Healthier Palak Paneer
Soft, creamy spinach puree gently spiced with cumin and ginger, folded around lightly pan-seared paneer cubes. A North Indian classic made lighter by skipping cream and using yogurt instead, while keeping all the rich, earthy flavor that makes this dish a staple comfort food.
For 4 servings
- prep · ~3 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.2.Add washed spinach leaves and blanch for 2 minutes until wilted but still bright green.3.Immediately transfer spinach to a bowl of ice-cold water to stop cooking.4.Drain well and transfer to a blender.TIPThe ice bath locks in the vibrant green color. Don't skip it. - mix · ~1 min
Puree the spinach.
1.Add 1-2 tablespoons of water to the blender.2.Blend to a smooth, thick puree. Set aside. - fry · ~4 min
Pan-sear the paneer cubes.
1.Heat 1 teaspoon oil in a non-stick pan over medium heat.2.Place paneer cubes in a single layer and cook for 1-2 minutes per side until lightly golden.3.Transfer to a plate and set aside.TIPLight searing adds texture without making the paneer hard. Keep the heat medium. - temper · ~7 min
Make the tempering.
1.Heat 2 teaspoons oil in a pan over medium heat until shimmering.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped onion and sauté until translucent and soft, about 4-5 minutes.4.Add minced garlic, grated ginger, and slit green chili. Sauté until fragrant, about 1 minute. - saute · ~5 min
Cook the spinach puree.
1.Pour the spinach puree into the pan with the onion mixture.2.Add turmeric powder and salt. Stir well.3.Bring to a gentle simmer and cook for 4-5 minutes, stirring occasionally. - mix · ~3 min
Finish the curry.
1.Lower the heat to the minimum setting.2.Add whisked yogurt gradually, stirring continuously to prevent curdling.3.Add garam masala and lemon juice. Stir gently.4.Gently fold in the seared paneer cubes and simmer for 1-2 minutes to warm through.TIPAlways add yogurt off the heat or on the lowest flame to avoid curdling. - rest · ~2 min
Rest briefly before serving.
Turn off the heat and let the curry sit covered for 2 minutes. The flavors meld and deepen.
- serve
Serve hot.
1.Transfer to a serving bowl.2.Pair with roti, naan, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch spinach in salted boiling water to enhance its green color and flavor.
- 2Use thick, hung yogurt or whisk it well to avoid curdling when added to hot spinach.
- 3Sear paneer on medium heat; too high heat will make it rubbery.
- 4Let the curry rest for 2 minutes after cooking so the paneer absorbs the gravy.
- 5For a smoother puree, squeeze out excess water from blanched spinach before blending.
- 6Adjust green chili quantity based on your preferred spice level.
Adapt it for your goals.
Vegan
Substitute paneer with firm tofu and use a plant-based yogurt (like coconut or soy) to make this dish completely dairy-free and vegan-friendly.
high proteinHigh-protein
Add a handful of cooked chickpeas or boiled lentils along with the paneer to boost protein content without altering the flavor profile.
low oilLow-oil
Skip the tempering oil and instead dry-roast cumin seeds, then sauté onions in a tablespoon of water to reduce fat while keeping the aromatic base.
nutty twistNutty twist
Blend 1 tablespoon of soaked cashews or almonds with the spinach for a creamier, nuttier gravy without any dairy.
Why this is on our healthy list.
Rich in Iron and Folate
Spinach is packed with iron and folate, essential for healthy blood cells and energy production.
High in Protein
Paneer provides a good amount of high-quality protein, which supports muscle repair and satiety.
Good Source of Calcium
Both paneer and yogurt contribute calcium, vital for strong bones and teeth.
Low in Added Fat
Using yogurt instead of cream keeps the dish lighter while still delivering creaminess and tang.
Frequently asked questions
Yes, thaw and squeeze out excess water before blending. Fresh spinach gives a brighter color, but frozen works well.
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