Palak Paneer

Ingredients

• 200 gspinach
• 1onion, chopped
• 4–5green chillies
• 1½ tspginger and garlic paste
• 1 tspcumin seeds
• 1 tspground cumin
• 1 tspgaram masala
• 2 tbspGreek yoghurt or plain yoghurt
• 1 tbsplight olive oil or ghee
• ½ tspturmeric
• ½ tspKashmiri chilli powder
• 150 gpaneer
• 60 ml (¼ cup)double cream
• to tastelemon juice, optional
• to tastesalt

Instructions

1. 1

   Blend the aromatics

   Blend the onion, green chillies and ginger and garlic paste until smooth, then set aside.

2. 2

   Wilt the spinach

   Rinse the spinach thoroughly and pour a kettle of boiling water over it until it wilts. Rinse it straight away under cold water, then blend with a stick blender until smooth.

3. 3

   Cook the spices

   Heat the oil or ghee and add the cumin seeds. Fry until they burst, then add the onion mixture and sauté until the onion is translucent. Stir in the chilli powder, ground cumin and turmeric, and fry for 1 minute. Add the yoghurt and mix well.

4. 4

   Finish the curry

   Add the blended spinach, season with salt and cook until heated through. Stir in the garam masala and paneer. If using cream, add it now and bring the curry to a boil. Add a squeeze of lemon juice if you like, and serve hot with naan, roti or rice.

What is palak paneer?

Palak paneer is a North Indian curry made with palak, or spinach, and paneer, a mild fresh cheese that holds its shape in a sauce. This version blends the spinach and aromatics for a smooth, creamy finish, with cumin, garam masala and chilli providing warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 12g protein, 12g carbs, 25g fat.

Paneer and cream provide much of the fat, while paneer and yoghurt contribute protein. The spinach, onion and spices supply most of the carbohydrates and fibre; serve with rice or bread for a more substantial meal, and add extra vegetables alongside if you want to balance the plate.

Build the flavour base

Onion paste: blending the onion with green chillies and ginger and garlic paste spreads those flavours through the sauce. Cook it until translucent before adding the powdered spices.

Whole cumin: frying the seeds first releases their aroma into the oil or ghee. Wait for them to burst, then add the onion mixture.

Keep the spinach green

Quick blanch: boiling water wilts the leaves without a long cook. Rinsing them immediately under cold water stops the cooking before blending.

Smooth purée: blend the drained spinach until no large pieces remain, so it combines evenly with the spiced onion base.

Get the sauce texture right

Yoghurt: stir it into the cooked onion and spices until well mixed before adding the spinach. This gives the curry a creamy element alongside the optional cream.

Paneer: add it near the end, as directed, so it warms through in the sauce rather than being cooked for longer than needed.

Adjust the heat

Green chillies and Kashmiri chilli powder both contribute heat, while the green chillies also bring a fresh, sharp flavour. Use fewer chillies for a milder curry, or keep the listed amount for a more lively one.

Lemon juice is optional; a squeeze at the end gives the rich sauce a brighter finish.

Serve it hot

Naan or roti are useful for scooping up the spinach sauce, while rice makes the curry easy to serve as a bowl meal. Serve as soon as the paneer is heated through and the curry is piping hot.

Recipe notes & tips

• Rinse the spinach well before blanching to remove any grit.
• Cool the spinach immediately after wilting to limit further cooking.
• Blend the spinach and onion mixture separately, as described, for a smooth sauce.
• Let the cumin seeds burst in the hot oil before adding the onion paste.
• Taste the curry before serving and add lemon juice only if you want extra brightness.

Variations

• Milder curry: use fewer green chillies for less heat.
• No cream: leave out the optional cream for a less rich finish.
• Tangier finish: add the optional lemon juice just before serving.
• Oil or ghee: choose either listed cooking fat to suit your preference.
• Plain yoghurt: use plain yoghurt in place of Greek yoghurt, as the recipe allows.

Common mistakes to avoid

• Skipping the cold rinse: the spinach keeps cooking; rinse it immediately after wilting.
• Under-blending the spinach: large pieces make the sauce uneven; blend until smooth.
• Adding spices too early: they can catch while the onion is cooking; add them once it is translucent.
• Cooking the paneer for too long: it can lose its tender texture; stir it in near the end.
• Forgetting to season: taste the spinach sauce and adjust the salt before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring carefully so the paneer stays intact; loosen the sauce with a splash of water if needed.

Frequently asked questions