Every time I make palak paneer at home, my kitchen smells like the winters at my nani’s house in Delhi, where a big kadhai of spinach curry was almost always simmering on the stove. It’s one of those recipes that looks fancy enough for guests but is honestly so simple that I make it on busy weeknights too. If you’ve only had the restaurant version, wait till you try it homemade as it tastes so much fresher.
What is Palak Paneer?
Palak paneer is a North Indian curry made from a smooth, lightly spiced spinach puree simmered with cubes of soft paneer (Indian cottage cheese). The name literally means “spinach” (palak) and “cottage cheese” (paneer), and the dish balances the earthy, slightly bitter taste of spinach with the mild, creamy texture of paneer. It’s usually finished with a tempering of cumin, garlic and ghee that gives it its signature aroma.
Where Palak Paneer Comes From
Palak paneer belongs to the rich vegetarian tradition of Punjab and the wider North Indian belt, where paneer is a kitchen staple and mustard greens and spinach grow abundantly through the winter months. It grew popular as a comforting, protein-rich curry for the cold season and eventually became one of the most-ordered vegetarian dishes at Indian restaurants worldwide. At home, it’s typically served with roti, naan or steamed rice as part of a weekday lunch or dinner.
Health Benefits of Spinach
- Spinach is rich in iron and folate, both important for healthy blood and energy levels.
- It’s loaded with vitamins A, C and K, which support immunity, skin health and bone strength.
- It’s naturally low in calories but high in fibre, which helps with digestion and keeps you full for longer.
- The antioxidants in spinach, like lutein, are good for eye health.
Ingredients:
- 2 bunches (about 400g) fresh spinach, roughly chopped
- 200g paneer, cut into cubes
- 1 large onion, finely chopped
- 2 tomatoes, chopped
- 3-4 garlic cloves
- 1 inch ginger
- 1-2 green chillies
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 2 tbsp ghee or oil
- 2 tbsp fresh cream (optional)
- Salt to taste
Instructions:
Step 1: Blanch the spinach
Boil water in a pan, add the chopped spinach and cook for 2 minutes. Drain and immediately transfer to cold water to keep the bright green colour. Blend into a smooth puree.
Step 2: Make the base
Heat 1 tbsp ghee in a pan, add cumin seeds and let them sizzle. Add chopped onion and sauté until golden, then add ginger, garlic and green chilli and cook for a minute.
Step 3: Add the masala
Add chopped tomatoes, turmeric and coriander powder. Cook until the tomatoes turn soft and the oil starts to separate from the masala.
Step 4: Combine and simmer
Add the spinach puree to the masala, along with salt and a splash of water if needed. Simmer for 5-7 minutes on low heat.
Step 5: Add paneer and finish
Gently add the paneer cubes and garam masala, and simmer for another 2-3 minutes. Stir in fresh cream if using, and finish with a small dollop of ghee on top.
Tips:
Don’t overcook the spinach after blanching else it can turn a dull olive colour and lose nutrients. If you like a smokier flavour, lightly pan-fry the paneer cubes before adding them to the curry. You can also swap paneer for tofu to make this vegan, just skip the cream or use coconut cream instead.
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