Palak Paneer is more than just a recipe—it’s an emotion for millions of food lovers across the world. A vibrant green curry made from fresh spinach and cubes of soft paneer (Indian cottage cheese), this dish balances nutrition, flavor, and visual appeal. Whether served at a family dinner or a lavish Indian buffet, Palak Paneer is always a standout.
In this detailed blog, you’ll dive deep into everything about Palak Paneer—its history, nutritional value, step-by-step cooking process, variations, pairing tips, and pro kitchen secrets. By the end of this post, you’ll have the complete knowledge and confidence to master this evergreen classic in your own kitchen.
Palak Paneer is more than just a dish — it’s a beloved classic that perfectly captures the essence of Indian vegetarian cooking. Creamy, vibrant, and packed with both flavor and nutrition, this North Indian favorite combines tender cubes of paneer (Indian cottage cheese) with a smooth, spiced spinach (palak) gravy. Served hot with roti, naan, or rice, Palak Paneer is a heartwarming meal that’s cherished in homes, dhabas (roadside eateries), and fine-dining restaurants alike.
Across India and beyond, Palak Paneer is celebrated not only for its rich flavor but also for its impressive health benefits. Spinach, a superfood loaded with iron, vitamins, and antioxidants, forms the luscious green base of the dish. Paneer, a staple in Indian vegetarian cuisine, is a protein-rich, soft cheese that adds texture and body to the gravy. Together, they make a dish that satisfies both the palate and the body — hearty enough for a filling lunch, elegant enough for a dinner party.
The beauty of Palak Paneer lies in its versatility. Some versions are silky smooth, while others retain bits of chopped spinach for texture. Some are heavy on cream and butter, while others use minimal oil for a lighter approach. You’ll find people adding a tempering of garlic, cumin, and dried red chilies just before serving, while others enrich it with kasuri methi (dried fenugreek leaves) or lemon juice for an earthy aroma and slight tang. Each household has its version — and that’s what makes Palak Paneer special. It’s not just a dish; it’s a canvas for creativity, a memory on a plate, a Sunday afternoon tradition, or a festive indulgence.
What also makes Palak Paneer a favorite is how beginner-friendly it is to prepare. Unlike some other Indian dishes that require a long list of ingredients or complex techniques, Palak Paneer comes together with just a handful of spices, fresh greens, and homemade or store-bought paneer. It’s ideal for those just starting their Indian cooking journey as well as seasoned cooks looking for a comforting go-to recipe.
In this detailed blog post, we’ll go far beyond the basic recipe. You’ll discover the origin of Palak Paneer, its cultural significance, and why it remains one of the most iconic vegetarian dishes in India. We’ll guide you through the step-by-step process of making restaurant-style Palak Paneer at home, including pro tips, common mistakes to avoid, and variations like vegan palak paneer or low-fat versions. Whether you like it creamy or rustic, mild or spicy, with or without cream — you’ll find all the techniques you need right here.
So grab your bunch of fresh spinach and get ready to transform it into a flavorful masterpiece. By the end of this post, you’ll not only know how to make Palak Paneer, but you’ll also appreciate why it continues to be a timeless favorite in Indian kitchens around the world.
What Is Palak Paneer?
Palak Paneer is a traditional Indian vegetarian curry made using spinach purée and paneer cubes. It is seasoned with Indian spices and often finished with a touch of cream or ghee to elevate its richness. The dish is typically served with flatbreads like naan, roti, or paratha, or alongside steamed basmati rice.
Palak Paneer is one of the most popular and beloved vegetarian dishes in Indian cuisine. It is a comforting, flavorful, and nutritious dish made from two primary ingredients — palak (spinach) and paneer (Indian cottage cheese). The dish features soft, succulent cubes of paneer simmered in a rich and creamy spinach-based gravy, seasoned with aromatic Indian spices. A staple in North Indian households and frequently found on restaurant menus across the country, Palak Paneer is a beautiful blend of health and taste.
The word “palak” refers to spinach, a leafy green vegetable packed with iron, fiber, and essential vitamins. “Paneer” is a fresh cheese made by curdling milk with lemon juice or vinegar, drained and pressed into a soft, non-melting block. Together, they form a hearty and protein-rich combination, especially suitable for vegetarians looking for a balanced meal.
The preparation of Palak Paneer begins with blanching spinach leaves in hot water and then shocking them in ice-cold water to preserve their vibrant green color. The spinach is then pureed into a smooth or slightly coarse paste, depending on preference. Meanwhile, paneer cubes can either be used fresh or lightly pan-fried to add texture and flavor.
A tempering (tadka) of onions, garlic, ginger, green chilies, tomatoes, and aromatic spices such as cumin, garam masala, turmeric, and coriander is prepared in ghee or oil. The spinach puree is then added to this masala base, cooked briefly, and finally combined with paneer cubes. Some recipes include a splash of cream or a spoon of butter for added richness, making the gravy more luscious and indulgent.
Palak Paneer is traditionally served with Indian breads such as roti, naan, paratha, or missi roti, and it pairs equally well with a bowl of jeera rice or plain steamed rice. Its vibrant green color, mildly spiced flavor, and creamy texture make it appealing even to those who are typically not fond of leafy greens.
In terms of health, Palak Paneer is a powerhouse of nutrients. Spinach is rich in iron, calcium, and antioxidants, while paneer offers high-quality protein and calcium, making it ideal for growing children, fitness enthusiasts, and anyone seeking a wholesome meal. When prepared with minimal cream and oil, it fits well into low-calorie or diabetic-friendly diets too.
There are many variations of Palak Paneer across Indian homes. Some prefer to make it entirely without onions and garlic (especially in Jain or sattvic cooking), while others add kasuri methi (dried fenugreek leaves) or lemon juice for extra aroma and tanginess. Some versions even replace paneer with tofu or potatoes for dietary or personal preferences.
In conclusion, Palak Paneer is more than just a dish — it’s a warm, flavorful representation of Indian vegetarian cooking at its finest. With its earthy spinach gravy and soft paneer cubes, it strikes the perfect balance between health and indulgence, tradition and taste. Whether enjoyed at a festive meal or a simple lunch, Palak Paneer always brings comfort and satisfaction to the table.
This curry is loved for its:
- Creamy texture
- Mild yet flavorful spice profile
- Rich green color
- High nutritional value
The History of Palak Paneer
While the exact origins of Palak Paneer are hard to pinpoint, it is believed to have originated in Northern India, particularly in Punjab. Punjabi cuisine is known for its bold flavors and dairy-rich recipes. The use of paneer in everyday meals, alongside the abundance of green leafy vegetables in North India, likely gave birth to this wholesome dish.
Over time, Palak Paneer evolved from a home-cooked staple into a restaurant favorite, making its way across India and into international kitchens. Today, it enjoys global recognition and is often featured on Indian restaurant menus around the world.
Ingredients Overview
Let’s take a look at the star components of Palak Paneer:
- Spinach (Palak) The base of the dish, spinach gives Palak Paneer its distinctive green color and nutritional power. Spinach is rich in:
- Iron
- Calcium
- Vitamins A, C, and K
- Dietary fiber
- Antioxidants
- Paneer Paneer, or Indian cottage cheese, adds protein, softness, and a slightly chewy contrast to the smooth spinach gravy. It is a vegetarian-friendly source of:
- High-quality protein
- Healthy fats
- Calcium and phosphorus
- Aromatics and Spices The unique flavor of Palak Paneer comes from a blend of aromatics and spices, such as:
- Onion and garlic: Provide depth and umami
- Ginger and green chilies: Add brightness and heat
- Cumin, garam masala, turmeric: Build complexity
- Salt and lemon juice: Enhance all flavors
Health Benefits of Palak Paneer
This dish isn’t just delicious—it’s also extremely healthy when made with the right technique.
- Rich in Iron and Calcium The combination of spinach and paneer makes Palak Paneer a powerhouse of iron and calcium—essential minerals for bone strength, oxygen transport, and immunity.
- Protein-Packed Paneer provides complete protein, which is essential for muscle repair, hormone production, and satiety. This makes Palak Paneer an ideal meal for vegetarians.
- Low-Carb, High-Fiber Spinach is naturally low in carbohydrates and high in fiber, which supports digestion and helps control blood sugar levels.
- Antioxidant-Rich Spinach contains powerful antioxidants like lutein, zeaxanthin, and flavonoids that protect cells from oxidative stress and promote eye health.
How to Make Palak Paneer at Home
Let’s now go step-by-step through a classic Palak Paneer recipe that delivers restaurant-quality flavor while keeping it simple for home cooks.
Ingredients
For Blanching the Spinach:
- 500g fresh spinach (palak)
- Water for boiling
- Ice water (for cooling)
For the Curry:
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 medium onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 2 green chilies (sliced)
- 2 medium tomatoes (chopped)
- 200g paneer (cubed)
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 1–2 tbsp cream or fresh malai (optional)
- 1 tsp lemon juice
Instructions
Step 1: Blanch the Spinach
- Rinse spinach thoroughly in cold water.
- Boil a pot of water. Add the spinach and cook for 2–3 minutes.
- Immediately transfer to ice water to retain bright green color.
- Drain and blend into a smooth purée.
Step 2: Sauté Aromatics
- Heat oil or ghee in a pan.
- Add cumin seeds and let them sizzle.
- Add onions and cook until golden brown.
- Add ginger-garlic paste and green chilies. Cook for 1 minute.
Step 3: Add Tomatoes and Spices
- Add chopped tomatoes and cook until soft and mushy.
- Add turmeric, chili powder, and salt. Cook for 2 minutes.
Step 4: Combine Spinach and Paneer
- Pour in the spinach purée and simmer for 5–7 minutes.
- Add paneer cubes and stir gently.
- Sprinkle garam masala and lemon juice.
- Add cream if desired and mix well.
- Simmer for 2 more minutes.
Watch the Palak Paneer Recipe Video
Prefer watching instead of reading? Follow along with our step-by-step video guide to make perfect Palak Paneer at home — creamy, flavorful, and absolutely delicious!
🔪 What you’ll learn in this video:
- How to blanch and puree spinach for vibrant green color
- Tips to make soft and spongy paneer cubes
- The perfect balance of spices for a flavorful gravy
- How to get that restaurant-style finish at home
Click below to watch:
Cooking Tips for Perfect Palak Paneer
- Use fresh spinach for vibrant flavor and color.
- Don’t overcook the spinach—this can turn it dark and bitter.
- Use homemade paneer if possible for the best texture.
- Fry paneer lightly for extra flavor before adding to the curry.
- Add lemon juice at the end to enhance iron absorption.
- Avoid overusing cream if you want a healthier version.
Popular Variations
You can put a twist on the traditional recipe by trying out these fun variations:
1. Vegan Palak Paneer
Replace paneer with tofu and use oil instead of ghee. Coconut cream can be used instead of dairy cream for richness.
2. Matar Palak Paneer
Add green peas to the curry for sweetness and texture.
3. Palak Corn Paneer
Sweet corn kernels add crunch and a pop of flavor.
4. Dhaba-Style Palak Paneer
Add more ghee and garam masala for a bold, rustic flavor.
Serving Suggestions
Palak Paneer is incredibly versatile when it comes to pairings. Here are some classic combinations:
- Naan or Tandoori Roti – Rich and satisfying
- Jeera Rice or Plain Basmati – Light and aromatic
- Lachha Paratha or Missi Roti – Adds texture and flavor
- Cucumber Raita – Cooling and balances the spices
- Lemon Pickle and Papad – Adds a tangy and crunchy contrast
How to Store and Reheat
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: You can freeze the spinach curry base (without paneer) for up to 1 month.
- Reheating: Reheat on low flame and add fresh paneer before serving for the best texture.
Common Mistakes to Avoid
- Overcooking spinach – Leads to loss of nutrients and dull color.
- Using raw paneer – May taste bland or rubbery. Lightly frying improves texture.
- Skipping acid (lemon juice or tomato) – Helps balance the earthy flavor of spinach.
- Not blending spinach well – A gritty texture affects the dish’s appeal.
Nutritional Information (Per Serving)
- Calories: ~320
- Protein: ~14g
- Carbohydrates: ~18g
- Fat: ~22g
- Fiber: ~4g
- Rich in iron, calcium, and vitamin A
FAQs About Palak Paneer
Can I make Palak Paneer without onion and garlic?
Yes, skip them for a sattvic or fasting version. Use ginger and green chili for flavor.
Can I use frozen spinach?
Yes, but fresh spinach offers better color and texture.
Is Palak Paneer healthy?
Absolutely. When made with minimal oil and without cream, it’s low-calorie and nutrient-rich.
Can I prepare it ahead of time?
Yes, the spinach base can be made in advance. Add paneer just before serving.
How can I make it kid-friendly?
Reduce the chili and blend the sauce smooth. Add a bit of cream for richness kids love.
Final Thoughts
Palak Paneer is a timeless dish that combines the power of greens with the comfort of creamy cheese. It’s not just a curry; it’s a celebration of color, flavor, and nutrition. Whether you’re cooking for your family, preparing a festive spread, or meal-prepping for the week, Palak Paneer never fails to deliver.
Make it your own. Add peas, skip cream, swap in tofu, or load it with ghee. No matter how you tweak it, the heart of the dish stays the same: fresh, vibrant spinach and soft, comforting paneer in a swirl of spice and flavor.
