India Palak Paneer
Palak paneer is a classic North Indian dish made with paneer (Indian cottage cheese) and a spiced spinach-based gravy. Its vibrant green color and creamy texture make it a visual and culinary delight. Rich in nutrients, palak paneer combines the health benefits of spinach with the protein-packed paneer, making it a wholesome vegetarian meal. Originating from Punjab, it is now a popular dish across India and abroad, often served with naan, roti, or steamed rice. Palak paneer’s mildly spiced, creamy flavor profile appeals to people of all ages and is a staple in Indian households and restaurants.
Recipe Servings: 4–6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups (720 ml) water
- 1 lb (450 g) fresh spinach leaves
- 1–2 green chilies (adjust to taste)
- 2 Tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 g) cumin seeds
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 2 medium tomatoes, finely chopped or 1 cup (240 ml) canned crushed tomatoes
- ½ tsp (2 g) ground turmeric
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- ½ tsp (2 g) garam masala
- ½ cup (120 ml) heavy cream
- 1½ cups (250 g) paneer, cubed
- 1 Tbsp (15 ml) oil (optional, for pan-frying paneer)
- 1 Tbsp (8 g) butter (optional)
- 2 Tbsp (8 g) heavy cream (optional)
- 2 Tbsp (8 g) fresh cilantro, chopped
Directions
- Bring 3 cups (720 ml) of water to a boil in a large pot.
- Add the spinach leaves and blanch for 2–3 minutes until wilted.
- Drain and transfer the spinach to a bowl of ice water to retain its bright green color.
- Blend the spinach and green chilies into a smooth puree. Set aside.
- Heat 2 tablespoons (30 ml) of oil or ghee in a large pan over medium heat.
- Add cumin seeds and let them sizzle for 30 seconds.
- Add the chopped onion and sauté until golden brown, about 5–7 minutes.
- Stir in garlic, ginger, and chopped tomatoes. Cook for 7–8 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
- Add turmeric, ground coriander, ground cumin, and garam masala to the tomato mixture. Sauté for 1–2 minutes to toast the spices.
- Stir in the spinach puree and mix well. Simmer for 5–7 minutes, adding water if the gravy is too thick.
- If desired, lightly pan-fry the paneer cubes in 1 tablespoon (15 ml) of oil until golden on the edges. This step is optional but adds texture.
- Gently fold the paneer cubes into the spinach gravy. Simmer for 3–5 minutes to allow the paneer to absorb the flavors.
- Stir in heavy cream and mix until well incorporated.
- Taste and adjust salt as needed.
- If desired, garnish with butter, cream, and/or chopped cilantro.
- Serve hot with naan, roti, or steamed rice.
Prepare the Spinach Base:
Prepare the Gravy:
Prepare the Paneer:
Assemble and Serve:
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