Classic Palak Paneer Recipe: How to Make Indian Spinach Curry

Palak paneer is a comforting vegetarian dish that can be made in under an hour. This recipe will guide you through each step to make a flavorful and creamy palak paneer.

Ingredients:

- 300g fresh spinach leaves

- 200g paneer, cut into cubes

- 2 tablespoons oil or ghee

- 1 medium onion, finely chopped

- 2 medium tomatoes, chopped

- 2 garlic cloves, minced

- 1 teaspoon ginger, minced

- 1-2 green chilies, chopped (optional)

- 1 teaspoon cumin seeds

- 1 teaspoon coriander powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon garam masala

- 1/2 cup water

- Salt to taste

- 2 tablespoons cream (optional)

Instructions:

1. Wash the spinach leaves well to remove any dirt. Boil them in water for 2-3 minutes until just wilted, then drain immediately. Place the leaves in a bowl of ice water to keep their bright green color.

2. Drain the spinach again and blend it into a smooth puree. Set this aside for later use.

3. Heat oil or ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds to release their aroma.

4. Add the chopped onions and cook, stirring often, until they turn golden brown and soft.

5. Stir in the ginger, garlic, and green chilies. Cook for about 1-2 minutes until the raw smell disappears.

6. Add the chopped tomatoes and cook until they become soft and mushy, and the oil starts to separate from the mixture.

7. Sprinkle in the coriander powder, turmeric, and salt. Stir well so the spices coat the onion-tomato mixture evenly.

8. Pour in the spinach puree and mix it thoroughly. Add water to adjust the sauce to your preferred consistency.

9. Gently add the paneer cubes and stir slowly to avoid breaking them. Let the dish cook for about 5 minutes on low heat so the flavors blend together.

10. Finally, stir in the garam masala and cream if using. Mix gently and serve hot with your favorite bread or rice.

Making palak paneer is easy, but these tips can make it even better:

1. Use fresh spinach – Fresh spinach leaves give a brighter color and a more vibrant taste. Older leaves may taste bitter, so always pick fresh ones for the best results.

2. Blanch spinach quickly – Boil spinach for only a few minutes to keep its nutrients and color. Cooling it in ice water right after helps lock in the green shade.

3. Soak paneer in warm water – Placing paneer cubes in warm water for 10 minutes before cooking keeps them soft and prevents them from turning rubbery.

4. Adjust spice levels – Add or reduce chilies according to your preference. If you prefer mild food, you can remove the seeds from the chilies before cooking.

5. Use ghee for richness – Cooking in ghee instead of oil gives the dish a rich, nutty flavor that makes the curry more aromatic and indulgent.

6. Blend spinach smoothly – A smooth puree makes the sauce creamy and pleasant to eat. Blend well until there are no visible bits of spinach.

7. Add cream at the end – Stir in cream just before serving to give a silky texture without making the dish overly heavy.

Palak paneer pairs wonderfully with many Indian side dishes. Here are some tasty side ideas to serve with the classic Indian spinach curry:

1. Naan bread – Soft and fluffy naan is perfect for scooping up the creamy spinach sauce.

2. Jeera rice – Rice cooked with cumin seeds adds an aromatic touch that balances the flavors.

3. Roti – Whole wheat flatbread is a healthy and simple option.

4. Paratha – Flaky Indian bread that works well with rich curry dishes.

5. Basmati rice – Plain rice allows the palak paneer flavors to shine.

6. Papad – Crisp lentil wafers add a crunchy contrast.

7. Cucumber raita – Yogurt with cucumber and spices cools the palate.

If you cook too much palak paneer at home, don't worry. You can store it in the refrigerator so you can eat it again later. In fact, palak paneer can last for days in your fridge as long as you store it correctly.

When you are ready to store palak paneer, first let it cool completely at room temperature. This prevents steam from creating water droplets inside the container, which can make the sauce watery. Place it in an airtight container and store it in the refrigerator for up to 3 days. Reheat slowly on the stove over low heat, stirring gently so the paneer stays soft and doesn’t crumble.

If you want to keep it for longer, you can freeze the spinach sauce without adding the paneer. This helps maintain the paneer’s texture when you reheat the dish. Store the sauce in a freezer-safe container for up to 1 month, then add fresh paneer cubes when reheating for the best taste and texture.