Palak Paneer
Palak paneer is a North Indian curry of paneer, a fresh, mild cheese that holds its shape when heated, in a sauce of puréed spinach. The spinach is blanched for a minute or two and cooled straight away, then blended and simmered only briefly with a base of onion, tomato and spices, which keeps the sauce green rather than olive-brown. Searing the paneer first gives it golden edges and a firmer bite, and a spoonful of cream at the end rounds out the sauce. Serve it with naan, roti or basmati rice.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 30 mins
- Total Time
- 45 mins
- Servings
- 4 servings
How do you make Palak Paneer?
Blanch 500 g spinach for 1-2 minutes, cool it in ice water and blend it smooth with a green chilli. Sear 400 g paneer cubes until golden. Cook a chopped onion until golden, add garlic, ginger, spices and 2 chopped tomatoes for 5-6 minutes, then simmer the spinach purée for 3-4 minutes. Stir in the paneer, kasuri methi and 60 ml cream and heat for 2 minutes.
- Total time
- 45 mins
- Calories
- 495 per serving
- Protein
- 24 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Blanching and simmering
Ingredients
Spinach purée
Paneer
Sauce
To finish
To serve
Equipment
Large pot · Large bowl of ice water · Tongs or slotted spoon · Blender · Large, deep skillet or kadai
Quick Directions
Blanch the spinach
Blanch the spinach for 1-2 minutes, then cool it in ice water.
Blend the spinach
Squeeze the spinach lightly and blend it smooth with the green chillies and a little water.
Sear the paneer
Sear the paneer cubes for 3-4 minutes until golden, then keep them in warm water.
Cook the onion base
Fry the cumin seeds in ghee, then cook the onion until golden and add the garlic and ginger.
Add the spices and tomatoes
Cook the spices and tomatoes for 5-6 minutes until soft.
Simmer the spinach
Simmer the spinach purée in the sauce for 3-4 minutes only.
Finish and serve
Add the paneer, kasuri methi, garam masala and cream and heat for 2 minutes.
Step-by-Step Instructions
Every step for making palak paneer, written out in full.
Blanch the spinach
Bring a large pot of water to a boil and fill a large bowl with ice water. Push the spinach into the boiling water and blanch it until just wilted and bright green: about 1 minute for baby spinach, 2 minutes for bunch spinach. Lift it straight into the ice water with tongs or a slotted spoon and leave it for 1 minute to stop the cooking.
Blend the spinach
Drain the spinach and squeeze out some of the water with your hands, leaving it damp. Blend it with the green chillies and 60 ml (1/4 cup) of the water until smooth, about 1 minute. Set the purée aside.
Sear the paneer
Heat the oil in a large, deep skillet over medium-high heat. Add the paneer in a single layer and cook for 3-4 minutes, turning a few times, until golden in spots. Transfer it to a bowl of warm water while you make the sauce, which keeps it soft.
Cook the onion base
Turn the heat down to medium and add the ghee to the same skillet. Add the cumin seeds and let them sizzle for 30 seconds, then add the onion and cook for 6-8 minutes, stirring, until golden. Stir in the garlic and ginger and cook for 1 minute.
Add the spices and tomatoes
Add the coriander, chili powder and turmeric and stir for 30 seconds. Add the tomatoes and salt and cook for 5-6 minutes, pressing the tomatoes with the spoon, until they are soft and the ghee starts to separate at the edges.
Simmer the spinach
Pour in the spinach purée and the remaining 60 ml (1/4 cup) water, stir and bring to a gentle simmer. Cook uncovered for 3-4 minutes, stirring often. Keep this short: long cooking turns the spinach a dull olive green.
Finish and serve
Drain the paneer and stir it into the sauce with the kasuri methi, garam masala and cream. Simmer gently for 2 minutes, until the paneer is hot. Taste and add salt, and a little lemon juice just before serving if you like. Serve hot with naan, roti or rice, with a swirl of cream on top.
Recipe Tips
- Don't skip the ice water. It stops the spinach cooking at once and keeps the sauce bright green.
- Blanch only until the leaves wilt. Overcooked spinach turns olive green and can taste bitter.
- Paneer can be firm or dry straight from the package. A few minutes in warm water after searing softens it.
- Add any lemon juice right at the end: acid and long cooking both dull the green colour.
- Make the spinach purée up to a day ahead and keep it covered in the fridge. Finish the curry just before serving for the best colour.
Variations
- Frozen spinach: thaw 400 g (14 oz) frozen spinach, squeeze out the excess water and blend it without blanching. The sauce will be a darker green.
- Dairy-free: use 400 g extra-firm tofu, pressed and cubed, instead of paneer, oil instead of ghee and full-fat coconut milk instead of cream.
- Aloo palak: replace the paneer with 2 medium potatoes, cut into 2 cm cubes and boiled until just tender, then simmered in the sauce for 5 minutes.
- For a richer sauce, soak 2 tbsp raw cashews in hot water for 15 minutes and blend them with the spinach.
Nutrition (per serving)
| Calories | 495 |
|---|---|
| Protein | 24 g |
| Carbs | 16 g |
| Fat | 38 g |
| Saturated fat | 22 g |
| Fibre | 4 g |
| Sugar | 5 g |
| Sodium | 700 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days. The sauce darkens a little as it stands.
- Freezer
- Freeze the spinach sauce without the paneer for up to 3 months, because frozen paneer turns crumbly. Thaw the sauce overnight in the fridge and add freshly seared paneer when you reheat it.
- Reheat
- Reheat gently in a covered pan over medium-low heat with a splash of water, stirring, until steaming hot, 74°C (165°F). Avoid boiling, which dulls the colour and can split the cream.
Palak Paneer FAQs
What is the difference between palak paneer and saag paneer?
Palak means spinach, so palak paneer is made with spinach alone. Saag is a broader word for leafy greens, and in North India saag dishes often use mustard greens, sometimes mixed with spinach or other greens. Many restaurants outside India use the two names for the same spinach and paneer curry.
How do I keep palak paneer green?
Blanch the spinach for only 1-2 minutes, cool it in ice water straight away, and simmer the purée in the sauce for no more than 3-4 minutes. Cook the tomatoes down before the spinach goes in, and add any lemon juice just before serving, because acid and long cooking both turn spinach olive green.
Can I use frozen spinach for palak paneer?
Yes. Thaw 400 g (14 oz) frozen spinach, squeeze out the excess water and blend it with the green chillies, skipping the blanching step. The sauce will be a darker green than with fresh spinach, but the flavour is much the same.
Can I make palak paneer without cream?
Yes. Leave the cream out for a lighter sauce, or stir in 2-3 tbsp whole-milk yogurt, whisked smooth, off the heat so it does not curdle. For a creamy finish without cream or yogurt, soak 2 tbsp raw cashews in hot water for 15 minutes and blend them with the spinach.
Is palak paneer gluten-free?
Yes, as written. Spinach, paneer, cream and spices contain no gluten. Check the labels on garam masala and packaged paneer if you need to avoid gluten strictly, and serve it with rice rather than naan or roti.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
