There are just some dishes that feel like a warm hug, and for me, Palak Paneer Recipe is one of them. This vibrant green curry, with its creamy paneer cubes and earthy spinach base, is pure comfort in a bowl. While it might look fancy, making it at home is easier than you think. I remember the first time my mother made this for me.
I was a little kid, skeptical about anything green, but the moment I tasted that rich, smooth sauce and the soft cubes of cheese, I was completely won over. It's a memory I cherish, and now I love recreating that magic for my own family. This recipe for palak paneer is a testament to the idea that the best food is made with love and simple, fresh ingredients.
Why You'll Love This Spinach Paneer Recipe
This isn't just another Indian spinach recipe. This particular spinach paneer recipe is a game-changer. It's perfect for a cozy weeknight Dinner or when you want to impress friends without spending hours in the kitchen. My husband, who is usually a tough critic, declared this his new favorite weeknight meal.
The simplicity of this paneer palak recipe is what truly makes it special. It's packed with flavor, thanks to a simple blend of spices, and it's a wonderful way to enjoy a meatless meal. The silky smooth spinach sauce coats every piece of paneer, making each bite an absolute delight. If you've been looking for recipes with paneer that are easy and delicious, you've just found your new go-to.
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What You'll Need
Creating this incredible dish is all about using fresh, simple ingredients. Most of these can be found at any grocery store, making this a fantastic option for a last-minute dinner.
The full paneer palak instructions are in the recipe card below.
Core Ingredients
- Fresh spinach
- Paneer (or firm tofu)
- Onion
- Ginger and garlic paste
- Tomatoes
- Spices: cumin powder, coriander powder, turmeric, red chili powder
Kitchen Essentials
- A large pan or pot
- A blender or food processor
- A wooden spoon
How to Make This Palak Paneer Recipe
Don't be intimidated by the list of ingredients! The process for this paneer recipe is incredibly straightforward and forgiving. Let's get to it!
Prepare the Spinach
First, rinse your fresh spinach leaves thoroughly. In a large pot of boiling water, blanch the spinach for just one minute. Use a slotted spoon to transfer the blanched spinach to a bowl of ice water to stop it from cooking. Once cooled, drain the spinach and blend it with a little water to form a smooth purée.
Why do I have to blanch the spinach? Blanching helps the spinach retain its bright green color and keeps its fresh flavor. It's a key step for that beautiful, vibrant look.
Sauté the Aromatics
In a large pan, heat a little oil or ghee. Add the chopped onions and cook until they turn golden brown. Then, add the ginger and garlic paste and sauté for another minute until fragrant.
Create the Curry Base
Next, add the chopped tomatoes and cook them down until they soften and the oil starts to separate. Add the powdered spices: turmeric, cumin powder, coriander powder, and red chili powder. Stir well and cook for a minute to toast the spices.
Combine Everything
Pour the spinach purée into the pan and mix it with the spiced tomato-onion base. Bring the mixture to a gentle simmer and let it cook for about 5 minutes. The sauce will thicken slightly.
Add the Paneer
Gently fold in the cubed paneer. Simmer for another 2-3 minutes, just enough for the paneer to warm through and absorb the flavors of the sauce. Avoid over-stirring, as the paneer can break apart.
This Palak Paneer Recipes Indian style is just so satisfying to make.
Aliana's Pro Tip
One of the most common issues with this dish is overcooking the paneer.
The key to keeping your paneer soft and juicy is to add it at the very end and only simmer it for a few minutes.
If you want even softer paneer, you can soak the cubes in warm water for 15-20 minutes before adding them to the curry.
This simple trick makes a huge difference in the final texture of your dish.
Follow Aliana on Pinterest →How to Store & Reheat
This Palak Paneer is one of those dishes that tastes even better the next day! You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a saucepan over low heat, adding a splash of water if the sauce is too thick. You can also microwave individual portions for a quick lunch.
What to Serve With This Paneer Palak Recipe
The rich, savory flavors of this Paneer Palak Recipe are perfectly complemented by a few key side dishes. I love serving it with warm naan bread or a simple side of basmati rice. A squeeze of fresh lemon juice over the top just before serving adds a bright, fresh flavor that makes the whole dish pop.
FAQs About Palak Paneer
Can I use frozen spinach?
Yes, you can. Just make sure to thaw it completely and squeeze out all the excess water before blending.
Can I make this dish vegan?
Absolutely! Simply swap the paneer for firm tofu and use a plant-based oil instead of ghee.
Why is my palak paneer bitter?
The bitterness can come from overcooking the spinach or using too much ginger. Be sure to follow the blanching and simmering times carefully.
Is this a healthy recipe?
Yes! This dish is packed with protein from the paneer and is an excellent way to get your daily dose of iron from the spinach. It's one of my favorite healthy Indian spinach recipes.
Can I freeze this dish?
Yes, you can freeze the spinach purée without the paneer. The paneer can become tough when frozen and reheated, so it's best to add it fresh.
More Recipes You'll Love
- Easy Chicken Biryani: A delicious and aromatic rice dish that is perfect for any occasion.
- Butter Chicken: A creamy, rich, and delicious chicken dish that is perfect for any occasion.
- Samosas: Crispy, flaky, and delicious samosas that are perfect for any occasion.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Palak Paneer Recipe:
Easy Palak Paneer Recipe
Ingredients
Equipment
Method
- Wash spinach leaves thoroughly and blanch in boiling water to retain color until bright green.
- Transfer leaves immediately to a bowl of ice water to stop the cooking process.
- Blend drained spinach with a little water to form a smooth purée.
- Sauté chopped onions in heated oil or ghee to build flavor until golden brown.
- Cook ginger and garlic paste briefly to release aromatics until fragrant.
- Simmer chopped tomatoes with powdered spices to meld flavors until oil separates.
- Stir spinach purée into the tomato base to combine elements until sauce thickens.
- Fold in paneer cubes gently to warm through without breaking cheese.
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