Go Back
–+ servings
A bowl of creamy Palak Paneer with paneer cubes in a vibrant spinach gravy, topped with a swirl of cream, served with naan.

Palak Paneer

A creamy, comforting dish of Palak Paneer simmered in a vibrant spinach gravy, perfect with roti or rice.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: Indian
Keyword: Indian cuisine, palak paneer, spinach paneer, vegetarian curry
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 270kcal
Cost: $7

Equipment

  • 1 Pan or Kadai A wide, heavy-bottomed pan or traditional Indian kadai works best for even cooking and sautéing the onions and tomatoes.
  • 1 Blender or Grinder You'll need this to puree the blanched spinach with ginger, garlic, and green chilies into a smooth, vibrant paste.
  • 1 Knife and Chopping Board For prepping all your vegetables, ginger, garlic, and paneer.

Ingredients

  • 275 grams spinach fresh roughly chopped
  • 1 to 2 green chilies Serrano or Anaheim peppers chopped
  • 2 small garlic cloves finely chopped optional
  • 1 inch fresh ginger chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
  • 2 tablespoons oil or ghee or butter, for cooking
  • ½ teaspoon cumin seeds for tempering
  • 1 small Indian bay leaf tej patta
  • ⅓ cup onions finely chopped
  • 1 teaspoon garlic finely chopped
  • ⅓ cup tomatoes finely chopped
  • ¼ teaspoon turmeric powder ground
  • ½ teaspoon red chili powder or cayenne or paprika
  • 1 pinch asafoetida hing optional
  • ½ cup water adjust as needed
  • ¼ teaspoon garam masala or more to taste
  • 220 grams paneer or tofu cut into cubes
  • 2 tablespoons low-fat cream or 1 tablespoon heavy cream
  • 1 teaspoon kasuri methi leaves dried fenugreek leaves optional
  • Salt to taste
  • 1 teaspoon cream for garnish optional
  • ½ inch ginger julienne for garnish
  • 1 lemon or lime cut into wedges for garnish

Instructions

  • Rinse the spinach thoroughly under running water, discarding any tough stems.
  • Bring 3 cups of water to a rolling boil, adding a pinch of salt to the water.
  • Turn off the heat and immediately add the spinach leaves to the hot water. Let it sit for 1 minute.
  • Using tongs, transfer the spinach to an ice water bath to preserve its vibrant green color.
  • Drain the spinach, then blend it with the chopped ginger, garlic, and green chilies into a smooth puree.
  • Heat oil or ghee in a pan over medium heat. If using butter, melt it gently to avoid browning.
  • Add the cumin seeds to the hot oil and let them splutter.
  • Add the bay leaf to the pan and then sauté the chopped onions until they turn golden.
  • Stir in the garlic and cook until fragrant, avoiding browning.
  • Add the chopped tomatoes and cook until softened and the oil begins to separate from the mixture.
  • Add turmeric powder, red chili powder, and asafoetida. Stir well to combine.
  • Pour the spinach puree into the pan and stir in ½ cup of water, adjusting for desired consistency.
  • Let the mixture simmer for 6–7 minutes or until the spinach is thoroughly cooked. Season with salt to taste.
  • Stir in the garam masala and then gently add the paneer cubes. Mix carefully and cook for just 1 minute.
  • Remove the pan from heat to avoid overcooking the paneer. Stir in the cream and kasuri methi, if using, for a creamy texture.
  • Transfer the palak paneer to serving bowls. Garnish with cream, ginger julienne, and a squeeze of lemon juice, if desired.

Notes

A delightful and creamy North Indian dish that pairs wonderfully with roti, rice, or naan. The spinach puree adds rich green color and a mild flavor to the curry, making it a beloved vegetarian option.

Nutrition

Serving: 200g | Calories: 270kcal | Carbohydrates: 8.2g | Protein: 10.5g | Fat: 24g | Saturated Fat: 10.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 420mg | Potassium: 440mg | Fiber: 2.5g | Sugar: 2g | Vitamin A: 6150IU | Vitamin C: 24mg | Calcium: 340mg | Iron: 2.1mg