Palak paneer recipe – Indian cottage cheese in smooth creamy delicious spinach gravy. Palak paneer is one of the most loved North Indian dishes that’s eaten with roti, paratha, naan, Jeera rice, Ghee rice or even with plain rice. It is very easy to prepare and can be made in so many ways. This is an easy and healthy palak paneer recipe which I finally arrived at after trying so many other recipes.
In this palak paneer recipe, I have not blanched the spinach to prevent loss of nutrients. In most Indian recipes spinach is not blanched and used directly to make dal palak, spinach paratha, palak rice, spinach omelette, aloo palak and many other recipes as the nutrients are lost when blanched.
Tips to make best palak paneer
This palak paneer is the best I have made in the years. Not blanching the spinach and frying it for a short time is what makes this delicious. However this recipe also works with blanched spinach.
I would recommend blanching, if you have been on a low oxalate diet and do not consume spinach without blanching in any other foods like dal palak.
To make palak paneer, always spinach is blanched prior to making a puree. But if you are trying to make the best palak paneer, give it a try without blanching.
I am sure you will wonder how good this tastes and completely different from the one made with blanched spinach.
To get the best color, keep garam masala to minimum in this recipe and also prevent overcooking which darkens the dish. You can check more palak recipes here which I have shared on the blog.
I have used few cashews to give a slightly creamy texture to the palak paneer gravy. However you can just skip them and use about 3 tbsps cream. You can also use blanched almonds.
If you do not have a powerful blender, then soak the cashews for 30 in hot water and then use.
How to choose palak to make palak paneer
- Always choose tender palak that is light to medium green in color. Dark leaves are usually less tasty.
- Do not use the stalks or stems of palak as it makes the palak paneer bitter. It also leads to metallic taste.
- Do not use frozen spinach for this recipe.
- This recipe has been tested only with Indian spinach . i.e palak and I have no idea if any other similar greens would go well here.
More Paneer recipes
Paneer butter masala
Malai kofta
Paneer makhani
Easy paneer bhurji
Shahi paneer
Paneer tikka masala
Palak paneer recipe
Palak paneer recipe
Ingredients (1 cup = 240ml )
Ingredients for palak paneer recipe
- 1¼ cup paneer or 150 grams Indian cottage cheese
- 2 cups palak or indian spinach, tightly packed (100 grams)
- 2 tablespoons Oil or butter as needed
- 2 to 3 green chilies deseeded
- ¾ cup onions fine chopped or ½ cup paste (2 medium)
- 1 teaspoon ginger garlic paste or garlic paste
- ½ cup tomatoes (deseeded & chopped) or puree (2 small)
- salt as needed
- 8 to 10 cashewnuts or blanched almonds or 3 tbsps cream
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi or dried fenugreek leaves (skip if you don't have)
Whole spices for palak paneer
- 1/8 teaspoon cumin or jeera (optional)
- 2 green cardamoms or elaichi
- 1 inch cinnamon or dalchini
- 2 cloves or laung
How to make the recipe
Preparation for palak paneer
- Pluck only the young & tender palak leaves and discard the stems as they may leave a bitter taste.
- Add them to a large pot of water. Rinse them well few times & drain to a colander.
- Allow the water to drain completely otherwise it will let out lot of moisture while cooking.
- Heat 1 tsp oil in a pan. Fry green chilies and spinach for 3 to 4 mins until the leaves wilt off thoroughly & raw smell of spinach has gone away.
- OR another option is to blanch the palak in 4 cups of hot water with ¼ tsp salt for 2 mins. Then immerse in ice cold water. Drain completely.
- Cool this completely. Blend this along with cashews to a smooth puree.
- Optional: If using store bought paneer, then cube them and add to 2 cups hot water. Keep these immersed for 20 mins. Drain and use. Or you can also fry the paneer in 1 tsp oil for 2 mins and then add it to the hot water.
How to make palak paneer
- Heat 1.5 tbsp oil in a pan and fry cinnamon, cardamoms, cloves & cumin until they sizzle.
- Then add onions and fry till they turn transparent to golden.
- Next fry ginger garlic paste until the raw smell goes away.
- Then fry tomatoes with some salt until they break down and turn mushy.
- Add kasuri methi & garam masala. Saute until the mixture leaves the sides of the pan.
- Pour half cup water and cook until the mixture thickens.
- Lower the flame, add the pureed spinach.
- Mix well and cook until it begins to bubble for about 2 to 3 mins.
- Avoid overcooking. Add paneer & mix well.
- If using cream pour it now. Switch off. Serve palak paneer with naan, roti or rice.
NUTRITION
Notes
- Avoid using stalks & stems of spinach as they may lend a bitter taste. Cut off each stem from the leaves.Overcooking palak can leave a bitter taste.
Serving suggestions: palak paneer goes well with
Indian flat breads like roti, naan or plain paratha.
Plain or flavoured rice like jeera rice, biryani rice or ghee rice or veg pulao.
Preparation
1. Avoid using stems or stalks of palak as they make the gravy bitter. Use only young and fresh spinach. Wash cleaned palak thoroughly in a large pot filled with water. I also sprinkle vinegar and salt to remove the pesticide residue. Rinse a few times more. Drain off the water completely.
If you are on a low oxalate diet then you can blanch the spinach by following the steps mentioned in the recipe card above.
2. This step is optional. Heat a pan with 1 tsp oil and saute paneer just for 2 to 3 mins. You can add them to warm water and leave for 10 to 15 mins to keep them soft. Drain and set aside. I do not add to water.
3. To the same pan add another tsp oil, then saute green chilies and palak on a medium heat.
4. Switch off when the leaves wilt off. This takes only 2 to 3 minutes. Do not overcook, spinach takes only 2 to 3 mins to cook. If there is any stock of spinach left, you can use up. You need not evaporate it.
5. Cool it completely. Add to a blender with green chilies. We are not going to use red chilli powder, so the heat comes only from green chilies. Mine were not hot, so I used 3. You can also add 8 to 10 cashews at this stage to make creamy palak paneer.
6. Make a smooth paste. Set aside.
Make gravy
7. Heat oil in a pan or pot. Add cardamom, cinnamon, cloves and jeera as well. Do not skip the dry spices as we are not going to use much garam masala in powder form which helps to retain a good color.
8. Add onions or onion paste. Fry until golden.
9. Add ginger garlic paste or garlic paste alone. Fry until the raw smell goes off.
10. Add deseeded tomatoes or tomato puree and salt.
11. When the tomatoes turn fully mushy, add crushed kasuri methi and garam masala. You can also add kasuri methi later along with pureed palak.
12. Saute until the masala smells good for 2 to 3 mins or until it begins to leave the sides of the pan.
13. Add half cup water and cook on a medium heat.
14. When the gravy thickens, lower the flame completely. Next add the puree.
15. Mix it well and cook until it begins to bubble just for about 2 mins. I do not suggest cooking for long at this stage as it discolors the gravy.
How to make palak paneer
16. Add the paneer. Mix well. Switch off the stove.
17. If using cream pour it now. You can skip cream is you have used cashews while pureeing the spinach.
Serve palak paneer with rice, roti or paratha.
Anaikya says
Very impressed with this palak paneer.. Followed the exact recipe and added more spinach. The end result was more than delicious.. Definitely is my favorite. The fact that it was healthy made eating more enjoyable. But It was just enough for 2. My husband finished half of it. Next time will be doubling the recipe and intend to add some sautéed mushrooms. Thank you for the recipe but the ingredients are not properly organised in the recipe.
swasthi says
Hi Anaikya,
You are welcome. Glad you liked the recipe. Yes mushrooms will be a great addition but the color of the gravy may alter if you cook them in the gravy. Thanks for the mention. I have arranged the ingredients now.
🙂
Sp says
I tried it. It came out tasting like in a restaurant.
swasthi says
Thank you so much SP. Glad it turned out well.
Anita Setty says
Excellent, with good , crystal clear information, very well explained, simple n inspire people to try out ur recipe, …
Regards
AnitaBalu
swasthi says
Hi Anita
Thank you so much!
🙂
Indhu says
Quick n easy
Very nice thanks for the recipe
Loved it
swasthi says
Welcome Indu,
Glad you loved the palak paneer. Thank you
Deepthi says
I made Palak paneer for the first time , thanks for your easy recipe. Every one loved.
swasthi says
Hi Deepthi
Happy to know everyone loved your palak paneer. Thank you!
James says
Hey Swasthi, my wife and I made this palak paneer a week ago, it was awesome!!! Best Indian curry we’ve ever made!!! We did use jalapenos and left out paprika. Substituted cashews with almonds. It was still awesome!!! We will definitely be using this one again! We are making your butter chicken tonight. Thank you so much for the recipe!
swasthi says
Hi James,
Great! Glad you liked the palak paneer. Thanks for the comment.Hope you enjoyed the butter chicken.
Benu says
Your site is truly amazing and so easy to follow that even someone like me who has never cooked before is able to follow and put up a nice dish. Every dish that I have tried from your site has come out well. Thank You very much for the time you have taken out to put up this site.
swasthi says
Hi Benu,
You are welcome. So happy to know the food turns out good following my recipes. Thanks a lot for the comment.
🙂
Krishna says
Absolutely fantastic!!!.simply written and beautifully explained.
swasthi says
Thank you so much!
Deepthi says
I made Palak paneer for the first time , thanks for your easy recipe. Every one loved.
Shilpa says
I made palak paneer for the first time. Thanks for the easy recipe, by not blanching. I added bit more chillies to suit our palette. And everyone loved at home.
swasthi says
Welcome Shilpa,
Glad you all liked it. Thanks for the comment.
showvan roy says
nice site
swasthi says
Thank you
Nif says
This is my favourite dish when we go to the local Indian restaurant. I’m so glad that I got to make it at home and we really loved it! I used regular spinach and it definitely didn’t have the same vibrant colour but was good nonetheless. Next time I’ll definitely try to find palak. I can’t wait to try more of your recipes, I enjoy trying different cuisines and love the smells and tastes of Indian food. Thank you! 😊
swasthi says
Hi Nif,
Happy to know you all loved the palak paneer. Yes Indian spinach or palak is best for this recipe. Thank you so much. Hope you enjoy the other recipes too.
🙂
Rene says
To the author: I recommend you put the quantities in the recipe directions rather than just in a list at the top. It’s a bit hard to scroll up and down so much. As for the recipe itself, it tastes nice. Thanks.
swasthi says
Hi Rene,
You are welcome. Thanks for trying the palak paneer recipe. Glad you liked it. Yes I understand it is convenient if i put the quantities in the instructions. But it confuses readers who want to double or halve the recipe. I got mixed opinions from other readers so I stopped doing that. Thanks a lot for the suggestion.
🙂
Laurence says
I tried it yesterday for the first time. It was delicious. Thanks for the recipe!
swasthi says
Welcome Laurence
Glad your palak paneer turned out delicious.
🙂
Sonia says
@this recipe is absolutely delicious. Have made it many times and comes out perfect every time . Thanks for sharing the recipe.
swasthi says
Welcome Sonia,
Glad you liked it.
🙂
Roopali Rawat says
Very nice and tasty .. tried it a couple of times at home:) thank you
swasthi says
Hi Roopali,
You are welcome. Glad your palak paneer turned out good. Thank you so much!
Jess says
Palak paneer is one of my favourite things in the world. This was my first time making it myself and the result was yummy – even my spinach-hating daughter liked it and said I should make it again. But… prep time of 10 minutes? Really? I will concede that I’m probably not the fastest in the kitchen, but honestly it takes more time than that just to chop the onions and tomatoes and wash the spinach. I need realistic prep times, so I don’t end up in the kitchen for two hours when the recipe promises 35 minutes! 😉
swasthi says
Hi Jess,
Glad your palak paneer turned out good. I understand your concern. I usually multitask while I cook which saves a lot of time. Ex: Firstly I rinse spinach.Then while the spinach gets drained & sauteed, I chop the onions and tomatoes. By the time I am done with cooking the onion and tomatoes, Cooling & pureeing the spinach is also done. But surely this recipe does not take 2 hours. It will maximum take up to 45 to 50 minutes even if you follow the steps one after the other. I will update the recipe cook time. Thanks for rating the recipe.
🙂