinach sauce and freeze. Add the cream and the paneer on the day its served.
How many servings is your recipe?
4..it says so in the recipe card 🙂
This was so good, I couldn’t stop eating it. Absolutely incredible recipe! I added cumin to it, and it turned out perfectly. I need to hit the gym tomorrow thanks to this amazing recipe, but I plan to cook it again in the very near future! 🙂
so glad to know 🙂
its just wow and delicious Indian style palak paneer. me and my in laws just loved it and soon will try again. thank u
welcome!
Awesome. THANKS HEAPS – while I do like cooking and I find it relaxing and therapeutic, the guidance and the recipes certainly help. As you were the RAAHBAAR as they say in Urdu/Hindi…thanks heaps for everything and taking pains to make lives better.
Thank you Himanshu for taking out the time to leave a comment..it’s comments like these which help me to keep going 🙂
Thank you very much! Turned out great! First-timer!! Good checklist and method description (long and short). Thanks for the effort!
Welcome!
I live in southern CA. Besides Thai green chili, would our common Jalapeno (warm to hot) or Serrano (3-9 times hotter) chiles be a good substitute or…? Use with or w/o seeds?
Looking forward to trying this!! Thanks!
thai green chilies work best, else use jalapenos! and use with seeds, that’s what I do.
Will the taste/texture/color/flavours change if I skip the blanching of spinach?
You can skip…but blanching helps in preserving its flavor and also the color!
Tried your recipe today . Thank you so much . It came out just perfect And yummy.
glad to know!
I tried this recipe using Beetroot leaves instead of spinach and it turned out beautiful. we couldn’t stop eating it! I also used cashew cream instead of dairy cream. Fantastic… Yum
oh that sounds like a great replacement! glad you enjoyed!
Turned out amazing, thank you! Mum was impressed =)
That’s the best!
Manali! Thnx for the recipe, DELICIOUS!! Bless and looking forward for more recipies!
Awesome! and you are welcome!
Made this today for the first time and it turned out so delishh!!! Such an easy recipe to follow ❤️
Yay!
I just made a quick version with frozen organic spinach. It was awesome. I can’t wait for my wife to try it!
so glad! enjoy!
I meant to say “paneer” in the previous post!
Great recipe, thank you so much! Nutritious and delicious, much healthier and cheaper than restaurants (especially of you make the lanner at home). Just wanted to add that if you use frozen spinach you probably don’t need to blanche because I read that frozen spinach is already blanched before it’s frozen. Also I didn’t have kasuri methi but I added celery seed and it tasted fine.
thanks for the tip about frozen spinach, will help those who cook with it..glad you liked it!
I’m wondering how far ahead I can make this for a dinner party? Would I make it to a certain point and then finish it later? Thank you for the recipe; it looks delicious!
You can make it 2 days in advance without any problem..just re-heat it well before serving..paneer should be soft when served
I love the Palakkad Pane’er l tried it
glad you liked it!
This looks wonderful! Can you please advise what variety of green chili should be used?
thai green chilies..
I tried your recipe 3 times in the last 3 days and it came out great. I have been eating indian food for the past 20 years and have made palak paneer. However making it your style by adding the herbs after the spinach is cooked gave it a restaurant taste!!!! When I sautee the onions, garlic and add spices in (like most avid indian cooks recommend) it rarely comes out the same as the restaurant. With your method, it comes out exactly like the restaurant. Delicious. Thank you so much for sharing.
Karen, thanks for that helpful note about comparing the outcome according to when spices are added. I will try this despite what seems to be the more traditional method.
I tried this! It just came out exactly like Restaurant taste! Just love all your recepies! Thanks for posting this awesome and healthy recipie .
Welcome Riya! 🙂
Hey manali i m going to make with ur recipe today for the first time. Reading all comments im sure it ll turn
out good but i just want to know what happens if we add pureed onions instead of chopped? Just curious. Also never ate with kasoori methi so its going to be a new thing. Looking forward to it. Thank you ?
You can use pureed onions, just make sure to saute it well until all the raw smell of the onion goes away, this may take 4 to 5 minutes! hope you like it!
Followed your recipe to the T and the palak paneer came out excellent! Made this evening for dinner and we loved it. Thanks Manali!
Welcome Vani! Glad you liked!
I LOVE indian food! Thank you for the recipe! Now I can make my own paneer!!!
homemade paneer is the best! 🙂
I want to make this recipe for 12 people. Do I x4 of everything or adjust the spices differently?
Thank you! Looks yummy!
Yes it should be fine! But I won’t recommend doinf 4x spices and liquid. It can be too much, so start with less (maybe triple the spices & liquid) and go from there!
Have you ever done this with kale? I plan to try it with lacinato kale but it’s usually much thicker than spinach.
No I haven’t made this with kale! Not sure how it would taste with lacinto kale but no harm in giving it a shot!
I use mix of kale and spinach-and cilantro to get more greens. I’m
Not seasoned cool : chef but I like kale it from Health perspective.
Can I get the recipe for aloo palak with the use of onion, ginger, and garlic?
check out this – https://www.cookwithmanali.com/aloo-palak/ it’s like a dry version without the sauce but that’s how it was made in my home 🙂 you can always add ginger to it.
Looks amazing! I love your cooking style – try to make different every time on the same dish ?
– Natalie Ellis
When we use milk ,is 2tbspoon enough
yes it is but you may add more if you like!
My favorite Palak Paneer ever! Thank you for sharing this Manali!
Welcome, glad you enjoy it!
Thanks for sharing this! My family loved it!
Glad to know! 🙂
Manali, can I use frozen spinach for this recipe? If each pack of frozen spinach is 1 pound, should I use one pack for this recipe?
Yes of course, I think frozen spinach should work fine! 🙂
I just loved it after trying your recepie☺ Thank you for sharing❤
Welcome Afshan! Glad you liked 🙂
Just made the palak paneer for Christmas eve dinner. It was amazing! Thank you Manali!!
Glad to hear that Nicole!! 🙂 Merry Christmas!
Tried your palak paneer. Turned out awesome. Thanks Manali
welcome Pallavi!