Palak Paneer (Creamy Spinach & Paneer Curry)
A comforting North Indian palak paneer of velvety spiced spinach swirled with cream and studded with golden paneer cubes, best with warm naan.
15Prep min
25Cook min
40Total min
Serves 4Serves
IndianCuisine
Palak paneer is one of the most loved North Indian curries, and for good reason. Fresh spinach is blanched, blended silky-smooth, then simmered with aromatic garlic, ginger and spices before soft fried paneer cubes are folded in.
The result is a deeply flavourful, vibrant green curry that feels rich without being heavy, and it comes together in around 40 minutes from a handful of everyday ingredients.
Serve it piled onto fluffy rice or scooped up with warm naan, and adjust the cream to your taste — it is just as good made dairy-free with coconut cream.
The result is a deeply flavourful, vibrant green curry that feels rich without being heavy, and it comes together in around 40 minutes from a handful of everyday ingredients.
Serve it piled onto fluffy rice or scooped up with warm naan, and adjust the cream to your taste — it is just as good made dairy-free with coconut cream.
Ingredients
- 500 g fresh spinach leaves, well washed
- 225 g paneer, cut into 2 cm cubes
- 2 tablespoons oil or ghee
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 green chillies, finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 3 tablespoons cream or coconut cream, plus extra to drizzle
- 1 teaspoon cumin seeds (for tempering)
Instructions
- Blanch the spinach in a large pot of boiling salted water for 1-2 minutes until just wilted. Drain, refresh in cold water, then squeeze out excess liquid and blend to a smooth puree.
- Heat 1 tablespoon of the oil in a wide pan and fry the paneer cubes until golden on two or three sides. Remove and set aside on paper towel.
- Add the remaining oil to the same pan. Toast the cumin seeds for 30 seconds, then add the onion and cook until soft and golden, about 5-6 minutes.
- Add the garlic, ginger and green chilli and cook for 1 minute until fragrant.
- Stir in the ground cumin, coriander, turmeric and garam masala, then cook for 30 seconds to bloom the spices.
- Pour in the spinach puree and salt, and simmer gently for 5 minutes to thicken and deepen the colour.
- Add the pan-fried paneer and cream, and warm through for 2-3 minutes without letting the spinach catch on the bottom.
- Taste, adjust salt, and finish with a swirl of cream and a pinch of garam masala before serving.
Cook’s tips
- Squeeze the spinach well after blanching so the curry isn't watery.
- Fry the paneer first and set it aside — adding it at the end keeps it tender rather than rubbery.
- For a smoky restaurant-style touch, press a hot charcoal piece into a small bowl of ghee set into the pan, then cover the pan for 2 minutes.
Substitutions
- Use crumbled firm tofu instead of paneer for a vegan version.
- Swap the cream for coconut cream and the ghee for oil to make it fully dairy-free and vegan.
- Frozen spinach works well — use 500 g and thaw, squeeze and blend as you would fresh.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or cream, as spinach can split if boiled hard.
FAQ
What's the difference between palak paneer and saag paneer?
Palak paneer is made with spinach alone, while saag paneer typically blends several leafy greens such as mustard greens and spinach. Both are creamy paneer curries.
Can I make palak paneer vegan?
Yes. Use firm tofu in place of paneer, coconut cream instead of dairy cream, and a neutral oil instead of ghee.
Why does my spinach curry taste bitter?
It may have been overcooked or the spinach wasn't refreshed in cold water after blanching. Refresh in ice water and keep the simmer short.
