Palak Paneer Recipe | Indian Spinach Paneer Curry

Introduction

Palak Paneer is a popular North Indian curry made with soft paneer cubes cooked in a smooth spinach-based gravy. It is creamy, comforting, mildly spiced, and full of fresh Indian flavors. This recipe is perfect for everyday lunch or dinner. The spinach gravy is made with fresh palak, onion, tomato, ginger, garlic, and simple spices. It goes very well with roti, naan, paratha, jeera rice, or steamed rice.

Why You’ll Love This Recipe

• Easy Indian spinach paneer curry for home cooking
• Made with simple and basic ingredients
• Creamy, flavorful, and beginner-friendly
• A good way to use fresh spinach
• Perfect with roti, naan, paratha, or rice
• Great for lunch, dinner, or a weekend meal

Ingredients

• 250 grams paneer, cut into cubes
• 250 grams fresh spinach leaves / palak
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 green chilies
• 1 inch ginger
• 4 garlic cloves
• 1 tablespoon oil
• 1 tablespoon butter or ghee
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon kasuri methi, crushed
• 2 tablespoons fresh cream or malai, optional
• Salt, as needed
• Water, as needed

How to Make

1. Wash the spinach leaves very well under running water.
2. Boil water in a pan. Add the spinach leaves and blanch them for 2 minutes.
3. Remove the spinach and immediately place it in cold water. This helps keep the green color fresh.
4. Drain the spinach and add it to a blender with green chilies, ginger, and garlic.
5. Blend into a smooth spinach paste. Keep it aside.
6. Heat oil and butter in a pan.
7. Add cumin seeds and let them crackle.
8. Add chopped onion and cook until it turns light golden.
9. Add chopped tomato and cook until it becomes soft.
10. Add turmeric powder, red chili powder, coriander powder, and salt.
11. Cook the masala for 1–2 minutes until it smells good.
12. Add the spinach paste and mix well.
13. Add a little water to adjust the gravy consistency.
14. Cover and cook the gravy on low flame for 5–6 minutes.
15. Add paneer cubes and gently mix.
16. Cook for another 2–3 minutes. Do not overcook after adding paneer, or it may become chewy.
17. Add garam masala, crushed kasuri methi, and fresh cream if using.
18. Mix gently and turn off the heat.
19. Serve hot with roti, naan, paratha, jeera rice, or steamed rice.

Tips

• Use fresh spinach for the best taste and color.
• Do not boil spinach for too long. Blanching for 2 minutes is enough.
• Put the spinach in cold water after blanching to keep the gravy green.
• Do not overcook the spinach paste after blending, or the color may become dull.
• Use soft paneer for the best texture.
• You can soak paneer cubes in warm water for 10 minutes before adding them to the curry.
• Fresh cream is optional, but it gives a richer taste.
• Add less green chili if you want a mild curry.

Serving Suggestions

Palak Paneer tastes best when served hot. You can serve it with roti, naan, tandoori roti, paratha, or kulcha.

It also goes well with jeera rice, steamed basmati rice, pulao, or simple dal-rice. For a complete Indian meal, serve it with onion salad, pickle, and curd on the side.

Storage

You can store leftover Palak Paneer in an airtight container in the refrigerator for 1–2 days.

Reheat it gently on low flame. Add a splash of water if the gravy becomes too thick. Avoid boiling it for too long after reheating, as paneer can turn hard.

Freezing is not highly recommended because the spinach gravy and paneer texture may change after thawing.

FAQs

Can I make Palak Paneer without cream?

Yes, you can make Palak Paneer without cream. The curry still tastes good. You can add a little milk, malai, or cashew paste if you want a creamy texture.

Why did my Palak Paneer turn dark?

Palak Paneer can turn dark if the spinach is overcooked. Blanch the spinach only for 2 minutes and avoid cooking the blended spinach paste for too long.

Can I fry paneer before adding it?

Yes, you can lightly fry paneer if you like. But do not fry it too much, or it may become hard. For soft paneer, you can add it directly or soak it in warm water first.

Is Palak Paneer spicy?

This recipe is mildly spiced. You can adjust the green chilies and red chili powder according to your taste.

Can I use frozen spinach?

Yes, frozen spinach can be used. Thaw it first, remove extra water if needed, and then blend it into a paste.

What can I serve with Palak Paneer?

Palak Paneer goes well with roti, naan, paratha, jeera rice, steamed rice, or pulao.