Palak Paneer
Recipe Summary
- A classic Indian vegetarian dish featuring tender cubes of paneer (Indian cheese) simmered in a vibrant, creamy spinach gravy. This recipe offers a rich and flavorful experience, perfect for a hearty lunch or dinner, combining the goodness of spinach with the soft texture of paneer.
All Ingredients - Main Ingredients
- Oil 2 tbsp
- Paneer 250 gram
- Salt (for paneer) 1/4 tbsp
- Cumin 1/2 tbsp
- Bay leaf 2 leaves
- Green chilli 2-3 (chopped)
- Chopped onion 1 medium
- Garlic paste 1 tbsp
- Ginger paste 1/2 tbsp
- Tomato paste 2 tbsp
- Coriander powder 1 tbsp
- Red chilli powder 1 tbsp
- Garam masala powder 1/2 tbsp
- Salt (for gravy) 1/2 tbsp
- Turmeric powder 1/2 tbsp
- Spinach puree 250 gram
- Milk cream 2 tbsp
- Water 1 cup
Tools You'll Need
- Pan
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Fry Paneer
Heat 2 tablespoons of oil in a pan. Add 250 grams of paneer cubes and 1/4 tablespoon of salt. Cook until the paneer turns light golden brown on all sides, then remove and set aside.
Step 2: Sauté Aromatics
In the same pan with the remaining oil, add 1/2 tablespoon of cumin seeds, 2 bay leaves, and chopped green chilies. for a few seconds until fragrant. Add 1 chopped medium onion and cook until it turns light golden brown.
Step 3: Add Ginger-Garlic Paste
Add 1 tablespoon of garlic paste and 1/2 tablespoon of ginger paste to the pan. Cook for , stirring continuously, until the raw smell disappears.
Step 4: Cook Tomato and Spices
Add 2 tablespoons of tomato paste to the pan. Then add 1 tablespoon of coriander powder, 1 tablespoon of red chili powder, 1/2 tablespoon of garam masala powder, 1/2 tablespoon of salt, and 1/2 tablespoon of turmeric powder. Mix well and cook for until the oil separates from the masala.
Step 5: Incorporate Spinach and Cream
Add 250 grams of spinach puree and 2 tablespoons of milk cream to the cooked masala. Mix thoroughly and cook for , allowing the flavors to meld.
Step 6: Simmer Gravy
Pour 1 cup of water into the pan and mix to achieve the desired gravy consistency. Cover the pan with a lid and cook for another , allowing the gravy to and thicken slightly.
Step 7: Add Paneer and Finish
Add the previously fried paneer cubes to the gravy. Gently stir to coat the paneer with the spinach gravy. Turn off the flame. Your Palak Paneer is ready to be served.
Pro Tips
• For a richer gravy, you can add a tablespoon of cashew paste along with the spinach puree.
• Adjust the spice level according to your preference by modifying the amount of green chilies and red chili powder.
• To prevent paneer from becoming hard, avoid over-frying it. Fry until just light golden.
Recipe Variations
• Add a pinch of fenugreek leaves (kasuri methi) for an enhanced aroma.
• For a vegan version, replace paneer with firm tofu and milk cream with cashew cream or coconut cream.
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