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 (1 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
Jeannie says
Every single recipe I’ve made from your blog has been a hit including this one. I never comment on recipe blogs but I have to thank you for showing us how to cook authentic Indian food. Thankfully I have access to the ingredients where I live, but without excellent recipes like yours I wouldn’t know what to get or what to do with it!
swasthi says
Hi Jeannie,
Thank you so much! So happy to know!
🙂
ConnieR says
Mmmmm! so delicious. The recipe came out perfect! I had to use a Jalapeno pepper as I did not have access to an Indian green pepper. A little heat. The most complicated (or labor intensive) part was making the ginger garlic. Thank you so much!
swasthi says
Hi Connie
Glad to know!
Next time try with minced ginger garlic. Alternately you may try frying chopped ginger garlic along with green chili. It should taste the same.
Rincy says
Awesome
swasthi says
Thank you
Harita says
Hands down the best Palak paneer I’ve ever tasted and the best thing is I made it!! Thanks for the wonderful recipe 😊
swasthi says
Welcome Harita
Glad to know! Thanks for leaving a comment
Food lover says
Hands down the best Palak paneer I’ve ever tasted and the best thing is I made it!! Thanks for the wonderful recipe 😊
swasthi says
Welcome!
Thank you
Ramon says
Thank you so much for your recipe.
Instructions are clear, it’s simple to make.
And most importantly, my wife loves to eat it! (and me too 🙂 )
swasthi says
Hi,
Welcome! Glad to know your wife liked it. Thank you
Annushia says
Hi Swasthi.
Thank you for this lovely recipe! It turned out wonderful. I have a question. After sautaeing the spices, onions, tomatoes etc. I blended them together with the spinach paste. Do I need to remove the spices before adding them to the blender? As we could taste the bits of blended spices. Wasnt sure if i was supposed to remove them first.
Thank you!
swasthi says
Hi Annushia
You are welcome! Glad to know! Yes you can blend them if you have a powerful blender or pass the whole mixture through a strainer if it cannot do it smooth. I don’t remove them as my blender does it very smooth. Hope this helps. Thanks for leaving a comment.
Clare says
Hi Swasthi,
Thank you for this awesome recipe, it turned out delicious! I’m a novice cook and very new to Indian cooking, but your directions were easy to follow and your tips helped me a lot. I will definitely try out your other recipes. 🙂
swasthi says
Hi Clare,
You are welcome! Happy to know it turned out delicious! Thank you!
🙂
VG says
Hello, can you please give me any tips on how to cook this with frozen spinach. Also, can I skip cashews or substitute it with something else? Thank you!
swasthi says
Hi,
Palak paneer is best made with fresh spinach. You may try with frozen spinach but won’t taste the same. Almonds work well as a substitute to cashews. Hope this helps.
Hema Nambiar says
I tried making this for the first time and was pleasantly surprised by the outcome. Thank you for the detailed instructions and pictures. You gave me some confidence 😉
swasthi says
Welcome Hema
Glad to know it turned out good.
🙂
Smrithi says
THE BEST Palak paneer I have ever had and made. I tried without blanching and it was just awesome. Thanks a lot for the recipe. Loved it…
swasthi says
Welcome Smrithi
Glad you liked it.
🙂
Rupa says
Hi. If I blanch the palak first..then should I add chillies and cashews while blending? Do the chillies and cashews have to be sauteed before blending? Thanks .
swasthi says
Hi Rupa,
Yes add the chilies and cashews while blending. Sauté the chilies otherwise they smell raw. Soak the cashews in little hot water for 30 mins and use.
Rupa says
Thanks!
Sabina says
Very tasty recipe . Thank you
swasthi says
Welcome Sabina
Sushma Sridhar says
Hi Swathi,
I am a big fan of all ur recipes😃
swasthi says
Hi Sushma
Thank you so much!
Imelda says
Hi Swasthi, thank you so much for sharing this amazing Palak Paneer recipe! I am from a Filipino back ground but have grown in Sydney Australia with friends of multicultural backgrounds including friends from India. Was introduced to Palak Paneer by a friend and have loved it since. My husband and I are preparing for pregnancy and was trying to find more exciting ways to eat baby spinach and your recipe came up. Our local Indian grocery sell the Paneer. Tried your recipe and so proud to now be able to say that I cooked Palak Paneer for the first time and it turned out so good and oh so delicious, if I can say so myself. Thank you so much for sharing your delicious recipes so that all can enjoy wonderful Indian food 🙂
Imelda
swasthi says
Hi Imelda,
You are welcome! So happy to know it turned out delicious!
Thank you so much for leaving a comment.
Good wishes and stay blessed!
🙂
Anna says
Bought all the ingredients- love this dish when I have had it out. How far ahead do you think I could make this? 24hrs? Or best made on the day of eating? Thank you!
swasthi says
Hi Anna,
Yes it’s best made on the day of eating. Hope you enjoy the dish
Ash says
Awesome. I tried this recipe for my friends. So simple, yet amazingly delicious.
swasthi says
Thank you!
Sahana Aranha says
You’re recipes are brillaint.
I tried one of your aloo gobi recipes first and loved it so tried your masoor daal recipe next. Stuck to the quantities with the two recipes and then gave this one a go.
I am not a great cook but was feeling confident with just your recipe by my side, I didn’t stick to the quantities this time but it still turned out amazing. You have the right ingredients and the right methods.
Thanks for sharing your recipes, they truly deserve a five star
swasthi says
Hi Sahana
You are welcome!
Glad to know!
Thank you
Jagadeeshwari says
Supper, i tryied my husband told very nice. Thanks u soo much.
swasthi says
Welcome Jagadeeshwari
Glad to know!
Thank you!
Jehanne says
This was very good—as always 🙂
I made this for my family, and my father thought it was even better than the palak paneer from our favorite local restaurant
swasthi says
Hi Jehanne,
Great to hear that!!
Thank you so much!
Lakshmi says
Hi,
I tried palak paneer and it really turned out very well. I too have tried your many other recipes and loved them a lot. Now my first option to search for Swasthi’s recipes.
As all your recipes I tried has turned out well, my cooking confidence has also been increased.
Thanks a lot to you.
swasthi says
Hi Lakshmi
You are welcome! So glad you like the recipes. Thank you so much for leaving a comment!
🙂