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.
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
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 tbsp Oil or butter as needed
- 2 to 3 green chilies deseeded
- ¾ cup onions fine chopped or ½ cup paste (2 medium)
- 1 tsp ginger garlic paste or garlic paste
- ½ cup tomatoes (deseeded & chopped) or puree (2 small)
- salt as needed
- 8 to 10 cashewnuts or 3 tbsps cream
- ½ tsp garam masala
- ½ tsp kasuri methi or dried fenugreek leaves
Dry spices for palak paneer
- 1/8 tsp cumin or jeera
- 2 green cardamoms or elaichi
- 1 inch cinnamon or dalchini
- 2 cloves or laung
Instructions
Preparation for palak paneer
- For best taste always use young and tender palak. Check each spinach leaf for worms. Pluck only the 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.
- Heat 1 tsp oil in a pan. Fry green chilies and spinach for 2 to 3 mins until the leaves wilt off thoroughly. Do not overcook. 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 & blend chilies, palak & cashews to a smooth puree in a mixer jar.
How to make palak paneer
- Add cinnamon, cardamoms, cloves & cumin to hot oil. When they begin to splutter, add onions and fry till they turn transparent.
- Next add ginger garlic paste and fry until the raw smell goes away.
- Then put in tomatoes and sprinkle salt. Fry till they 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.
- Simmer 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.
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.
Nutrition
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.
Rose says
Tried Palak paneer today. It came out really good. Your tips helped me to get there. Simply amazing. Thank you !
swasthi says
Hi Rose
You are welcome. Happy to know your palak paneer turned out good. Thanks for the comment.
David says
Hi Swasthi, Your recipe is the best by far. I made some today and it was delicious.
thanks
David
swasthi says
Hi David,
You are welcome. Glad it turned out good. Thank you so much!
Nibha says
It is really tasty and easy to make
swasthi says
Thanks Nibha
Neelima says
Turned out very nice and tasty!
Dhanu says
Hi Swasthi, I made Palak paneer yesterday.my hubby just loved it!Thank you so much for recipe.
Sanika says
Amazing recipe.. my earlier tried out versions not palak paneer were not good.. But this one was amazing…. Thank you so much..
Mahi says
Delicious
Shenba says
Simply superb.No parallel, more than a restaurant style.Tried it for first time.kids loved it like anything.
swasthi says
Hi Shenba,
Thank you so much for the comment. Very happy to know the kids loved it.
🙂
Tilottama Nandy Obhrai says
Excellent palak paneer recipe! Great colour, great taste!
Amrita says
Yum
suma says
I tried some recipes and it ended with great results.. thank you so much.. keep going
swasthi says
Thanks Suma
Deepika says
Wonderful …yummy…my first try and it turned out great. Thanks 😊 .
swasthi says
Welcome Deepika. Glad to know it turned out great
🙂
Kirsty says
Delicious! I have to leave out onion but added a bit of asfoetida. Even without onion, so good! Also the instructions are really clear, I have new confidence in making Indian food. Thanks so much for all the time put in to write the recipes take the pictures etc, it is very appreciated :).
swasthi says
Hi Kirsty
You are welcome. So glad to know palak paneer turned out good. Thank you so much for the comment.
🙂
Priya says
Can I use mirchi powder instead of green chillies?
swasthi says
Hi Priya
The taste & color will alter if red chili powder is used.
Mc says
This recipe is simply perfect! It produced a delicious palk paneer. I have tried a few other palak paneer recipes but found this to be the best. Thanks Swasthi!
swasthi says
Welcome Mc
Thank you so much for the comment. Very glad to know it turned out delicious.
Surinder Kumar says
Please include number of onions and tomato and size also like medium/large instead of just portion of cup.
swasthi says
Yes sure I will
SAROJINI says
The palak paneer came out perfectly. Thank you so much Swasthi for your great recipes!!
swasthi says
Welcome Sarojini
Rohit says
Can you pls explain abt calories bco i think only oil has more then 100 per spoon. Will be glad
swasthi says
Hi Rohit,
Thanks for the mention. I updated the nutrition facts.
Thamil says
Fantastic I tried your receipe it came out very well.
swasthi says
Thank you so much
Vinni says
I follow your palak paneer recipe , test was very nice but it was little bitter , can you please tell me why this is happening.
swasthi says
Hi Vinni
If you use palak with stems they will make the dish bitter. Also if the palak is not young then also it may turn bitter. I have mentioned it in the first step in the recipe card.
Deepak says
Thanks to give method to cook delicious food at home. Very thankful to you.
swasthi says
Welcome Deepak
Kinjal Sheth says
I just finished my dinner and both me and my husband absolutely loved it! Thank you! I’m a beginner cook and this was fairly easy to make!
swasthi says
Welcome Kinjal Sheth
So glad to know you both loved it. Thanks for the comment.
Shwetha says
Excellent recipe! Enjoyed cooking this one
swasthi says
Thanks Shwetha
Angela says
Hi Swasthi! I adore your diverse collection of recipes – they all look lovely . I have a question regarding the palak paneer recipe – is it ok to use kailan ( baby Chinese spinach ) instead of regular spinach ( I wasn’t able to get regular spinach) ?
swasthi says
Hi Angela
Thank you so much. I have never tasted Chinese spinach. Not sure if it goes well in this recipe. I guess not all spinach taste good after blending. Palak paneer tastes best only when made with palak, Indian spinach.
🙂
S.Meera says
Swasthi it preparation of palak paneer is simply too good .I followed it recipe as directed by u. It’s super . U are an excellent cook
. I am very happy with the preparation.thank u
swasthi says
Welcome Meera
Thank you so much for the comment. Very happy to know it turned out good.
🙂
Joy says
Palak paneer never tasted this good before. Keep up the good work.
Chitown says
Followed the recipe t9 the T…., sooooo delicious 😋
swasthi says
Thank you so much!
FARIDA BANU says
Hi. Swasthi I like all your recipes.
swasthi says
Thank you so much Farida
Elyse says
I’m looking forward to making this. Can you tell me what brand/model of blender or food processors you prefer? I might update my old ones and I noticed your reference to a jar blender.
swasthi says
Hi Elyse
I use the Indian brand of mixer grinder with steel jars. But for making the onion, tomato or spinach puree any heavy duty blenders are just fine like the ones used for making smoothies. Currently I am using
Ultra META 1000 New Mixer Grinder
Panasonic MX-AC400 Mixer Grinder
Preeti Steele Supreme 750W
I prefer the ultra as it can blend anything well including nuts and lentils. Hope this helps.
Victoria Ben says
Yummy recipe. I doubled the recipe and made it. Much tasty than what I had eaten in restaurants. Thank you for the recipes. Keep inspiring us!
swasthi says
Hi Victoria
You are welcome. Thank you very much for trying. Glad to know you liked palak paneer.
Thanks again
🙂
Gauba says
How to overcome bitterness of palak
swasthi says
Hi
The bitter taste lies in the stems of the spinach. You should always discard the stems and even remove the prominent part of it from each leaf if the spinach is not young. Always use young spinach and avoid aged as it tastes metallic and bitter. Also avoid overcooking it. Hope this helps
April says
Love love this blog for all Indian recipes. Your palak paneer tasted seriously amazing! After reading the comments I made this and it tasted much much better than I had eaten in the restaurants. Great work! Thank you
swasthi says
Welcome April
Thank you very much. Glad it turned out good.
🙂
DP says
Wow, this is the second recipe of yours that I tried and it was delicous! I also made the pav bhaji. My hopes in getting my Indian food to taste like my non-Indian cooking were not high. So many indian cooking blogs don’t deliver when you try out the recipes. Your recipes actually work. So excited. Thank you!
swasthi says
Welcome DP
Thanks for trying. Glad to know the recipes turned out good.
Thanks again for the comment.
🙂
Shweta Bansal says
Awesome recipe. I normally blanched the spinach but this time followed your step of frying and it really turned out well. I just added a dash of lemon in the end for the extra tang.
swasthi says
Thanks for trying Shweta
Valentina Gianetti says
This palak paneer is simply amazing! thank you
Ravali Bnk says
Ur recipes r always yummy
Radhika says
Hi Swasthi
Tried this palak paneer for the first time. Fantastic!!
Nazifa says
Hello I want to try your recipe, recently I had an amazing palak paneer but the spinach was not pureed, would you know how to do it in that style using your recipe?
Thanks in advance!
swasthi says
Hi Nazifa
Palak paneer gravy is always made of pureed palak. You can check this recipe of palak paneer bhurji where I have made without pureeing the palak
Helen says
Thank you so much for the awesome recipe. Your recipes are so good that makes me love cooking.
Vasavi says
😋 yummy
Yogitha says
Wow and wow!! I was stunned at this very good and delicious palak paneer. The flavour of palak is so much good in this dish. Thankful to you. I also tried ur kofta recipe last week . Absolute winner!!!
Jaya says
Very good recipe I have made it 4 times this month. Beats even the restaurant palak paneer. Keep up the good work dear swasthi!!
Sofi says
I made the palak paneer tasted awesome. I want to make your butter chicken with naan. Pls show me where is the naan recipe. I couldn’t find it on your blog
swasthi says
Thanks for trying Sofi. I haven’t posted a naan recipe yet on the blog. Will try to share it
Ce says
Perfection!
Naina says
Hey Swasthi,
I have tried a lot of recipes from your blog. Every recipe has turned out to be the best. Keep up the good work. Thanks a ton for the wonderful recipes
Prajakta says
Swasthi, my husband is a big fan of palak paneer and is always looking to have a tasty one. Your recipe has done miracles and has won tremendous accolades from him! Thank you!
Prajakta says
Swasthi, my husband is a big fan of palak paneer and is always looking to have a tasty one. Your recipe has done miracles and has won tremendous accolades from him! Thanks you!
Rupa says
So far the best palak paneer recipe .
Anna says
Making Palak paneer was always a nightmare for me. Usually the curry tastes bit bland but this time it’s sucess .i just followed the recipie and the curry turned out to be too good.so thought of posting the review
Deepthi says
This turned awesome for me..i really like the way you give detailed explanation of everything and the minute details you provide.. It makes us cook perfect recipes easily, even for beginners like me.. Thanks a lot ?
I had a query though,i like to repeat this every fortnight. And i heard this from many that frequent combination of palak and tomato isn’t good for your kidneys… Can you suggest me with an alternative for tomato, without much compromise of taste..
swasthi says
Welcome Deepti,
Firstly, As per my understanding, Oxalates that may cause kidney stones are present in the tomato seeds. So it should be safe to eat tomatoes without seeds along with palak.
Secondly, the high amount of oxalates in palak will neutralize when combined with any dairy. since paneer is used it should be fine.
I also make this palak paneer without tomato as my kids don’t like its skin. You can try this method. Saute some cashews along with palak and puree them. Then skip tomatoes and make the recipe the same way. Just before serving I squeeze in little lemon juice for the tang. It works well for our taste. You can try it and share your feedback.
Thanks for trying the recipes.
🙂
Janu says
Hi swati
I made the palak paneer without tomato just like the way you mentioned but added little curd for the tang. It turned out good and we all loved it.Thank you