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+ servings
Black bowl of palak paneer

Authentic Palak Paneer Recipe

A rich and creamy palak paneer is an excellent fresh Indian curry to serve alongside your favorite rice and naan.
Course Main Course
Cuisine Indian
Keyword Indian, Palak Paneer, Spinach
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 343kcal
Author Katie Hale


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


  • 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


  • 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.


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


Calories: 343kcal | Carbohydrates: 19.2g | Protein: 8.6g | Fat: 27.7g | Saturated Fat: 13.6g | Cholesterol: 62mg | Sodium: 1396mg | Fiber: 4.5g | Sugar: 5.7g