Palak Paneer is a beloved North Indian vegetarian dish made with paneer (Indian cottage cheese) and fresh spinach cooked in a rich, creamy, and mildly spiced gravy. This homemade Palak Paneer recipe skips blanching, uses minimal spices, and delivers a restaurant-style taste right from your kitchen.

Pair it with basmati rice, jeera rice, roti, paratha, or butter naan for a complete and satisfying Indian meal.

About Palak Paneer

Palak means spinach, and Paneer is Indian cottage cheese. So, Palak Paneer literally translates to paneer cooked in a spinach-based gravy. This classic dish is a staple in Indian restaurants and is now gaining popularity globally.

Traditionally, spinach is blanched and then pureed before being cooked with onions, tomatoes, and spices. However, this easy version skips blanching and still retains vibrant color, flavor, and nutrients. It’s rich, wholesome, and perfect for both everyday meals and special occasions.

Palak Paneer vs Saag Paneer

While Palak Paneer uses only spinach, Saag Paneer is a variation popular in Indian restaurants abroad. “Saag” refers to a mix of leafy greens like mustard, fenugreek, and radish leaves. So, Saag Paneer has a more complex flavor profile and can vary widely depending on the combination of greens used.

In India, Palak Paneer is the authentic dish, while Saag Paneer is rarely found on traditional menus.

Why This Is the Best Palak Paneer Recipe

• ✅ No blanching required
• ✅ Uses minimal spices
• ✅ Smooth, creamy texture from cashews (no cream needed)
• ✅ Retains spinach’s bright green color
• ✅ Better than restaurant-style Palak Paneer
• ✅ Family-friendly and toddler-approved

How to Make Palak Paneer – Step-by-Step

✅ Ingredients (For 2–3 servings)

Main:

• 150g paneer (1¼ cups, cubed)
• 3½ to 4 cups fresh palak (spinach), stems removed (100–120g)
• 2 tbsp oil or 1 tbsp oil + 1 tbsp butter
• 2 green chilies (mild, deseeded)
• ¾ cup finely chopped onions
• ½ cup chopped or pureed tomatoes
• ¾ tsp ginger-garlic paste
• 8–10 cashews (optional for creaminess)
• ½–¾ tsp garam masala
• ½ tsp salt (adjust to taste)
• ½ tsp kasuri methi (dried fenugreek leaves)
• ¼ cup water (for blending spinach)
• ¾ cup water (for cooking gravy)
• 3 tbsp cream (optional)

Whole Spices (optional for enhanced aroma):

• ⅛ tsp cumin seeds
• 2 green cardamoms
• 1-inch cinnamon stick
• 2 cloves

Preparation

1. Clean Spinach
   Rinse spinach thoroughly with water. Optionally soak in salt and vinegar water to remove pesticide residue. Drain completely.
2. Sauté Spinach
   Heat ½ tbsp oil. Add green chilies and cashews. Add spinach and sauté for 2–3 minutes until wilted. Do not overcook.
3. Blend Spinach
   Cool the mixture slightly. Blend with ¼ cup water to a smooth, thick puree. Set aside.

Making the Gravy

4. Sauté Spices and Onion
   Heat 1 tbsp butter and ½ tbsp oil. Add whole spices (if using). Then add chopped onions. Sauté until golden.
5. Add Ginger-Garlic and Tomato
   Stir in ginger-garlic paste. Cook for 1 minute. Add tomatoes and salt. Sauté until mushy.
6. Add Garam Masala
   Mix in garam masala. Cook for 2–3 minutes until aromatic. (Optional: Blend this onion-tomato masala for a smoother texture.)
7. Simmer the Gravy
   Add ¾ cup water. Cover and cook until the onions are soft and gravy thickens. Add crushed kasuri methi.

Assemble Palak Paneer

8. Add Spinach Puree
   Lower the heat. Stir in the spinach puree and simmer for 2 minutes. Don’t overcook—it preserves the vibrant green color.
9. Add Paneer
   Add cubed paneer and gently mix. Switch off the heat. Add cream if desired (optional if using cashews).
10. Serve Hot
    Garnish with a swirl of cream and serve hot with naan, roti, or rice.

Pro Tips for Perfect Palak Paneer

• Use tender spinach: Avoid mature spinach or thick stems that can cause bitterness.
• Avoid overcooking: Spinach needs just a few minutes to cook. Overcooking makes it bitter and dulls the color.
• Creamy texture: Cashews add a natural creaminess. You can also use blanched almonds or a bit of fresh cream.
• Best Paneer: Use fresh homemade paneer or soak store-bought paneer in hot water for 15–20 mins before using.

❓ Frequently Asked Questions

What’s the difference between Saag Paneer and Palak Paneer?

Palak Paneer is made only with spinach. Saag Paneer can include a mix of greens like mustard, fenugreek, and spinach, resulting in varied flavors.

Why does Palak Paneer taste bitter sometimes?

Old or mature spinach with large dark leaves contains more oxalic acid, which can taste bitter. Also, overcooking can increase bitterness.

Can I freeze Palak Paneer?

Yes. Prepare the onion-tomato masala and spinach puree. Cool, combine, and store in a freezer-safe container for up to 1 month. Reheat gently when needed.

Can I use frozen spinach?

Fresh spinach is ideal, but many readers have had success using frozen spinach too. Just thaw and use as directed.

Final Tips on Choosing Spinach

• Look for fresh, young spinach with tender leaves.
• Avoid dark, tough, or wilted leaves.
• Remove thick stems for better flavor and texture.

With this easy and foolproof Palak Paneer recipe, you’ll enjoy a flavorful, vibrant, and nutritious Indian dish at home. It’s perfect for busy weeknights, festive dinners, or impressing guests. Try it once, and you’ll never order it from a restaurant again!

Also Read – Paneer Butter Masala Recipe – Creamy & Restaurant-Style Indian Curry