This easy palak paneer brings together tender paneer cubes and a vibrant spinach gravy flavoured with garlic, ginger and warming Indian spices. Serve it with roti, naan or rice for a comforting homemade meal.
Ingredients
- 250 g paneer, cubed
- 300 g fresh spinach, washed
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 tablespoon oil or ghee
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cumin seeds
- ½ teaspoon ground coriander
- ¼ teaspoon turmeric and chilli powder to taste
- Salt and 2–3 tablespoons plain yogurt or cream (optional)
How to Make Palak Paneer
1. Blanch the spinach
Boil water, add spinach for about 1–2 minutes until wilted, then transfer to cold water. Drain and blend into a smooth or slightly textured puree. Avoid overcooking to help retain its fresh green colour.
2. Cook the masala
Heat oil in a pan. Add cumin seeds, onion and cook until soft. Stir in ginger-garlic paste, then tomatoes, coriander, turmeric, chilli and salt. Cook until the tomatoes break down and the mixture thickens.
3. Simmer with paneer
Add the spinach puree and a splash of water. Simmer gently for 4–5 minutes. Add paneer cubes and warm through for another 3–4 minutes. Stir in yogurt or cream if desired, keeping the heat low so the sauce stays smooth. Taste and adjust seasoning.
Tips for Better Palak Paneer
- Use fresh spinach and avoid boiling it for too long.
- For softer paneer, soak cubes in warm water for 5–10 minutes, then drain.
- Add dairy at the end and keep the sauce at a gentle simmer.
- For a vegan version, use firm tofu and skip the dairy garnish.
Serve with homemade tomato rice or warm roti. For another comforting curry, explore our easy chana masala.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before blending. The flavour and colour may differ slightly from fresh spinach.
How should I store leftovers?
Refrigerate promptly in a covered container and use within 2 days. Reheat until piping hot, adding a splash of water if the gravy thickens.