Palak Paneer – A Classic Indian Favorite 🌿🧀
Palak Paneer is a popular North Indian dish made with soft cubes of paneer (Indian cottage cheese) cooked in a smooth, spiced spinach gravy. Known for its vibrant green color and creamy texture, this vegetarian curry is both nutritious and comforting. The spinach is blanched and blended into a puree, then simmered with onions, tomatoes, garlic, and aromatic spices to create a rich and flavorful base.
Paneer adds a mild, milky taste that perfectly balances the earthy flavor of spinach. Often finished with a touch of cream or butter, Palak Paneer is commonly served with roti, naan, or steamed rice. Loved in homes and restaurants alike, it’s a wholesome dish that combines taste, tradition, and health in every bite.
Here’s a classic North Indian Palak Paneer recipe—creamy, flavorful, and easy to make at home 🌿🧀
🛒 Ingredients
For the spinach puree:
- 250–300 g fresh spinach (palak)
- 1–2 green chilies
- 3–4 garlic cloves
- Water for blanching
For the gravy:
- 200–250 g paneer (cubed)
- 1 medium onion (finely chopped)
- 1 medium tomato (finely chopped or pureed)
- 1 tsp ginger-garlic paste
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- ½–1 tsp red chili powder
- ½ tsp garam masala
- 1–2 tbsp fresh cream (optional)
- 1–2 tbsp oil or ghee
- Salt to taste
👩🍳 Instructions
1️⃣ Blanch the spinach
- Boil water in a pot.
- Add spinach leaves and blanch for 2–3 minutes.
- Immediately transfer to ice-cold water (keeps the green color bright).
- Blend with green chilies and garlic into a smooth puree.
2️⃣ Cook the gravy
- Heat oil/ghee in a pan.
- Add cumin seeds; let them splutter.
- Add onions and sauté until golden.
- Add ginger-garlic paste; cook 1 minute.
- Add tomatoes, turmeric, chili powder, and salt.
- Cook until oil separates.
3️⃣ Add spinach & paneer
- Pour in the spinach puree and cook for 4–5 minutes.
- Add paneer cubes. Simmer for 3–4 minutes.
- Sprinkle garam masala and add cream (optional).
- Mix gently and cook 1–2 more minutes.
🍽️ Serving Tips
- Serve hot with roti, naan, or jeera rice.
- Add a small cube of butter on top for restaurant-style taste.
- If paneer is hard, soak it in warm water for 10 minutes before adding.
If you’d like, I can also share a restaurant-style dhaba version or a no-onion-no-garlic version 😊