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
Aswathy says
Tried it out! Tastes awesome! Recope has retained the taste, colour and nutritive value of the dish. Definitely a keeper. Loved the alternative of adding cashews instead of cream. Thanks!
swasthi says
Hi Aswathy,
You are welcome. So happy to know your palak paneer turned out good. Thanks a lot for the comment!
🙂
Nikeeta says
Loved the recipe
swasthi says
Thanks Nikeeta
Sandhya says
My palak paneer always used to turn bitter. Tried many recipes. But this is the best one. Came out yummmmmmm.
swasthi says
Hi Sandhya
Glad to know it turned out good. Thanks for rating the recipe
Ria says
Awesome recipe to make palak paneer. Never thought my palak paneer can turn out so fabulous. I had a small group of friends home for a dinner. Tried your jeera rice, palak paneer with your kheer. My guests were so surprised at the awesome food. Absolutely in love with your blog. Thank you. Keep posting.
swasthi says
Hi Ria,
You are welcome. So happy to know your dishes turned out good. Thanks a lot. Will surely keep posting.
🙂
Nira Biswas says
I tried it out today.. followed the exact recipe but forgot to put the onion, and added a bit sugar.it turned out awesome. Thanks
swasthi says
Hi Nira,
You are welcome. Happy to know your palak paneer was awesome. Thank you.
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!
Anonymus says
My Palak paneer is tasting bitter despite removing the stalk… and smell of Palak is raw not cooked… i followed exactly how you have mentioned except dint add garam masala and chillies as I made it for children… why is it tasting bitter and smelling of raw Palak ?
swasthi says
Hi Sumitra,
I am not sure why? But was it palak or any other similar leaves. Because here in singapore I have seen there are other greens that look exactly like palak but the taste is totally different. These are thinner than the regular palak leaves. Not sure why it happens.I guess the palak needs a bit more of sauteing before pureeing.
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.
🙂
Sumi says
Excellent receipes..
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