Creamy Palak Paneer: A Comforting Spin on a Classic

Creamy Palak Paneer

Palak Paneer is the ultimate blend of bold, earthy flavors and creamy indulgence.

This Indian classic pairs velvety spinach with tender, golden paneer cubes, creating a dish that’s as satisfying as it is nourishing.

Whether you’re serving it up with warm naan or fluffy basmati rice, it’s the kind of recipe that’ll make you feel like a pro in the kitchen—even if it’s your first time trying your hand at Indian cuisine.

Trust me, this one’s a keeper.

How to Make It

Note: This is an overview. See the recipe card below this post for ingredient quantities and full instructions.

Blanch and Purée the Spinach
Bring a large pot of water to a rolling boil. Add fresh spinach leaves and cook for 2-3 minutes until they turn a bright, vibrant green. Quickly transfer the spinach to a bowl of ice water to stop the cooking process. Once cooled, drain the spinach thoroughly and blend it into a smooth, creamy purée.

Prepare the Paneer
Heat a non-stick pan with a tablespoon of oil. Place the paneer cubes gently in the pan and fry over medium heat, flipping occasionally until each side is golden brown with crispy edges. Remove the paneer and set it aside.

Cook the Flavor Base
In the same pan, heat oil and add cumin seeds. Let them sizzle until aromatic. Add finely chopped onions and sauté until golden brown. Stir in ginger-garlic paste and slit green chilies, cooking until fragrant. Add the chopped tomatoes, turmeric powder, and salt, stirring until the mixture becomes a thick, rich paste.

Combine Spinach Purée with the Base
Slowly pour the spinach purée into the pan, stirring to combine with the onion-tomato base. Let the mixture simmer gently for 5 minutes, stirring occasionally to achieve a velvety consistency.

Finish with Paneer and Cream
Reduce the heat to low and gently add the fried paneer cubes into the spinach curry. Stir carefully to coat the paneer with the sauce. Finish by drizzling in heavy cream, creating a swirl of white against the rich green curry. Let it simmer for 3-5 minutes, allowing the flavors to meld beautifully.

Serve and Enjoy
Transfer the Palak Paneer to a serving bowl and garnish with a sprinkle of garam masala and freshly chopped cilantro. Serve hot with warm naan or steamed basmati rice.

Pro Tips

• Prep Ahead: Blanch and purée the spinach in advance to save time on busy nights.
• Paneer Swap: Can’t find paneer? Use extra-firm tofu or halloumi as a substitute.
• Spice Control: Adjust the green chili and garam masala to match your spice tolerance.

Storage Tips

• Store leftover Palak Paneer in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to retain the creamy texture.
• Freeze the spinach gravy (without paneer) for up to 2 months; add fresh paneer after reheating.
  

Creamy Palak Paneer: A Comforting Spin on a Classic

Cooking Method: Sauteing, Simmering Cuisine: Indian Cuisine Courses: Main Courses

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Servings: 4 Calories: 220

Best Season: Winter

Dietary:

Gluten Free Soy Free Vegetarian

Description

A classic Indian dish featuring spinach, paneer, and spices. Perfect for pairing with naan or rice.

Ingredients

Scale

1/2x 1x 2x 3x

• 6 cups fresh spinach leaves

• 1 cup paneer, cubed

• 1 medium onion, finely chopped

• 2 medium tomatoes, chopped

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• 1 tsp cumin seeds

• ¹⁄₂ tsp turmeric powder

• 1 tsp garam masala

• ¹⁄₂ cup heavy cream

• 2 tbsp vegetable oil

• Salt to taste

Instructions

1. Blanch Spinach:

   Boil water in a large pot. Add spinach leaves, cook for 2-3 minutes, then transfer to ice water. Drain and blend into a smooth purée.

2. Fry Paneer:

   Heat oil in a pan, fry paneer cubes until golden, and set aside.

3. Prepare Base:

   In the same pan, add cumin seeds. Once they sizzle, add onions, ginger-garlic paste, and green chilies. Cook until onions are golden.

4. Add Tomatoes and Spices:

   Stir in tomatoes, turmeric, and salt. Cook until the mixture turns into a thick paste.

5. Combine Spinach and Base:

   Add spinach purée and simmer for 5 minutes.

6. Add Cream and Paneer:

   Stir in cream, then add fried paneer. Simmer for 3-5 minutes.

7. Serve:

   Garnish with garam masala and fresh cilantro. Serve hot with naan or rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 8g3%

Dietary Fiber 3g12%

Protein 10g20%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it vegan by substituting tofu and coconut cream.
• Double the recipe to feed a crowd.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Spinach curry, Paneer recipe, Indian vegetarian dishes