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Creamy palak paneer served in a copper bowl, featuring tender paneer cubes in a vibrant spinach curry garnished with cream and fresh ginger.
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Palak Paneer

This creamy palak paneer combines tender paneer cubes with a vibrant spinach sauce flavored with garlic, ginger, warm spices, and kasuri methi. It's a comforting North Indian classic that's easy enough for a weeknight dinner yet impressive enough for guests.
Course dinner, Main Course, Main Dish, Vegetarian
Cuisine Indian, North Indian
Keyword authentic palak paneer, creamy palak paneer, curry recipes, easy palak paneer recipe, gluten free Indian recipe, homemade Indian food, homemade palak paneer, Indian comfort food, Indian spinach curry, North Indian curry, palak paneer, paneer curry recipe, paneer recipes, restaurant style palak paneer, spinach and paneer recipe, spinach curry with paneer, spinach paneer curry, traditional palak paneer, vegetarian Indian recipes, weeknight Indian dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 300kcal
Cost $13 for entire recipe

Equipment

  • Large pot
  • Large bowl (for ice bath)
  • colander
  • Blender or high-speed blender
  • Large skillet or sauté pan
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • measuring cups
  • Wooden spoon or silicone spatula

Ingredients

For the Spinach

  • 1 pound fresh spinach thick stems removed
  • 4 cups water
  • Ice water

For the Curry

  • 2 tablespoons ghee divided
  • 10 ounces paneer cubed
  • 1 medium yellow onion roughly chopped
  • 1 tablespoon raw cashews
  • 5 garlic cloves
  • 1- inch piece fresh ginger
  • 1 green chili chopped (optional)
  • 1 medium tomato chopped
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¼ teaspoon turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon Kashmiri chili powder
  • Pinch of hing optional
  • 1 teaspoon fine sea salt plus more to taste
  • 1½ teaspoons kasuri methi crushed
  • 1½ tablespoons heavy cream

Optional Garnishes

  • Fresh ginger matchsticks
  • Drizzle of cream
  • Lemon wedges

Instructions

  • Bring 4 cups of water to a boil in a large pot. Add the spinach and cook for 30 to 45 seconds, just until wilted. Immediately transfer the spinach to a bowl of ice water to stop the cooking process. Drain thoroughly.
  • Add the spinach to a blender with 2 tablespoons of water. Blend until completely smooth and set aside.
  • Place the paneer cubes in a bowl of warm water and let them soak for 10 minutes while you prepare the sauce. Drain before using.
  • Heat 1 tablespoon of ghee in a large skillet over medium heat. Add the cumin seeds and hing, if using, and cook for about 20 seconds until fragrant.
  • Add the onion and cashews. Cook for 6 to 8 minutes, stirring occasionally, until the onion is lightly golden.
  • Stir in the garlic, ginger, and green chili. Cook for 1 minute.
  • Add the tomato and cook for 4 to 5 minutes until softened and jammy.
  • Transfer the onion mixture to a blender and blend until silky smooth.
  • Return the skillet to medium heat and add the remaining tablespoon of ghee. Pour in the blended masala.
  • Stir in the ground cumin, coriander, turmeric, garam masala, Kashmiri chili powder, and salt. Cook for 2 to 3 minutes, stirring frequently.
  • Add the spinach puree and simmer gently for 2 to 3 minutes. Avoid boiling vigorously to preserve the bright green color.
  • Stir in the cream and crushed kasuri methi.
  • Add the paneer cubes and cook for 1 to 2 minutes, just until heated through.
  • Taste and adjust the seasoning if needed. If the spinach tastes slightly bitter, add a tiny pinch of sugar.
  • Let the palak paneer rest for 5 minutes before serving.
  • Garnish with ginger matchsticks, a drizzle of cream, and lemon wedges if desired. Serve with warm naan, roti, paratha, or basmati rice.

Notes

A few simple techniques can make the difference between good palak paneer and truly restaurant-quality palak paneer. These tips will help you achieve the vibrant color, creamy texture, and authentic flavor that make this classic Indian dish so popular.

Use Fresh Spinach When Possible

Fresh spinach creates the brightest green color and cleanest flavor. While frozen spinach can work in a pinch, fresh spinach produces a smoother, fresher-tasting sauce that closely resembles traditional palak paneer.

Blanch and Shock the Spinach

Briefly cooking the spinach in boiling water and immediately transferring it to ice water helps preserve its vivid green color. This step also reduces bitterness and keeps the finished curry looking beautiful.

Soak Store-Bought Paneer

If you're using store-bought paneer, soaking it in warm water for about 10 minutes before adding it to the curry helps soften the texture. This simple trick prevents the paneer from becoming firm or rubbery.

Don't Skip the Kasuri Methi

Kasuri methi, also known as dried fenugreek leaves, is one of the key ingredients that gives palak paneer its distinctive restaurant-style aroma. Crush it between your palms before adding it to release its full flavor.

Blend Until Completely Smooth

For the silkiest sauce, blend both the spinach and the onion-tomato mixture until completely smooth. A smooth puree creates the creamy texture that makes palak paneer so comforting and satisfying.

Avoid Overcooking the Spinach

Once the spinach puree is added, simmer it gently for only a few minutes. Overcooking can dull the bright green color and make the spinach taste less fresh.

Adjust the Spice Level

This recipe is mildly spiced and family-friendly. For more heat, add an extra green chili or a little more Kashmiri chili powder. For a milder curry, simply leave out the chili.

Cream Is Meant to Enhance, Not Dominate

A small amount of cream adds richness and balances the earthy spinach flavor. The goal is a creamy spinach sauce, not a heavy cream sauce, so resist the urge to add too much.

Taste Before Serving

Spinach naturally varies in flavor. Before serving, taste the curry and adjust the salt if needed. If the spinach tastes slightly bitter, a tiny pinch of sugar can help balance the flavors.

Let the Curry Rest

Allowing the palak paneer to rest for 5 to 10 minutes before serving gives the flavors time to meld together. The result is a more balanced and flavorful dish.

What to Serve with Palak Paneer

Palak paneer pairs beautifully with:
  • Naan
  • Garlic naan
  • Roti
  • Paratha
  • Jeera rice
  • Basmati rice
  • Cucumber raita
  • Pickled onions
With its creamy spinach sauce, tender paneer, and warm Indian spices, this palak paneer recipe delivers authentic flavor while remaining simple enough for a weeknight dinner.