Palak Paneer – Creamy Spinach & Cottage Cheese Delight

Name: Palak Paneer – Creamy Spinach & Cottage Cheese Delight
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: Spinach (Palak): ~500 g, washed and chopped/blanched for purée; Paneer: ~250–300 g, cut into cubes; Oil or Ghee: 2 tbsp (or as needed); Cumin seeds: 1 tsp; Onion: 1 medium, finely chopped / onion paste; Ginger-Garlic paste: 1 tsp (or minced ginger + garlic); Tomato: ½ cup tomato puree or chopped tomato (optional — for slight tanginess); Spices; ½ tsp garam masala; ½–1 tsp red chilli powder (adjust to taste); ½ tsp coriander powder (optional); Salt — to taste; Cream (optional): 2–3 tbsp — for richness and creaminess; Water: as required for purée / gravy consistency; Fresh coriander (cilantro): chopped — for garnish

Palak Paneer combines vibrant, iron-rich spinach purée with soft paneer (Indian cottage cheese) cubes, simmered in a fragrant mix of spices for a creamy, wholesome curry. This nourishing, flavorful dish is ideal for roti, naan, or rice — perfect for a cozy dinner or a special meal. Learn how to make this classic North-Indian favourite at home with ease.

Nov 26, 2025 - 15:09

Nov 27, 2025 - 16:26

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Palak-Paneer

Prep Time 10 min

Cook Time 45 min

Serving 4

Difficulty Easy

Palak Paneer is a classic North-Indian dish beloved for its creamy texture, rich flavour, and nutritional profile. The dish features a smooth spinach (palak) purée cooked with spices and then combined with paneer cubes. The spinach offers vitamins, iron, and fiber, while paneer provides protein — making this curry a balanced vegetarian option.

The curry can be made slightly creamy with a touch of cream (or skipped for a lighter version), and it pairs beautifully with Indian breads (roti, naan, paratha) or plain rice. The vibrant green colour and mild spices make it a hit for both everyday meals and special occasions.

Ingredients

Spinach (Palak): ~500 g, washed and chopped/blanched for purée
Paneer: ~250–300 g, cut into cubes
Oil or Ghee: 2 tbsp (or as needed)
Cumin seeds: 1 tsp
Onion: 1 medium, finely chopped / onion paste
Ginger-Garlic paste: 1 tsp (or minced ginger + garlic)
Tomato: ½ cup tomato puree or chopped tomato (optional — for slight tanginess)
Spices
½ tsp garam masala
½–1 tsp red chilli powder (adjust to taste)
½ tsp coriander powder (optional)
Salt — to taste
Cream (optional): 2–3 tbsp — for richness and creaminess
Water: as required for purée / gravy consistency
Fresh coriander (cilantro): chopped — for garnish

Nutritional Information

Calories: ~440–480 kcal

Protein: ~18–22 g (from paneer + spinach)

Fat: ~22–28 g (depending on oil/cream used)

Carbohydrates: ~25–30 g (from spinach, onions, tomato, etc.)

Fiber: Moderate — thanks to spinach and veggies

Note: Nutrition values vary depending on quantity of cream/oil and portion size.::

Directions

How to Make Classic Palak Paneer at Home

Blanch & Purée the Spinach
- Wash the spinach well. Blanch (boil) for 2–3 minutes in hot water, then drain and immediately transfer to cold water — helps retain vibrant green colour.
- Blend (or grind) the blanched spinach into a smooth purée. Keep aside.
Optionally Fry Paneer (for better texture)
- Heat a little oil or ghee in a pan. Lightly pan-fry paneer cubes until slightly golden (optional) — this helps them hold texture and not crumble in gravy. Set aside.
Prepare the Masala Base
- In the same pan, add oil/ghee. Once hot, add cumin seeds and let them splutter.
- Add chopped onion (or onion paste) and sauté until golden / translucent. Then add ginger-garlic paste and sauté until raw aroma disappears.
- (Optional) Add tomato puree / chopped tomato and cook until oil starts separating — this adds mild tang and depth.
Spice & Combine Spinach Purée
- Stir in red chilli powder, coriander powder (if using), salt, and mix well.
- Pour the spinach purée into the masala. Mix gently and simmer for a few minutes so the flavours marry and rawness disappears.
Add Paneer & Finish
- Gently add paneer cubes into the spinach gravy. Stir carefully so paneer doesn’t break.
- If using, stir in cream for a richer, silky texture. Adjust consistency — add a little water if gravy is too thick.
- Sprinkle garam masala, mix and let simmer for 1–2 minutes.
Garnish & Serve
- Turn off heat. Garnish with fresh coriander leaves.
- Serve hot with roti, naan, paratha or plain rice.
  - For a lighter, healthier version: skip frying paneer, reduce oil/cream, and use minimal fat. The spinach + paneer combo itself offers protein, iron, fiber and essential nutrients.
  - Cream-free option: omit cream — use a splash of milk or just water to adjust consistency. This reduces fat while keeping flavours intact.
  - Nutty & creamy variation: blend a few soaked cashews (or almonds) with spinach purée — gives a richer, smoother gravy and is great if you prefer dairy-free modifications (use tofu instead of paneer).
  - Paneer texture tip: for paneer that holds well and doesn’t turn rubbery — fry or lightly sauté before adding to gravy. Also, don’t overcook after adding.
  - Spice level: adjust red chilli powder / green chillies per taste. Using a mild chilli or Kashmiri chilli powder gives mild warmth without overpowering the spinach flavour.
  - Serving suggestions: goes excellently with naan / stuffed paratha / jeera rice / tandoori rotis.