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Authentic Palak Paneer Recipe

Published: May 23, 2021 · Modified: Jun 14, 2021 by Katie Hale · This post may contain affiliate links · Leave a Comment

My absolute favorite Indian dish is palak paneer. It is smooth, creamy, perfectly seasoned, and so comforting. This authentic Indian recipe is the perfect way to make a delicious and traditional dish at home.

Paneer cubes and red chilies on top of black bowl of palak paneer

Palak Paneer Recipe

When it comes to Indians, they love their food to be full of zing and flavors. palak paneer is one such dish. Ask any Indian and you will find it among the top 5 favorites.

This dish comprises two primary elements - palak, as in spinach, and paneer, as in cheese. As with all Indian dishes, this is loaded with spices and the end result is a very creamy curry that is flavored to titillate the taste buds.

If you like spinach but need new ideas for it, you might also like some other ideas from other parts of the world. I like the spanikopita and the maultaschen recipes the best!

What's the Difference Between Saag Paneer and Palak Paneer

The difference between the two is in the greens used. Saag paneer can use spinach, mustard greens, collard greens, or other similar options. Palak paneer includes only spinach.

Palak paneer has been known to originate from saag paneer. Saag is a green leafy vegetable, especially mustard greens, that are primarily grown in the Punjab area. Now, these greens are only available during the winter cold months. To compensate for people living around the region and for the warmer months, saag was substituted with palak or spinach. This was done so as to make the dish available year-round to be enjoyed.

Black bowl of spinach curry with tomatoes on table beside bowl

How Healthy is Palak Paneer?

This dish can be a very healthy choice depending upon what your dietary needs may be. It is primarily made with spinach, but the addition of the paneer adds some calories. However, overall it's a richly flavored dish full of vegetables and relatively low in fat and calories.

Is This Dish Spicy?

Spicy in India is different than spicy in the US. For most Americans, this would be considered a spicy dish, but you can definitely reduce the heat level.

If you prefer more of a mild flavor, I would recommend leaving out the green chili and reducing the amount of chili powder, or omitting it completely. You can also go the opposite direction and increase the heat by adding additional chiles or chili powder to the recipe.

Close up of fried paneer on top of spinach curry

How Do I Make My Palak Paneer Creamy?

The creaminess of this dish typically comes from pureeing the mixture once cooked. While it may appear to include cream, it typically doesn't unless poured over the top before serving.

This is a simple dish with vegetables and layers of spices. While there are numerous ways to make this dish, all will have a similar flavor profile. If you prefer not to puree yours, it is perfectly fine to leave the vegetables as they are once finished cooking.

What Can I Use in Place of Kasoori Methi?

Kasoori methi, or dried fenugreek leaves, is often easy to find in your local Asian or Indian foods market. If you cannot find any in your area, you can substitute with celery leaves or watercress leaves. Both are easy substitutes to find in almost any market and will work well in the recipe.

Overhead image of black bowl of spinach curry

Is Paneer Vegan?

No, paneer is not vegan. As a cheese made from cow's milk, it is definitely not a vegan product. You can, however, use deep-fried tofu cubes in place of the paneer in this recipe with the same texture and a similar flavor.

Ingredients

  • Fresh spinach
  • Paneer
  • Onions
  • Garlic
  • Ginger
  • Green Chili
  • Tomatoes
  • Olive oil
  • Cumin seeds
  • Kasoori Methi (dried fenugreek leaves)
  • Turmeric powder
  • Salt
  • Coriander powder
  • Cumin
  • Red Chili powder
  • Garam masala
  • Heavy cream
Ingredients for palak paneer on black table

Kitchen Tools

  • Medium saucepan
  • Large deep skillet
  • Cutting board
  • Chef's knives
  • Wooden spoon
  • Blender

How to Make Palak Paneer

Prepare the spinach by blanching in boiling water in a medium saucepan for 1 to 2 minutes. After 2 minutes, remove, drain the water, and place directly into an ice bath and set aside to cool.

Spinach in stockpan

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cumin seeds and kasoori methi (fenugreek). Cook for one minute until the seeds begin to crackle.

To the skillet, add the chopped ginger, garlic, green chillies, and onions and saute for 3 to 4 minutes until the onions begin to brown.

Adding vegetables into skillet

Add the diced tomatoes to the mixture and cook for an additional 2 minutes until they are beginning to soften but not fully cooked.

Remove the vegetable mixture from the skillet and set aside to cool.

In the same skillet, heat an additional 1 tablespoon olive oil and lightly saute the paneer cubes until golden brown on all sides. Once golden, remove and set aside to add to the palak once ready.

Frying paneer cubes in skillet

Once the vegetables and spinach have cooled to room temperature, pour them into the blender and pulse until pureed and smooth.

Transfer the pureed mixture back into the skillet, and add in the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala, then saute for 3 to 4 minutes to combine and heat through.

Once the spinach is beginning to turn darker, you can add salt to taste.

Add in the paneer and stir to coat well.

Serve hot, over rice, with a drizzle of heavy cream over the top.

Palak paneer in large black bowl sitting on dark wood table

What Should I Serve with Palak Paneer?

The best way to pair palak paneer is with rice. You can serve this online or alongside other curries and traditional Indian dishes if you prefer. Below are some more Indian dishes that go well with this, especially the homemade naan recipe!

  • Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
  • Indian Carrot Dessert - Gajar Ka Hawla
  • Chicken Biryani
  • Homemade Naan Bread
  • Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Black bowl of palak paneer

Authentic Palak Paneer Recipe

Katie Hale
A rich and creamy palak paneer is an excellent fresh Indian curry to serve alongside your favorite rice and naan.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 343 kcal

Equipment

  • Medium saucepan
  • Large skillet
  • Cutting boards
  • Chef's knives
  • Wooden spoon
  • Blender

Ingredients
  

  • 8 cups fresh spinach 250 grams
  • 8 oz paneer cubes 200 grams
  • 2 medium yellow onions diced
  • 12 cloves garlic chopped
  • 1 inch ginger chopped
  • 2 green chile chopped
  • 2 medium tomatoes chopped
  • 2 tbsp Olive oil divided
  • 1 tsp Cumin seeds
  • 1 tsp kasoori methi dried fenugreek leaves
  • 1 tsp Turmeric powder
  • 2 tsp salt or less to taste
  • 2.5 tsp coriander powder
  • 1.5 tsp ground cumin
  • 1 tsp red chili powder more or less to taste
  • 1 tsp garam masala

Optional Garnish

  • 2 tbsp heavy cream

Instructions
 

  • Prepare the spinach by blanching in boiling water in a medium saucepan for 1 to 2 minutes. After 2 minutes, remove, drain the water, and place directly into an ice bath and set aside to cool.
  • In a large skillet, heat the olive oil over medium-high heat. Once hot, add the cumin seeds and kasoori methi (fenugreek). Cook for one minute until the seeds begin to crackle.
  • To the skillet, add the chopped ginger, garlic, green chilies, and onions and saute for 3 to 4 minutes until the onions begin to brown.
  • Add the diced tomatoes to the mixture and cook for an additional 2 minutes until they are beginning to soften but not fully cooked.
  • Remove the vegetable mixture from the skillet and set aside to cool.
  • In the same skillet, heat an additional 1 tablespoon olive oil and lightly saute the paneer cubes until golden brown on all sides. Once golden, remove and set aside to add to the palak once ready.
  • Once the vegetables and spinach have cooled to room temperature, pour them into the blender and pulse until pureed and smooth.
  • Transfer the pureed mixture back into the skillet, and add in the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala, then saute for 3 to 4 minutes to combine and heat through.
  • Once the spinach is beginning to turn darker, you can add salt to taste.
  • Add in the paneer and stir to coat well.
  • Serve hot, over rice, with a drizzle of heavy cream over the top.

Notes

Adjust the heat level by reducing the amount of green chili and chili powder added to the recipe.

Nutrition

Calories: 343kcalCarbohydrates: 19.2gProtein: 8.6gFat: 27.7gSaturated Fat: 13.6gCholesterol: 62mgSodium: 1396mgFiber: 4.5gSugar: 5.7g
Keyword Indian, Palak Paneer, Spinach
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