Simple Palak Paneer Recipe

Ingredients

• 340 g (12 oz), cut into 2.5 cm (1-inch) cubespaneer (or firm tofu for a vegan version)
• 280 g (10 oz)fresh baby spinach (or 280 g (10 oz) frozen spinach, thawed and well-drained)
• 30 ml (2 tbsp)ghee or neutral oil
• 1 mediumyellow onion, finely chopped
• 2 medium (or 225 g (1 cup) canned)tomatoes, chopped (or canned diced tomatoes)
• 2.5 cm (1-inch) pieceginger, peeled and grated
• 3 clovesgarlic, minced
• 1–2green chillies, chopped (or 1/2 tsp cayenne for less heat)
• 1/2 tspcumin seeds
• 1/2 tspground turmeric
• 1 tspground coriander
• 1/2 tspgaram masala
• 1/2 tspKashmiri red chilli powder (or sweet paprika for a milder flavour)
• 1/2 tsp, or to tastesalt
• 60 ml (1/4 cup), as neededwater
• 30 ml (2 tbsp), optionaldouble cream or coconut cream
• Juice of 1/2lemon

Instructions

1. 1

   Blanch spinach

   Rinse the spinach thoroughly. Bring a large pot of water to the boil, add the spinach and blanch for 1 minute. Drain, plunge it straight into ice water, then drain well.

2. 2

   Blend the spinach

   Put the spinach in a blender with the green chillies, ginger and garlic. Blend until smooth, then set the purée aside.

3. 3

   Sizzle cumin

   Heat the ghee or oil in a large frying pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.

4. 4

   Cook the onion

   Add the chopped onion and sauté until golden brown, about 5–7 minutes.

5. 5

   Soften the tomatoes

   Add the tomatoes, turmeric, coriander, chilli powder and salt. Cook for 5–6 minutes, until the tomatoes are soft and the oil separates.

6. 6

   Add the purée

   Pour in the spinach purée and mix well. Add 1/4 cup (60 ml) water if needed to make a saucy consistency.

7. 7

   Simmer the sauce

   Simmer uncovered for 5 minutes, stirring occasionally.

8. 8

   Warm the paneer

   Gently fold in the paneer cubes. Simmer for another 3–4 minutes, until the paneer is soft and heated through.

9. 9

   Season the curry

   Stir in the garam masala and cream, if using. Taste and adjust the salt.

10. 10

    Finish and serve

    Stir in the lemon juice and serve hot with naan or rice.

What is palak paneer?

Palak paneer is an Indian curry made with paneer, a mild fresh cheese, in a seasoned spinach sauce. It is commonly associated with North Indian cooking, where spinach-based dishes are served with breads or rice.

This version blanches and blends the spinach, then simmers it with onion, tomato and spices. The result is a smooth sauce with soft cubes of paneer and a bright finish from lemon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 0g protein, 0g carbs, 0g fat.

The paneer contributes most of the dish’s protein and fat, while the spinach, onion and tomatoes provide some of its carbohydrates. Serve a moderate portion with rice or naan and add vegetables on the side for a balanced plate.

Why blanch the spinach?

Quick blanching softens fresh spinach so it blends into a smooth purée. Plunging it into ice water immediately afterwards stops the cooking and helps retain its colour.

Drain it thoroughly before blending; excess water can make the sauce thinner than intended. Frozen spinach works too, provided it is thawed and well-drained.

Build flavour in the pan

Cumin seeds: letting them sizzle briefly in hot ghee or oil releases their aroma into the cooking fat.

Onion and tomatoes: cook the onion until golden, then give the tomatoes time to soften with the spices. The recipe’s cue is that the oil separates from the tomato mixture.

Get the sauce consistency right

Water: add the specified 60 ml only if needed after mixing in the spinach purée. The finished sauce should be saucy enough to coat the paneer, not watery.

Simmering: leave the pan uncovered for the 5-minute simmer and stir occasionally. This gives the flavours time to come together while keeping an eye on the sauce thickness.

Keep the paneer tender

Fold the cubes into the sauce gently so they stay intact. Simmer for 3–4 minutes, just until they are soft and heated through.

Garam masala and cream go in near the end, after the paneer has warmed. Cream is optional; coconut cream can be used for a dairy-free alternative, alongside tofu instead of paneer.

Serve it while hot

The method finishes the curry with lemon juice, which brings a fresh, tangy note to the creamy spinach sauce. Add it at the end rather than during the longer simmer.

Serve with naan or rice to catch the sauce. A simple vegetable side can add contrast and make the meal more varied.

Recipe notes & tips

• Have a bowl of ice water ready before you blanch the spinach.
• Squeeze or drain thawed frozen spinach well before blending.
• Use a large frying pan so the onion and tomato mixture cooks evenly.
• Add water gradually, stopping when the sauce reaches the consistency you like.
• Stir gently after adding the paneer to keep the cubes intact.
• Taste for salt after adding the cream, then finish with lemon juice.

Variations

• Use tofu: replace the paneer with firm tofu for a vegan version.
• Choose coconut cream: use it instead of dairy cream for a dairy-free finish.
• Adjust the heat: use sweet paprika in place of Kashmiri chilli powder for a milder flavour.
• Use frozen spinach: thaw it fully and drain it well before blending.
• Make it creamier: add the optional cream near the end as directed.

Common mistakes to avoid

• Skipping the ice bath: plunge the blanched spinach into ice water straight away to stop it cooking.
• Leaving spinach wet: drain it well before blending so the sauce does not become too thin.
• Rushing the onion: cook it for 5–7 minutes until golden to build the base flavour.
• Adding too much water: begin with less and add only what is needed for a saucy consistency.
• Overcooking the paneer: simmer it for just 3–4 minutes, until heated through.
• Adding lemon too early: stir it in at the end to finish the curry.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan over low heat, stirring carefully and adding a splash of water if the sauce has thickened.

Frequently asked questions