Palak Paneer Recipe – Creamy Spinach Paneer Curry

Palak Paneer Recipe – Creamy Spinach Paneer Curry

This Palak Paneer recipe combines soft paneer with a smooth spinach gravy, onion, tomato, ginger, garlic, and mild Indian spices. The spinach is briefly blanched and blended before being added to the masala, helping the curry keep a fresh spinach flavor.

The finished creamy spinach paneer curry is comforting without needing a long list of spices. Serve it with roti, naan, paratha, basmati rice, or jeera rice.

What Is Palak Paneer?

Palak Paneer is a popular Indian vegetarian curry made with palak (spinach) and paneer (Indian cottage cheese).

The spinach is briefly blanched, cooled, and blended into a smooth puree. A masala made with onion, tomato, ginger, garlic, green chili, and spices is cooked separately before the spinach puree is added. Soft paneer is added near the end so it warms through without becoming tough.

The result is a smooth, savory curry with earthy spinach, mild spice, and soft paneer.

Easy Palak Paneer Recipe at a Glance

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 4
• Course: Main Course
• Cuisine: Indian, North Indian
• Main ingredients: Spinach and paneer
• Spice level: Mild to medium

Ingredients for Homemade Palak Paneer

The ingredient list is straightforward. Fresh spinach provides the main flavor, while paneer adds a mild, creamy texture.

For the Spinach Puree

• 500 g fresh spinach, washed
• 2 cups water, for blanching
• 1 cup cold water, for cooling the spinach
• 2 green chilies

For the Paneer Curry

• 250 g paneer, cut into cubes
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 medium tomato, finely chopped
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder
• ½ tsp garam masala
• ½ tsp salt, or to taste
• ¼ cup water
• 2 tbsp fresh cream, optional

Creamy Spinach(palak) Paneer Curry

Creamy Indian spinach and paneer curry made with blanched spinach, soft paneer, onion, tomato, ginger, garlic, and aromatic spices.

• Large pot or saucepan — for blanching spinach
• Mixing bowl — for cooling/draining spinach
• Blender or mixer grinder — for spinach puree
• Large heavy-bottomed pan or kadai — for cooking the curry
• knife
• – Chopping board
• Measuring spoons and measuring cup
• Spatula or wooden spoon

For the Spinach Puree

• 500 g fresh spinach (washed)
• 2 cups water (for blanching)
• 1 cup cold water (for cooling the spinach)
• 2 green chilies

For the Paneer Curry

• 250 g paneer (cut into cubes)
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 medium onion (finely chopped)
• 1 tbsp ginger-garlic paste
• 1 medium tomato (finely chopped)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder
• ½ tsp garam masala
• ½ tsp salt (or to taste)
• ¼ cup water
• 2 tbsp fresh cream (optional)

Step 1: Blanch the Spinach

1. Bring 2 cups water to a boil. Add 500 g washed spinach and blanch for 1–2 minutes until wilted. Transfer immediately to 1 cup cold water. Drain well.

Step 2: Make the Spinach Puree

1. Blend the blanched spinach with 2 green chilies until smooth. Add only a small amount of water if needed. Set aside.

Step 3: Prepare the Paneer

1. Cut 250 g paneer into cubes. If the paneer is firm, soak it briefly in warm water before using.

Step 4: Cook the Onion Base

1. Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds. Once aromatic, add the chopped onion and cook until softened and lightly golden.

Step 5: Add Ginger, Garlic, and Tomato

1. Add 1 tbsp ginger-garlic paste and cook until the raw aroma reduces. Add the chopped tomato and cook until softened.

Step 6: Add the Spices

1. Add ½ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chili powder, and ½ tsp salt. Mix and cook for 1–2 minutes.

Step 7: Add the Spinach

1. Add the spinach puree and ¼ cup water. Mix well and simmer over low to medium heat for 5–7 minutes.

Step 8: Add the Paneer

1. Add the paneer cubes and gently mix. Cook for 3–4 minutes until the paneer is heated through.

Step 9: Finish the Curry

1. Add ½ tsp garam masala. Stir in 2 tbsp fresh cream if using. Cook gently for 1 minute, then turn off the heat.

Step 10: Serve

1. Serve hot with roti, naan, paratha, basmati rice, or jeera rice.

Substitution 

• Fresh spinach: Frozen spinach can be used. Thaw and squeeze out excess water before blending.
• Paneer: Firm tofu can be used for a dairy-free version.
• Fresh cream: Cashew paste can be used for additional richness.
• Green chili: Use a milder green chili for less heat.
  Red chili powder: Mild paprika can be used for less heat.

Notes

• Briefly blanching and immediately cooling the spinach helps preserve its fresh flavor and color.
• Avoid prolonged boiling after adding the spinach puree.
• Do not overcook the paneer, as it can become firm and chewy.
• The fresh cream is optional.
• Adjust the chili according to your preferred heat level.
• Refrigerate leftovers at 4°C/40°F or below and use within 3–4 days.

Main Course

Indian, North Indian

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How to Make Palak Paneer Step by Step

1. Blanch the Spinach for a Fresh-Tasting Palak Paneer

Bring 2 cups water to a boil. Add the washed 500 g spinach and blanch for about 1–2 minutes, just until the leaves wilt.

Immediately transfer the spinach to 1 cup cold water. This stops the cooking process.

Drain the spinach well.

2. Blend the Spinach into a Smooth Puree

Add the blanched spinach and 2 green chilies to a blender.

Blend until smooth. If necessary, add a small amount of water to help the blender work, but avoid making the puree unnecessarily thin.

Set the spinach puree aside.

3. Prepare the Paneer

Cut 250 g paneer into bite-sized cubes.

If the paneer feels firm, you can soak the cubes briefly in warm water before adding them to the curry. This can help improve their texture.

Avoid prolonged frying because overcooked paneer can become firm and chewy.

4. Cook the Onion and Spice Base

Heat 2 tbsp oil in a large pan over medium heat.

Add 1 tsp cumin seeds and let them become aromatic.

Add 1 finely chopped medium onion and cook until softened and lightly golden.

Stir in 1 tbsp ginger-garlic paste and cook until the raw aroma reduces.

5. Add Tomato and Ground Spices

Add 1 finely chopped medium tomato.

Cook until the tomato softens and the mixture becomes cohesive.

Add:

• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp red chili powder
• ½ tsp salt

Mix well and cook for another 1–2 minutes.

6. Add the Spinach Puree

Pour the prepared spinach puree into the pan.

Add ¼ cup water and mix thoroughly.

Cook over low to medium heat for about 5–7 minutes. Stir occasionally and avoid prolonged vigorous boiling.

7. Add Paneer Without Overcooking It

Add the 250 g paneer cubes to the spinach gravy.

Gently stir so the paneer is coated with the sauce.

Cook for about 3–4 minutes, just until the paneer is heated through.

8. Finish the Creamy Spinach Paneer Curry

Add ½ tsp garam masala.

If you want a richer curry, stir in 2 tbsp fresh cream.

Keep the heat low and cook for another minute. Taste and adjust the salt if needed.

Your Palak Paneer is ready to serve.

How to Keep Palak Paneer Green

The spinach can lose its fresh appearance when it is cooked for too long.

For a better result:

• Blanch the spinach briefly.
• Cool it immediately in cold water.
• Blend it into a smooth puree.
• Avoid prolonged boiling after adding the spinach.
• Keep the final cooking temperature moderate.

The goal is a naturally fresh-looking spinach curry rather than an unnaturally bright green color.

How to Keep Paneer Soft in Palak Paneer

Paneer does not need extended cooking.

Add the paneer after the spinach gravy is already prepared and cook it only long enough to heat through.

If your paneer is firm, soak it in warm water before adding it to the curry.

Lightly searing the paneer is also possible, but avoid frying it for too long.

Why Does Palak Paneer Taste Bitter?

Spinach naturally has an earthy flavor, and some varieties can taste more bitter than others.

To keep the curry balanced:

• Use fresh spinach when possible.
• Avoid overcooking the spinach.
• Use onion, tomato, ginger, and garlic to build the base.
• Do not use excessive garam masala.
• Taste the curry before adding more spices.
• Add the optional cream if you prefer a softer, richer flavor.

A small amount of lemon juice can also brighten the finished curry, but add it gradually so the gravy does not become overly sour.

Fresh Spinach vs Frozen Spinach for Palak Paneer

Fresh spinach is ideal when available because it gives the curry a fresh leafy flavor.

Frozen spinach can also be used for convenience. Thaw it completely and squeeze out excess water before blending.

The texture may be slightly different, but frozen spinach can still produce a flavorful spinach curry.

Easy Palak Paneer Ingredient Substitutions

For the closest traditional-style result, keep spinach and paneer as the main ingredients.

How to Make Restaurant-Style Palak Paneer at Home

For a richer restaurant-style version, lightly sear the paneer before adding it to the spinach gravy.

You can also add the 2 tbsp fresh cream included in the recipe card.

The important part is not to overload the curry with spices. Palak Paneer works best when the spinach and paneer remain noticeable.

What to Serve With Palak Paneer

Palak Paneer works well with both Indian breads and rice.

Serve it with:

• Roti
• Chapati
• Naan
• Garlic naan
• Laccha paratha
• Basmati rice
• Jeera rice

For a simple dinner, roti or basmati rice is enough. For a larger meal, add a fresh salad or yogurt-based side.

How to Store Palak Paneer

Allow leftover curry to cool promptly and place it in a clean, covered container.

Refrigerate it at 4°C/40°F or below and use it within 3–4 days.

For longer storage, freeze it in suitable portions. The spinach gravy can freeze well, although the paneer may become slightly firmer after freezing and thawing.

How to Reheat Palak Paneer

Reheat only the portion you plan to eat.

Warm it gently over low to medium heat, stirring occasionally. If the gravy has thickened, add a small splash of water.

Avoid repeatedly reheating the entire batch.

Common Palak Paneer Mistakes

Overcooking the spinach

Long cooking can dull the spinach flavor and color.

Making the gravy too watery

Add water gradually. A thick, smooth gravy generally works better than a thin curry.

Over-frying the paneer

Paneer can become chewy when fried or simmered for too long.

Using too many spices

Strong spices can overpower the spinach. Keep the seasoning balanced.

Boiling the curry aggressively

A gentle simmer is enough after the spinach puree is added.

Frequently Asked Questions About Palak Paneer

What is Palak Paneer made of?

Palak Paneer is made mainly with spinach and paneer. This version also uses onion, tomato, ginger, garlic, green chili, cumin, turmeric, coriander, red chili powder, garam masala, and optional cream.

How do you make Palak Paneer creamy?

Blended spinach naturally gives the curry body. For a richer texture, this recipe uses 2 tbsp fresh cream, although the cream is optional.

How do you keep Palak Paneer green?

Briefly blanch the spinach, cool it immediately in cold water, blend it, and avoid prolonged high-heat cooking after adding the puree.

Why is my Palak Paneer bitter?

Spinach can naturally have an earthy or slightly bitter flavor. Fresh spinach, brief blanching, balanced seasoning, and avoiding excessive cooking can help.

Can I use frozen spinach for Palak Paneer?

Yes. Thaw the spinach completely, squeeze out excess water, and blend it before preparing the curry.

Is Palak Paneer spicy?

It can be mild to medium. The green chili and red chili powder provide most of the heat, so both can be adjusted.

Can I make Palak Paneer without cream?

Yes. The 2 tbsp fresh cream is optional. The blended spinach already provides body and a smooth texture.

Final Thoughts

A good Palak Paneer recipe does not need a complicated spice list. The key is to keep the spinach fresh-tasting, build a balanced onion and tomato base, and avoid overcooking the paneer.

This creamy spinach paneer curry is easy enough for a weeknight meal and works equally well with roti, naan, or rice.

For another rich paneer curry, try our Shahi Paneer.