Palak paneer is a North Indian dish of paneer (Indian cottage cheese) cubes in a smooth, spiced spinach gravy. A homemade version takes about 40 minutes: 15 minutes to prep the spinach puree, and 25 minutes to cook the gravy and finish the dish. It pairs well with naan, roti, paratha, jeera rice or plain basmati rice.
Paneer holds a special place in Indian cooking, and among its many preparations, palak paneer is one of the most loved, both in India and well beyond it. It is creamy, smooth and served with a spiced spinach gravy, which makes it a genuinely healthy choice too.
This guide walks through an easy, homemade palak paneer recipe that pairs well with butter naan, roti, paratha, jeera rice or basmati rice.
Key Highlights: Palak Paneer Recipe at a Glance
What Is Palak Paneer?
Palak paneer belongs to North Indian cuisine and is a classic dish made with onions, fresh spinach, herbs, spices and paneer. In Hindi, “palak” means spinach and “paneer” is Indian cottage cheese, so the name describes the dish exactly: a smooth, spicy spinach gravy topped with cubes of paneer.
The traditional method blanches spinach leaves and purees them, then cooks the puree with tomato, onion and spices until it reaches a thick consistency. Many homemade versions also finish with a little cream for extra richness, though cashews work just as well.
What Ingredients Do You Need for Palak Paneer?
| Ingredient | Quantity |
|---|---|
| Spinach (palak) | 500g |
| Paneer | 250g, cubed |
| Onion | 2, chopped |
| Oil and butter | As needed |
| Cumin seeds | 1/2 teaspoon |
| Ginger-garlic paste | 1 teaspoon |
| Green chillies | 2-3 |
| Cardamom | 2 |
| Cinnamon | 1 small piece |
| Cloves | 2-3 |
| Salt | To taste |
1. Prepare the Spinach Puree (15 Minutes)
Use 2-3 cups of fresh, young spinach leaves rather than large, mature stalks, which can turn the gravy bitter.
- 1Rinse the palak thoroughly in a large pot of water. A little salt and vinegar helps remove pesticide residue. Drain completely.
- 2Heat half a tablespoon of oil and add 2 thinly chopped green chillies. Skip red chilli powder here; the green chillies provide enough heat.
- 3Add the spinach and 10-12 cashew nuts. Saute on medium heat for 2-3 minutes until the spinach wilts, without overcooking it.
- 4Cook until the raw smell of spinach is gone, then let the mixture cool slightly.
- 5Blend into a smooth, thick puree, adding a little water if needed. Set the paste aside.
2. Make the Gravy (20 Minutes)
- 1Heat half a tablespoon of oil with 1 tablespoon of butter. Add cinnamon, 2 cardamoms, a pinch of cumin seeds and 2 cloves. Skip whole spices if unavailable; garam masala will cover the flavour later.
- 2Add half a cup of chopped onion and cook, stirring, until golden brown.
- 3Add 1 tablespoon of ginger-garlic paste and saute for a minute.
- 4Add chopped tomatoes (or tomato puree) with a little salt, and cook until mushy.
- 5Stir in half a teaspoon of garam masala powder and cook for 2-3 minutes until fragrant.
- 6Add 3/4 cup of water, cover, and simmer on medium heat until the masala thickens and smells cooked through. Crush half a teaspoon of kasuri methi between your palms and stir it in.
3. Finish the Palak Paneer (5 Minutes)
- 1Turn off the flame and add the spinach puree. Mix well and cook for under 2 minutes once it starts to bubble, to avoid discolouring the gravy.
- 2For a thinner curry, stir in a little hot water. Taste and adjust salt.
- 3Add the cubed paneer and stir gently to combine before switching off the gas. Stir in a little cream here if you want extra richness, though it’s optional if you used cashews earlier.
How Do You Serve Palak Paneer?
Serve palak paneer hot, paired with butter naan, roti, paratha, jeera rice or plain basmati rice. Adjust the spice level to your taste; the dish is forgiving and works well for family meals, including for children.
The full recipe takes around 40-45 minutes, depending on your cooking pace and the exact ingredients used. It is a healthy, flavourful dish you can comfortably serve the whole family.
Looking for another homemade classic? Try our easy pav bhaji recipe next.
Key Takeaways
- ✓Palak paneer is a North Indian dish of paneer cubes in a smooth, spiced spinach gravy.
- ✓A homemade version takes about 40 minutes: 15 to prep the spinach puree, 20-25 to cook the gravy and finish the dish.
- ✓Use fresh, young spinach leaves and avoid overcooking them, to keep the gravy’s colour and flavour intact.
- ✓Cashews or a little cream both work well for added richness in the gravy.
- ✓Serve it hot with naan, roti, paratha, jeera rice or basmati rice.
FAQs: Palak Paneer Recipe
How long does homemade palak paneer take to make?
It takes about 40 minutes in total: roughly 15 minutes to prepare the spinach puree and another 20-25 minutes to make the gravy and finish the dish.
Why does my palak paneer gravy turn dull or brown?
Overcooking the spinach puree after adding it to the gravy is the usual cause. Cook it for under 2 minutes once it starts bubbling to keep the bright green colour.
Can I make palak paneer without cream?
Yes. Blending 10-12 cashew nuts with the spinach puree gives a similarly rich, smooth texture without needing cream.
What can I serve with palak paneer?
Butter naan, roti, paratha, jeera rice and plain basmati rice all pair well with palak paneer.
How many calories does palak paneer have?
A homemade serving has roughly 450 calories, depending on how much oil, butter and cream are used.
What does “palak paneer” mean?
In Hindi, “palak” means spinach and “paneer” means Indian cottage cheese, describing the dish exactly: paneer cubes in a spinach-based gravy.
