Palak Paneer Recipe

Overview

This palak paneer recipe makes a smooth, savory spinach curry with soft paneer cubes and a gently spiced onion-tomato base. Blanching the spinach before blending helps preserve its fresh flavor and reduces the long cooking time that can make spinach taste dull.

The recipe serves 4 as a main dish with rice or flatbread. For the best texture, lightly brown the paneer, soak it briefly in warm water, and add it near the end of cooking so it stays tender rather than rubbery.

Ingredients

• 450 g fresh spinach, about 2 large bunches, washed well and tough stems removed
• 300 g paneer, cut into 2.5 cm cubes
• 2 tablespoons neutral oil or ghee, divided
• 1 medium yellow onion, finely chopped, about 150 g
• 1 medium ripe tomato, chopped, about 150 g
• 4 garlic cloves, finely chopped
• 2 teaspoons grated fresh ginger
• 1 green chile, such as serrano, finely chopped; use half for less heat
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon Kashmiri chili powder or mild paprika
• 1/2 teaspoon garam masala
• 3/4 teaspoon fine salt, plus more for the spinach water and to taste
• 120 ml water, plus more as needed
• 2 tablespoons heavy cream, optional
• 1 teaspoon lemon juice, optional

How to make it

1. Blanch the spinach. Bring a large pot of water to a boil and add 1 teaspoon salt. Add the spinach and cook for 60 to 90 seconds, just until the leaves wilt and turn bright green. Transfer the spinach immediately to a bowl of ice water for 1 minute. Drain thoroughly, squeezing out excess water with your hands. The leaves should be cool and compact, not dripping wet.

2. Blend the spinach. Add the blanched spinach to a blender with 60 ml of the measured water. Blend until smooth, stopping to scrape down the sides as needed. Add another 1 to 2 tablespoons water only if the blender needs help moving. Set the puree aside. Avoid blending for several minutes, which can warm the puree and make its color less vibrant.

3. Soften the paneer. Warm 1 litre of water until it is hot but not boiling, then pour it over the paneer cubes in a bowl. Leave them for 10 minutes while you prepare the sauce. Drain well before using. This step is especially useful for refrigerated paneer, which can otherwise turn firm in the curry.

4. Brown the paneer lightly. Heat 1 tablespoon of the oil or ghee in a large skillet over medium heat. Add the drained paneer in a single layer and cook for 1 to 2 minutes per side, turning with tongs, until the edges are lightly golden. Do not aim for a deep brown crust; the cubes should still feel springy and soft. Transfer them to a plate.

5. Cook the aromatics. Add the remaining 1 tablespoon oil or ghee to the skillet. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and pale golden. Add the garlic, ginger, and green chile and cook for 1 minute, until fragrant but not browned.

6. Build the spice base. Add the cumin, turmeric, coriander, chili powder, and 1/2 teaspoon of the salt. Stir for 20 to 30 seconds. Add the chopped tomato and cook for 5 to 7 minutes, stirring often, until it breaks down and the mixture looks thick rather than watery. If it sticks, add 1 tablespoon water and scrape the bottom of the pan.

7. Simmer the spinach gravy. Pour in the spinach puree and the remaining 60 ml water. Stir well, reduce the heat to low, and simmer uncovered for 5 minutes. The gravy should be thick enough to coat a spoon but loose enough to flow around the paneer. If it looks too thick, add water 1 tablespoon at a time. Keep the heat gentle; a vigorous boil can darken the spinach and cause the sauce to splatter.

8. Finish with paneer. Add the paneer and the remaining 1/4 teaspoon salt. Simmer gently for 3 to 4 minutes, turning the cubes once, until they are heated through and the gravy clings to them. Stir in the garam masala, cream if using, and lemon juice if the curry needs a brighter finish. Taste and adjust salt. Do not cook the paneer for a long time after adding it.

9. Serve. Spoon the palak paneer into a warm serving bowl. A small swirl of cream or a teaspoon of ghee is optional. Serve hot with roti, naan, basmati rice, or another plain grain.

Expert tips

• For greener spinach: Blanch only until wilted, chill it immediately, and simmer the puree gently rather than boiling it hard.
• For softer paneer: Do not skip the warm-water soak. If your paneer is already very soft, skip browning and add it directly after the spinach has simmered.
• For a smoother sauce: Blend the spinach until completely uniform, or pass the puree through a fine-mesh strainer before adding it to the pan.
• If the curry tastes flat: Add salt first, then a few drops of lemon juice. Acid should sharpen the flavor, not make the curry taste sour.
• If the sauce is watery: Simmer uncovered for a few extra minutes before adding the paneer. If it is too thick, loosen it with warm water rather than cold water.
• If the spinach tastes bitter: Check the salt and add 1 to 2 tablespoons cream. Very mature spinach can also have a naturally stronger flavor; baby spinach is milder.
• If the paneer is rubbery: It was likely browned too aggressively or simmered too long. Use medium heat, keep the crust pale gold, and add the cubes only for the final few minutes.

Serving and storage

Serve palak paneer immediately with roti, naan, or rice. For a fresh contrast, serve it with a small portion of mint chutney, or pair the meal with mango lassi.

Cool leftovers promptly in a shallow container and refrigerate within 2 hours. Store for up to 3 days. Reheat gently in a covered saucepan over low heat, adding 1 to 2 tablespoons water if needed; stop as soon as the curry is steaming hot. Avoid repeated reheating, which can darken the spinach and toughen the paneer. Freezing is possible, but the paneer may become slightly crumbly and the sauce can lose some of its smoothness after thawing.

Frequently asked questions

Can I use frozen spinach for palak paneer?

Yes. Use about 450 g frozen chopped spinach, thaw it completely, and squeeze out excess water. You can skip blanching, then blend the spinach with the measured water. The finished curry may be slightly less bright green than one made with fresh spinach.

Do I have to fry the paneer?

No. For softer paneer, soak the cubes in hot water for 10 minutes and add them directly to the finished spinach gravy. Light browning adds flavor and helps the cubes hold their shape, but it is optional.

Why did my palak paneer turn dark?

The spinach may have been boiled too long, the puree may have been cooked at a vigorous simmer, or the curry may have been held hot for too long. Brief blanching, an ice-water bath, and low heat help retain a brighter color.

Can I make palak paneer without cream?

Yes. The cream is optional. Leave it out for a lighter, sharper-tasting curry, or stir in 1 to 2 tablespoons plain yogurt after taking the pan off the heat. Add yogurt gradually and do not boil after adding it to reduce the chance of curdling.

How spicy is this recipe?

With one serrano or similar green chile and mild chili powder, it has moderate warmth. Use half a chile or omit it for a milder curry, and use paprika instead of hot chili powder if needed.

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