Simple and easy Palak Paneer is a popular Indian dish where Indian cottage cheese is cooked with spinach puree. Delicious and healthy! Great with naan or rotis.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 350 grams spinach
  • 1 medium tomato
  • 5 large garlic cloves (divided, 3 whole and 2 finely chopped)
  • 1 inch ginger
  • 1 green chili (or more to taste)
  • 3 whole cashews (optional, raw, unsalted, soaked for 5 minutes in hot water)
  • 1 & ½ tablespoon oil (I used avocado oil)
  • 1 large onion (finely chopped)
  • ½ cup water (or as needed)
  • ¾-1 teaspoon garam masala
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder (or to taste)
  • ¾ teaspoon salt (adjust to taste)
  • 2-3 tablespoons heavy cream (or adjust to taste)
  • 225 grams paneer (cut into cubes)
  • ½ tablespoon kasuri methi (crushed, dried fenugreek leaves)
  • lemon juice (to taste)

Method

  1. To a pot of boiling water, add a little salt and then add 350 grams spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out using a slotted spatula and put them in ice cold water. This helps the leaves in retaining their green color.
  2. Now, to a blender, add the blanched spinach (drain them before adding) along with 1 medium tomato, 3 garlic cloves, 1-inch ginger and 1 green chili. Puree to a smooth paste and set aside. Optional: you may add 3 raw cashews (unsalted) to this puree as well. Soak the cashews in hot water for 5 minutes before using in the recipe. This results in a creamier palak paneer.
  3. Heat a wide heavy bottom pan on medium heat. Once hot, add 1& ½ tablespoon oil and then add the remaining 2 garlic cloves (chopped). Sauté for a few minutes until it starts changing color.
  4. Then add 1 large onion (chopped). Cook the onion for 2 to 3 minutes until soft and translucent.
  5. Stir in the prepared spinach puree next and mix well. Also add around ½ cup water at this point. TIP: add a pinch of baking soda at this stage to retain the green spinach color in the curry. Cover the pan and let the gravy for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.
  6. Once the spinach is cooked, add ¾ teaspoon garam masala, ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ¾ teaspoon salt (or to taste). Mix and cook for 1 minute. You may also add ½ teaspoon of sugar at this point, optional but recommended.
  7. Then add 2 to 3 tablespoons heavy cream and mix. Stir in 225 grams paneer (cut into cubes) and mix. Let the curry simmer for 3 minutes on medium-low heat.
  8. Turn off the flame, and add ½ tablespoon kasuri methi and a squeeze of fresh lemon juice (you can add mor or less depending on taste).
  9. Serve palak paneer hot with naan, roti or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.