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Palak paneer recipe | How to make palak paneer

By swasthi , on November 23, 2020, 577 Comments, Jump to Recipe

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.

palak paneer

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.

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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.

cleaning palak in water to make palak paneer

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.

frying green chilies

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.

sauteing palak and cashews in a pot

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.

wilted spinach in a white clay pot

5. Cool it completely. Transfer these to a blender jar. Pour ¼ cup clean water to the blender.

adding sauted ingredients to a blender
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6. Blend this to a smooth puree. It has to be thick and smooth. Keep this aside.

making spinach puree in a blender

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.

frying spices in butter for palak paneer

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.

sauteing onions for palak paneer
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9. Then add deseeded fine chopped half cup tomatoes or tomato puree and half teaspoon salt. Saute them well.

sauteing tomatoes with salt to make palak paneer

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)

adding garam masala to make onion masala

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.

adding kasuri methi

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.

making palak paneer in a clay pot

15. Add cubed paneer.

adding paneer to prepares palak
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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.

making thick creamy and delicious palak paneer

Serve palak paneer with butter naan, jeera rice, ghee rice, roti or plain paratha.

palak paneer recipe swasthis recipes

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.
palak paneer recipe
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palak paneer recipe

Palak paneer recipe

Palak paneer recipe – Indian cottage cheese simmered in onion tomato spinach gravy. This palak paneer is one of the best you can make at home. Tastes simply delicious, creamy and easy to make. Serve with roti, basmati rice or naan.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings2 to 3
AuthorSwasthi

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)
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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.
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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)

Nutrition Facts
Palak paneer recipe
Amount Per Serving
Calories 350 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Cholesterol 54mg18%
Sodium 739mg32%
Potassium 388mg11%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 4g4%
Protein 10g20%
Vitamin A 3831IU77%
Vitamin C 22mg27%
Calcium 303mg30%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Reader Interactions

Comments

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  2. SAROJINI says

    January 11, 2019

    The palak paneer came out perfectly. Thank you so much Swasthi for your great recipes!!

    Reply
    • swasthi says

      January 12, 2019

      Welcome Sarojini

      Reply
  3. Rohit says

    January 10, 2019

    Can you pls explain abt calories bco i think only oil has more then 100 per spoon. Will be glad

    Reply
    • swasthi says

      January 11, 2019

      Hi Rohit,
      Thanks for the mention. I updated the nutrition facts.

      Reply
  4. Thamil says

    January 5, 2019

    5 stars
    Fantastic I tried your receipe it came out very well.

    Reply
    • swasthi says

      January 5, 2019

      Thank you so much

      Reply
  5. Vinni says

    December 9, 2018

    3 stars
    I follow your palak paneer recipe , test was very nice but it was little bitter , can you please tell me why this is happening.

    Reply
    • swasthi says

      December 10, 2018

      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.

      Reply
  6. Deepak says

    December 5, 2018

    5 stars
    Thanks to give method to cook delicious food at home. Very thankful to you.

    Reply
    • swasthi says

      December 6, 2018

      Welcome Deepak

      Reply
  7. Kinjal Sheth says

    November 30, 2018

    5 stars
    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!

    Reply
    • swasthi says

      November 30, 2018

      Welcome Kinjal Sheth
      So glad to know you both loved it. Thanks for the comment.

      Reply
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  9. Shwetha says

    November 22, 2018

    4 stars
    Excellent recipe! Enjoyed cooking this one

    Reply
    • swasthi says

      November 25, 2018

      Thanks Shwetha

      Reply
  10. Angela says

    November 6, 2018

    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) ?

    Reply
    • swasthi says

      November 6, 2018

      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.
      🙂

      Reply
  11. S.Meera says

    November 4, 2018

    5 stars
    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

    Reply
    • swasthi says

      November 4, 2018

      Welcome Meera
      Thank you so much for the comment. Very happy to know it turned out good.
      🙂

      Reply
  12. Joy says

    October 24, 2018

    Palak paneer never tasted this good before. Keep up the good work.

    Reply
  13. Chitown says

    October 12, 2018

    5 stars
    Followed the recipe t9 the T…., sooooo delicious ?

    Reply
    • swasthi says

      October 12, 2018

      Thank you so much!

      Reply
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  15. FARIDA BANU says

    October 8, 2018

    5 stars
    Hi. Swasthi I like all your recipes.

    Reply
    • swasthi says

      October 8, 2018

      Thank you so much Farida

      Reply
  16. Elyse says

    October 2, 2018

    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.

    Reply
    • swasthi says

      October 3, 2018

      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.

      Reply
  17. Victoria Ben says

    September 20, 2018

    5 stars
    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!

    Reply
    • swasthi says

      September 20, 2018

      Hi Victoria
      You are welcome. Thank you very much for trying. Glad to know you liked palak paneer.
      Thanks again
      🙂

      Reply
  18. Gauba says

    September 16, 2018

    How to overcome bitterness of palak

    Reply
    • swasthi says

      September 16, 2018

      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

      Reply
  19. April says

    September 2, 2018

    5 stars
    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

    Reply
    • swasthi says

      September 2, 2018

      Welcome April
      Thank you very much. Glad it turned out good.
      🙂

      Reply
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  21. DP says

    August 29, 2018

    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!

    Reply
    • swasthi says

      August 29, 2018

      Welcome DP
      Thanks for trying. Glad to know the recipes turned out good.
      Thanks again for the comment.
      🙂

      Reply
  22. Shweta Bansal says

    August 17, 2018

    5 stars
    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.

    Reply
    • swasthi says

      August 18, 2018

      Thanks for trying Shweta

      Reply
  23. Valentina Gianetti says

    July 27, 2018

    5 stars
    This palak paneer is simply amazing! thank you

    Reply
    • swasthi says

      July 27, 2018

      Welcome Valentina
      Thank you so much!

      Reply
  24. Ravali Bnk says

    July 10, 2018

    5 stars
    Ur recipes r always yummy

    Reply
    • swasthi says

      July 10, 2018

      Thank you so much Ravali

      Reply
  25. Radhika says

    July 1, 2018

    5 stars
    Hi Swasthi
    Tried this palak paneer for the first time. Fantastic!!

    Reply
    • swasthi says

      July 3, 2018

      Thanks for trying Radhika

      Reply
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