Name: Palak Paneer
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 16 ounces fresh or frozen spinach; 1-inch piece of fresh ginger, quartered lengthwise; 4 cloves garlic, each cut into several segments; 1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces; 1 large yellow or white onion, halved and cut into 1-inch chunks; 1 teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon garam masala; ¾ teaspoon fine salt, divided, to taste; 8 to 12 ounces paneer, cut into ¾-inch to 1-inch cubes; 4 tablespoons extra-virgin olive oil or avocado oil, divided; ½ cup whole-milk plain Greek yogurt or heavy cream; Optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity; For serving: cooked basmati rice or flatbread (roti or naan), warmed

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Palak Paneer, a beloved dish in Indian cuisine, captures the heart with its vibrant green hue and creamy texture. Made primarily from fresh spinach and paneer—an Indian cheese—this dish is a perfect blend of nutritious greens and rich dairy. When served with warm naan or basmati rice, the experience is nothing short of delightful.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Palak Paneer
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Palak Paneer

I remember the first time I had Palak Paneer at a small Indian restaurant nestled in my hometown. The aroma wafting through the air was intoxicating; I couldn’t wait to dig into the perfectly spiced spinach and soft cubes of paneer. It’s comfort food that feels like a warm hug on a plate and is far superior to any takeout version.

Why You’ll Love This Recipe

Simple & Quick: Whip it up in about 45 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The combination of spices and creamy texture creates a dish that’s both satisfying and delicious.
Eye-Catching Appeal: The vibrant green color adds a pop of freshness to your table.
Flexible Serving: Enjoy it as a main or side dish; it’s equally delicious with rice or flatbread.
Diet-Friendly Options: Easily adaptable for vegetarian and gluten-free diets.

Ingredients You’ll Need

16 ounces fresh or frozen spinach: This is the star of the dish, providing rich nutrients and a beautiful green color. If using frozen, thaw it before cooking.
1-inch piece of fresh ginger (quartered lengthwise): Adds warmth and a slight spice that elevates the entire dish.
4 cloves garlic (cut into segments): Infuses flavor and aroma, creating a fragrant base for the recipe.
1 large green serrano chile or 1 medium jalapeno (ribs and seeds removed, cut into pieces): Adjust the heat to your preference; these chiles add a delightful kick.
1 large yellow or white onion (halved and cut into chunks): Provides sweetness and body to the sauce.
1 teaspoon ground coriander: Adds a citrusy depth that complements the spinach perfectly.
½ teaspoon ground cumin: Gives an earthy undertone, balancing the other flavors beautifully.
½ teaspoon garam masala: A blend of spices that rounds out the dish, adding warmth and complexity.
¾ teaspoon fine salt (divided, to taste): Essential for enhancing the flavors; adjust as needed based on your taste.
8 to 12 ounces paneer (cut into cubes): The creamy texture of paneer is essential; you can substitute it with tofu for a vegan option.
4 tablespoons extra-virgin olive oil or avocado oil (divided): Use this for sautéing and adding richness to the dish.
½ cup whole-milk plain Greek yogurt or heavy cream: For that creamy finish; yogurt adds tanginess while cream enhances richness.
Optional squeeze of fresh lemon juice or finely chopped tomatoes: Adds acidity to balance the flavors.
For serving: cooked basmati rice or flatbread (roti or naan): These pair excellently with the rich Palak Paneer.

How to Make Palak Paneer

Prepare the Spinach: Bring a large pot of water to a boil. Add the spinach and blanch for about 2-3 minutes until wilted. Transfer to a bowl of ice water to stop the cooking process, then drain and set aside.
Sauté the Aromatics: In a large skillet over medium heat, add 2 tablespoons of oil. Add the onion, ginger, garlic, and green chile. Sauté for about 5-7 minutes until the onion is translucent and fragrant.
Blend the Spinach: Transfer the blanched spinach to a blender. Add the sautéed onion mixture, ground coriander, ground cumin, garam masala, and ½ teaspoon salt. Blend until smooth, adjusting with water if necessary to achieve a creamy consistency.
Cook the Palak Paneer: In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Pour in the spinach mixture and let it simmer for about 5 minutes. Stir frequently until the mixture thickens slightly.
Add Paneer: Gently fold in the paneer cubes, cooking for an additional 5-10 minutes. The paneer should be heated through, soaking up the flavors of the sauce.
Finish with Cream: Stir in the yogurt or cream. If desired, add a squeeze of lemon juice or tomatoes for acidity. Cook for another few minutes, adjusting salt to taste.
Serve: Serve hot with warm basmati rice or flatbread of your choice. Enjoy!

Storing & Reheating

Store any leftover Palak Paneer in an airtight container in the refrigerator for up to 3 days. Unfortunately, it isn’t the best candidate for room temperature storage or long-term freezing, but you can freeze it for up to 3 months. For reheating, gently warm it on the stove over low heat, adding a splash of water or cream to revive its creamy consistency. Keep an eye on it to avoid scorching.

Chef’s Helpful Tips

Avoid Overcooking Spinach: Blanch just until wilted to maintain its bright green color; too much cooking will dull the hue.
Fresh vs. Frozen Paneer: Fresh paneer often has a creamier texture. If using frozen, thaw it completely for the best results.
Adjusting Spiciness: If you’re sensitive to heat, remove the seeds and ribs from the chiles completely. You can also substitute with a mild green bell pepper for flavor without the spice.
Consistency Tips: If your sauce is too thick, thin it out with a bit of water or vegetable broth.
Make-Ahead: Prepare the spinach mixture in advance, and cook the paneer just before serving for the freshest flavor.

Palak Paneer encapsulates the essence of comfort food while adding a vibrant nutritional punch. This dish invites creative experimentation—feel free to adjust spices or throw in extra veggies like peas or bell peppers for added flavor and nutrition. Whether you’re sharing it with family or delighting in a cozy night in, I hope you savor every bite!

Recipe FAQs

Can I use frozen spinach instead of fresh?

Absolutely! If you’re using frozen spinach, just make sure to thaw and drain it well before blending to avoid excess moisture.

Can I make Palak Paneer ahead of time?

Yes! You can prepare the spinach sauce in advance and reheat it when you’re ready to add the paneer. This enhances the flavors beautifully.

Is there a vegan option for this recipe?

Certainly! Substitute paneer with tofu and use coconut milk or a cashew cream instead of yogurt or heavy cream for a delicious vegan version.

How can I adjust the spice level?

If you prefer a milder dish, simply omit the green chiles or remove the seeds and ribs. You can also add a pinch of sugar to balance any lingering heat.

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Palak Paneer

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Author: Anna
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking and Sautéing
Cuisine: Indian

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Description

Palak Paneer features fresh spinach and creamy paneer, providing a delicious and wholesome dish perfect for quick dinners or healthy meals. The combination of spices and the creamy texture make it irresistible!

Ingredients

Scale

16 ounces fresh or frozen spinach
1-inch piece of fresh ginger, quartered lengthwise
4 cloves garlic, each cut into several segments
1 large green serrano chile or 1 medium jalapeno, ribs and seeds removed, cut into 1-inch pieces
1 large yellow or white onion, halved and cut into 1-inch chunks
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
¾ teaspoon fine salt, divided, to taste
8 to 12 ounces paneer, cut into ¾-inch to 1-inch cubes
4 tablespoons extra-virgin olive oil or avocado oil, divided
½ cup whole-milk plain Greek yogurt or heavy cream
Optional squeeze of fresh lemon juice or finely chopped tomatoes for acidity
For serving: cooked basmati rice or flatbread (roti or naan), warmed

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Instructions

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
If using frozen spinach, thaw it in the microwave for about 5 minutes but do not drain the excess water.
Pulse the garlic and ginger in a food processor until finely chopped, then add the chili pepper and onion, pulsing until finely chopped without turning mushy.
Process the spinach until it breaks into tiny bits or becomes a smooth puree if using thawed spinach.
Place the cubed paneer on the baking sheet. Season with coriander, cumin, garam masala, and ½ teaspoon salt; drizzle with 2 tablespoons oil, and bake for 10 minutes, stir, and bake for an additional 3 to 5 minutes until golden.
In a skillet, warm the remaining oil over medium heat and sauté the onion mixture with ¼ teaspoon salt for 5 to 7 minutes until translucent and golden.
Stir in the spinach, add the baked paneer, and ½ cup water with another ¼ teaspoon salt, cooking for 7 to 10 minutes until heated throughout.
Remove from heat, scoop some spinach into a bowl, and mix with yogurt to temper it, then combine back with the remaining spinach, seasoning with more salt to taste. Serve with a squeeze of lemon or tomatoes and warm rice or flatbread.

Notes

For added zest, consider squeezing lemon juice over the dish before serving.
Adjust the spice level by varying the amount of chile used based on your preference.
Pair it with naan, roti, or rice to absorb the delicious sauce.