India • Regional Dish • Side Dish

Palak Paneer

Palak paneer pairs soft cubes of paneer with a smooth spinach gravy, making it one of North India's most recognizable vegetarian curries.

Servings4

Prep Time25 min

Cook Time20 min

DifficultyModerate

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Ingredients

US Metric

For the spinach

10 oz spinach leaves, thick stems removed

1 green chili

1 tbsp roughly chopped ginger

2 garlic cloves

3 tbsp water, or as needed for blending

For the paneer

9 oz paneer, cut into cubes

1 tbsp ghee or neutral oil

1/2 tsp fine salt

For the masala

1 tbsp plus 1 tsp ghee or neutral oil

1 medium onion, finely chopped

1 medium tomato, finely chopped

2 garlic cloves, finely grated

2 tsp finely grated ginger

1 1/2 tsp cumin seeds

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1 tsp Kashmiri chili powder

1/2 tsp fine salt, plus more to taste

1/4 cup water

To finish

2 tbsp cream, optional

2 tsp unsalted butter

2 tsp lemon juice

1 pinch kasuri methi, crushed, optional

For the spinach

300 g spinach leaves, thick stems removed

1 green chili

15 g ginger, roughly chopped

2 garlic cloves

45 ml water, or as needed for blending

For the paneer

250 g paneer, cut into cubes

15 ml ghee or neutral oil

2 g fine salt

For the masala

20 ml ghee or neutral oil

1 medium onion, finely chopped

1 medium tomato, finely chopped

2 garlic cloves, finely grated

10 g ginger, finely grated

3 g cumin seeds

3 g ground coriander

2 g ground cumin

2 g garam masala

2 g Kashmiri chili powder

3 g fine salt, plus more to taste

60 ml water

To finish

30 ml cream, optional

10 g unsalted butter

10 ml lemon juice

1 pinch kasuri methi, crushed, optional

Instructions

Bring a large pot of water to a boil. Add the spinach and blanch for 1 to 2 minutes, just until wilted and bright green. Drain immediately and rinse under cold water to stop the cooking.
Add the blanched spinach, green chili, chopped ginger, garlic, and 45 ml water to a blender. Blend until smooth. Set aside.
Heat 15 ml ghee or oil in a skillet over medium heat. Add the paneer cubes and cook for 1 to 2 minutes per side until lightly golden in spots. Sprinkle with the 2 g salt and set aside. Skip frying if you want the paneer extra soft.
In a deep pan, heat the 20 ml ghee or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the onion and cook for 6 to 8 minutes, stirring often, until softened and light golden. Add the tomato, grated garlic, and grated ginger. Cook for 4 to 5 minutes until the tomato breaks down and the mixture looks thick.
Stir in the ground coriander, ground cumin, garam masala, and Kashmiri chili powder. Cook for 15 to 20 seconds, just until fragrant.
Pour in the spinach purée and 60 ml water. Stir well and bring to a gentle simmer. Add the 3 g salt and cook for 4 to 5 minutes. Do not overcook or the color will dull.
Add the paneer and simmer gently for 2 to 3 minutes so it warms through and takes on the flavor of the sauce.
Stir in the cream, butter, lemon juice, and crushed kasuri methi if using. Taste and adjust salt. Serve hot.

Cultural Context

Palak paneer is a North Indian dish, especially associated with Punjabi cooking, built from spinach purée and paneer in a gently spiced gravy. The name is very literal: palak means spinach and paneer refers to the fresh Indian cheese. Some cooks and menus blur the line between palak paneer and saag paneer, but palak paneer specifically centers spinach, while saag paneer may use a mix of greens.

Fun Fact

Palak paneer and saag paneer are often treated like the same dish on restaurant menus, but they are not quite identical. Palak means spinach specifically, while saag can refer to a broader mix of leafy greens.

Cook’s Tip

Palak paneer is a North Indian spinach-and-paneer curry, usually made with a smooth spinach base, aromatics, and mild warming spices. Some versions stay very simple, while others add cream or a little kasuri methi at the end. If you want the brightest green color, keep the simmer brief after blending the spinach. Homemade paneer works beautifully here, but store-bought paneer is completely fine for a weeknight version.

Trivia

The name palak paneer is almost aggressively straightforward: it literally means spinach and paneer, which may be the most honest curry naming system in the kitchen.

About This Recipe

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Palak Paneer

Instructions

Cultural Context

Fun Fact

Cook’s Tip

Trivia

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