Perfect & Easy Palak Paneer Recipe (Indian Spinach Paneer )


Palak Paneer Recipe

Palak Paneer, a beloved dish in Indian cuisine, is a symphony of flavors that brings together the goodness of spinach and the creaminess of paneer. Its vibrant green color and aromatic spices make it a staple on dining tables across the globe. In this extensive guide, we’ll delve into the art of crafting the perfect Palak Paneer recipe , covering everything from ingredient quantities to frequently asked questions, along with invaluable tips and tricks to elevate your culinary prowess.

Palak Paneer Recipe

About Palak Paneer Recipe

Palak Paneer recipe is a popular North Indian dish known for its vibrant green color and rich, creamy texture. It consists of soft cubes of paneer (Indian cottage cheese) cooked in a flavorful spinach-based gravy. The spinach, also known as palak, is blanched and pureed to create a smooth and velvety sauce.

Typically, the gravy is infused with a blend of aromatic spices such as cumin, coriander, garam masala, and ginger-garlic paste, which adds depth and complexity to the dish. Paneer cubes are lightly fried or sautéed before being added to the spinach gravy, allowing them to absorb the flavors and maintain their soft texture.

Palak Paneer recipe is not only delicious but also nutritious, as spinach is packed with vitamins, minerals, and antioxidants. It is often served hot with naan bread, rice, or roti, making it a wholesome and satisfying vegetarian meal enjoyed by people worldwide.

How to make Palak Paneer Recipe

Palak Paneer Recipe

Palak Paneer Recipe Ingredients:

  • 500g freshly chopped and cleaned spinach leaves
  • 200g paneer, cubed
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, chopped
  • 2 to 3 chopped green chilies (adjust to taste)
  • 1-inch piece of ginger, grated
  • 4-5 garlic cloves, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons cooking oil or ghee
  • 2 tablespoons cream or cashew paste (optional)
  • Fresh coriander leaves for garnish
Palak Paneer Recipe
Sabudana Khichdi Recipe

Cooking Instructions of Palak Paneer Recipe:

  1. Blanch the spinach leaves in boiling water for 2-3 minutes. Drain and immediately plunge them into ice-cold water to retain their vibrant green color. This step is crucial for preserving the freshness of the spinach.
  2. Once cooled, blend the blanched spinach into a smooth puree using a blender or food processor. Set aside.
  3. Heat oil or ghee in a pan over medium heat. Once the cumin seeds are added, watch them burst.
  4. Add finely chopped onions to the pan and sauté until they turn golden brown and translucent.
  1. Stir in grated ginger and minced garlic, and cook for another minute until the raw aroma dissipates.
  2. Add chopped green chilies and continue to sauté for a few more seconds.
  3. Now, add the chopped tomatoes to the pan and cook until they soften and begin to break down.
  4. Once the tomatoes are cooked, add the powdered spices – garam masala, ground coriander, turmeric powder, and salt. Mix well to combine.
  5. Pour in the spinach puree and stir until all the ingredients are thoroughly incorporated. Let the mixture simmer for five to seven minutes so that the flavors can combine.
  6. If using cream or cashew paste for added richness, add it to the pan and mix well.
  7. Gently slide in the cubed paneer and simmer for another 2-3 minutes until it absorbs the flavors of the gravy.
  8. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

      Serving suggestion

      For a delightful Palak Paneer recipe experience, serve it with warm, fluffy naan bread or soft, homemade roti. Alternatively, pair it with steamed rice or fragrant jeera rice for a comforting meal. Add a side of fresh cucumber-tomato salad or yogurt raita for a refreshing contrast to the creamy spinach gravy. For an extra burst of flavor, include tangy pickles or chutneys like mango pickle or mint chutney. Crispy papad can also be served as a crunchy accompaniment. Garnish the Palak Paneer with a sprinkle of chopped coriander leaves and a drizzle of cream for added indulgence. Whether enjoyed as a main course or part of a lavish spread, these serving suggestions will elevate your Palak Paneer recipe experience and leave your taste buds satisfied.

      Palak Paneer Recipe

      Tips and Tricks

      1. Paneer Preparation: Soak the paneer cubes in warm water for 15-20 minutes before adding them to the gravy to make them softer and more flavorful.
      2. Texture Enhancement: For a smoother gravy, strain the spinach puree before adding it to the onion-tomato mixture to remove any fibrous bits.
      3. Creaminess: Adding cream or cashew paste lends a creamy texture to the dish. For a lighter version, you can omit this ingredient or use yogurt as a substitute.
      4. Variations: Experiment with additional ingredients such as kasuri methi (dried fenugreek leaves), grated cheese, or tofu for a vegan alternative.
      5. Garnish: Fresh coriander leaves not only add a pop of color but also enhance the flavor of the dish. Feel free to garnish with a dollop of cream or a sprinkle of roasted cumin powder for added visual appeal.

      FAQs (Frequently Asked Questions):

      Q: Can I make palak paneer recipe with frozen spinach?

      A: Yes, you can use frozen spinach in place of fresh spinach. Make sure to thaw and drain excess water before blending.

      Q: How do I prevent the spinach from turning dark during cooking?

      A: To retain the vibrant green color of spinach, it’s essential to blanch it for a short duration and immediately transfer it to ice-cold water. This method helps in preserving the color and freshness of the spinach leaves.

      Q: How long can you keep Palak Paneer?

      A: Yes, you can make the palak paneer ahead of time and keep it in the fridge for two to three days. To get the best flavor, gently reheat before serving.

      Q: My Palak Paneer turned out bitter. What went wrong?

      A: Bitterness in Palak Paneer can occur due to overcooking the spinach or using mature spinach leaves. To avoid this, ensure that you blanch the spinach for just 2-3 minutes and use fresh, tender leaves.

      Q: How can I make Palak Paneer recipe spicier?

      A: Adjust the amount of green chilies according to your preference for spice level. You can also add a pinch of red chili powder or black pepper for an extra kick.


      Palak Paneer, with its vibrant flavors and wholesome ingredients, is a true embodiment of culinary excellence. Armed with the knowledge and techniques provided in this guide, you’re well-equipped to embark on a journey of culinary exploration and create Palak Paneer that’s sure to impress even the most discerning palate. So, gather your ingredients, roll up your sleeves, and let the aromatic spices and fresh greens transport you to a world of gastronomic delight. Happy cooking!

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