Recipe

Classic Palak Paneer Recipe

Creamy spinach curry with tender paneer cubes and a bright, garlicky finish. Cozy enough for weeknights, special enough for guests.

By Matt Campbell

•

4.8

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Palak paneer is one of those dishes that feels like a warm blanket, but it should still taste alive. I want the spinach to stay vibrant, the spices to feel layered instead of heavy, and the paneer to be soft and tender, not squeaky little cubes that fight you back.

This version keeps things classic while borrowing a couple of restaurant tricks: a quick blanch to lock in that emerald color, a short simmer so the spinach stays fresh, and a gentle treatment for the paneer so it stays plush. If you can sauté onions and blend spinach, you are in business.

Why It Works

Bright green sauce with a smooth, creamy texture, not a dull, overcooked paste.
Tender paneer thanks to a quick soak, so it stays soft even after simmering.
Big flavor with accessible ingredients: ginger, garlic, cumin, garam masala, and a finishing squeeze of lemon.
Weeknight friendly: one blender step, one pan, and minimal drama.

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 3 to 4 days.

Reheat gently: Warm on the stove over low heat with a splash of water or milk to loosen. Avoid a hard boil, which can dull the spinach and toughen the paneer.

Freeze (sauce-first method): For best texture, freeze the spinach gravy without paneer for up to 2 months (best within 1 to 2 months). Thaw in the fridge, reheat, then add freshly warmed paneer right before serving.

Leftover upgrade: Spoon palak paneer over toast or a baked potato, then hit it with lemon and flaky salt. It is weirdly perfect.

Common Questions

How do I keep palak paneer bright green?

Blanch the spinach briefly, shock it in cold water, and keep the simmer short. Long cooking turns spinach army green and a little bitter.

Why is my paneer rubbery?

Paneer turns rubbery when it is overcooked or too dry. Use good-quality paneer, cut it gently, and do the quick warm-water soak. Then add it at the end and simmer just long enough to heat through.

Can I use frozen spinach?

Yes. Thaw completely and squeeze out excess water. You will lose a little of the fresh, grassy flavor and bright color, but it still makes a solid weeknight palak.

Do I need cream?

No. Cream makes it restaurant-rich, but you can swap in whole milk, half-and-half, or plain yogurt. If using yogurt, lower the heat and stir it in at the end so it does not split.

Is this spicy?

It is gently warm. For mild, use one small green chile and remove the seeds. For more heat, add a second chile or a pinch of cayenne.

Should I fry the paneer first?

You do not have to. For extra flavor and a little golden crust, you can pan-sear the cubes for 1 to 2 minutes per side, then do a quick warm-water soak to keep them tender. If you like your paneer extra soft, skip the sear and just soak.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for blanching spinach
Colander and a bowl of ice water
Blender or immersion blender
Large skillet or sauté pan
Cutting board and knife
Measuring spoons

The first time I tried to make palak paneer at home, I cooked the spinach like it owed me money. It turned dark, the flavor went flat, and the paneer came out with that squeaky chew that makes you wonder if you accidentally bought cheese-flavored erasers.

Now I treat it like a quick conversation, not a long speech. Spinach gets in, gets out, gets blended. Paneer gets a warm bath like it is at a spa. And the whole thing finishes with lemon because sometimes the difference between “nice” and “whoa” is one bright squeeze at the end.

Classic Palak Paneer Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

10 oz (about 8 packed cups) fresh baby spinach
8 to 10 oz paneer, cut into 3/4-inch cubes
1 1/2 tbsp neutral oil (avocado, canola) or ghee
1 tbsp butter (optional, for extra richness)
1 medium yellow onion, finely chopped
1 tbsp fresh ginger, grated
3 garlic cloves, minced
1 small green chile, chopped (serrano or jalapeño), adjust to taste
1 medium tomato, finely chopped (or 1/2 cup canned crushed tomatoes)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 to 1 tsp garam masala, to taste
1/2 tsp Kashmiri chili powder or paprika (optional, for color and gentle warmth)
3/4 tsp kosher salt, plus more as needed
1/2 cup water or low-sodium vegetable broth, plus more as needed (use 1/4 cup for blending and 1/4 cup for the pan)
1/4 cup heavy cream (or 1/3 cup whole milk, or 1/4 cup plain yogurt)
1 to 2 tsp fresh lemon juice
1/2 tsp sugar (optional, to balance spinach bitterness)

Optional restaurant-style finishing tadka:

1 tbsp ghee or butter
1/2 tsp cumin seeds
1 small dried red chile (optional)

Instructions

Blanch the spinach. Bring a large pot of water to a boil and salt it. Add spinach and cook 30 to 45 seconds, just until wilted. Transfer immediately to a bowl of ice water and let it sit until fully cold (about 1 minute), then drain well.
Blend. Blend the drained spinach with 1/4 cup water (taken from your measured 1/2 cup) until smooth. Set aside. (If you like a slightly textured sauce, pulse instead of fully puréeing.) Blender safety note: if your spinach is still warm, vent the lid and blend carefully to avoid steam pressure.
Make paneer tender. Heat a bowl of water until very warm but not boiling. Add paneer cubes and soak 10 minutes. Drain and set aside. This helps it stay soft.
Build the base. Heat 1 1/2 tbsp oil or ghee in a large skillet over medium heat. If using butter, add it here too. Add onion and a pinch of salt. Cook 6 to 8 minutes, stirring, until soft and lightly golden.
Add aromatics and spices. Stir in ginger, garlic, and green chile. Cook 30 seconds until fragrant. Add cumin, coriander, turmeric, and Kashmiri chili powder. Toast 15 seconds while stirring so nothing scorches.
Cook the tomato. Add chopped tomato and cook 3 to 4 minutes until it breaks down and the mixture looks saucy.
Add spinach purée. Pour in the blended spinach and the remaining 1/4 cup water. Stir well and simmer gently for 4 to 6 minutes. You want a sauce that coats the back of a spoon: loose enough to ladle, not watery, not paste-thick. If it gets too thick, add a splash more water. Taste and adjust salt. Add sugar if your spinach tastes slightly bitter.
Finish creamy. Lower heat. Stir in cream (or milk). If using yogurt, turn the heat to low and stir it in slowly. Add garam masala.
Add paneer. Gently fold in the drained paneer. Simmer on low for 2 to 3 minutes, just to warm through. Avoid boiling.
Brighten and serve. Turn off heat. Stir in lemon juice. Taste again and adjust salt, garam masala, or lemon as needed.
Optional tadka for extra pop. In a small pan, heat 1 tbsp ghee. Add cumin seeds (and dried red chile) and let sizzle 10 to 15 seconds. Pour over the palak paneer and swirl. Serve hot with naan, roti, or rice.

Nutrition information is estimated.

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