Simple Palak Paneer

Name: Simple Palak Paneer (Homemade Indian Spinach Curry)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Indian
Ingredients: 4 cups spinach; 1 tablespoon olive oil; 1 teaspoon minced garlic; 1 teaspoon crushed ginger; ½ yellow onion; ½ teaspoon chili powder; ½ teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon ground cumin; 1 cup water; 14 ounces paneer, cubed (about 2 cups); white rice, for serving; unsweetened plain Greek yogurt, for serving; naan, for serving; fresh cilantro, chopped, for serving

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Palak paneer is a creamy Indian spinach curry with soft paneer cheese that tastes restaurant-quality but comes together in under 30 minutes using simple ingredients and basic kitchen equipment.

🌍Indian 🥗Vegetarian 🏷️Healthy

Total

40 min

Recipe Source

View original recipe

From Tastingtable

Ingredients

15 Ingredients

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Instructions

1
Bring a large pot of water to a boil. Add the spinach, and boil it for 1 minute.
2
Remove the spinach from the pot and add it to a high speed blender, blending until smooth. Then set it aside.
3
In a large pot over medium heat, add the olive oil, and then add the garlic, ginger, and onion and allow to cook until onion is translucent, about 5 minutes.
4
Add the chili powder, coriander, turmeric, and cumin, and stir to combine.
5
Add the pureed spinach to the pot and cook for 5 minutes. Then add 1 cup water, stir, and cook on medium-low for another 10 minutes.
6
Add the cubed paneer to the pot and heat through on low for about 10 minutes.
7
Serve over rice with naan. Top with Greek yogurt and garnish with cilantro.

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Tips & Notes

Pro tips

Boil the spinach for exactly 1 minute before blending to set the color and reduce bitterness without overcooking it.
Cube the paneer evenly so it heats through uniformly in the final 10 minutes on low heat—larger chunks stay firmer and don't break apart.
Toast the dry spices (chili powder, coriander, turmeric, cumin) with the aromatics for 30 seconds before adding the spinach puree to bloom their flavors.
Add the paneer on low heat only—high heat toughens it and can cause it to shred into the sauce.

Substitutions

Spinach → frozen spinach (thaw and squeeze dry first; skip the boiling step)
Greek yogurt → heavy cream or coconut milk (use 1/2 cup instead of yogurt for serving)
Paneer → firm tofu or ricotta (tofu gives a softer texture; ricotta makes it creamier)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days; reheat gently on low heat. Freeze for up to 2 months, thawed overnight in the refrigerator before reheating.

Equipment

high-speed blender

Common Questions

Can I make palak paneer without a blender?

A high-speed blender makes the smoothest sauce, but you can use an immersion blender or food processor. The texture will be slightly less silky but still delicious.

What can I substitute for paneer?

Tofu works as a vegan swap and has a similar texture. Feta cheese or ricotta will give a different flavor but similar creaminess.

How long does palak paneer keep?

Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to avoid breaking up the paneer.

Can I freeze palak paneer?

Yes, freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on low heat. The paneer texture may soften slightly after freezing.

Why is my palak paneer watery?

Fresh spinach releases liquid as it cooks. Boil it first and blend it smooth to reduce excess moisture. If still too thin, simmer uncovered for an extra 5 minutes.