Palak Paneer comes together in a way that feels smooth from the start. It’s built on contrast, soft paneer against a vibrant spinach base, but everything settles into something balanced as it cooks. This palak paneer recipe keeps that harmony intact, letting the ingredients support each other without overcomplicating the dish.
The spinach forms the base, cooked down until it turns into a deep, rich puree. From there, garlic, spices, and aromatics begin to open up, adding warmth without taking away from the freshness of the greens. The paneer goes in last, holding its shape while absorbing just enough flavor.
Halfway through, the dish starts to come together.
The sauce smooths out, the spices settle, and what began as separate elements becomes more cohesive. Because of this, each bite feels creamy but still light, with the paneer adding richness while the spinach keeps everything grounded.
The texture stays consistent. The sauce remains velvety without becoming heavy, and the paneer stays soft without breaking apart. At the same time, the spices continue to develop gently, adding depth without overwhelming the dish.
It’s easy to serve and easy to enjoy. Paired with rice or bread, it fits naturally into any meal. In the end, this palak paneer recipe delivers something comforting, balanced, and full of flavor without losing its simplicity.
Blanch the Spinach:
Boil water in a large pot, add the spinach, and blanch for 2-3 minutes until wilted. Drain and plunge into ice water to retain the green color. Drain again and puree the spinach in a blender. Set aside.
Prepare the Paneer:
In a pan, heat 1 tablespoon of oil or ghee and lightly fry the paneer cubes until they are golden. Remove and soak them in warm water to keep them soft.
Cook the Masala:
In the same pan, add the remaining oil or ghee. Sauté onions, garlic, ginger, and green chilies until the onions are golden brown.
Add cumin, coriander, turmeric, and garam masala. Fry for a minute until the spices are fragrant.
Stir in the tomato puree and cook until the oil starts to separate from the masala.
Combine Spinach and Masala:
Add the spinach puree to the pan, season with salt, and add water to adjust the consistency. Simmer for 5-10 minutes.
Add Paneer:
Add the paneer cubes to the spinach sauce and cook for another 2-3 minutes, allowing the paneer to absorb the flavors.
Garnish and Serve:
Drizzle cream over the top and garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
Ingredients
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