Palak paneer is an iconic Indian spinach curry made with fresh pureed spinach, soft cubes of paneer cheese, and aromatic spices like cumin, coriander, and garam masala, finished with cream for a rich, silky finish.
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Blanch the spinach: Bring a large pot of water to a boil. Add spinach and cook for 2 minutes. Transfer to a bowl of ice water to stop cooking and preserve the green color. Drain and squeeze out excess water.
Blend the spinach: Place blanched spinach in a blender and blend until smooth. Set aside.
Pan-fry the paneer: Heat 2 tbsp oil or ghee in a large skillet over medium-high heat. Add paneer cubes and cook until golden on all sides, about 2-3 minutes. Remove from pan and set aside.
Cook the aromatics: In the same pan, heat another 2 tbsp oil or ghee over medium heat. Add cumin seeds and cook for 30 seconds until fragrant.
Add onion and cook for 5-6 minutes until golden and softened.
Add garlic, ginger, and green chili. Cook for 1-2 minutes until fragrant.
Add tomato and cook for 3-4 minutes until softened and pulpy.
Add spices: Add ground coriander, garam masala, turmeric, and chili powder. Stir and cook for 1 minute.
Add spinach puree and water. Stir to combine and simmer for 3-4 minutes.
Stir in the cream and season with salt.
Add the pan-fried paneer and gently stir to combine. Simmer for 2-3 minutes to allow paneer to absorb the flavors.
Taste and adjust seasoning. Serve hot with naan or basmati rice.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, adding water if the curry has thickened.
blender · large skillet
Yes. Use 250g (8oz) frozen spinach, thawed and drained. Skip the blanching step and blend directly until smooth.
Substitute with firm tofu (pressed and cubed), cottage cheese, or feta, though the texture and flavor will differ slightly.
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed.
Yes. Omit the cream and replace with coconut milk or cashew cream for richness and creaminess.
Avoid overcooking during the final simmer. Add paneer after the spinach puree is cooked and simmer for only 2-3 minutes to absorb flavors without breaking down.
