Palak Paneer
Palak paneer is a favourite North Indian curry of soft paneer in a smooth spiced spinach gravy. It is nutritious, vibrant green and ready in 30 minutes. It is a popular dish in restaurants and home kitchens, and a great way to enjoy a big serving of greens.
Why You Will Love This Palak Paneer
- Bright green, creamy and full of flavour
- Vegetarian and rich in iron and protein
- Ready in about 30 minutes
Ingredient Notes
Spinach: Fresh, tender leaves give the best colour and taste. Paneer: Soft cubes, lightly pan-fried for a golden edge if you like. Onion, ginger, garlic and green chilli: Build the base. Cream or a little butter: Adds richness.
Tips for Vibrant Green Palak
Blanching in cold water keeps the spinach a bright green, so plunge the leaves in ice water straight after boiling. Do not overcook the puree or it turns dull. Add the paneer at the end and simmer only briefly so it stays soft.
Serving and Storage
Serve hot with roti, naan or jeera rice and a swirl of cream. Leftovers keep for three days in the refrigerator. Reheat gently and avoid boiling, as the colour fades.
Frequently Asked Questions
How do I keep palak paneer bright green?
Blanch the spinach briefly in boiling water and plunge it into ice water straight away, then blend. Avoid overcooking or reheating at high heat, which makes it dull.
Can I use frozen spinach?
Yes. Thaw and squeeze out the water, then blend it. The colour may be slightly less vibrant, but the flavour is good.
Why does my palak paneer taste bitter?
Overcooked spinach or mature leaves can taste bitter. Use tender leaves, cook only briefly and balance with a little cream or a pinch of sugar.
How do I keep the paneer soft?
Soak it in warm salted water for 10 minutes before adding. Add it near the end and simmer briefly.
Can I make it vegan?
Use tofu instead of paneer and coconut cream in place of dairy cream.
Can I freeze palak paneer?
It is best frozen without the paneer, which can become crumbly. The gravy keeps for up to two months; add fresh paneer after thawing.
More Recipes You Will Love
- Paneer Butter Masala: rich vegetarian curry in a velvety tomato gravy
- Garlic Butter Naan (Tawa Naan): soft, blistered flatbread for scooping up the gravy
- Jeera Rice (Cumin Rice): fragrant cumin rice for any curry
- Air Fryer Paneer Tikka: smoky, spiced paneer starter
- 500 g fresh spinach
- 250 g paneer (cubed)
- 1 onion (chopped)
- 2 tomatoes (chopped)
- 1 tablespoon ginger-garlic paste
- 2 green chillies
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 2 tablespoons oil
- 2 tablespoons fresh cream
- Salt to taste
- 1 Wash the Spinach ThoroughlyPick the leaves from the 500 g of fresh spinach, discarding any thick, tough stalks and yellow or wilted leaves. Wash the leaves in a large bowl of cold water, lifting them out and changing the water 2 to 3 times, until no grit remains at the bottom.Tip: Lift the spinach out of the water rather than pouring it through a colander, so the grit stays in the bowl.
- 2 Soak the Paneer in Warm WaterPut the 250 g of paneer cubes in a bowl, cover with warm water and add a pinch of salt. Leave them for 10 minutes while you prepare the other ingredients, then drain.Tip: Soaking in warm water keeps the paneer soft and spongy so it does not turn hard or rubbery when it simmers in the gravy.
- 3 Chop the Onion, Tomatoes and ChilliesFinely chop the 1 onion and the 2 tomatoes. Slit the 2 green chillies lengthways and measure out the 1 tablespoon of ginger-garlic paste, the spices and the cream.Tip: Finely chopped onions soften and blend into the gravy more quickly. Remove the seeds from the chillies for a milder curry.
- 4 Blanch the Spinach for 2 MinutesBring a large pot of water to a rolling boil and add a pinch of salt. Add all the spinach and push it under the water. Boil for 2 minutes, until the leaves wilt and turn bright green.Tip: Do not cover the pot, as trapped steam makes the spinach turn dull and olive green. Two minutes is enough, so do not boil for longer.
- 5 Shock in Cold WaterImmediately lift the spinach out with a slotted spoon and plunge it into a bowl of ice-cold water for 2 minutes. Drain it well and gently squeeze out the excess water with your hands.Tip: Blanching in boiling water and then chilling in cold water keeps the spinach a bright, vivid green, which is the secret to a good-looking palak paneer.
- 6 Blend into a Smooth PureePut the spinach and the 2 green chillies in a blender with 2 to 3 tablespoons of cold water. Blend until completely smooth and glossy, scraping down the sides once or twice.Tip: Use as little water as possible so the gravy stays thick. For a slightly more rustic texture, pulse for a shorter time.
- 7 Heat the Oil and Temper the CuminHeat the 2 tablespoons of oil in a heavy pan over medium heat for about 1 minute. Add 1 teaspoon of cumin seeds and let them sizzle for 20 to 30 seconds, until they darken slightly and smell nutty.Tip: The cumin should sizzle as soon as it hits the oil. If it does not, wait a little longer, and do not let it burn or the gravy will taste bitter.
- 8 Cook the Onion Until GoldenAdd the chopped onion and a pinch of salt and cook for 6 to 8 minutes, stirring often, until it is soft and golden brown.Tip: Golden onions give the gravy sweetness and body. Add a splash of water if they begin to stick, but do not let them go dark.
- 9 Add the Ginger-Garlic PasteStir in the 1 tablespoon of ginger-garlic paste and cook for about 1 minute, until the raw smell goes away.Tip: Keep stirring so the paste does not catch on the bottom of the pan, because burnt garlic tastes bitter.
- 10 Cook the Tomatoes Until SoftAdd the chopped tomatoes and cook for 4 to 5 minutes, pressing them with the back of a spoon, until they turn soft and mushy and the oil begins to separate at the edges.Tip: Cook the tomatoes properly so that the masala is rich and not sharp. When oil appears at the edges, the base is ready.
- 11 Add the Spinach Puree and SimmerPour in the spinach puree and add 1 teaspoon of garam masala and salt to taste. Reduce the heat to medium-low and simmer, uncovered, for 5 minutes, stirring now and then.Tip: Do not overcook the puree, or it turns dull and loses its fresh flavour. Cook just long enough for the flavours to blend and the raw taste to go.
- 12 Add the PaneerDrain the soaked paneer and add the cubes to the gravy. Stir gently so they do not break, then simmer for 3 minutes until they are heated through.Tip: Add the paneer near the end and simmer only briefly, as long cooking makes it firm.
- 13 Stir in the CreamTurn the heat to low and stir in the 2 tablespoons of fresh cream. Heat gently for 1 minute without letting it boil.Tip: Boiling after the cream goes in can make it split. For a vegan version, use cashew paste or coconut milk instead.
- 14 Taste and Serve HotTaste the gravy and add more salt if needed. Spoon the palak paneer into a bowl, swirl a little extra cream on top, and serve hot with roti, naan or jeera rice.Tip: Leftovers keep for 3 days in the fridge. Reheat gently and do not boil, which dulls the green colour.