Palak paneer recipe – Palak is the Hindi word for spinach and paneer is Indian cottage cheese. So this dish is nothing but Indian cottage cheese simmered in a smooth creamy & delicious spinach gravy. Palak paneer is one of the most loved North Indian dishes that’s eaten with roti, paratha, garlic naan, Jeera rice, Ghee rice or even with plain basmati 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 some nutrients are lost when blanched.
This palak paneer is the best I have made in the years. Not blanching the spinach and sauteing it for a short time is what makes this delicious. However this recipe also works with blanched spinach.
More Paneer recipes
Paneer butter masala
Malai kofta
Paneer makhani
Easy paneer bhurji
Shahi paneer
Paneer tikka masala
Preparation for palak paneer
1. This recipe needs about 4 cups loosely measured or 2 cups tightly packed (100 to 120 grams) palak leaves. Use only young and fresh spinach. Avoid using large stems or stalks, especially from mature spinach/ palak as they make the gravy bitter. If using baby spinach keep the tender stalks.
Rinse cleaned palak thoroughly in a large pot filled with water. I also spray some vinegar and salt to remove the pesticide residue first. 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.
2. Add half tablespoon oil to a pan. then add 1 to 2 chopped green chilies. There is no red chilli powder used in this recipe. So use enough green chilies to give that heat. Adjust accordingly.
3. Add palak and 8 to 10 cashew nuts. Saute on a medium heat until the palak wilts off completely. This takes only 2 to 3 minutes. Do not overcook, spinach takes only 2 to 3 mins to cook.
4. Ensure the raw flavor from the leaves has gone. If there is any stock (moisture) of spinach left, you can use up to blend. You need not evaporate it.
5. Cool it completely. Transfer these to a blender jar. Pour ¼ cup clean water to the blender.
6. Blend this to a smooth puree. It has to be thick and smooth. Keep this aside.
Make gravy
7. Heat the same pan with 1 tablespoon butter and half tablespoon oil . Add 2 whole cardamoms, one inch cinnamon, 2 cloves and 1/8th teaspoon cumin seeds. If you do not have whole spices you may skip them. But we are not going to use much garam masala in powder form so I use them.
8. Add ¾ cup fine chopped onions or boiled onion paste. Fry until the onions turn golden. Then add 1 teaspoon ginger garlic paste. Saute for 1 minute or until the aroma of ginger garlic comes out.
9. Then add deseeded fine chopped half cup tomatoes or tomato puree and half teaspoon salt. Saute them well.
10. When the tomatoes turn fully mushy, add ½ to ¾ teaspoon garam masala. Please use a good flavorful garam masala. Saute until the masala smells good for 2 to 3 mins. (Optional if you don’t like chunky curry, then you may blend this as well with ¾ cup water. More in the recipe card notes)
12. Pour ¾ cup water and cook covered on a medium heat until the onions are completely soft cooked. After cooking, onion tomato masala has to be thick yet should have some water. (check video for consistency) Take half teaspoon kasuri methi in your palm and crush it. Add it here.
How to make palak paneer
14. When the gravy thickens, lower the flame completely. Next add the palak puree. 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. If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage. Taste test and add more salt.
15. Add cubed paneer.
16. Give a good stir. Switch off the stove. If using cream pour it now. You can skip cream is you have used cashews while pureeing the spinach. Honestly this recipe does not need cream & I don’t use on a regular basis. I only used for garnishing in the pictures below.
Serve palak paneer with butter naan, jeera rice, ghee rice, roti or plain paratha.
Tips to make best palak paneer
1. Blanched Vs unblanched 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 or any spinach curry.
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.
2. Preserving the color of palak: To get the best color, keep garam masala to minimum in this recipe and also prevent overcooking spinach which darkens the dish.
3. Smooth creamy texture: 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 to 4 tbsps cream. You can also use blanched almonds.
4. Paneer: Do choose good quality paneer as it is the key ingredient in this palak paneer recipe. I use this homemade paneer which is soft with a melt-in-the-mouth texture.
If using frozen store bought paneer then soak it in slightly hot water for 15 to 20 mins. Drain and use. This helps to keep it soft.
You can check more palak recipes here which I have shared on the blog.
How to choose palak
- 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.
- I have not made this recipe with frozen spinach anytime. But a few readers have had positive results even when made with frozen spinach.
Related Recipes
Palak paneer recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1¼ cup paneer (150 grams) Indian cottage cheese
- 3½ to 4 cups palak (spinach) (100 to 120 grams) (2 cups tightly packed)
- 2 tablespoons oil (or 1 tbsp oil & 1 tbsp butter)
- 2 green chilies (deseeded) (less spicy kind)
- ¾ cup onions (fine chopped) (2 small, 90 grams)
- ½ cup tomatoes (deseeded & chopped) or puree (2 small)
- 1 teaspoon ginger garlic paste (or 1 tsp each fine chopped)
- ¾ teaspoon salt (adjust to taste)
- 8 to 10 cashewnuts or 7 blanched almonds
- ½ to ¾ teaspoon garam masala (adjust to taste)
- ½ teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't have)
- 3 tablespoons cream (optional)
(optional) Whole spices for palak paneer
- ⅛ teaspoon cumin seeds (jeera) (optional)
- 2 green cardamoms (elaichi) (optional)
- 1 inch cinnamon (dalchini) (optional)
- 2 cloves (laung) (optional)
Instructions
Preparation
- Pluck only the young & tender spinach leaves and discard the stems as they may leave a bitter taste. If using baby spinach you can use the stems as well.
- 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 half tablespoon oil in a pan. Saute green chilies, cashews 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 ¼ cup water to a smooth puree. The puree should be smooth and thick. You may add 1 to 2 tbsps more water to help in blending.
How to make palak paneer
- Heat 1 tablespoon butter and half tablespoon oil to the same pan, Once they melt, add cinnamon, cardamoms, cloves & cumin seeds.
- When the spices begin to sizzle, add onions and fry till they turn transparent to golden.
- Next saute ginger garlic paste for 1 to 2 minutes or until you begin to smell it nice.
- Then add tomatoes with salt. Saute until they break down and turn mushy.
- Add garam masala & saute until the masala smells good. This may take 2 mins. (for a smoother curry refer notes)
- Pour ¾ cup water and cook covered until onions are completely soft. There should be some water left in the pan. (for consistency check video)
- Lower the flame, add kasuri methi and pureed spinach. Mix well and cook until it begins to bubble for about 2 to 3 mins. If the curry is too thick you may add a few tbsps of hot water.
- Avoid overcooking. Add paneer & mix well. Turn off and remove to a serving bowl. Optionally garnish with cream.
- Serve palak paneer with naan, roti or Jeera rice.
Notes
- This recipe can be doubled.
- For a smoother gravy, after sauteing the onion and tomatoes with garam masala cool it & blend to a smooth puree with ½ to ¾ cup water. Cook this until you see traces of oil. When the gravy thickens add the palak puree.
- If using baby spinach, stems can be used. If using mature spinach, avoid using stalks & stems as they may lend a bitter taste. Cut off each stem from the leaves. Overcooking palak can leave a bitter taste.
- You can use more spinach if you like.
- Whole spices are optional. But they do add a lot of flavor to the dish. However you can skip them and add more garam masala to suit your taste.
- Optional: If using store bought paneer, then cube them and add to 2 cups hot water. Keep these immersed for 10 mins. Drain and use.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
mary says
wow thank you Swasthi for sharing, this was incredible, sharing around the link with buddies.
swasthi says
Glad to know Mary,
Thank you so much!
Radhika Jampani says
Just love your recipes and your website has been the go to thing for me.. Thanks for contributing so much for all the Indian (mainly South Indian) home cooks out there, really appreciate it!!
swasthi says
Hello Radhika
You are welcome! Thank you so much! Glad to know the recipes are helping.
🙂
Pallavi Nanesh says
Today i made this palak paneer recipe,it became very delicious.
swasthi says
Glad to know Pallavi
Thank you!
Sheena says
Loved the Palak paneer curry! Felt like I was having food at a five star restaurant. Thank you for the wonderful recipe. My family loved it!!
swasthi says
Glad to know Sheena
Thanks for leaving a comment
Irene says
What is the yield of this recipe? It seems that 2 cups tightly packed raw spinach would yield about half a cup of cooked spinach. I am surprised that there can be 350 calories in this. I think a recipe suited for 4 or 6 servings would be more valuable, since this is a fair amount of work.
swasthi says
It yields about 2.5 cups. To make 4 to 5 servings double the recipe. You can select the 2x option to double.
Leelahemanth says
Explained in very easy methods
Sandy says
Hello Swasthi, I have frozen Indian spinach – would that work with your recipe or do I need to adjust. As always, many thanks. Sandy
swasthi says
Hello Sandy,
I haven’t tried this anytime with frozen spinach. Not sure how it tastes but a few readers have made it with good success. Soak cashews in hot water for 30 minutes and then directly blend the frozen spinach with them. I don’t think it needs any adjustments.
Deepa says
Thank you so much! Came out really well
swasthi says
Glad to know Deepa
Vinu M says
Very delicious
swasthi says
Thank you Vinu
Sreedevi says
I am so glad to have come across this recipe. For years I have made palak paneer by blanching the leaves but following this method was a total game changer. This is the perfect taste I was looking for and I can never go back to the other method. With simple ingredients this dish is a real keeper. Thank you so much for sharing these tips!
swasthi says
Hello Sreedevi
You are welcome! Happy to know you liked it. Thank you so much for leaving a comment
LP says
I swear Swasthi, it is best ever recipe shared by you. I tried and i got a awesome Palak paneer compared to my last cooking. Adding of Cashew was very good idea to have rich look and taste.
Thanks again.
swasthi says
Welcome LP,
Glad to know. Thank you
Kirti Patel says
Excellent
Alisha says
This was so good. Really make sure to watch the video and the steps – don’t just read the recipe at the bottom! Mine didn’t turn out nearly as bright green and smooth as hers did, but it still was so delicious. We used all the raw spices from the recipe but couldn’t find fenugreek leaves so skipped that.
I recommend doubling the recipe, as it really is only enough for maybe 2-3 people (as the recipe states), and it’s so yummy I wish we had leftovers.
Ross says
Great recipe like all of your others! Thanks so much for sharing.
Rita says
Made this yesterday. It was amazing!
Trudy says
Im new to indian cooking as this is the 3rd dish I’ve made and I love it! Thank you for this recipe!
Madhu Mittal says
I made this recipe of palak paneer, it came out absolutely delicious! This is the first time when my husband loved palak paneer. I am so delighted that finally I found a recipe that I really liked. Thank you Swasthi for providing us great recipes and helping us to make variety of dishes ?
swasthi says
Welcome Madhu
Glad it came out delicious.
🙂
Hansa says
Hi swasthi. I tried this recipe today. It turned out great! It was my first attempt.
swasthi says
Hi Hansa
Glad to know! Thank you!
🙂
Sandy says
Hi Swasthi, turned out to be a lovely dish (this should be not surprise given that all of your recipes are so tasty).
A question – you list 1 teaspoon ginger garlic paste, but also add (or 1 tsp each fine chopped).
I have thought that 1 teaspoon of ginger/garlic past meant 1/2 tsp of ginger and 1/2 tsp of garlic. Have I got this wrong?
Might not matter when dealing with just a teaspoon, but with greater measures it might. As always, thank you .
swasthi says
Hi Sandy,
Glad it turned out good.
1 teaspoon each fine chopped when made to a smooth paste will be around 1 teaspoon. Yes this will give accurate results even when made in large quantity. A little more or less should be just fine here. Hope this helps. Thank you!
barbie says
Hello,
I have tried this recipe and it came out to be really tasty. Keep sharing more.
swasthi says
Thanks Barbie
Sarah says
Thank you for this recipe! I make it often. I love it very much. I don’t really make any alterations…its great as is.
swasthi says
Welcome Sarah
Glad to know!
Lana Bailey says
This is a wonderful recipe. I didn’t have any cashews or the whole spices, so I subbed in some tahini and pumpkin pie spice with some cumin powder. (I did have garam masala.) It was so warm and lovely! I doubled the recipe and used 1 large jalapeno plus two small serrano’s. The heat was perfect. My 13yo son loved it!
swasthi says
Thanks Lana
Glad you liked it!