Palak Paneer (Spinach Paneer)
Palak paneer that tastes better than the restaurant served!! Make awesome, healthy, delicious & best spinach paneer with this recipe
Dish: Palak Paneer
Variant: Palak Paneer (Spinach Paneer)
- Total time
- 45 min
- Active time
- 15 min
- Yield
- 2, 2 to 3
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints8 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Onion
¾ cup ( 90 grams, 1 small) onions ((fine chopped))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Tomatoes
½ cup (1 small) tomatoes ((deseeded & chopped or pureed))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Garam Masala
½ to ¾ teaspoon garam masala ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cream
3 tablespoons cream ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Cumin Seeds
⅛ teaspoon cumin seeds ((jeera) (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Green Cardamoms
2 green cardamoms ((elaichi) (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Cinnamon
1 inch cinnamon ((dalchini) (optional))
The source row includes a form, size, temperature, preparation, or handling detail.
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Cloves
2 cloves ((laung) (optional))
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Additional ingredient notes
Preparation
This recipe needs about 4 cups loosely measured or 2 cups tightly packed (100 to 120 grams) palak leaves.
Use only young and fresh spinach. Avoid using large stems or stalks, especially from mature spinach/ palak as they make the gravy bitter. If using baby spinach keep the tender stalks. Rinse cleaned palak thoroughly in a large pot filled with water. I also spray some vinegar and salt to remove the pesticide residue first. Rinse a few times more. Drain off the water completely. If you are on a low oxalate diet then you can blanch the spinach by following the steps mentioned in the recipe card.
Notes
This recipe can be doubled.
Substitute ginger garlic paste with ½ teaspoon minced ginger and ¾ teaspoon minced garlic. Substitute cashews with 7 blanched and soaked almonds or 2 tablespoons almond flour. The taste is different with almonds. For a smoother gravy, after sauteing the onion and tomatoes with garam masala, cool it. Remove the cardamoms, cloves and cinnamon, keep them aside. Blend the onions tomatoes to a smooth puree with ½ to ¾ cup water. Add back the spices to the pan along with the puree. Cook this until you see traces of oil.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Palak Paneer vs Saag Paneer
Palak paneer is an authentic Indian dish originated in India, while Saag Paneer is what is invented by the chefs in Indian restaurant abroad, outside India.
We would usually never find saag paneer on any restaurant menu in India. But we do find it outside. Since palak means spinach, palak paneer is made with spinach. But saag typically refers to many different greens like mustard greens, radish greens, fenugreek leaves and few others. So usually saag is made with any or all of these. So if you order for a saag paneer in a restaurant, you are more likely to eat any or all of these in it. There many different ways a saag paneer is made so it tastes totally different in every restaurant. The saag paneer I have eaten is made with spinach, coriander leaves and methi leaves (fenugreek leaves) which is far different from the palak paneer. More Paneer Recipes Paneer butter masala Malai kofta Paneer makhani Easy paneer bhurji Shahi paneer Paneer tikka masala Photo Guide.
Method Overview
Structured method notes that are separate from the step timeline.
My Recipe
If you have never loved your Palak Paneer before it is most likely for the way you cooked it.
Not anymore because my recipe will help you master cooking the perfect Spinach Paneer. Growing up we never liked Palak Paneer anywhere, even in the best restaurants for the way it tasted and looked. Later I always had a tough time getting even my toddlers to eat it in restaurants. After trying different ways of making Palak Paneer I finally arrived at this version that is always an huge hit with everyone around. This palak paneer is the best, you are ever going to make. The best results are achieved just by not blanching your spinach and not overcooking it. So to avoid blanching we saute the spinach first and then puree. Don’t worry about your palak paneer tasting bitter it won’t really, because we clean, saute the leaves until wilted & avoid overcooking similar to the way we do in a lot of other recipes like dal palak, spinach paratha, palak rice, aloo palak and many more.
How to Choose Palak
Always choose tender palak that is light to medium green in color.
But a few readers have had positive results even when made with frozen spinach.
Why does my palak paneer taste bitter?
Bitter taste in palak is due to the high concentrations of oxalic acid present in old, mature, large dark green spinach.
To prevent your palak paneer from tasting bitter, simply use young spinach which is more tender and sweeter in taste and flavor. Also overcooking spinach makes it more bitter. It only requires a few minutes to cook.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
This recipe needs about 4 cups loosely measured or 2 cups tightly packed (100 to 120 grams) palak leaves. Use only young and fresh spinach. Avoid using large stems or stalks, especially from mature spinach/ palak as they make the gravy bitter. If using baby spinach keep the tender stalks. Rinse cleaned palak thoroughly in a large pot filled with water. I also spray some vinegar and salt to remove the pesticide residue first. Rinse a few times more. Drain off the water completely. If you are on a low oxalate diet then you can blanch the spinach by following the steps mentioned in the recipe card.
Step 2
Add half tablespoon oil to a pan. then add 1 to 2 chopped green chilies. There is no red chilli powder used in this recipe. So use enough green chilies to give that heat. Adjust accordingly.
Image detailscleaning palak in water to make palak paneerSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Inputs and tools2
Uses
- 2 tablespoons oil ((or half oil & half butter))
- 2 green chilies ((deseeded) (less spicy kind))
Step 3
Add palak and 8 to 10 cashew nuts. Saute on a medium heat until the palak wilts off completely. This takes only 2 to 3 minutes. Do not overcook, spinach takes only 2 to 3 mins to cook.
medium heatStep 4
Ensure the raw flavor from the leaves has gone. If there is any stock (moisture) of spinach left, you can use up to blend. You need not evaporate it.
Image detailssauteing palak and cashews in a potSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference 
Image detailswilted spinach in a white clay potSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Step 5
Cool it completely. Transfer these to a blender jar. Pour ¼ cup clean water to the blender.
Image detailsadding sauted ingredients to a blenderSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference 
Image detailsmaking spinach puree in a blenderSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Checks1
HoldingMain recipeSource holding instruction
Cool it completely. Transfer these to a blender jar. Pour ¼ cup clean water to the blender.
Why and source
This step has reviewed source-backed guidance.
Step 6
Blend this to a smooth puree. It has to be thick and smooth. Keep this aside.
Step 7
Heat the same pan with 1 tablespoon butter and half tablespoon oil . Add 2 whole cardamoms, one inch cinnamon piece, 2 cloves and 1/8th teaspoon cumin seeds. If you do not have whole spices you may skip them. But we are not going to use much garam masala in powder form so I use them.
Image detailssauteing onions for palak paneerSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Inputs and tools5
Uses
- ½ to ¾ teaspoon garam masala ((adjust to taste))
- ⅛ teaspoon cumin seeds ((jeera) (optional))
- 2 green cardamoms ((elaichi) (optional))
- 1 inch cinnamon ((dalchini) (optional))
- 2 cloves ((laung) (optional))
Step 8
Add ¾ cup fine chopped onions or boiled onion paste. Fry until the onions turn golden. Then add ¾ teaspoon ginger garlic paste. Saute for 1 minute or until the aroma of ginger garlic comes out.
Step 9
Then add deseeded fine chopped half cup tomatoes or tomato puree and half teaspoon salt. Saute them well.
Image detailssauteing tomatoes with salt to make palak paneerSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Inputs and tools1
Uses
- ½ cup (1 small) tomatoes ((deseeded & chopped or pureed))
Step 10
When the tomatoes turn fully mushy, add ½ to ¾ teaspoon garam masala. Please use a good flavorful garam masala. Saute until the masala smells good for 2 to 3 mins. (Optional if you don’t like chunky curry, remove the cinnamon, cloves, cardamoms and add back to the pan. Blend the onion tomato masala as well separately with ½ to ¾ cup water.)
Image detailsadding garam masala to make onion masalaSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Visual cue
until the masala smells good for 2 to 3 mins.
Checks2
Visual cueInfoVisualuntil the masala smells good for 2 to 3 mins.
Expected state: until the masala smells good for 2 to 3 mins.
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Saute until the masala smells good for 2 to 3 mins.
Why and source
This step has reviewed source-backed guidance.
Step 11
Pour ¾ cup water and cook covered on a medium heat until the onions are completely soft cooked. After cooking, onion tomato masala has to be thick yet should have some water. (check video for consistency) Take half teaspoon kasuri methi in your palm and crush it. Add it here.
medium heatStep 12
When the gravy thickens, lower the flame completely. Next add the palak puree. Mix it well and cook until it begins to bubble just for about 2 mins. I do not suggest cooking for long at this stage as it discolors the gravy. If you prefer your curry slightly thin, then you may stir in a few tablespoons of hot water at this stage. Taste test and add more salt.
Image detailsadding kasuri methiSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference 
Image detailsmaking palak paneer in a clay potSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Visual cue
until it begins to bubble just for about 2 mins.
Checks2
Visual cueInfoVisualuntil it begins to bubble just for about 2 mins.
Expected state: until it begins to bubble just for about 2 mins.
TimingInfoTimingabout 2 mins
Target: 2 minute
Expected state: Mix it well and cook until it begins to bubble just for about 2 mins.
Why and source
This step has reviewed source-backed guidance.
Step 13
Add cubed paneer – (150 grams (5.5 ounces, 1¼ cups))
Image detailsadding paneer to prepares palakSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Inputs and tools1
Uses
- 150 grams (1¼ cups) paneer ( (Indian cottage cheese))
Step 14
Give a good stir. Switch off the stove. If using cream pour it now. You can skip cream is you have used cashews while pureeing the spinach. Honestly this recipe does not need cream & I don’t use on a regular basis. I only used for garnishing in the pictures below. Serve palak paneer with Basmati Rice, butter naan, jeera rice, ghee rice, roti or plain paratha.
Image detailsmaking thick creamy and delicious palak paneerSwasthis Recipes · Palak Paneer Recipe (Indian Spinach Paneer)Dev reference Checks1
ServiceMain recipeSource service instruction
Give a good stir. Switch off the stove. If using cream pour it now. You can skip cream is you have used cashews while pureeing the spinach. Honestly this recipe does not need cream & I don’t use on a regular basis. I only used for garnishing in the pictures below. Serve palak paneer with Basmati Rice, butter naan, jeera rice, ghee rice, roti or plain paratha.
Inputs and tools1
Uses
- 3 tablespoons cream ((optional))
Why and source
This step has reviewed source-backed guidance.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Faqs
What is the difference between saag paneer and palak paneer?
Saag refers to different kinds of greens like mustard greens, spinach, fenugreek, amaranth and a few others.
Can you freeze palak paneer?
Yes you can freeze palak paneer for a month.
Once the onion tomato masala is ready, turn off the heat and cool it completely & immediately. Later mix the spinach puree and transfer to air tight glass freezer safe container. When required, thaw it and heat on a low heat until bubbling and hot. You can also heat it in an instant pot.
Learn More
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Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
2, 2 to 3
Paste
Source step 8 creates or uses paste.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Substitute ginger garlic paste with ½ teaspoon minced ginger and ¾ teaspoon minced garlic.
Substitute ginger garlic paste with ½ teaspoon minced ginger and ¾ teaspoon minced garlic.
Substitute cashews with 7 blanched and soaked almonds or 2 tablespoons almond flour.
Substitute cashews with 7 blanched and soaked almonds or 2 tablespoons almond flour. The taste is different with almonds.
For a smoother gravy, after sauteing the onion and tomatoes with garam masala, cool it.
For a smoother gravy, after sauteing the onion and tomatoes with garam masala, cool it. Remove the cardamoms, cloves and cinnamon, keep them aside. Blend the onions tomatoes to a smooth puree with ½ to ¾ cup water. Add back the spices to the pan along with the puree. Cook this until you see traces of oil. When the gravy thickens add the palak puree.
If using baby spinach, stems can be used.
If using baby spinach, stems can be used. If using mature spinach, avoid using stalks & stems as they may lend a bitter taste. Cut off each stem from the leaves. Overcooking palak can leave a bitter taste.
You can use more spinach if you like.
You can use more spinach if you like.
Whole spices are optional. But they do add a lot of flavor to the dish.
Whole spices are optional. But they do add a lot of flavor to the dish. However you can skip them and add more garam masala to suit your taste.
Optional: If using store bought paneer, then cube them and add to 2 cups hot water.
Optional: If using store bought paneer, then cube them and add to 2 cups hot water. Keep these immersed for 10 mins. Drain and use.
Mention @SwasthisRecipes or tag #swasthisrecipes!
Mention @SwasthisRecipes or tag #swasthisrecipes!
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Nutrition
Calories 350kcal Carbohydrates 13g Protein 10g Fat 30g Saturated Fat 12g Cholesterol 54mg Sodium 739mg Potassium 388mg Fiber 4g Sugar 4g Vitamin A 3831IU Vitamin C 22mg Calcium 303mg Iron 2mg.
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Palak Paneer Recipe (Indian Spinach Paneer)
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