Palak Paneer, Easy Palak Paneer recipe, Spinach in Paneer

Ingredients

• 10 ml (2 teaspoons)coconut oil
• 2 whole podsgarlic
• About 300 g (2 cups)onions, roughly chopped
• ¾ teaspoonsalt
• 3green chillies
• 250 gpalak leaves (spinach leaves)
• 5 ml (1 teaspoon)coconut oil
• 200 gpaneer, diced
• A pinchsalt

Instructions

1. 1

   Cook the garlic

   Heat 10 ml (2 teaspoons) coconut oil in a pan. Add the two whole pods of garlic. Use vegetable oil instead if you prefer not to taste coconut.

2. 2

   Add the onions

   Stir in the roughly chopped onions, about 300 g (2 cups).

3. 3

   Season the mixture

   Add ¾ teaspoon salt. Start with this amount, then adjust the seasoning later if needed.

4. 4

   Add the chillies

   Stir in the 3 green chillies. For less heat, remove their seeds and use the skins; add more chillies if you want a spicier result.

5. 5

   Soften the vegetables

   Sauté over a medium flame for about 10 minutes, until the onions are soft and slightly golden and the garlic is lightly browned. Cook the onions and garlic thoroughly for good flavour.

6. 6

   Wilt the spinach

   Add the washed, cleaned spinach leaves, keeping the stems on if you like. The stems can be used along with the leaves.

7. 7

   Add a little water

   Pour in a little water to create steam and help the spinach wilt without the onions catching on the bottom of the pan.

8. 8

   Purée the spinach

   Cook for 3–4 minutes, just until the spinach has wilted completely. Take the pan off the heat and leave the mixture to cool slightly, then blend it to a smooth purée without adding water.

9. 9

   Brown the paneer

   Heat 5 ml (1 teaspoon) coconut oil in a pan and add the diced paneer. Sprinkle with a pinch of salt and brown the cubes on all sides. Stir them into the spinach purée, garnish with chopped green chillies and serve hot with roti or paratha.

What is palak paneer?

Palak paneer is a North Indian dish of paneer served in a spinach-based sauce. Palak means spinach, while paneer is a fresh Indian cheese that holds its shape when cooked.

This version uses a simple base of onions, garlic and green chillies, then blends the wilted spinach until smooth. Browning the paneer separately gives the cubes a savoury exterior before they meet the purée.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 18g protein, 36g carbs, 25g fat.

The spinach and onions contribute most of the carbohydrates, while paneer supplies much of the protein and fat; coconut oil adds further fat. For a balanced plate, serve a portion with roti or paratha and add a simple vegetable side.

Build flavour with the onion base

Onions and garlic: Give them time to soften and turn lightly golden over a medium flame. Their cooked flavour forms the foundation of the sauce, so avoid rushing this stage.

Coconut oil: It brings a distinct aroma to the dish. If you would rather not have that flavour, the method allows for vegetable oil instead.

Choose your chilli heat

Whole chillies: The recipe adds three green chillies, but their size and heat can vary. For a milder sauce, remove the seeds and use the skins; for more heat, keep the seeds or add extra chillies.

Wilt the spinach briefly

Fresh leaves: Wash and clean the spinach before adding it to the pan. The recipe uses both leaves and stems, which do not need to be chopped.

Short cooking: After adding a little water, cook the spinach for just 3–4 minutes, until fully wilted. Take it off the heat then; prolonged cooking can dull its colour.

Blend to a smooth sauce

Cool slightly: Let the cooked mixture rest off the heat before blending. This makes it easier to handle.

No extra water: Blend the spinach mixture without adding water, as directed. A smooth purée helps the sauce coat the paneer evenly.

Brown the paneer separately

Golden cubes: Heat the remaining coconut oil, add the diced paneer and season it with a pinch of salt. Turn the cubes so they brown on all sides.

Finish together: Stir the browned paneer into the spinach purée, then serve while hot. Add chopped green chillies as a garnish if you like.

Serve it with

Roti or paratha: These are the suggested accompaniments and work well for scooping up the thick spinach sauce. Serve the dish hot, with the bread alongside.

Recipe notes & tips

• Wash and clean the spinach before it goes into the pan.
• Cook the onions until soft and lightly golden rather than stopping while they are still raw-tasting.
• Add only a little water to help the spinach steam and prevent the base from scorching.
• Keep the spinach cooking to 3–4 minutes after it wilts.
• Blend the spinach mixture without adding water, as the method specifies.
• Turn the paneer cubes as they brown so their sides colour evenly.

Variations

• Milder chillies: Remove the seeds and use the green skins for flavour with less heat.
• More heat: Add extra green chillies or leave their seeds in.
• Different oil: Use vegetable oil instead of coconut oil if you prefer a less pronounced coconut flavour.
• Chunkier sauce: Blend the spinach briefly rather than aiming for a completely smooth purée.
• Extra garnish: Scatter chopped green chillies over the finished dish before serving.

Common mistakes to avoid

• Rushing the onions: They need about 10 minutes over a medium flame to soften and turn slightly golden.
• Scorching the base: Add a little water with the spinach to create steam and keep the onions from catching.
• Overcooking the greens: Remove the pan from the heat once the spinach has wilted, after 3–4 minutes.
• Adding water while blending: The method calls for blending the spinach mixture without extra water.
• Skipping the paneer browning: Brown the cubes on all sides in the second measure of oil before mixing them into the purée.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout; add a small splash of water only if the sauce needs loosening.

Frequently asked questions