Palak Paneer: A Creamy Spinach Curry with Indian Cheese

Palak Paneer: A Creamy Spinach Curry with Indian Cheese

There’s something magical about a bowl of creamy, green Palak Paneer — warm, comforting, rich, and absolutely full of flavor. Whether you’re a lifelong fan of Indian food or just beginning to explore the delicious world of curries, Palak Paneer is a dish that wins hearts across the globe.

In this blog post, we’ll explore everything about Palak Paneer — its roots, why it’s so loved, how to make it step-by-step, tips for making it restaurant-style, and some delicious serving suggestions.

🌿 What is Palak Paneer?

Let’s break it down:

• Palak = Spinach
• Paneer = Indian cottage cheese (non-melting, fresh cheese)

Palak Paneer is a vegetarian curry where spinach is pureed and cooked with spices, cream, and cubes of paneer to create a rich, green gravy. It’s usually served with roti, naan, or rice, and it’s especially popular in Punjabi households and Indian restaurants around the world.

While it may sound simple, Palak Paneer hits all the right notes — earthy, creamy, slightly spicy, and deeply satisfying.

🧀 A Little History of Palak Paneer

Palak Paneer is said to have originated in Punjab, a region known for its robust and flavorful cuisine. Punjabi food often revolves around dairy products, ghee, hearty vegetables, and comforting spices — so it’s no surprise that paneer features heavily in many dishes.

Spinach has been grown in India for centuries and was likely combined with paneer long ago as a way to add protein and flavor. Over the years, this dish evolved, especially in restaurant kitchens, to become creamier, richer, and more luxurious.

Today, you’ll find Palak Paneer served everywhere — from humble dhabas on highways to five-star restaurants offering a gourmet take.

🌱 Why You’ll Love Palak Paneer

• ✅ Nutritious and wholesome
  Spinach is loaded with iron, calcium, and vitamins. Paneer adds protein and healthy fats.
• ✅ Vegetarian (and can be vegan)
  Skip the paneer for tofu and cream for cashew paste, and it becomes a healthy vegan meal.
• ✅ Perfect for beginners
  Don’t be intimidated by Indian cooking. This recipe is quite forgiving and easy.
• ✅ Comfort food at its best
  That warm, creamy texture with fragrant spices is the definition of cozy!

🥬 Ingredients You’ll Need

Let’s start with the basics. Here are the ingredients for a traditional Palak Paneer recipe:

For the spinach puree:

• 250–300 grams fresh spinach (palak)
• 2 cups water for blanching
• 1 green chili (optional, for heat)
• 2–3 garlic cloves

For the curry base:

• 2 tablespoons ghee or oil
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1–2 tomatoes, pureed or finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste

Other:

• 200 grams paneer, cut into cubes
• 2 tablespoons cream (optional, for richness)
• A pinch of kasuri methi (dried fenugreek leaves)
• Lemon juice (to balance flavors)

🍳 How to Make Palak Paneer – Step-by-Step

Step 1: Blanch and Puree the Spinach

1. Boil water in a large pan.
2. Add cleaned spinach leaves and let them cook for 1–2 minutes.
3. Immediately transfer them to cold water (ice bath). This helps retain the vibrant green color.
4. Blend spinach with green chili and garlic into a smooth paste. Set aside.

💡 Tip: You can also add a few mint or coriander leaves to the puree for extra flavor.

Step 2: Prepare the Masala Base

1. Heat ghee or oil in a pan.
2. Add cumin seeds and let them sizzle.
3. Add chopped onions and sauté till golden brown.
4. Stir in ginger-garlic paste and cook until the raw smell disappears.
5. Add tomatoes, turmeric, red chili powder, and salt. Cook until the oil starts to separate and the tomatoes are mushy.

Step 3: Add the Spinach Puree

1. Pour in the spinach puree and stir well.
2. Let it simmer for 5–7 minutes on low heat.
3. Add garam masala, kasuri methi, and cream if using.
4. Taste and adjust seasoning. Add lemon juice for a fresh kick.

Step 4: Add the Paneer

1. Gently add paneer cubes. You can either add them raw or lightly fry them for extra texture.
2. Simmer for 2–3 minutes. Don’t overcook or the paneer will become rubbery.

That’s it! Your Palak Paneer is ready to be served hot.

🍽️ How to Serve Palak Paneer

Palak Paneer is incredibly versatile. Here’s how you can serve it:

With Breads:

• Naan – The soft, pillowy texture of naan soaks up the curry beautifully.
• Roti/Chapati – A healthier whole wheat option.
• Paratha – Great for a weekend indulgence.

With Rice:

• Jeera rice – Cumin-scented basmati rice is a classic pairing.
• Plain steamed rice – Keeps things simple and light.
• Ghee rice – Adds a rich, buttery aroma.

Extras:

• A dollop of fresh cream on top
• Pickled onions or salad on the side
• Chilled raita (yogurt dip)

🧑‍🍳 Pro Tips for the Perfect Palak Paneer

• Don’t overcook spinach – It can turn dark and lose its nutrients and color.
• Use soft paneer – Homemade or fresh store-bought paneer works best.
• Avoid too much cream – Keep it light to enjoy the spinach flavor.
• Add lemon juice last – This balances the earthy notes of spinach and adds freshness.
• Blend smooth or keep it chunky – Puree it silky smooth for restaurant-style, or leave it slightly coarse for a rustic vibe.

🧄 Variations You Can Try

1. Vegan Palak Paneer
   • Use tofu instead of paneer
   • Swap cream with cashew cream or coconut milk
2. Spinach-Methi Paneer
   • Add some fenugreek leaves (methi) for a fragrant twist.
3. Palak Corn or Palak Mushroom
   • Skip paneer and add sweet corn or sautéed mushrooms.
4. Palak Kofta
   • Add fried paneer balls (koftas) instead of cubes for a special meal.

🌍 Health Benefits of Palak Paneer

• Rich in Iron & Vitamins – Spinach is great for skin, eyes, and blood circulation.
• Good Source of Protein – Paneer provides vegetarian protein.
• Boosts Immunity – Thanks to garlic, ginger, and spinach’s antioxidants.
• Low Carb – Ideal for those looking for a light yet filling meal.

🥄 Storing & Reheating

• Fridge – Store in an airtight container for up to 2 days.
• Freezer – You can freeze the spinach puree but add fresh paneer when reheating.
• Reheat – Gently on the stove, adding a splash of water or cream to loosen the gravy.

Until next time, happy cooking! 🥘✨