Cubes of soft Indian cheese in a vibrant, creamy spinach sauce
Palak Paneer
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Palak Paneer
Cubes of soft Indian cheese in a vibrant, creamy spinach sauce
★4.6(12)
Golden-fried paneer cubes nestled in a silky, bright green spinach sauce seasoned with garlic, ginger, garam masala, and a touch of cream. A rich and beloved North Indian classic.
15m
Prep Time
20m
Cook Time
35m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Palak paneer is comfort food royalty in Indian cuisine — soft cubes of paneer cheese bathed in a vibrant, velvety spinach sauce that is as beautiful as it is flavorful. The bright green color comes from blanching the spinach and blending it quickly to preserve its freshness.
The paneer is lightly fried until golden on the outside while remaining soft and squeaky inside, then added to the spinach sauce where it soaks up all those wonderful spiced flavors. A touch of cream at the end adds richness and tempers the earthiness of the spinach. Served with naan or basmati rice, this is Indian food at its most comforting.
Ingredients
Instructions
- 1
Blanch spinach in boiling water for 2 minutes, then immediately transfer to an ice bath. Squeeze dry and blend into a smooth puree.
- 2
Heat oil in a skillet over medium-high heat. Fry paneer cubes until golden on all sides, about 3-4 minutes total. Remove and set aside.
- 3
In the same pan, sauté diced onion for 5-6 minutes until golden. Add garlic and ginger, cooking for 1 minute until fragrant.
- 4
Add garam masala, cumin, and a pinch of chili powder. Stir for 30 seconds, then add the spinach puree. Cook for 5 minutes.
- 5
Add fried paneer cubes to the spinach sauce. Stir in heavy cream and simmer gently for 3 minutes. Season with salt.
- 6
Serve hot with naan bread or steamed basmati rice.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
PaneerExtra-firm tofu
Press and fry tofu cubes for a vegan alternative.
Heavy creamCoconut cream or cashew cream
Both add richness while keeping it dairy-free.
Fresh spinachFrozen spinach, thawed
More convenient; squeeze out all excess water before blending.
Tips & Storage
Pro Tips
Do not overcook the spinach — brief blanching and blending preserves the bright green color.
For richer flavor, fry paneer in ghee instead of oil.
Add a tablespoon of kasuri methi (dried fenugreek leaves) for an authentic restaurant flavor.
Storage
Refrigerate for up to 3 days. Paneer can become firmer as it absorbs the sauce.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or cream.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates10g
Fat24g
Fiber3g
Sugar2g
Sodium380mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make my own paneer?
- Yes, heat whole milk to a boil, add lemon juice until it curdles, strain through cheesecloth, and press for 1 hour.
- Can I make this vegan?
- Substitute tofu for paneer and coconut cream for heavy cream.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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