If you love cozy, vibrant, and hearty meals, our Palak Paneer recipe is about to become your new go-to. This classic Indian dish, featuring tender cubes of paneer cheese swimming in a rich, spiced spinach gravy, is comforting, flavorful, and surprisingly simple to make vegan or vegetarian. Whether you’re new to Indian cuisine or a seasoned fan, this recipe brings all the good stuff to your table — creaminess, warmth, and vibrant color.
What Makes Palak Paneer So Irresistible?
Palak paneer is the perfect balance of fresh spinach, aromatic spices, and soft paneer. The creamy sauce is a blend of pureed spinach, garlic, ginger, and garam masala — delivering a dish that’s both healthy and indulgent. It’s a great way to sneak greens into your diet without sacrificing taste.
🧀 Paneer or Vegan Paneer? Your Choice!
Traditionally, paneer is a fresh Indian cheese that holds up well in curries. If you want to keep it vegan, try tofu or make your own cashew paneer substitute. Either way, the cubes soak up the flavors beautifully and add a lovely texture contrast to the silky spinach sauce.
Our Palak Paneer Story: From Spice Market to Home Kitchen
We first fell in love with palak paneer during a trip to India, where every bite was bursting with fresh herbs and spices. Recreating that magic at home took a few tries, but we finally nailed a recipe that’s simple, flavorful, and easy to customize.
Quick Tip: Fresh Spinach Makes a Difference!
Using fresh spinach gives this dish that vibrant green color and fresh flavor. You can use frozen spinach in a pinch, but fresh is definitely worth the extra rinse and chop.
Serving Suggestions: Roti, Rice & More
Palak paneer shines when served with warm roti, naan, or steamed basmati rice. Add a side of pickled vegetables or fresh cucumber salad for a balanced, satisfying meal.
🔥 Spice Level: Mild to Medium
We like our palak paneer with a gentle warmth — just enough to wake up the flavors without overpowering the creaminess. Feel free to adjust spices to your taste; chili flakes or fresh green chilies add a nice kick.
Make It Your Own: Customizing Your Palak Paneer
Want it richer? Add a splash of coconut milk or cashew cream. Prefer it lighter? Skip the cream and enjoy a simple spinach puree with cubes of paneer. The beauty of this dish is how adaptable it is to what you have on hand and your personal taste.
Bonus: Palak Paneer for Meal Prep
This dish keeps really well in the fridge for 3-4 days and tastes even better after the flavors have had time to meld. It’s perfect for batch cooking and quick weeknight dinners.
So, whether you’re craving a comforting bowl of Indian goodness or looking to add more greens to your meals, our Palak Paneer recipe is easy, delicious, and oh-so-satisfying.
Happy cooking and spice loving! 
Ingredients
- 250 g paneer Indian cottage cheese, cut into cubes
- 500 g fresh spinach palak, blanched and pureed
- 2 tbsp oil or ghee for sautéing
- 1 large onion finely chopped, for sweetness
- 2 medium tomatoes pureed, for tangy base
- 1 tsp ginger-garlic paste for aromatic foundation
- 1-2 green chilies finely chopped, for heat
- 1 tsp cumin seeds jeera, for nutty flavor
- 1/2 tsp turmeric powder haldi, for color and health benefits
- 1 tsp coriander powder dhania powder, for earthy tones
- 1/2 tsp garam masala for warmth and depth
- 1/2 tsp red chili powder for spice
- Salt to taste for seasoning
- 2 tbsp fresh cream optional, for richness
- Fresh cilantro coriander leaves, chopped, for garnish
Instructions
- Prepare Spinach: Rinse the spinach leaves thoroughly in cold water. Blanch them in boiling water for 2-3 minutes, then immediately transfer to ice-cold water to retain their vibrant green color. Puree the spinach in a blender and set aside.
- Sauté Paneer: Heat 1 tablespoon of oil in a pan. Lightly fry the paneer cubes until they are golden brown on all sides. Remove and soak them in warm water to keep them soft.
- Temper Spices: In the same pan, add another tablespoon of oil. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until they turn translucent. Mix in the ginger-garlic paste and green chilies, sautéing until the raw aroma disappears.
- Add Tomato Puree: Pour in the tomato puree, and cook until the oil starts to separate from the sides of the pan.
- Spice It Up: Stir in the turmeric powder, coriander powder and red chili powder. Cook for a minute until the spices are well blended with the tomato mixture.
- Combine Spinach Puree: Add the spinach puree to the pan, mixing thoroughly. Season with salt, and let it simmer for 5-6 minutes on low heat, allowing the spinach to cook and absorb the flavors.
- Add Paneer: Gently add the paneer cubes to the spinach gravy. Mix carefully, ensuring the paneer is coated with the spinach mixture without breaking the cubes.
- Final Touches: Sprinkle garam masala and drizzle fresh cream (if using) over the curry. Stir lightly and cook for another 1-2 minutes.
- Garnish and Serve: Garnish with chopped cilantro. Serve hot with naan, roti, or rice for a complete meal.
Notes
- Spice Adjustments: Feel free to adjust the amount of green chilies and red chili powder according to your heat preference. The green chilies also add a fresh, spicy aroma that enhances the dish.
- Cream or No Cream: Adding cream is optional but recommended for a richer gravy. For a vegan version, you can use coconut milk or cashew cream as a substitute. Adding a little bit at a time allows you to control the richness and calorie content of the dish.
Frequently Asked Questions About Our Palak Paneer
🌿 What is Palak Paneer?
Palak Paneer is a classic North Indian dish made with paneer (Indian cottage cheese) cooked in a spiced spinach sauce. The name means “spinach” (palak) and “paneer” (cheese), combining to create a creamy, flavorful curry.
🧀 What is paneer, and can I substitute it?
Paneer is a fresh, firm cheese made by curdling milk with lemon juice or vinegar. If you don’t have paneer, firm tofu is a great vegan substitute, though the texture and flavor will be a bit different.
🌿 Do I need to blanch the spinach?
Blanching helps keep the spinach bright green and reduces bitterness. After blanching, it’s important to cool and squeeze out excess water to avoid a watery curry. Alternatively, some prefer sautéing the spinach directly.
🔥 Should I fry the paneer before adding it?
Frying the paneer cubes until golden is optional but recommended. It enhances flavor and helps the paneer hold its shape in the curry.
🧂 Can I adjust the spice level?
Yes! You can reduce or omit chili for a milder dish or add more spices for extra heat. Adjust spices like garam masala and cumin to suit your taste.
🥥 Is there a vegan version of Palak Paneer?
Yes, substitute paneer with tofu and use coconut milk or plant-based cream instead of dairy cream to keep it creamy and delicious.
🍚 What should I serve with Palak Paneer?
Serve with Indian breads like naan, roti, or paratha, or with steamed basmati or cumin rice. A side of lentils or fresh salad completes the meal perfectly.
Easily my favorite Palak Paneer recipe—rich, flavorful, and effortlessly hits all the right notes of spice and creaminess.