Palak paneer is a North Indian curry of tender spinach pureed with cashews and spices, then simmered with paneer (cottage cheese) in an aromatic onion-tomato gravy. The standout trait is its smooth, creamy texture and balanced spice that makes it restaurant-quality at home.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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 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.
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 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, Basmati rice or Jeera rice.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water; add fresh paneer if it was stored separately.
Yes, thaw and squeeze out excess moisture before sautéing or blending. Frozen spinach works well but may be slightly less tender than fresh.
Pluck only young, tender leaves and discard thick stems. Cook the spinach for 3-4 minutes until the raw smell is gone, then cool completely before blending.
Tofu, ricotta, or feta cheese work as alternatives. Add them at the end as directed to avoid breaking apart during cooking.
Yes, prepare the spinach puree and sauce up to step 12. Cool, refrigerate for up to 2 days, then reheat gently and add paneer just before serving.
The curry should be creamy and flow gently when plated. If too thick after adding spinach, add a few tablespoons of hot water and stir to reach desired consistency.
