Palak paneer
पालक पनीर
Spinach blanched, blended and cooked briefly with onion, tomato, ginger and garlic, with cubes of paneer folded through at the end.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: पालक पनीर.
- Prep
- 20 min
- Cook
- 25 min
- Rest
- None
- Total
- 45 min
- Difficulty
- Easy
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Palak paneer is spinach cooked into a smooth, thick green sauce with cubes of fresh cheese. The spinach is blanched for a minute, cooled fast in iced water so it keeps its colour, and blended with green chilli. Separately, cumin, onion, ginger, garlic and tomato are fried in ghee until the fat separates. The purée goes in for only a few minutes, because long cooking turns spinach khaki and bitter. The paneer goes in last, straight from the packet or briefly fried. A spoon of cream and a pinch of crushed dried fenugreek finish it. It should taste of spinach first and spice second.
What you'll need
15 ingredients. Tap each one once it's out on the bench.
Ingredients
- Spinach, thick stalks removed, washed500 g
- Paneer, cut into 2 cm cubes250 g
- Onion, finely chopped1 medium
- Tomato, chopped1 medium
- Garlic, chopped4 clove
- Ginger, grated15 ml
- Fresh chilli, green2
- Cumin, seeds4.9 ml
- Ground coriander4.9 ml
- Chilli powder, Kashmiri, for colour2½ ml
- Garam masala2½ ml
- Dried fenugreek leaves, kasuri methi, crushed between the palms4.9 ml
- Ghee, plus 1 tsp if frying the paneer30 ml
- Cream44 ml
- Salt4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Bring a large pan of water to the boil, push in the spinach and blanch it for 1 minute. Lift it straight into a bowl of iced water, then drain and squeeze lightly. Blend with the green chillies and a splash of the cold water to a fairly smooth purée.
8 min
Tip: Longer than a minute in the pot and the colour starts to go.
Step 2
If the paneer is firm, soak the cubes in hot salted water for 10 minutes to soften them. For a firmer bite, fry them in 1 tsp ghee for 2 minutes until patched with gold instead.
10 min
Step 3
Heat the ghee in a wide pan, add the cumin and let it sizzle for a few seconds. Add the onion and cook 8 minutes until golden, then the ginger and garlic for 1 minute. Add the tomato, ground coriander, chilli powder and salt and cook 5 to 6 minutes until soft and the ghee shows at the edges.
15 min
Step 4
Stir in the spinach purée and simmer 3 to 4 minutes, loosening with a little water if it is too thick. Add the drained paneer, garam masala, crushed fenugreek and cream, and heat through for 2 minutes. Taste for salt and serve with roti, naan or rice.
6 min
Watch: Do not let it bubble away for long once the spinach is in. It turns dull and bitter.
Nutrition
Per serving · estimate
- Calories
- 201 kcal
- Protein
- 7 g
- Carbs
- 17.7 g
- Fat
- 12.8 g
- Saturated fat
- 7 g
- Fibre
- 5.1 g
- Sugar
- 4.4 g
- Sodium
- 618 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Vegetarian
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Paneer → Firm tofu
Press it and fry the cubes first. The dish becomes dairy-free if you swap the ghee and cream too.
Fresh spinach → Frozen leaf spinach
Use 450 g, thawed and squeezed. Skip the blanching and blend it as it is.
Tips
- A few leaves of fresh fenugreek or mustard greens blended with the spinach give it a more rustic, slightly bitter edge.
- Without cream, finish with a spoon of butter or a little whisked yoghurt off the heat.
History & culture
It is Punjabi home and dhaba food that became a fixture of North Indian restaurant menus everywhere. At home it is a weekday curry, eaten with roti or paratha and a bowl of dal. In vegetarian households paneer is the protein that stands in for meat when there are guests, and this is one of its standard uses.
Saag, cooked greens of mustard, spinach or bathua, is old Punjabi winter food. The history of paneer itself is argued over, with theories pointing to Persian, Afghan and Portuguese influence. Palak paneer as a named restaurant dish became common in the second half of the 20th century, as Punjabi eateries spread from Delhi across India and abroad.
Traditional — Restaurant versions are richer, often with cashew paste and more cream. Some Punjabi homes cook the spinach with a handful of mustard greens or fresh fenugreek; this is the plain spinach version.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Palak paneer take?
45 min all in — 20 min prep, 25 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Blender, Frying pan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Paneer → Firm tofu. Press it and fry the cubes first. The dish becomes dairy-free if you swap the ghee and cream too. Fresh spinach → Frozen leaf spinach. Use 450 g, thawed and squeezed. Skip the blanching and blend it as it is.
What should I watch for?
Do not let it bubble away for long once the spinach is in. It turns dull and bitter.
Any tips from this recipe?
A few leaves of fresh fenugreek or mustard greens blended with the spinach give it a more rustic, slightly bitter edge. Without cream, finish with a spoon of butter or a little whisked yoghurt off the heat.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Matar Paneer
Matar Paneer from India.
Medium
Paneer tikka
पनीर टिक्का
Cubes of paneer, onion and pepper marinated in thick spiced yoghurt and toasted gram flour, skewered and charred under a very hot grill.
EasyMedium heat
Dal tadka
दाल तड़का
Tempered lentils — the everyday pot, finished with ghee, cumin and chilli in hot fat.
Easy
Butter naan
बटर नान
Leavened flatbread, blistered, brushed with butter — the restaurant bread you can fake in a screaming-hot pan.
Medium