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Simple Palak Paneer

Name: Simple Palak Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g spinach (fresh, washed and roughly chopped); 250 g paneer (cut into 1-inch cubes); 2 tbsp ghee; 0.5 tsp cumin seeds; 2 pcs onion (medium, chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and minced); 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, chopped); 1 pinch salt; 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch garam masala; 0.25 cup water (for blending)

RATING

0.0/5

TASTE SCORE

8/10

Soft cubes of paneer swimming in a vibrant, creamy spinach gravy. This North Indian classic is mildly spiced, letting the earthy sweetness of fresh spinach shine through. It comes together quickly for a comforting weeknight dinner.

PREP

10m

COOK

20m

SERVES

1 KATORI

332 cal

SERVINGS

METHOD · 9 STEPS

boil · ~2 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.
2.Add the spinach leaves and boil for 2 minutes until just wilted.
3.Drain and immediately plunge into a bowl of ice water.
4.Drain again and set aside to cool slightly.
mix · ~1 min
Puree the spinach.
1.Transfer the blanched spinach to a blender.
2.Add ¼ cup water and blend to a smooth, fine puree.
3.Set the puree aside — it should be bright green.
TIPDon't overcook the spinach or it will lose its vibrant color.
fry · ~3 min
Pan-fry the paneer cubes.
1.Heat 1 tablespoon ghee in a wide pan over medium heat.
2.Add the paneer cubes and fry for 2-3 minutes, turning them until lightly golden on all sides.
3.Remove the paneer and set aside.
TIPA light golden color adds flavor but don't let the paneer turn hard.
temper · ~4 min
Make the tempering.
1.Heat the remaining 1 tablespoon ghee in the same pan over medium heat.
2.Add cumin seeds and let them sizzle for 30 seconds.
3.Add chopped onions and sauté until translucent (3-4 minutes).
saute · ~5 min
Build the masala base.
1.Add minced garlic, ginger, and green chili. Sauté for 1 minute until fragrant.
2.Add chopped tomatoes, turmeric, coriander powder, and salt.
3.Cook until tomatoes soften and the masala turns glossy (3-4 minutes).
4.Turn off the heat and let the mixture cool slightly.
TIPCook the tomatoes well — raw tomatoes will make the gravy taste acidic.
mix · ~1 min
Blend the masala.
1.Transfer the cooked onion-tomato mixture to the blender.
2.The blender should already have the spinach puree in it, or you can add the masala on top.
3.Blend everything together into a smooth, thick paste.
simmer · ~5 min
Simmer the palak gravy.
1.Pour the blended mixture back into the pan.
2.Add a splash of water if the gravy looks too thick.
3.Bring to a gentle simmer over low heat and cook for 5 minutes, stirring occasionally.
TIPLow heat keeps the spinach bright green and prevents the gravy from darkening.
assemble · ~3 min
Finish with paneer.
1.Add the pan-fried paneer cubes to the simmering gravy.
2.Sprinkle garam masala on top and stir gently.
3.Simmer for another 2-3 minutes so the paneer heats through and absorbs the flavors.
serve
Serve hot.
Ladle the palak paneer into a serving bowl. Pair with roti, naan, or steamed basmati rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch spinach in salted boiling water to set its vibrant green color.
2
Squeeze excess water from blanched spinach before pureeing for a thicker gravy.
3
Pan-fry paneer cubes until just golden to prevent them from turning rubbery.
4
Cook the onion-tomato masala until the ghee separates for deeper flavor.
5
Add garam masala only at the end to preserve its aromatic punch.
6
For a silkier texture, strain the spinach puree through a fine-mesh sieve.
7
Make-ahead: prepare the spinach puree and masala base separately; combine when reheating.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace paneer with firm tofu cubes and use coconut oil or neutral oil instead of ghee to make this dish completely plant-based while keeping the creamy texture.

high protein

High-protein

Add a cup of boiled chickpeas or grilled chicken chunks along with the paneer for an extra protein boost that turns this side dish into a hearty main.

low fat

Low-fat

Skip the pan-frying step and add raw paneer cubes directly into the simmering gravy; use 1 teaspoon oil instead of ghee and substitute cream (if added) with hung yogurt for a lighter calorie count.

nutty spinach

Nutty-spinach

Stir in 2 tablespoons of cashew paste or almond flour while blending the spinach puree for a richer, nuttier gravy that adds a restaurant-style silkiness.

jain

Jain

Omit garlic and onion; use asafoetida in the tempering and increase the green chili and ginger for a fragrant, allium-free version suitable for Jain dietary practices.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron and Folate

Fresh spinach provides a plant-based source of iron and folate, essential for healthy red blood cells and energy metabolism.

✓

High in Calcium from Paneer

Paneer is a dairy product rich in calcium and protein, supporting bone health and muscle repair without the lactose found in milk.

✓

Packed with Antioxidants

Spinach contains lutein, zeaxanthin, and beta-carotene—antioxidants that help protect eye health and reduce oxidative stress.

✓

Good Source of Dietary Fiber

The spinach and onion in this dish contribute fiber that aids digestion and promotes a feeling of fullness.

✓

Contains Anti-Inflammatory Spices

Turmeric and ginger in the recipe offer curcumin and gingerol, compounds known for their anti-inflammatory and digestive benefits.

QUESTIONS?

Frequently asked questions

Yes, thaw and squeeze dry 300g frozen spinach; skip blanching and add it directly when blending with the masala, but expect a slightly less vibrant green color.