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
1.Blanched Vs unblanched spinach: 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 or any spinach curries.
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 tbsps cream. You can also use blanched almonds.
4.Blending: I often get queries asking about the kind of blender I use to puree the ingredients. I use a regular high speed blender. You can use any smoothie blender too.
If you do not have a powerful blender, then soak the cashews for 30 in hot water and then use. This helps to get a smooth puree.
5.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 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.
- I have not made this recipe with frozen spinach anytime. But a few readers have had positive results even when made with frozen spinach.
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 (less spicy kind)
- 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.
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
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.
🙂
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.
🙂