Palak Paneer

Palak Paneer is a vibrant, comforting North Indian curry made with fresh spinach and paneer (Indian cottage cheese). It’s one of the most beloved side dishes in Indian cooking — wholesome, nutritious, and pairs beautifully with any Indian flatbread.

The name says it all — palak is spinach in Hindi, and paneer is Indian cottage cheese. Together, they make a curry that’s not just comforting but genuinely wholesome, rich in vitamins, minerals, and protein.

Why You’ll Love This Recipe

This is a weekday-friendly recipe — the chopping is minimal, and once the spinach is blanched, the curry comes together quickly. You can even blanch and puree the spinach ahead of time as part of your weekend meal prep to make it faster on busy days.

One important note: I don’t add tomatoes to my palak paneer. Tomatoes make the gravy tangy and dull the spinach’s bright green color — and I want to preserve both the flavor and that gorgeous vibrancy.

Ingredients Required

Spinach — One of the key ingredients, and I always opt for fresh spinach. You can also use frozen — just make sure you thaw it to room temperature before using.

Paneer — The other star of this recipe. Paneer is Indian cottage cheese. While you can make it at home, store-bought paneer is perfectly convenient and works just as well. You can find it at Indian grocery stores and, these days, even at Costco. If using store-bought paneer, soak it in hot water to soften it before cooking.

Spice powders and spices — I kept the spices minimal: coriander powder, cumin powder, and garam masala. For tempering, you’ll also need cumin seeds.

Green chili — This is what adds the heat. I use Indian green chilies. You can substitute with serrano or Thai green chilies, but adjust to taste — one is usually enough if using those varieties.

Aromatics — Onion and ginger-garlic paste. You can also use fresh ginger and garlic — one clove of garlic and one inch of ginger is sufficient.

Cilantro — I blend a handful with the spinach, and it adds a subtle flavor we love. Feel free to skip it if you don’t have any on hand.

Optional tempering ingredients — Just like a final tempering elevates dal, it does the same here. You’ll need ghee, red chili powder, and a garlic clove. This step is completely optional, so feel free to skip if you want to keep it light.

Cream — Another optional ingredient that adds a subtle sweetness and richness. Skip it if you prefer a lighter version.

In addition, you’ll need oil for sautéing and tempering, salt, and water for blanching the spinach. Check the recipe card below for exact measurements.

How to Make Palak Paneer (Overview)

1. Blanch the spinach
2. Sauté onion, green chili, ginger-garlic paste, and cilantro
3. Blend the spinach with the sautéed ingredients.
4. Prepare the tadka and simmer the spinach puree.
5. Add paneer, simmer briefly, and serve

What Is Blanching?

Blanching is scalding a vegetable in boiling water for a short time, then immediately cooling it in ice water or under cold running water to stop the cooking. For palak paneer, blanching is key to retaining the spinach’s vibrant green color.

Here’s how I do it: Bring water to a boil, add the spinach, and make sure it’s fully submerged. Turn off the heat, cover, and let it sit for 4 minutes. Drain and immediately run under cold water.

Tip: You can blanch and puree spinach on the weekend, then refrigerate for up to 3 to 4 days or freeze for up to 3 months, and use it for palak paneer, palak raita, or palak roti throughout the week.

Dietary Specifications & Vegan Variations

This palak paneer recipe is gluten-free and nut-free.

To make it vegan,

• You can swap the paneer for extra-firm tofu, skip the cream, and use only oil for all tempering, including the final tempering (skip the ghee).
• To replicate the subtle sweetness that cream adds, a small pinch of sugar or maple syrup works well. I wouldn’t recommend coconut milk or cream, as they significantly alter the flavor.

Serving Suggestions

Palak paneer pairs well with:

• Roti
• Ragi wheat chapati
• Kulcha
• Jeera rice
• Naan

And here’s a fun one — it also pairs surprisingly well with almond flour tortillas! Just warm them up and enjoy.

Looking for a complete meal idea? I made this palak paneer as part of a weekend thali, served with jeera millets (rice swapped for millet), jowar-wheat roti, methi dal, and sweet potato fry. You can find me making this entire combo on my Tamil YouTube channel.

Storage & Make-Ahead Tips

Fridge: Palak paneer keeps well in an airtight container in the refrigerator for 3–4 days. The gravy actually tastes even better the next day as the flavors meld.

Freezing & Make Ahead : The spinach gravy freezes well for up to 2–3 months, but paneer can turn grainy and crumbly after freezing. The best approach is to freeze just the spinach gravy without the paneer, then add freshly cooked paneer when you’re ready to serve. You can also freeze the plain spinach puree separately for up to 3 months, and when needed, saute the onions, ginger-garlic paste, and cilantro. Grind it and mix it with the thawed pureed spinach.  

Reheating: Reheat gently on the stovetop over low heat with a splash of water, since the gravy thickens in the fridge. Avoid high heat or prolonged microwaving — that’s what makes paneer rubbery. If microwaving, do it in short 30-second intervals and stir in between.

How to Make Palak Paneer

1. Heat 1 tsp of oil in a pan. Add the chopped onions, broken green chilies, and ginger-garlic paste. Sauté until the raw smell of the onion, ginger, and garlic dissipates. Add the cilantro and cook until it wilts, then turn off the heat and let it cool.
2. Bring 4.5 cups of water to a boil in a separate pot (an electric kettle works great for this). Add the spinach to a wide bowl and pour the boiling water over it, making sure it’s fully submerged. Cover and let it sit for 4 minutes. Immediately drain and run under cold water (or use ice cubes with room-temperature water) to stop the cooking. Drain well. You can also soak the cubed paneer in hot water at this stage to soften it.
3. Grind the sautéed onion mixture and the blanched spinach together into a smooth puree.
4. Heat the remaining 2 tsp of oil in a pan. Add the cumin seeds and let them splutter. Reduce the heat to low, then add the coriander, cumin, and garam masala powders. Cook for 30 seconds, keeping the heat low so the spices don’t burn.
5. Add the spinach puree and ½ cup of water (you can rinse the blender jar with the water to get every bit of puree). Add salt and bring to a gentle simmer.
6. Add the paneer cubes and cook until they come to a gentle boil, then turn off the heat. If using cream, stir in 2 tbsp at this stage.
7. Optional final tempering: Heat 2 tsp of ghee (or oil for a vegan version) in a small pan. Add the sliced garlic clove and roast for 30 seconds. Add the red chili powder, gently mix, and turn off the heat after 10 seconds. Pour this over the palak paneer just before serving.

Serve hot with roti, naan, or paratha.

Recipe Notes

• The cream and final tempering are both optional, but they do elevate the dish.
• This is a mild recipe. Reduce to one green chili to make it suitable for toddlers and older family members. Adjust salt and spices to taste.
• Instead of coriander powder, cumin powder, and garam masala, you can use kitchen king masala — about 1.5 to 2 tsp.

Frequently Asked Questions

More Paneer Recipes

Here are some paneer recipes that are perfect sides for roti.

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5 from 7 votes

Palak Paneer Recipe | Easy Indian Paneer Recipe

This easy palak paneer is a vibrant North Indian curry made with fresh spinach and soft paneer cubes. Ready in 30 minutes, gluten-free, and perfect with roti or naan.

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course: Main Course, roti accompaniments

Cuisine: Indian, North Indian

Servings: 6

Calories: 179kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml ; 1 tbsp = 15ml; 1 tsp = 5ml;

• ▢ 3 tsp oil divided
• ▢ ½ medium-sized onion approx. 80g, chopped
• ▢ 2 green chilies broken into chunks
• ▢ ¼ cup cilantro
• ▢ 1 tsp ginger garlic paste
• ▢ 8 oz paneer
• ▢ 8 oz spinach
• ▢ 5 cups water divided
• ▢ ½ tsp cumin seeds
• ▢ ¼ tsp coriander powder
• ▢ ¼ tsp cumin powder
• ▢ 1 tsp garam masala
• ▢ 1½ tsp salt
• ▢ 2 tbsp cream optional

Final tempering (optional):

• ▢ 2 tsp ghee or oil for vegan version
• ▢ 1 garlic clove sliced
• ▢ ¼ tsp red chili powder

Instructions

• Heat 1 tsp of oil in a pan. Add the chopped onions, broken green chilies, and ginger-garlic paste. Sauté until the raw smell of the onion, ginger, and garlic dissipates. Add the cilantro and cook until it wilts, then turn off the heat and let it cool.
• Bring 4.5 cups of water to a boil in a separate pot (an electric kettle works great for this). Add the spinach to a wide bowl and pour the boiling water over it, making sure it’s fully submerged. Cover and let it sit for 4 minutes. Immediately drain and run under cold water (or use ice cubes with room-temperature water) to stop the cooking. Drain well. You can also soak the cubed paneer in hot water at this stage to soften it.
• Grind the sautéed onion mixture and the blanched spinach together into a smooth puree.
• Heat the remaining 2 tsp of oil in a pan. Add the cumin seeds and let them splutter. Reduce the heat to low, then add the coriander, cumin, and garam masala powders. Cook for 30 seconds, keeping the heat low so the spices don’t burn.
• Add the spinach puree and ½ cup of water (you can rinse the blender jar with the water to get every bit of puree). Add salt and bring to a gentle simmer.
• Add the paneer cubes and cook until they come to a gentle boil, then turn off the heat. If using cream, stir in 2 tbsp at this stage.
• Optional final tempering: Heat 2 tsp of ghee (or oil for a vegan version) in a small pan. Add the sliced garlic clove and roast for 30 seconds. Add the red chili powder, gently mix, and turn off the heat after 10 seconds. Pour this over the palak paneer just before serving.

Video

Notes

• The cream and final tempering are both optional, but they do elevate the dish.
• This is a mild recipe. Reduce to one green chili to make it suitable for toddlers and older family members. Adjust salt and spices to taste.
• Instead of coriander powder, cumin powder, and garam masala, you can use kitchen king masala — about 1.5 to 2 tsp.

Nutrition

Calories: 179kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 685mg | Potassium: 241mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3691IU | Vitamin C: 14mg | Calcium: 235mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Update Notes: Earlier posted on 2016. Now updated with new pics, video, FAQ and recipe card with nutrition information.