Classic Palak Paneer
Velvety smooth spinach curry with golden-fried cubes of paneer that soak up all that earthy, spiced goodness. A true North Indian classic that turns humble spinach into something rich and satisfying, ready in under 40 minutes with just a handful of everyday spices.
For 4 servings
- prep · ~3 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.2.Add the spinach and blanch for 2 minutes until just wilted and bright green.3.Immediately transfer spinach to an ice bath to stop cooking (1 min).4.Drain well and blend into a smooth puree using 0.25 cup water.TIPDrain spinach very well before blending or the puree will be watery. - fry · ~6 min
Pan-fry the paneer cubes.
1.Heat 2 tsp oil in a non-stick pan over medium heat.2.Add paneer cubes and fry until light golden on two sides (2-3 min per side).3.Remove and soak in warm water to keep soft.TIPDon't over-fry paneer — light golden spots keep it soft inside. - temper · ~2 min
Make the tempering.
1.Heat ghee in a kadai or heavy-bottomed pan over medium heat.2.Add cumin seeds and let them splutter (30 sec).3.Add chopped garlic, ginger, and green chili; saute 1 min until fragrant. - saute · ~10 min
Build the masala base.
1.Add chopped onion and cook until translucent and edges turn golden (4-5 min).2.Add chopped tomatoes, salt, turmeric, cumin powder, and coriander powder.3.Cook covered, stirring occasionally, until tomatoes are completely soft and mushy (5-6 min).4.Stir in garam masala, cook 30 sec.TIPMash the tomatoes with the back of your spoon as they cook — it speeds up the base. - mix · ~5 min
Combine spinach puree with the masala.
1.Pour the spinach puree into the masala base and stir well.2.Add 0.25 cup water to get a smooth, pourable consistency.3.Bring to a gentle simmer and cook for 4-5 minutes so flavors meld. - simmer · ~4 min
Add paneer and finish.
1.Drain the soaked paneer cubes and gently fold them into the spinach gravy.2.Simmer for 3-4 minutes on low heat — don't boil hard or paneer will turn rubbery.3.Turn off the heat, squeeze lemon juice over the top, and stir once.TIPSoaking fried paneer in warm water keeps it pillowy-soft in the gravy. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze excess water from blanched spinach before blending for a thick, creamy puree.
- 2Fry paneer on medium heat only until light golden; high heat makes it tough.
- 3Soak fried paneer in warm water for 10 minutes to keep it soft when added to the gravy.
- 4Use a heavy-bottomed pan or kadai to prevent the spinach gravy from burning.
- 5Finish with a pinch of garam masala and a squeeze of lemon just before serving for brightness.
- 6If the gravy tastes bitter, add a pinch of sugar to balance the spinach.
Adapt it for your goals.
Dairy-free
Replace paneer with firm tofu cubes (pressed and pan-fried) and use coconut oil or avocado oil instead of ghee. Same creamy richness, entirely plant-based.
high proteinHigh-protein
Add 200g of cooked chickpeas along with the paneer for a fiber-and-protein boost. Keeps the dish hearty and perfect for meal prep.
low oilLow-oil
Skip pan-frying the paneer—add raw cubes directly to the simmering gravy. Use only 1 tsp ghee for tempering. Reduces fat without losing flavor.
creamy restaurant styleCreamy restaurant-style
Blend 2 tbsp of cashew paste (soaked cashews blended with water) into the spinach puree for a silkier texture and nutty undertone.
jainJain
Omit onion and garlic. Use asafoetida (hing) in the tempering and increase ginger, green chili, and tomatoes for flavor. Follows Jain dietary restrictions.
Why this is on our healthy list.
Rich in Iron
Spinach is a top source of non-heme iron, essential for oxygen transport in the blood. Pairing with lemon juice (vitamin C) boosts absorption.
High in Plant Protein
Paneer (Indian cottage cheese) provides 5-6g of protein per serving, supporting muscle repair and satiety without meat.
Supports Bone Health
Both spinach (calcium) and paneer (calcium from milk) contribute to bone density, though spinach's calcium is partly bound to oxalates.
Antioxidant-Rich
Spinach is loaded with lutein and beta-carotene, which support eye health and reduce oxidative stress. Turmeric and ginger add anti-inflammatory compounds.
Good for Digestion
Cumin, ginger, and garlic stimulate digestive enzymes and reduce bloating, while fiber from spinach supports gut regularity.
Frequently asked questions
Bitterness usually comes from over-blanched or old spinach. Blanch only 2 minutes and immediately shock in ice water. Adding a pinch of sugar or extra tomato can balance bitterness.
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