Palak Paneer (Easy, Restaurant-Style)

Ingredients

• 60 ml (1/4 cup)neutral oil, such as grapeseed or avocado oil
• 1 tspcumin seeds
• 1 mediumyellow onion, finely chopped
• 5 clovesgarlic, finely chopped
• 2.5 cm (1 inch)ginger, finely chopped
• 1–2 smallSerrano or Thai green chillies, finely chopped
• 2ripe vine or Roma tomatoes, puréed in a food processor
• 1 1/2 tspground coriander
• 1 tspground cumin
• 1/2 tspground turmeric
• 1/2–3/4 tspred chilli powder or cayenne pepper
• 1 1/2 tspkosher salt
• 454 g (1 lb)fresh spinach, thoroughly washed and stems removed; thin stems are fine
• 2 tbspghee or butter, salted or unsalted
• 120 ml (1/2 cup)water
• 227 g (8 oz)shop-bought paneer, cut into approximately 1.3 cm (1/2 inch) cubes
• 90 ml (1/4 cup + 2 tbsp)double cream
• 90 ml (1/4 cup + 2 tbsp)whole milk
• 1/2 tbspdried fenugreek leaves (methi)
• 1 tsplemon juice
• 1/4 tsp, optionalgaram masala

Instructions

1. 1

   Brown the onion

   Heat the oil in a large, wide-bottomed pan over medium-high heat. Add the cumin seeds, which should sizzle straight away, then the onion. Sauté for about 10 minutes until golden brown, adding 2 tbsp water to deglaze and help it brown evenly.

2. 2

   Add aromatics

   Stir in the garlic, ginger and green chilli and cook for 2 minutes, until fragrant and the onion has darkened further. If the mixture begins to stick, deglaze with another 2 tbsp water.

3. 3

   Cook the masala

   Add the tomatoes, ground spices and salt. Sauté for 3–4 minutes, until the oil begins to separate; deglaze with another 2 tbsp water if needed.

4. 4

   Wilt the spinach

   Turn the heat up to high and add the spinach a handful at a time. Cook for about 5 minutes, until wilted.

5. 5

   Cover and cook

   Reduce the heat to medium, cover the pan and cook for another 10 minutes, stirring once halfway through (about 15 minutes if using frozen spinach). The spinach should release moisture; if it starts sticking, which is more likely with frozen spinach, add 60 ml (1/4 cup) water. Fresh spinach that is still damp from washing may need no extra water. It will darken and begin to stick to the pan.

6. 6

   Sear the paneer

   Optional: while the spinach cooks, heat 1 1/2 tbsp neutral oil in a large non-stick pan over medium heat. Arrange the paneer in a single layer and cook, turning constantly, for about 6–8 minutes in total until lightly golden on all sides. If it starts popping, lower the heat and keep turning. Transfer to a plate lined with kitchen paper, cover and set aside.

7. 7

   Purée the spinach

   Uncover the spinach and stir it through, then turn off the heat and leave it to cool for a couple of minutes. Transfer it to a food processor and pulse about 20 times, or blend on low, to make a rough purée rather than a smooth paste.

8. 8

   Fry the purée

   Return the pan to medium-high heat and add the ghee or butter. Once melted, add the roughly puréed spinach and sauté for 1 minute. Pour in the measured 120 ml (1/2 cup) water and stir to combine.

9. 9

   Simmer with paneer

   Stir in the paneer, double cream and milk. Lower the heat to medium-low, cover and cook for 7–10 minutes, until the paneer has softened and taken on the masala. The excess water should have evaporated and oil should begin to separate at the sides.

10. 10

    Finish and serve

    Rub the dried fenugreek leaves between your palms to crush them, then sprinkle them into the curry. Taste and adjust the salt if needed, stir in the lemon juice, and add the garam masala if using. Serve with roti, naan, paratha or basmati rice.

What is palak paneer?

Palak paneer is a North Indian curry of spinach (palak) and paneer, a firm fresh cheese that holds its shape as it simmers. Saag paneer is a closely related name; saag can refer to leafy greens more broadly.

This version layers browned onion, tomato and spices with a rough spinach purée, then finishes the curry with dairy, dried fenugreek and lemon. The contrast of soft cheese and lightly textured greens makes it satisfying with flatbread or rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 13g protein, 12g carbs, 40g fat.

The spinach and tomatoes contribute carbohydrates, while most of the fat comes from the oil, ghee, cream and milk. Paneer provides some protein, with the rice or bread served alongside adding more carbohydrates; pair a portion with extra vegetables if you want a more balanced plate.

Build the base slowly

Onion: give it the full 10 minutes to turn golden, stirring and loosening the pan with water as needed. This gives the curry a deeper savoury foundation.

Tomatoes and spices: cook them for 3–4 minutes, until the oil begins to separate. That visual cue indicates the masala has cooked down rather than staying raw and watery.

Keep the spinach textured

Wash the spinach thoroughly and remove thick stems; thin stems can stay. Add the leaves in batches so they have room to wilt into the pan.

Purée gently: pulse about 20 times or blend on low, stopping while the spinach is still a little coarse. A rough purée gives the curry more body than a completely smooth paste.

Choose how to cook the paneer

For a simple one-pan approach, add the paneer directly to the curry. It will soften as it simmers and take on the surrounding masala.

For browned edges, sear the cubes separately for 6–8 minutes, turning them constantly. Keep the heat moderate if they start popping, then add them to the curry for the final simmer.

Mind the moisture

Fresh spinach often releases enough moisture during its covered cooking time, particularly if it was washed shortly beforehand. Frozen spinach can stick more readily, so add the specified 60 ml water if the pan looks dry.

After blending, stir in the measured 120 ml water and let the curry simmer with the paneer. It is ready when the paneer has softened and the excess liquid has evaporated.

Finish with cream and aromatics

Cream and milk soften the spices and give the curry its rich, mellow texture. Keep the heat at medium-low after adding them and avoid rushing the 7–10 minute simmer.

Fenugreek: crush the dried leaves between your palms just before adding them to release their aroma. Lemon juice brightens the finished curry, while garam masala is an optional final seasoning.

Serve it with

Roti, naan and paratha are useful for scooping up the creamy spinach sauce. Basmati rice offers a simple alternative and catches the sauce well.

For a fuller meal, serve alongside a fresh, lightly dressed salad or plain vegetables to balance the richness without competing with the curry's spices.

Recipe notes & tips

• Have the onion and aromatics chopped before heating the pan so they are ready to go.
• Add the spinach in handfuls, letting each batch wilt before adding more.
• Deglaze with small amounts of water when the onion or masala begins to catch.
• Pulse the spinach in short bursts and stop while it still has texture.
• Turn paneer cubes frequently while searing so they colour on all sides.
• Taste for salt and lemon at the end, after the cream and paneer have simmered.

Variations

• Use frozen spinach: cook it for about 15 minutes and add water if it begins to stick.
• Adjust the heat: use one chilli and the lower amount of chilli powder for a gentler curry.
• Skip the searing: stir the paneer straight into the spinach for a simpler one-pan method.
• Swap the fat: use butter instead of ghee, or ghee instead of butter, as listed.
• Make it less rich: replace some of the cream with additional whole milk.
• Add extra greens: replace part of the spinach with another leafy green and cook until tender.

Common mistakes to avoid

• Undercooked onion: keep sautéing until golden, using a little water to help it brown evenly.
• Burning the masala: deglaze with water whenever the mixture begins to stick.
• Adding spinach all at once: add it by handfuls so it can wilt into the pan.
• Over-blending: pulse briefly and stop before the spinach becomes a smooth paste.
• Leaving paneer unattended: turn it constantly while searing to prevent uneven browning or sticking.
• Boiling the dairy hard: lower the heat after adding cream and milk, then simmer gently.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 3 days. Reheat gently in a pan over low heat, stirring occasionally; add a splash of water or milk if the curry has thickened. Avoid prolonged high heat, which can make the paneer firm.

Frequently asked questions