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.
Oh my, this was lick-the-plate delicious! I used yoghurt instead of cream and a Spanish queso fresco because paneer is hard to come by in the part of Portugal where I live. I made plain parathas to go with it (based on your mint paratha recipe, but without any of the extra ingredients). It was amazing – thank you!
welcome! glad you enjoyed it!
I don’t have heavy cream, only 10%. Will that work?
Should be okay
Where in the ingredients and steps have you mentioned paneer? Isn’t the dish palak paneer and there is no mention of paneer in thr ingredients?what should be done with the paneer? Should it be sauted or fried or added plain? Please elaborate
hmm I am sure not sure why it isn’t visible to you. I can very clearly see “225 grams paneer, cut into cubes” mentioned in the ingredients list. Please read the ingredients and also the instructions again carefully.
Hello Manali…..Thank U for this easy looking recipe, am gonna try it tmr. 🙂
A qn before I begin……what is yr opinion if I use the tender stems from the spinach? Will it be ok, or is it better to discard them? Only the tender ones……
Thank U,
Elsa
should be okay!
Fantastic recipe! Easy and so delicious. As good as any I’ve tasted at restaurants. Instead of making paneer, I used store-bought halloumi. It was delicious. I’ve portioned out the curry and halloumi leftovers and frozen them for future meals. When that runs out, I will definitely be making this again!
awesome!
I simply love your recipe’s:-) Very easy and great taste. You keep it simple and beautiful. Thank you!!
glad to know 🙂
Very clearly expalined and turned out sumptuous.
Easy steps. Thank you for the recipe
Can you use any amount of fenugreek powder to replace the fenugreek
no kasuri methi is unique in flavor, I would just skip it then
I just tried this recipe Manali, it was so delicious that I finished half of it in one go and under 5 min lol. Thank you very much. Will definitely try you other recipes as well.
I agree, great recipe! I made one mistake and used sweeter yellow onions, do not do that. There is nothing about this delicious dish that requires anything on the sweet side including the onions. Keep it savory! Thank you for the terrific recipe!
It was simply fantastic….
I couldn’t find paneer at my local grocery store so I used panela instead and it really turned out well.
glad to know
Oooohh, make your own paneer! So fun!
So easy and quick to make and delicious
Thanks for this amazing recipe. I made this recipe for my sister on her birthday.
And the good thing is she liked it.. This is my third time after my college I cooked.
Thanks a lot for this delicious and simple recipe. You have written this recipe in
a very brief way which helped me to make it perfectly. Thanks! and keep it up…
Can you please specify what type of green chili to use? Thanks in advance.
thai green chilies is what I use when I say green chilies here in the US. You can use serrano too.
Hey, I prepared this recipe and it tasted superb. Thanks for the recipe
welcome!
Really nice, used grated creamed coconut in place of the cream. Came out perfect – thank you
Great recipe! My kids loved it!
love when kids love it 🙂
Can I make this in advance and freeze it or will it lose its vibrancy on defrosting? I made this before and it was so good that now I’m making it for a dinner party!
I would make the base (without adding dairy) and freeze it. When ready to serve, heat it up on stove top, add the cream and the paneer. Simmer 5 minutes and serve.
I keep cooking this recipe. Great, simple taste. Thank you. I fry some jeera (cumin) seeds with the onions, for a Punjabi touch.
glad to know!
This is my go to recipe for palak paneer. So easy. Thanks
It was my first time cooking with Paneer and my first recipe from your blog (I googled paneer recipe as I had some in my fridge and some spinach in the fridge that was about to go off, that is how ended up here!). It didn’t take me more than 30 minutes so a perfect lockdown-lunch while doing home office. Easy instructions, I swapped some ingredients with things that I had on hand. My sauce didn’t came out as smooth but that’s because I used my food processor and not blender as my blender is useless when I blend things without any liquid but once I added my soy cream (only thing I had in my cupboard) it still turned out nice and creamy. There is one minor thing though, my boyfriend and I finished the whole pan (and could have even eaten more lol but we did go easy with the rice) so I personally don’t think this serves four. I am excited to try out more recipes!
glad you liked it!
Thanks again, Manali! I really need to get some dried fenugreek leaves… but even without them and using a frozen spinach brick this was a quick, easy, and delicious Friday dinner!
glad to know Emily!
Its awesome. Tried for dinner just now..adding lemon enhanced taste
Amazing!
I do not have fresh cream …can I substitute it with anything else
coconut milk? or maybe yogurt?
Hi,Folks
I’m Japanese and love to cooking!
I made this recipe for 3 times this week and so light meal, high protein and delicious (*^^*)
Excellent recipe and very easy to make.
Looks amazing, I am going to try it this eve.
My palak paneer ends up too sour- any tips?
I do some mistakes with onion and tomato
proportions, lets see how this one turns out to be ?
Adding yogurt or cream will cut down on the sourness, try this recipe and see!
It’s the tomatoes that make it sour. I used to make the same mistake… would add too many…Manali’s recipe is perfect. I tried it today and every one in my family simply loved the dish. Thanks Manali for a delicious recipe.
So easy and it turned out to be sooo delicious. My family loved it. Best palak paneer I have ever made so far.
Easy recipe and it turned out quite yummy ?
I made this tonight and it’s fantastic. I’ve been craving Indian and wanted to try something new. Definitely keeping this recipe as my go-to palak paneer!
This is a great and easy dish – thank you! I made this and it’s a keeper 🙂
My only question is what are your per serving sizes for nutritional facts? Does the size differ for each recipe?
Yes it differs for each recipe. The nutritional info is calculated automatically by a plugin, it’s just an estimate. If I say the recipe serves 4, it divided the total calories by 4 and so on.
What an amazing easy to follow recipe . thank you !!
I find your recipes very dependable and brilliant. Thanks.
Please add that spinach stems may be discarded, only the leaves have to be used
The main point was how to get rid of spinach’s bitterness and u nailed it. Thank you the palak paneer was awesome.
Hi
I read your recipe and added the same ingredients in same order. But I do not have mixer grind to make the puree. So I pressure cooked the spinach. Then boiled with water little bit and added pepper and clove, garlic and ginger for a while. Then added it to the pan as you said. Only difference is my dish color turned to little bit brownish. It tasted good. I really like to thank you for sharing the recipe.
Hi
I love all your recipes. They always are so good to follow and taste great.
Can I just ask with this recipe can I use frozen spinach?
Thanks so much
Louisa
Thanks Louisa! Yes a lot of people have successfully made it with frozen spinach 🙂
Do you have any sense of how much frozen spinach to use?? raw spinach cooks down so much… How much quantity do you end up with after it is cooked?
I have not made this recipe with frozen spinach so I can’t really say. But I guess those who have used the same amount of spinach.
Tried this recipe this afternoon. I am trying palak paneer for the first time in my life and it turned out to be awesome one.
Very simple with minimum ingredients..
Thanks !
love this in restaurants, but have always been intimidated by the thought of making it myself. you lay it out very well, easy to follow, far easier to make than i would have thought! i made this for the second time tonight (needed to use the leftover paneer from the first time), and both times were splendid! i really like how you say it can be different every time, and present options to vary it. last time, i completely forgot the lemon juice. and the addition changes the dish in a subtle, pleasant way, but both ways are great!
next time i’m going to try to make the paneer myself too 😀
Made this morning and it was delicious served with rice.
Directions are good and easy to follow.
My husband says that this recipe tastes just like his mom used to make in India! Nice, clear instructions with great tips. I used yogurt instead of cream because that’s what I had on hand, and I doubled the recipe. The final product was delicious!
PS I have your instant pot cookbook and it’s so good that I always check out your website first when looking for new recipes to try!
So glad to know Katie 🙂 Thanks for the feedback
is the nutritional info correct ? By the way nice recipe.. we enjoyed it..
It is an estimate calculated automatically by a plugin.
Hi Manali, can you boil Spinach for the the recipe? or what are the disadvantages of boiling?
we are already blanching it, that’s enough for the spinach. blanching and putting it in cold water afterwards helps in retaining the color of the spinach
I tried it this evening – it turned out well. I was wondering – could we not add the turmeric at all? Because as soon as I added it, the green colour was no longer so green!
You can skip the turmeric
Manali, fantastic recipe, make it often, family loves it. As to the nutritional table in your recipe, can you confirm how many ounces or grams of palak paneer there are in a serving? Thanks
Hi Joseph, the nutritional info is calculated automatically by a plugin. It divides the total calories by serving size, it is an estimate. I am not sure how many ounces of palak paneer are in a serving but this recipes serves 4 and if you divided it equally among 4 parts- that’s the nutritional info that’s given in that chart.
Great recipe. Easy to cook and a kids’ favourite.
awesome 🙂
I just made it for Dinner this evening,it came out perfect,it’s really easy,I also like the other options which gives me more ideas thanks.
Buying the ingredients after work and trying my hand at it tonight. Will report back 😉
THANK YOU! This came out perfectly
Easy recipe. I liked the pictures. Always helpful. Thank you.
I love this recipe, so easy and so good. I have made it so many time and every time i get appreciation.
amazing recipe.. I am a food lover and food blogger..
I am addicted to exploring new food..
This is my 2nd time visit here, and
I want to thank u because I have tried this
recipe on my first anniversary and the best
thing is my wife liked it so much..
thanks for this great recipe.. well written..!!
I tried this last fall – the picture doesn’t do it justice. I really don’t like the picture and that’s usually why I make a recipe, because of the visual. But thankfully I tried it and it was delicious. My sister is making it today. I saved back some of the spinach leaves after sauteeing because I wanted some texture. I used cottage cheese and never could find fenugreek leaves, unfortunately. But still was delicious.
Glad you liked the recipe even though you don’t like my pictures 🙂
I gotta say I LIKED the pic and that’s why I chose the recipe. I wanted a smooth sauce and got it. The flavor was perfect – it’s important to note that the methi absolutely completes the flavor, so I was glad I had it in my cabinet.
Thanks Misha!
Great recipe with simple ingredients .. my kids loved it so much .. thank u
welcome!
The picture is of a green spinach curry with blocks of cheese in it. What is there to dislike about it? That’s what the food looks like 🙂
You can get them on.. cough, sorry…Amazon.
This is a great recipe, easy with no compromise of the taste. I love it!!
Very fast with limited steps of cooking with great taste, thank you for sharing such a great recipe. ?