Palak Paneer is a creamy North Indian curry made from pureed spinach and soft paneer cubes, mildly spiced and finished with a touch of cream or butter. It’s a household favourite that pairs a nutrient-dense green with protein-rich cheese.
Palak Paneer at a Glance
| Cuisine | North Indian |
|---|---|
| Country | India |
| Meal | Dinner |
| Course | Main / Curry |
| Food Type | Vegetarian |
| Difficulty | Medium |
| Preparation | 15 minutes |
| Cooking | 25 minutes |
| Total time | About 40 minutes |
| Servings | 4 |
| Suggested serving | 1 cup |
Palak Paneer Ingredients
- 500g spinach, washed; 200g paneer, cubed; 1 onion, chopped; 2 tomatoes, chopped; 1 tbsp ginger-garlic paste; 1 green chilli; 1/2 tsp cumin seeds; 1/2 tsp garam masala; 1/4 tsp turmeric; 2 tbsp cream (optional); salt to taste; 2 tbsp oil or ghee.
How to Make Palak Paneer
- Blanch the spinach in boiling water for 2 minutes, then transfer immediately to cold water to preserve its bright colour.
- Blend the blanched spinach with green chilli into a smooth puree.
- Heat oil in a pan; add cumin seeds, then onion, and sauté until golden.
- Add ginger-garlic paste and cook briefly, then add tomato and cook until soft.
- Add turmeric and the spinach puree; simmer for 8-10 minutes.
- Add paneer cubes and garam masala; simmer for another 5 minutes.
- Stir in cream if using, and adjust salt.
- Serve hot with roti or steamed rice.
Cooking Tips
Blanching and immediately cooling the spinach preserves its vivid green colour, which otherwise dulls with prolonged cooking. Add paneer towards the end of cooking to keep it soft rather than rubbery. Lightly frying the paneer cubes first is optional but adds flavour.
Variations
Use tofu instead of paneer for a vegan version (skip cream, or use coconut cream). Add a handful of methi (fenugreek leaves) for a saag-style variation.
Substitutions
Low-fat paneer or tofu can be used to reduce richness. Cream can be swapped for a spoon of cashew paste for a similar creamy texture.
What to Serve With Palak Paneer
Roti, naan, jeera rice, or plain steamed rice.
Storage & Reheating
Storage: Keeps refrigerated for up to 3 days; the spinach base also freezes well without the paneer.
Reheating: Reheat gently on the stovetop with a splash of water or milk to loosen the gravy.
Palak Paneer Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 290 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 12 g |
| Fat | 21 g |
| Fiber | 4 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
Combines iron- and vitamin-rich spinach with protein- and calcium-rich paneer, making it a genuinely nutrient-dense vegetarian curry.
Age & Serving Guidance
Suitable for toddlers from around 8-10 months onward as a mashed or pureed version with minimal spice and no added chilli.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains dairy (paneer, cream).
Ensure paneer used is fresh; if store-bought, check for freshness before use, especially in warmer climates.
Palak Paneer FAQs
Why does my palak paneer turn a dull green?
Overcooking the spinach after blanching, or not cooling it immediately in cold water, causes the colour to fade.
Can I use frozen spinach?
Yes, thawed frozen spinach works well and saves prep time, though fresh spinach gives a slightly brighter result.
How do I keep the paneer soft?
Add it towards the end of cooking and avoid prolonged simmering once it’s in the gravy.
Can I make palak paneer vegan?
Yes, substitute firm tofu for paneer and use coconut cream or cashew paste instead of dairy cream.
Why is my palak paneer bitter?
This can happen with overcooked or older spinach; blanching briefly and using fresh spinach helps avoid bitterness.
Can I skip the cream?
Yes, cream is optional and mainly adds richness; the dish works well without it for a lighter version.
What can I serve with palak paneer?
Roti, naan, or steamed rice are all classic pairings.
Can I freeze palak paneer?
The spinach gravy freezes well; it’s best to add fresh paneer after thawing and reheating for the best texture.
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