Homemade palak paneer | Palak paneer recipe | How to make palak paneer

Homemade palak paneer aka palak paneer recipe is a smooth, creamy, flavoured and healthy paneer curry frequently prepared in northern Indian houses during the winter season. It is a Punjabi delicacy and one of the most-served Indian paneer dishes in any north Indian restaurant. In this preparation, spinach puree is cooked with spicy onion-tomato masala and paneer chunks are simmered into it. It is a versatile green curry that can be accompanied by flatbreads like roti, butter naan or garlic naan, or paratha or you can also pair up the healthy curry with rice items like steamed rice, jeera rice etc.

About the recipe
Health Benefits of Spinach and Paneer
Tips and Suggestions
How to make Palak Paneer (step wise photos)
Recipe Card

Palak paneer is a Hindi name and its name itself explains the recipe. The word Palak means spinach and paneer mean Indian cottage cheese and the combination of these two makes a spectacular Indian paneer curry recipe.

Palak paneer is a signature dish where tender paneer pieces are dunked in flavoured, smooth and creamy spinach gravy. It is one of the favourites during winter in any north Indian party. In fact, any north Indian restaurant’s menu card is incomplete without this masterpiece.

• It is a vegetarian dish which is perfect to trigger the taste buds of both vegetarian and non-vegetarian people.
• The addition of spinach makes the dish healthy
• It is known for its inimitable taste and unique flavour. The mildly spicy green gravy with garlic-buttery flavour has won the hearts of millions all around the world.
• As the gravy is mildly spicy and creamy, so other than in India, it is highly demanded globally.
• It is one of the most versatile dishes which can be accompanied by any rice items or flatbreads.
• It is a very easy-to-make recipe prepared using minimal ingredients.
• Palak paneer has become a part of any celebration now. Any marriage, anniversary or birthday party is incomplete without this iconic Punjabi dish. Even it has occupied a place in the Menu card of almost every vegetarian Indian restaurant in India and foreign countries as well.

During my childhood days, palak paneer ki sabji was considered a winter delicacy because fresh spinach leaves were only available in the winter season during those days. But now a day’s luckily spinach or palak is easily available throughout the year.

We all know the benefits of consuming green vegetables, but it is always very tough to add this healthy stuff to our kids’ diet. Nothing can be a better option than palak paneer to add spinach to kids’ diets. Though they don’t want to eat spinach, still they can’t refuse it when the paneer is there. You can even prepare it for kids by skipping chillies. It gets prepared very quickly and can be a great option for kids’ and elders’ lunchboxes with a pair of paratha.

Homemade palak paneer aka palak paneer recipe is one of my favourite paneer curries which I can’t stop myself to devour till my stomach is tightly packed. It is one of our family favourites and I can’t remember any special occasion during the winter season without this splendid delight. In fact, I never met any person in my entire life who does not like palak paneer.

Whenever we go to any north Indian restaurant on a veg day, after a long conversation before ordering, we always end up ordering either paneer butter masala or palak paneer and butter naan as a primary part of the main course.

My mom used to prepare palak paneer every year during the winter season and always used to eat some extra paratha with it. But I never tried it preparing at home until I went outside for a job. When I used to work in Bengaluru, I was in PG and planning with friends for a potluck, I got palak paneer to cook. First, I got tensed because I never cooked it and then called my mom for the recipe.

After preparing it at home, I realised that if you cook it properly, it tastes much better than restaurant-bought ones. Over the course of time, every day I have learnt a little more about cooking and now I have expertised in preparing palak paneer ki sabzi. Honestly, I got lots of appreciation from my close ones for the dish and it never disappointed me.

Many people have the misconception that palak paneer and saag paneer are both the same. But that’s not true. The English word for palak is spinach and for saag it’s leafy green.

Palak paneer is a signature dish which is only prepared using palak aka spinach and it’s worldwide popular and served in almost every north Indian restaurant.

On the other hand, saag paneer is prepared using 3-4 different varieties of leafy greens like- spinach, fenugreek leaves, radish leaves, mustard greens etc. Saag paneer is a comforting dish which is not normally served in most north Indian restaurants of India.

Palak paneer ki sabji is a very simple and easy-to-make recipe. Though it sounds complicated, palak paneer is one of the easiest Indian panner curry recipes which get prepared using minimal ingredients. The difficulty level of cooking this recipe is very low which is perfect for beginners. It gets prepared with very common ingredients which are readily available in an Indian Kitchen pantry.

Spinach aka palak: The primary ingredient of the recipe that is used as a puree to prepare the thick green curry.

Paneer: Another most important ingredient of the recipe which adds bite, flavour and taste to the recipe.

Onion & Ginger-Garlic: These are the most common ingredients used to give texture and to flavour up the curry.

Tomato: The addition of tomatoes adds a slight tanginess and enhances the taste of the dish.

Green chillies: It adds a heaty taste and refreshing flavour to the dish.

Ground spices: I have used turmeric powder, red chilli powder and garam masala powder for the recipe. I used only Kasuri methi at the final stage of cooking. All the spices are equally important to flavour up the curry.

Water: Water is used to blanch the spinach leaves and for the gravy to adjust consistency.

Salt: The most important ingredient which adds saltiness.

Sugar: The addition of sugar enhances the taste and flavour of the dish.

Butter: Butter is used to pan-fry the paneer pieces. It induces a nice flavour and taste to the paneer.

Fresh cream: Fresh cream gives richness and makes the gravy creamier.

Oil: To cook the dish. You can use any edible oil for the recipe like vegetable oil, soya oil, sunflower oil, olive oil etc.

Palak paneer recipe with step-by-step photos and instructions has been provided in the ‘Instructions’ section. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredient of the recipe ‘Spinach’ and ‘Paneer’.

• The nutrients present in spinach help to control our blood sugar level, blood pressure level and cholesterol level.
• The folic acid present in spinach is extremely beneficial for pregnant women.
• Spinach is low in carbs and full of fibre. They are extremely good for our digestive system and help eliminate constipation.
• They are a great source of vitamins and minerals. The vitamin C present in spinach makes our skin healthy and glowing.
• Any leafy greens like Spinach are very beneficial for our eyesight too. The high level of chlorophyll present in Spinach is great for our vision.

• Cottage cheese is very rich in Protein.
• It is high in Calcium which helps to strengthen our teeth and bones.
• It helps to control sugar levels for diabetic patients.
• The nutrients present in it help to improve digestion.
• It contains a good amount of folate which is an important component for red cell production.

• Blanch the spinach leaves before making puree. It reduces its cooking time and helps to retain its green colour.
• Pan-fry the paneer in butter slightly for maximum flavour.
• Always use finely chopped onions and tomatoes for a better texture of the gravy.
• You can replace butter with other cooking oil. But butter enhances the taste and flavour of the dish.
• If you want to prepare the dish for kids then adjust the amount of chilli accordingly.
• Don’t skip Kasuri methi from the recipe. It gives a nice flavour to the dish.
• The addition of cream enhances the taste of the dish and provides richness. Don’t skip it.

To prepare the palak paneer ki sabji, first, wash the spinach leaves aka palak and blanch them for 2-3 minutes. Then immediately strain it and put it either in iced water or cold water to let the spinach cool down. Put the blanched spinach in the jar of a mixer grinder. Add 1-inch ginger cube, 2 green chillies, 2 large garlic cloves and close the lid. Pulse it and make a smooth puree with it. Add some water if required.

Finely chop onions and tomatoes for the curry. On the other hand, make a ginger-garlic paste. Cut the paneer into cubes and keep them aside

Put a pan on flame and add butter to it. Once the butter starts bubbling, add the paneer pieces into the pan and fry them evenly until light golden in colour. Strain the paneer cubes and keep them on a separate plate.

In the same pan, add some oil and wait until the oil is hot. Then add the chopped onions and cook them over medium flame for around 8-10 minutes. Add ginger-garlic paste and cook it on low flame for another 2-3 minutes.

Then add salt, turmeric powder, red chilli powder and mix it well. Cook it over low flame for 1-2 minutes.

Add tomatoes and cover the pan. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.

Now add the spinach puree to the pan and give a nice mix. Add some water for the gravy.

Cover the pan and cook it on low flame for another 8-10 minutes. Then add sugar, garam masala powder, and cream, one by one into the pan and mix it well.

Now, add the pan-fried paneer cubes to the pan and mix it nicely. Cover the pan and cook it over low flame for another 2-3 minutes.

Take off the lid of the pan and add Kasuri methi into the pan and mix it well. Cook it in medium flame for a few more seconds and then switch off the flame.

Many palak recipes have already been shared in my previous post. You can check a few of them like

Chole palak recipe
Aloo palak ki sabji
Palak curry
Kala chana palak

..And Many more…

1 cup = 250ml

• 300 grams Spinach
• 1 inch Ginger, peeled
• 2 large Garlic cloves
• 2 green Chillies

• 225 grams Paneer (Indian cottage cheese)
• 3-4 tablespoons fresh Cream
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 1 large Tomato, small diced and deseeded
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Garam Masala powder
• 1 teaspoon Kasuri methi (Dried fenugreek leaves)
• 1 teaspoon Sugar
• 1 tablespoon Butter
• 1 tablespoon Oil, for Cooking
• Salt to taste
• ½ cup of Water for Gravy

1. Wash 300 grams of palak or spinach leaves thoroughly in running water.
2. Take a pan and add water to boil. Add the spinach to the boiled water and boil it for 3-4 minutes. Strain the spinach with a strainer skimmer.
3. Immediately put the spinach either in cold water or iced water to cool down. This step helps to preserve the green colour of spinach.
4. Transfer the spinach leaves into a jar of a mixer grinder. Add 1-inch ginger, 2 green chillies, 2 large cloves of garlic into the jar.
5. Close the lid and pulse it to a smooth puree. Keep the puree aside.
6. Finely chop onions and tomatoes for the curry. On the other hand, make a ginger-garlic paste.
7. Cut 225 grams of paneer into cubes and keep them aside.
8. Now put a pan on flame and allow it to become completely dry. Then add 1 tablespoon of butter to the pan.
9. Once the butter starts bubbling, add the paneer pieces into the pan and fry them evenly until light golden in colour. Strain the paneer cubes and keep them on a separate plate.
10. In the same pan, add 1 tablespoon of oil and wait until the oil is hot.
11. Add the chopped onions and cook them over medium flame for around 8-10 minutes.
12. Add 1 tablespoon ginger-garlic paste and cook it on low flame for another 2-3 minutes.
13. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cook it over low flame for 1-2 minutes.
14. Add tomatoes and cover the pan. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
15. Now add the spinach puree to the pan and give a nice mix.
16. Add ½ cup water for the gravy. Cover the pan and cook it on low flame for another 8-10 minutes.
17. Add 1 teaspoon sugar, 1 teaspoon of garam masala powder and 3-4 tablespoons of cream, one by one into the pan and mix it well.
18. Add the pan-fried paneer cubes into the pan and mix it nicely. Cover the pan and cook it over low flame for another 2-3 minutes.
19. Take off the lid of the pan and add 1 teaspoon Kasuri methi into the pan and mix it well. Cook it in medium flame for a few more seconds and then switch off the flame.

Transfer the palak paneer ki sabji into a serving bowl. Serve hot or warm to enjoy its best taste. Pair up the succulent dish with your favourite rice item or flatbread and enjoy the north Indian delicacy.

Homemade palak paneer | Palak paneer recipe | How to make palak paneer

Serves: 4 Prep Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250ml

For the spinach puree

• 300 grams Spinach
• 1 inch Ginger, peeled
• 2 large Garlic cloves
• 2 green Chillies

Other ingredients for palak paneer

• 225 grams Paneer (Indian cottage cheese)
• 3-4 tablespoons fresh Cream
• 2 Onions, finely chopped
• 1 tablespoon Ginger-Garlic paste
• 1 large Tomato, small diced and deseeded
• ½ teaspoon Turmeric powder
• 1 teaspoon red Chilli powder
• 1 teaspoon Garam Masala powder
• 1 teaspoon Kasuri methi (Dried fenugreek leaves)
• 1 teaspoon Sugar
• 1 tablespoon Butter
• 1 tablespoon Oil, for Cooking
• Salt to taste
• ½ cup of Water for Gravy

Instructions

1. Wash 300 grams of palak or spinach leaves thoroughly in running water.
2. Take a pan and add water to boil. Add the spinach to the boiled water and boil it for 3-4 minutes. Strain the spinach with a strainer skimmer.
3. Immediately put the spinach either in cold water or iced water to cool down. This step helps to preserve the green colour of spinach.
4. Transfer the spinach leaves into a jar of a mixer grinder. Add 1-inch ginger, 2 green chillies, 2 large cloves of garlic into the jar.
5. Close the lid and pulse it to a smooth puree. Keep the puree aside.
6. Finely chop onions and tomatoes for the curry. On the other hand, make a ginger-garlic paste.
7. Cut 225 grams of paneer into cubes and keep them aside.
8. Now put a pan on flame and allow it to become completely dry. Then add 1 tablespoon of butter to the pan.
9. Once the butter starts bubbling, add the paneer pieces into the pan and fry them evenly until light golden in colour. Strain the paneer cubes and keep them on a separate plate.
10. In the same pan, add 1 tablespoon of oil and wait until the oil is hot.
11. Add the chopped onions and cook them over medium flame for around 8-10 minutes.
12. Add 1 tablespoon ginger-garlic paste and cook it on low flame for another 2-3 minutes.
13. Add salt, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder and mix it well. Cook it over low flame for 1-2 minutes.
14. Add tomatoes and cover the pan. Cover the pan and cook it on low flame for 5-6 minutes until the tomatoes get mushy.
15. Now add the spinach puree to the pan and give a nice mix.
16. Add ½ cup water for the gravy. Cover the pan and cook it on low flame for another 8-10 minutes.
17. Add 1 teaspoon sugar, 1 teaspoon of garam masala powder and 3-4 tablespoons of cream, one by one into the pan and mix it well.
18. Add the pan-fried paneer cubes into the pan and mix it nicely. Cover the pan and cook it over low flame for another 2-3 minutes.
19. Take off the lid of the pan and add 1 teaspoon Kasuri methi into the pan and mix it well. Cook it in medium flame for a few more seconds and then switch off the flame.