Go Back
–+ servings
A bowl of creamy Palak Paneer with paneer cubes in a vibrant spinach gravy, topped with a swirl of cream, served with naan.

Palak Paneer

5 from 1 vote
A creamy, comforting dish of Palak Paneer simmered in a vibrant spinach gravy, perfect with roti or rice.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 275 grams spinach fresh roughly chopped
  • 1 to 2 green chilies Serrano or Anaheim peppers chopped
  • 2 small garlic cloves finely chopped optional
  • 1 inch fresh ginger chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
  • 2 tablespoons oil or ghee or butter, for cooking
  • ½ teaspoon cumin seeds for tempering
  • 1 small Indian bay leaf tej patta
  • ⅓ cup onions finely chopped
  • 1 teaspoon garlic finely chopped
  • ⅓ cup tomatoes finely chopped
  • ¼ teaspoon turmeric powder ground
  • ½ teaspoon red chili powder or cayenne or paprika
  • 1 pinch asafoetida hing optional
  • ½ cup water adjust as needed
  • ¼ teaspoon garam masala or more to taste
  • 220 grams paneer or tofu cut into cubes
  • 2 tablespoons low-fat cream or 1 tablespoon heavy cream
  • 1 teaspoon kasuri methi leaves dried fenugreek leaves optional
  • Salt to taste
  • 1 teaspoon cream for garnish optional
  • ½ inch ginger julienne for garnish
  • 1 lemon or lime cut into wedges for garnish

Equipment

  • 1 Pan or Kadai A wide, heavy-bottomed pan or traditional Indian kadai works best for even cooking and sautéing the onions and tomatoes.
  • 1 Blender or Grinder You'll need this to puree the blanched spinach with ginger, garlic, and green chilies into a smooth, vibrant paste.
  • 1 Knife and Chopping Board For prepping all your vegetables, ginger, garlic, and paneer.

Method
 

  1. Rinse the spinach thoroughly under running water, discarding any tough stems.
  2. Bring 3 cups of water to a rolling boil, adding a pinch of salt to the water.
  3. Turn off the heat and immediately add the spinach leaves to the hot water. Let it sit for 1 minute.
  4. Using tongs, transfer the spinach to an ice water bath to preserve its vibrant green color.
  5. Drain the spinach, then blend it with the chopped ginger, garlic, and green chilies into a smooth puree.
  6. Heat oil or ghee in a pan over medium heat. If using butter, melt it gently to avoid browning.
  7. Add the cumin seeds to the hot oil and let them splutter.
  8. Add the bay leaf to the pan and then sauté the chopped onions until they turn golden.
  9. Stir in the garlic and cook until fragrant, avoiding browning.
  10. Add the chopped tomatoes and cook until softened and the oil begins to separate from the mixture.
  11. Add turmeric powder, red chili powder, and asafoetida. Stir well to combine.
  12. Pour the spinach puree into the pan and stir in ½ cup of water, adjusting for desired consistency.
  13. Let the mixture simmer for 6–7 minutes or until the spinach is thoroughly cooked. Season with salt to taste.
  14. Stir in the garam masala and then gently add the paneer cubes. Mix carefully and cook for just 1 minute.
  15. Remove the pan from heat to avoid overcooking the paneer. Stir in the cream and kasuri methi, if using, for a creamy texture.
  16. Transfer the palak paneer to serving bowls. Garnish with cream, ginger julienne, and a squeeze of lemon juice, if desired.

Nutrition

Serving: 200gCalories: 270kcalCarbohydrates: 8.2gProtein: 10.5gFat: 24gSaturated Fat: 10.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 420mgPotassium: 440mgFiber: 2.5gSugar: 2gVitamin A: 6150IUVitamin C: 24mgCalcium: 340mgIron: 2.1mg

Notes

A delightful and creamy North Indian dish that pairs wonderfully with roti, rice, or naan. The spinach puree adds rich green color and a mild flavor to the curry, making it a beloved vegetarian option.

Tried this recipe?

Let us know how it was!