Palak Paneer

Name: Palak Paneer: Creamy Spinach & Cottage Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb fresh baby spinach; 1 cup water; 1 tsp sugar; 2 green chilies, de-seeded; 3/4 cup red onion, finely chopped; 3 cloves garlic, sliced; 1 cup diced tomatoes, puréed; 1 lb paneer, cut into 1-inch cubes; 1/4 cup ghee; 1/2 tsp cumin seeds; 1.5 tsp salt; 1 cup water; 2 tsp coriander powder; 1/2 tsp roasted cumin powder; 1/2 tsp garam masala; 2 tbsp sour cream; 2 tbsp butter

Palak Paneer is a beloved North Indian vegetarian curry that combines puréed spinach with soft paneer cubes in a fragrant, lightly creamy sauce seasoned with cumin, garlic, and green chilies. This family recipe balances earthy spinach with the mild richness of fresh cottage cheese for a restaurant-quality dish.

🌍Indian 🏷️Palak paneer 🏷️Paneer 🏷️Spinach 🏷️Vegetarian Curry

🏷️

-0:00

therealmonicasinghonTikTok

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by therealmonicasingh

-0:00

therealmonicasinghonTikTok

Ingredients

1 lb fresh baby spinach
1 cup water
1 tsp sugar
2 green chilies, de-seeded
3/4 cup red onion, finely chopped
3 cloves garlic, sliced
1 cup diced tomatoes, puréed
1 lb paneer, cut into 1-inch cubes
1/4 cup ghee
1/2 tsp cumin seeds
1.5 tsp salt
1 cup water
2 tsp coriander powder
1/2 tsp roasted cumin powder
1/2 tsp garam masala
2 tbsp sour creamoptional
2 tbsp butteroptional

17 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a pot, add the baby spinach, 1 cup of water, and sugar. Cook on high heat for 6 minutes until the spinach is wilted.
2
Let the cooked spinach cool slightly, then transfer it to a blender or food processor and blend until smooth. Set aside.
3
Prepare the aromatics: de-seed the green chilies, finely chop the onion, and slice the garlic.
4
Purée the diced tomatoes in a blender until smooth.
5
Cut the paneer into 1-inch cubes.
6
In a large pot over medium heat, add the ghee.
7
Once the ghee is hot, add the de-seeded green chilies and cumin seeds.
8
Add the chopped onions and cook for 2 minutes, stirring occasionally.
9
Add the sliced garlic and cook for another minute.
10
Add the cubed paneer and salt. Stir and cook for about 2 minutes, until the paneer is slightly golden.
11
Add the puréed tomatoes and cook for about 8 minutes, stirring until the oil begins to separate from the sides.
12
Add 1 cup of water and stir for 2 minutes.
13
Stir in the coriander powder and roasted cumin powder.
14
Add the blended spinach to the pot and mix well. Cook for 2-3 minutes.
15
Add the garam masala and stir to combine.
16
Finally, stir in the sour cream or butter until incorporated. Serve warm.

Was this recipe helpful?

Tips & Notes

Pro tips

Blanch spinach briefly in boiling water before puréeing to preserve its bright color and reduce any bitterness.
Fry paneer cubes in ghee for 2–3 minutes per side until golden before adding to the sauce to develop flavor and prevent them from falling apart.
Strain the spinach purée through a fine-mesh sieve for a silkier sauce; this removes excess water and fiber.
Add sugar (1 tsp) to balance the spinach's earthiness and the heat from green chilies—taste and adjust before serving.

Substitutions

Fresh baby spinach → frozen spinach (thaw and drain well; reduces volume)
Paneer → firm tofu or chickpeas (different texture but similar protein and structure)
Ghee → butter or neutral oil (ghee adds richer flavor)
Green chilies → 1/2 tsp red chili powder (adjust heat to taste)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, adding water if needed to restore sauce consistency. Best served fresh.

Common Questions

Can I make palak paneer without paneer?

Yes. Substitute with firm tofu (pressed and cubed), chickpeas, or cottage cheese curds for a similar texture and protein.

Can I use frozen spinach instead of fresh?

Yes, use 10 oz frozen spinach (thawed and drained). Fresh spinach yields a brighter flavor, but frozen works well and reduces prep time.

How do I know when palak paneer is done?

The sauce should be smooth, creamy, and coat the back of a spoon. Paneer cubes will soften but stay intact. Simmer 8–12 minutes after blending.

How do I store leftover palak paneer?

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce thickens.

Can I make palak paneer ahead of time?

Yes. Prepare the spinach sauce 1 day ahead and store separately from the paneer. Add paneer and ghee just before serving to keep it from becoming mushy.