indianvegetarianspinachpaneercurryweeknightbeginner

Palak Paneer

Name: Palak Paneer
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 300 g spinach, roughly chopped; 100 g onion, finely chopped; 120 g tomato, chopped; 12 g garlic, chopped; 10 g ginger, chopped; 5 g green chili, chopped; 15 ml neutral oil; 2 g cumin seeds; 3 g garam masala; 4 g ground coriander; 1 g turmeric; 5 g salt; 120 ml water; 200 g paneer, cut into 2 cm cubes; 30 ml cream; 1 g kasuri methi, crushed; 5 ml lemon juice

Palak Paneer is a comforting, vibrant curry of tender paneer cubes nestled in a smooth spinach sauce scented with garlic, ginger, and warm spices. This quick version keeps the flavors fresh and the color bright, while a little cream gives the sauce a gentle richness.

30 min

2 servings

412 kcal

Indian

Ingredients

Palak base

300 gspinach, roughly chopped
100 gonion, finely chopped
120 gtomato, chopped
12 ggarlic, chopped
10 gginger, chopped
5 ggreen chili, chopped
15 mlneutral oil
2 gcumin seeds
3 ggaram masala
4 gground coriander
1 gturmeric
5 gsalt
120 mlwater

Paneer and finish

200 gpaneer, cut into 2 cm cubes
30 mlcream
1 gkasuri methi, crushed
5 mllemon juice

Instructions

1
Prepare everything before you start: chop the spinach, onion, tomato, garlic, ginger, and green chili; cut the paneer into cubes. This dish cooks quickly, so having the ingredients ready prevents the masala from overcooking.
2
Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for 10-15 seconds until fragrant. Add the onion and cook for 4-5 minutes, stirring often, until softened and lightly golden, not deeply browned.
3
Add the garlic, ginger, and green chili. Sauté for 30-45 seconds until aromatic. Stir in the tomato, ground coriander, turmeric, and half the salt. Cook for 3-4 minutes, mashing the tomato with your spoon until it softens and the oil begins to separate slightly at the edges.
4
Add the spinach and water. Cover and cook for 2 minutes, just until the spinach wilts fully and turns deep green. Do not overcook, or the color will dull. Remove from the heat and blend to a smooth sauce using an immersion blender or carefully in a blender jar.
5
Return the spinach sauce to the pan over low heat. Stir in the garam masala, crushed kasuri methi, and remaining salt to taste. Add the paneer cubes and simmer gently for 3-4 minutes so the paneer warms through without turning rubbery.
6
Stir in the cream and lemon juice, then cook for 30 seconds more. The finished palak paneer should be silky, thick enough to coat a spoon, and bright green. Serve hot.

Nutrition per serving

412 kcal

Calories

19g

Protein

15g

Carbs

32g

Fat

Fiber

Notes

•For an even smoother restaurant-style texture, blend the spinach sauce very thoroughly before adding the paneer.
•If the paneer is firm from the refrigerator, soak the cubes in hot water for 5 minutes, then drain before adding; this keeps them soft.
•Serve with roti, naan, or jeera rice.
•Adjust chili to taste; for a beginner-friendly version, reduce or omit the green chili.

Background

Palak Paneer is a popular North Indian curry made by pairing spinach purée with paneer, the fresh cheese widely used in Indian vegetarian cooking. It likely emerged from Punjabi home-style cooking, where dairy-rich dishes and seasonal greens are both central to the cuisine.

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