Palak paneer recipe with video & step by step photos – 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 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 sauteeing it for a short time is what makes this delicious. However this recipe also works with blanched spinach.
Step-by-step photos
Preparation for palak paneer
1. This recipe needs 2 cups tightly packed (100 to 120 grams) palak leaves. Use only young and fresh spinach. Avoid using large stems or stalks of spinach / palak as they make the gravy bitter.
Rinse cleaned palak thoroughly in a large pot filled with water. I also sprinkle 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 wilt 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 cardamom, 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 salt.
15. Add 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 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 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.
More Paneer recipes
Paneer butter masala
Malai kofta
Paneer makhani
Easy paneer bhurji
Shahi paneer
Paneer tikka masala
Recipe
Palak paneer recipe
Ingredients (1 cup = 240ml )
- 1¼ cup paneer (150 grams) Indian cottage cheese
- 2 cups palak (spinach) tightly packed (100 to 120 grams)
- 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 (jeera) (optional)
- 2 green cardamoms (elaichi) (optional)
- 1 inch cinnamon (dalchini) (optional)
- 2 cloves (laung) (optional)
How to make the recipe
Preparation
- 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 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.
- 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.
Video
NUTRITION (estimation only)
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.
- 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.
- 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.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Jessy says
Palak paneer was awesome.. I tried
swasthi says
Thanks Jessy.
Shaila dudalkar says
Best palak paneer I ever had. Thank you swasthi.
swasthi says
Hi Shaila,
You are welcome! Glad you liked it!
Vinod Kumar says
I have an Indian restaurant in Seoul korea.i am preparing palak paneer by this method .very delicious and tasty palak paneer we are serving to our South Korean customers.sir please regularly shows us these different types of recipees.thanka lot sir.
swasthi says
Hello Vinod Kumar,
You are welcome. Glad to know! Yes sure I will be sharing more recipes. Wishing you the best!!
Mita Shah says
Very easy to follow your recipe and turned out delicious palak panner, my family enjoyed it.
swasthi says
Hi Mita,
Thank you! Glad you all liked it!
🙂
Sneha says
It’s an awesome recipe. The curry turned out to be sooo yummy 😀
swasthi says
Thanks Sneha,
Glad your palak paneer turned out good.
Shari Savage says
I am speechless. For years, I’ve tried to make palak paneer as wonderful as Indian restaurants do. This is as good or better than any I’ve ever had. I am thrilled and cannot wait to try your other recipes. After the tomato-onion mixture was complete, I did cool it and add it to the food processor with the spinach mixture to make everything very smooth, adding yogurt instead of cream for the consistency I prefer, then returning it to the pan for re-warming. Beyond fantastic!
swasthi says
Hi Shari Savage,
Thank you so much! So glad you liked it. It should have tasted great!
Hope you enjoy more recipes from here.
🙂
Phoebe says
Hi Swasthi,
I tried Ur palak Paneer yesterday for my daughter’s birthday party and it was a blast.. everyone love it and all sold out… thank you so much for the details receipt with picture, very easy to understand for me, a Vietnamese also living in Singapore to follow… even my Indian friends love it so much yesterday!!
swasthi says
Hi Phoebe,
You are most welcome! So glad to know palak paneer was a blast at the party.
Thank you so much for the comment.
🙂
Jane says
I have never loved spinach through out my life. But this was simply delicious.
swasthi says
Thanks Jane
Angela says
Hi Swasthi,
I made this recipe first time a few months ago and absolutely in love with it. I grown my own baby spinach. We have been making this palak paneer every week and my family loves it so much. I have also tried your cauliflower potato and cumin rice. All turn out to be 😋. Thank you for the amazing recipes. 👍
swasthi says
Hi Angela,
You are welcome. Glad you like the palak paneer. Thank you so much for the comment!
Abijesh Chandrasekaran says
Hi Swasthi,
I prepared Palak Paneer for the first time. It came out very well, it was yummy. My wife loved it.
Thank you…
swasthi says
Hi Abijesh Chandrasekaran,
You are welcome. Glad your palak paneer turned out good.
Thank you!
Dk says
Please change your statement about frozen spinach. It is much more convenient to use frozen spinach to make palak paneer. I have made this dish many times with frozen spinach though you warn not to. Love your recipe. It turns out much delicious than what I have eaten in the most expensive restaurants. I insist you add a note about the frozen greens. Thank you.
swasthi says
Hi Dk,
You are welcome. Glad the palak paneer recipe worked out for you with frozen spinach! Unfortunately it didn’t for me. So I mentioned it. Sure! I will put a note. Thank you!
Su says
This was absolutely delish. My vegetarian friends loved this and we had no leftovers though I doubled the recipe. Blending the cardamoms with spinach made it pretty flavorful. Thank you for the recipe. Will be making this again.
swasthi says
Hi Su!
You are welcome. Glad you all loved the palak paneer. Thanks for sharing your tip! Sure blending them adds more flavors.
Akshata says
I prepared palak paneer for the first time using your recipe & it was heavenly yummy!! Thoroughly enjoyed eating! It was the best palak paneer I ever tasted!!
swasthi says
Hi Akshata!
Glad your enjoyed it! Thank you!
Bhuvaneshwari says
Beautifully done
swasthi says
Thank you!
Ria says
Hello Swasthi,
Glad to have found your blog. I am a British woman married to a Indian. We have been making a lot of your Indian recipes and eggfree cakes. This recipe is amazing & 😋 !!! I made this with paneer and grilled potatoes.Turned out fabulous. I also made my own paneer from your recipe and it came out well. My Indian husband loves anything I make from here. Thank you!
Cheers!
swasthi says
Hi Ria,
You are welcome. Glad to know you! Thanks for the comment. Indeed very happy to know the recipes have been useful. Grilled potatoes would have tasted awesome in this recipe. Glad you both are enjoying the Indian food!
🙂
pieter says
Have to try this recipe – and some others!
Five stars already for the joy of consuming your great site! Thanks.
Kind regards,
Pieter
The Netherlands
swasthi says
Hi Pieter,
You are most welcome. Glad you like the site. Do try them! Hope you enjoy the food!
🙂
Ganesan says
Hello Swasthi,
I made this palak paneer yesterday and it turn out well. My wife and kids enjoyed this dish. I am excited to prepare all your recipes. Once done I will post the feedback.
Once again thanks a lot for your great effort.
swasthi says
Hi Ganesan,
Glad your family enjoyed palak paneer!Thanks for the comment. Yes do try more recipes. Hope you enjoy them!
Sruthi says
Haven’t tried this recipe , but I have tried all the other ones and trust me I love the way you simplify and cook. It gives the chance for homemakers to substitute their ingredients even if the main contents are unavailable with your suggestions. Thankyou
swasthi says
Hi Shruti,
You are welcome. Thank you so much!
🙂
Radhika says
Turned out very delicious. Thanks for the recipe and detailed explanation.
swasthi says
Welcome Radhika
Glad your palak paneer turned out good.
🙂
Anaikya says
Very impressed with this palak paneer.. Followed the exact recipe and added more spinach. The end result was more than delicious.. Definitely is my favorite. The fact that it was healthy made eating more enjoyable. But It was just enough for 2. My husband finished half of it. Next time will be doubling the recipe and intend to add some sautéed mushrooms. Thank you for the recipe but the ingredients are not properly organised in the recipe.
swasthi says
Hi Anaikya,
You are welcome. Glad you liked the recipe. Yes mushrooms will be a great addition but the color of the gravy may alter if you cook them in the gravy. Thanks for the mention. I have arranged the ingredients now.
🙂
Sp says
I tried it. It came out tasting like in a restaurant.
swasthi says
Thank you so much SP. Glad it turned out well.