Palak Paneer or Spinach Paneer is a smooth, creamy, and healthy Indian dish. It is usually made with fresh spinach, paneer (Indian cottage cheese), basic Indian whole spices, powders, herbs, and with or without cream. The recipe I have shared here shows you how to make Palak Paneer with easy step-by-step instructions for you to try and enjoy at home.
I have also shared a detailed video of this recipe below to make the cooking process simple and clear. This Spinach Paneer curry is one of the best side dishes that are popular across the globe. And it tastes great with roti, chapati, naan, rice dishes like white rice, basmati rice, or pulao for lunch and dinner. The best part is it tastes similar to your favorite Indian restaurants around.
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What is Palak Paneer?
Palak Paneer is a thick, creamy, and popular North Indian side dish. The term Palak means spinach and Paneer mean Indian cottage cheese. So Palak Paneer is nothing but a curry or gravy made with spinach, paneer, Indian spices, and herbs. It is usually consumed as an accompaniment with rice, roti, naan, chapati, or paratha.
Even though this curry has onion, tomato, and spices similar to other Indian curries the base of spinach and cashew paste makes the dish unique from others. Most of you know, that spinach is one of the healthiest greens and paneer is a good source of calcium and protein. So together they make a perfect and healthy side dish.
Not only in India, but this Palak Paneer is also one of the popular dishes across the globe for its subtle and unique Indian flavor profile. However, in restaurant recipes heavy creams are used to achieve the silky smooth texture and the version shared below does not use cream. Yet without compromising the best taste or the flavor.
This Homemade Palak Paneer is one best vegetarian sides that are great for regular lunch, dinner, or for parties. If you are looking for a vegan-friendly dish, then I suggest substituting paneer with tofu and butter with oil.
Ingredients
The ingredients you will need to make this Palak Paneer are basic Indian pantry elements. And it should be easily available in most Indian grocery stores around. So let's see what are they below.
- Spinach - Fresh, young, and tender spinach leaves
- Paneer - I have used store-bought whole milk paneer but feel free to use homemade paneer if that's handy for you
- Cashew nuts - Cashew nuts are used with palak to make a paste which helps to achieve a thick and rich curry
- Whole Indian spices - Cinnamon, cardamom, cloves, bay leaves, and cumin seeds to temper the curry and ginger garlic paste for a nice flavor
- Spice Powders - Basic spice powders like chili, turmeric, coriander, and garam masala powder
- Fats - Oil and butter for sauteing the greens and whole spices
- Heavy cream - It is an optional ingredient and I have used it for only garnishing the curry
For a detailed ingredients list, please check out the recipe card below.
How to make Palak Paneer?
The recipe I have shared here is Palak Paneer, a popular North Indian dish. Here I haven't used any heavy cream or yogurt to thicken the curry or sauce instead cashew nuts. The cashew nuts along with spinach deliver a thick smooth paste when blended. And this paste provides a delicious silky smooth texture to the curry without compromising the taste and flavor.
Following are the high-level instructions to make this recipe but for detailed step-by-step instructions with photos and video, please check out the recipe card below.
- Saute the nuts and chili - In a pan with medium heat, pour oil and add cashew nuts and green chili. Saute until the chilies turn aromatic
- Wilt the Spinach - Add the spinach leaves and saute until it wilts
- Blend - Now transfer the spinach mixture into a jar and blend until it turns into a smooth paste. Reserve this spinach paste for later use
- Melt the Butter - Add butter to a pan with medium heat and allow it to melt. Then add the bay leaves, cinnamon sticks, cloves, cardamom, and cumin seeds. Saute until everything turns aromatic
- Caramelize the Onion - Add the onions and saute until it turns soft
- Saute the aromatics - Now add the ginger-garlic paste, Kashmiri chili powder, turmeric powder, garam masala, coriander powder, salt, and saute until everything turns fragrant
- Soften the Tomato - Add the tomatoes and saute until it turns mushy
- Add the Paste - Now add the reserved palak paste and give it a good mix
- Adjust the Consistency - Add 2 cups of water and give it a mix. (Note I have poured 1 cup of water into a blender jar to reuse the leftover paste and 1 cup of plain water)
- Close and Cook - Close the pan with its lid and cook the palak mixture for 5 to 7 minutes
- Add Paneer - Open the lid and simmer the heat. Now add the paneer cubes to palak curry and give it a good mix
- Simmer the Palak Paneer - Let the Palak Paneer simmer for 2 to 3 minutes and finally garnish with some crushed kasoori methi
- Garnish and Serve - Top the Palak Paneer with 2 tsp of heavy cream and serve it with naan, paratha, chapati, roti, matar pulao, or plain basmati rice
Tips
- Choose tender Spinach - Always make sure to choose tender and young spinach leaves without stems to achieve a bitter-less and tasty curry
- For thick Curry - I have sauteed spinach with cashew nuts that deliver a thick and rich curry. However, you can also skip the cashews and substitute them with heavy cream for similar results. In that case, I recommend blanching the spinach and pureeing them in a blender for the paste preparation. The rest of the process remains the same and add the heavy cream before adding the paneer cubes
- For soft Paneer - Even though you can make your own homemade paneer, I never had an issue with store-bought paneer. Soaking the cubed paneer in warm water for at least 10 to 15 minutes makes them soft and helps to avoid turning rubbery
Palak Paneer Vs Saag Paneer
Palak Paneer is an Indian dish made with spinach and paneer. The term palak is nothing but a Hindi word for spinach. So it is the dish with spinach, paneer, and a few Indian spices. While Saag is also a popular Indian dish popular in Punjab and the northern region of the country. It is usually made with different leafy vegetables like spinach, mustard leaves, fenugreek leaves, collard greens, and similar others. And the Saag with paneer version is typically called Saag Paneer and it is more popular in western countries than in India.
Storage Suggestions
Palak Paneer stays fresh in the refrigerator for up to 2 days in a closed air-tight container. Always make sure to reheat only the portion you would like to enjoy to retain the freshness of the dish. And if you are planning to freeze the curry in the future, then I recommend not adding the paneer to the gravy. Just make the gravy and store them in the freezer-friendly bags. Whenever you feel like having a palak paneer, add the gravy to the pan and allow it to bubble. And finally, add some paneer cubes, cook for 2 to 3 minutes and serve immediately.
Serving Suggestions
This Palak Paneer pairs perfectly with roti, naan, chapati, pulao, jeera rice, basmati rice, or white rice.
Related Recipes
You could also find similar paneer recipes below and more at Indian recipes and veg curry recipes.
- Saag Paneer
- Paneer Tikka Masala
- Paneer Masala (Dhaba Style)
- Paneer Tikka
- Chilli Paneer
- Bhindi Masala
- Chole
- Vegetable Korma
More spinach recipes:
More Indian curry recipes:
Palak Paneer Recipe Video
I have also shared a detailed video of this Palak Paneer Recipe below that I hope will help you make a delicious Indian restaurant-style dish at home. You could also find this recipe in a story format.
📖 Recipe
Palak Paneer
Ingredients
For Paste
- 20 Cashew Nuts
- 4 Green Chili
- 1 tbsp Oil
- 1½ cup Spinach, tightly packed
For Curry
- 1 tbsp Butter
- 2 Bay Leaves
- 1 Cinnamon Stick
- 4 Cloves
- 4 Cardamom
- 1 tsp Cumin Seeds
- 2 Onion, chopped, medium size
- 1 tsp Ginger Garlic Paste
- 1 tsp Paprika, or kashmiri chili powder
- ¼ tsp Turmeric Powder
- 2 tbsp Coriander Powder
- ½ tsp Garam Masala
- Salt, as needed
- ½ cup Tomato, chopped
- 2 cup Water
- 1 lb Paneer
- ¼ tsp Kasoori methi
- 2 tsp Heavy Cream, to garnish
Instructions
To make Palak(spinach) Paste
- In a pan with medium heat, pour oil and add cashew nuts and green chili. Saute until the chilies turn aromatic
- Add the spinach leaves and saute until it wilts
- Now transfer the spinach mixture into a jar and blend until it turns into a smooth paste. Reserve this spinach paste for later use
To make Palak Paneer
- In a pan with medium heat, add butter and allow it to melt. Then add the bay leaves, cinnamon sticks, cloves, cardamom, and cumin seeds. Saute until everything turns aromatic
- Add the onions and saute until it turns soft and caramelized
- Now add the ginger-garlic paste, Kashmiri chili powder, turmeric powder, garam masala, coriander powder, salt, and saute until everything turns fragrant
- Add the tomatoes and saute until it turns soft and mushy
- Now add the reserved palak paste and give it a good mix
- Add 2 cups of water and give it a mix. (Note I have poured 1 cup of water into a blender jar to reuse the leftover paste and 1 cup of plain water)
- Close the pan with its lid and cook the palak mixture for 5 to 7 minutes
- Open the lid and simmer the heat. Now add the paneer cubes to palak curry and give it a good mix
- Let the Palak Paneer simmer for 2 to 3 minutes and finally garnish with some crushed kasoori methi
To Serve
- Top the Palak Paneer with 2 tsp of heavy cream and serve it with naan, paratha, chapati, roti, matar pulao, or plain basmati rice
Video
Notes
- Choose tender Spinach - Always make sure to choose tender and young spinach leaves without stems to achieve a bitter-less and tasty curry
- For thick curry - I have sauteed spinach with cashew nuts that deliver a thick and rich curry. However, you can also skip the cashews and substitute them with heavy cream for similar results. In that case, I recommend blanching the spinach and pureeing them in a blender for the paste preparation. The rest of the process remains the same and add the heavy cream before adding the paneer cubes
- For soft Paneer - Even though you can make your homemade paneer, I never had an issue with store-bought paneer. Soaking the cubed paneer in warm water for at least 10 to 15 minutes makes them soft and helps to avoid turning rubbery
Nutrition
FAQ
Palak Paneer is a thick, creamy, and popular North Indian side dish. The term Palak means spinach and Paneer mean Indian cottage cheese. So Palak Paneer is nothing but a curry or gravy made with spinach, paneer, Indian spices, and herbs. It is usually consumed as an accompaniment with rice, roti, naan, chapati, or paratha.
Yes, this homemade Indian Palak Paneer is healthy and it is loaded with fibers, proteins, and calcium.
Palak Paneer is an Indian dish made with spinach and paneer. The term palak is nothing but a Hindi word for spinach. So it is the dish with spinach, paneer, and a few Indian spices. While Saag is also an Indian dish popular in Punjab and the northern region of the country. It usually has different leafy vegetables like spinach, mustard leaves, fenugreek leaves, collard greens, and similar others. And the Saag with paneer version is typically called Saag Paneer and it is more popular in western countries than in India.
I hope you enjoyed the recipe I shared here and would love to hear from you about how it turned out for you. Please let me know.
If you have any other questions, feel free to post them in the comment section below and I will try to get back to you as soon as possible.
Happy Cooking!
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