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Palak Paneer
Creamy spinach curry with soft paneer cubes - a vibrant, nutritious restaurant staple loved worldwide.
20 mins
30 mins
4 people
North Indian
Spinach
Fresh baby spinach preferred
500g
Paneer
Cut into 1-inch cubes
300g
Onion
Finely chopped
1 large
Tomatoes
2 medium
Ginger-garlic paste
2 tbsp
Green chilies
Slit
2
Cream
100ml
Cumin seeds
1 tsp
Garam masala
1 tsp
Ghee
3 tbsp
🍽️ Fresh spinach
→ Frozen spinach (thawed, squeezed)
Equally effective, more convenient
🍽️ Paneer
→ Extra-firm tofu (pressed)
Vegan alternative with similar texture
Blanch spinach in boiling salted water for 2 minutes, then immediately transfer to ice bath.
💡 Pro Tip: The ice bath is the secret to that bright green restaurant color - never skip this step
Blend blanched spinach into a smooth puree. Set aside.
💡 Pro Tip: Don't add water - the spinach has enough moisture
Lightly fry paneer cubes in ghee until golden on edges. Set aside.
💡 Pro Tip: Frying paneer adds texture and prevents it from crumbling in the curry
In the same pan, add cumin seeds, onions, and cook until golden. Add ginger-garlic paste and green chilies.
💡 Pro Tip: Cook onions on medium heat - they should be soft, not browned
Add tomatoes and cook until soft. Add garam masala and salt.
💡 Pro Tip: Tomatoes balance the earthy spinach flavor
Pour in spinach puree, mix well. Simmer for 8-10 minutes.
💡 Pro Tip: Don't overcook spinach - it loses color and nutrition
Add fried paneer cubes and cream. Simmer 3 minutes.
💡 Pro Tip: Add cream off heat if you want to prevent curdling
- ✓Always blanch and ice-bath spinach for bright green color
- ✓Puree spinach smooth - no chunks in restaurant style
- ✓Fry paneer lightly before adding to curry
- ✓Don't overcook the spinach puree
- ✓Add a pinch of sugar to balance bitterness
- ✓Fresh cream on top when serving
- →With butter naan or roti
- →With jeera rice
- →Garnished with cream swirl and ginger julienne