Palak Paneer Recipe: A Delicious and Nutritious Indian Classic

If you're looking for a healthy, flavorful, and comforting Indian dish, Palak Paneer is your perfect match. This beloved North Indian delicacy combines soft cubes of paneer (Indian cottage cheese) with a luscious, spiced spinach gravy. Whether you're a vegetarian foodie, someone seeking iron-rich meals, or just a fan of authentic Indian cuisine, Palak Paneer is a must-try.

In this post, we’ll explore how to make restaurant-style Palak Paneer at home, uncover its nutritional benefits, and provide tips and tricks to elevate your cooking. By the end of this article, you’ll have everything you need to master this vibrant green dish!

What is Palak Paneer?

Palak Paneer is a classic vegetarian dish made from fresh spinach (palak) and paneer (a non-melting, protein-rich cheese). It's seasoned with aromatic spices and sometimes enhanced with cream or butter to add richness. This dish hails from North India, particularly Punjab, and is commonly served with naan, roti, or jeera rice.

Despite its simplicity, Palak Paneer delivers bold flavors and essential nutrients — making it both a festive treat and a weeknight favorite.

Health Benefits of Palak Paneer

Palak Paneer isn't just tasty — it’s packed with health benefits:

Rich in Iron and Calcium: Spinach is a top source of iron, while paneer is calcium-rich.

High in Protein: Paneer provides a solid protein boost, especially valuable for vegetarians.

Low in Carbs: Great for low-carb diets and keto-friendly meals.

Antioxidant Powerhouse: Spinach contains beta-carotene, lutein, and vitamin C, which support immunity and skin health.

Ingredients You’ll Need

Here’s a list of basic ingredients to make Palak Paneer at home:

For the spinach puree:

500g fresh spinach leaves (palak)

2 green chilies (adjust to taste)

Water for blanching

Ice water for shocking

For the gravy:

200g paneer (cubed)

1 tablespoon ghee or oil

1 teaspoon cumin seeds

1 medium onion (finely chopped)

1 tablespoon ginger-garlic paste

2 tomatoes (pureed)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1/2 teaspoon garam masala

2 tablespoons fresh cream (optional)

Salt to taste

Step-by-Step Palak Paneer Recipe

Step 1: Prepare the Spinach Puree

1. Blanch the Spinach: Rinse spinach thoroughly. In boiling water, blanch the leaves for 2–3 minutes until wilted.

2. Shock in Ice Water: Immediately transfer the blanched leaves to ice-cold water. This step helps retain the vibrant green color.

3. Blend to Puree: Add the spinach and green chilies to a blender. Blend into a smooth, thick puree. Set aside.

Step 2: Saute the Aromatics

1. Heat ghee or oil in a pan over medium flame.

2. Add cumin seeds and let them splutter.

3. Sauté chopped onions until golden brown.

4. Stir in ginger-garlic paste and cook until the raw aroma disappears (about 1 minute).

Step 3: Add Tomatoes and Spices

1. Add the tomato puree and cook until the mixture thickens and oil starts to separate.

2. Mix in turmeric, red chili powder, and salt. Cook for 1–2 minutes.

Step 4: Combine Spinach and Paneer

1. Pour the spinach puree into the pan and mix well.

2. Let it simmer for 5–6 minutes on low heat. Stir occasionally.

3. Add paneer cubes and gently stir to coat them in the gravy.

4. Simmer for another 3–4 minutes to absorb flavors.

Step 5: Finish with Cream and Garam Masala

1. Sprinkle garam masala and mix well.

2. Add cream for richness and to balance the slight bitterness of spinach.

3. Turn off the heat and let the dish rest for a few minutes before serving.

Pro Tips for the Perfect Palak Paneer

Use fresh spinach for the brightest color and best taste.

Do not overcook the spinach, or it may turn dull and lose nutrients.

Soak paneer in warm water for 10 minutes to keep it soft and juicy.

Use cream or cashew paste to make the gravy more luxurious.

Add kasuri methi (dried fenugreek) for an extra layer of flavor.

Serving Suggestions

Palak Paneer pairs beautifully with:

Jeera Rice – for a light, aromatic combination.

Garlic Naan or Roti – to scoop up the creamy gravy.

Plain Paratha – for a wholesome North Indian meal.

Pickle and Raita – as traditional accompaniments.

Vegan Variation

You can easily turn this into a Vegan Palak Paneer by:

Replacing paneer with tofu.

Using coconut cream or cashew cream instead of dairy cream.

Cooking in vegetable oil or vegan butter.

Storage Tips

Palak Paneer can be stored in the fridge for up to 3 days in an airtight container. Reheat gently over low heat. If using cream, add it just before serving to maintain the texture.

You can also freeze the spinach puree separately and prepare the full dish fresh when needed.

Why Make Palak Paneer at Home?

While restaurant versions are delicious, they often come loaded with butter and cream. Homemade Palak Paneer lets you control the ingredients, adjust spice levels, and ensure maximum freshness and nutrition. It’s also more budget-friendly and incredibly satisfying to prepare from scratch.

Frequently Asked Questions (FAQs)

Q: Can I use frozen spinach?

Yes! Frozen spinach works well if fresh isn’t available. Just thaw and blend as you would fresh blanched spinach.

Q: Can I skip onions or garlic?

Absolutely. For a Jain or Sattvic version, omit onions and garlic. Use ginger and a bit of hing (asafoetida) instead.

Q: Is Palak Paneer spicy?

Traditionally, it’s mildly spiced. You can adjust green chilies and red chili powder to suit your taste.

Q: Can I make it without cream?

Yes, cream is optional. You can use milk or cashew paste, or skip it entirely for a lighter version.

Conclusion

Palak Paneer is a perfect blend of flavor, health, and tradition. Whether you're new to Indian cooking or a seasoned pro, this dish is a delightful way to bring some green goodness to your plate. Easy to make, customizable, and incredibly satisfying, it’s a recipe that belongs in every kitchen.

So go ahead — grab a bunch of fresh spinach and a block of paneer, and cook up some vibrant, comforting Palak Paneer today. Your taste buds and your body will thank you!