Palak Paneer Recipe – Creamy Spinach Curry with Soft Cottage Cheese Cubes
Step 1: Blanch the Spinach Wash and chop spinach. Boil in an open pot with 1/2 tsp sugar for 4–5 minutes. Step 2: Cool & Puree Transfer to cold water. Drain and blend to a smooth puree. Set aside. Step 3: Prepare Masala Base In a pan, heat ghee. Add cloves, cinnamon, bay leaf. Sauté. Add garlic and ginger; cook for 2–3 minutes. Step 4: Add Onion & Tomato Add onions, cook until golden. Add tomatoes and green chili. Cook till oil separates. Step 5: Add Spices Mix in coriander powder, red chili, turmeric, and hing. Add 1 tbsp water and cook the masala well. Step 6: Add Spinach Puree Pour in the spinach puree and cook on low for 5–7 minutes. Step 7: Add Cream Stir in cream and cook for 2–3 more minutes. Step 8: Add Paneer & Simmer Gently add paneer cubes and salt. Simmer for 7–8 minutes. Step 9: Garnish & Serve Garnish with ginger flakes and serve hot with roti or rice.
This classic Palak Paneer recipe brings together the freshness of spinach, the richness of cream, and the mild flavor of paneer. Cooked with aromatic Indian spices and finished with a creamy touch, it’s an all-time favorite vegetarian dish. Whether you're new to Indian cooking or a seasoned pro, this recipe is easy to follow and delivers restaurant-style results at home.
Palak Paneer is a popular North Indian curry made with fresh spinach (palak) and soft paneer (Indian cottage cheese). This rich and vibrant green dish is comforting, flavorful, and a perfect combination of health and taste. A true delight when served with roti, naan, or jeera rice.
🧂 Ingredients
- Spinach – 250 grams (washed and chopped)
- Cottage Cheese (Paneer) – 150 grams (cut into cubes or triangles)
- Onion – 2 medium, finely chopped
- Tomatoes – 2 medium, finely chopped
- Garlic – 5 to 6 cloves
- Ginger – 1 small piece (julienned or finely chopped)
- Green Chili – 1, finely chopped
- Asafoetida (Hing) – 1/4 teaspoon
- Red Chili Powder – 1/2 teaspoon
- Coriander Powder – 1 teaspoon
- Turmeric Powder – 1/2 teaspoon
- Sugar – 1/2 teaspoon
- Salt – to taste
- Desi Ghee – 4 tablespoons
- Fresh Cream – 1/2 cup
- Cloves – 4
- Cinnamon – 1 small piece
- Bay Leaf – 1
- Ginger Flakes – for garnishing
👩🍳 Instructions
- Wash the spinach thoroughly and chop roughly. Boil it in an open pot with 1/2 tsp sugar for 4–5 minutes.
- Immediately transfer boiled spinach to cold water to retain the bright green color. Drain and grind into a fine puree.
- Heat desi ghee in a pan. Add cloves, cinnamon, and bay leaf. Sauté briefly.
- Add chopped garlic and ginger. Sauté on low flame for 2–3 minutes.
- Add chopped onions and cook until golden brown.
- Add chopped tomatoes and green chili. Cook until oil separates.
- Mix in coriander powder, turmeric powder, red chili powder, asafoetida, and 1 tbsp water. Cook for a minute.
- Add spinach puree and cook on low flame for 5–7 minutes.
- Stir in fresh cream and simmer for another 2–3 minutes.
- Add paneer cubes and salt. Cook on low flame for 7–8 minutes.
- Garnish with ginger flakes and serve hot.
💡 Cooking Tips
- For extra flavor, lightly sauté paneer cubes before adding them to the curry.
- You can add a pinch of garam masala at the end for a deeper flavor.
- Replace cream with cashew paste for a nutty twist.
- For vegan version, use tofu instead of paneer and coconut cream instead of dairy cream.
🛠️ Common Mistakes & Fixes
- Mistake: Spinach turns dark after cooking.
Fix: Always blanch spinach and immediately place in cold water to retain color. - Mistake: Paneer becomes hard.
Fix: Don’t overcook paneer. Add it at the end and simmer gently. - Mistake: Curry tastes bland.
Fix: Ensure spices are well sautéed with onion-tomato base before adding spinach.
⭐ Chef’s Tips
- Add a dash of lemon juice at the end to brighten the flavors.
- Always use fresh spinach for best color and taste.
- A bit of sugar helps balance the natural bitterness of spinach.
🍳 Equipment & Tools
- Heavy-bottomed pan or kadhai
- Blender or mixer grinder
- Spatula
- Knife and chopping board
- Bowl for blanching
- Ladle for serving
🍽️ Pairing Suggestions
- Serve hot with naan, roti, or paratha.
- Pairs well with jeera rice or plain basmati rice.
- Add a bowl of cucumber raita or plain curd on the side for a complete meal.
⚠️ Allergen Info
- Dairy: Contains paneer and cream – not suitable for lactose-intolerant or dairy-allergic individuals.
- Nut-Free: No nuts used, but always check cream and paneer packaging for factory cross-contamination.
- Gluten-Free: Naturally gluten-free – ensure spices are uncontaminated.
🛒 Brand Suggestions
- Spinach: Fresh spinach bags from Tesco, Sainsbury’s, or ASDA
- Paneer: Everest Paneer or Apetina Indian Paneer (Tesco)
- Desi Ghee: KTC or East End Ghee
- Cream: Elmlea Double Cream or Tesco Fresh Cream
- Spices: TRS, East End, or Natco brand (available in local Indian stores or supermarkets)