Ministry of Curry

menu icon
subscribe
search icon

Better Than Restaurant Palak Paneer

4.78 from 9 votes

Published: · Modified: by · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 10 Comments

I've been making this palak paneer for over 15 years now. It's rustic and hearty with warming spices and lush texture of the spinach that lingers in every bite. Friends and family always ask how I keep the color so vibrant, and my kids pick it over any restaurant version, every time.

A plate with palak paneer, two rotis, and pickled onions next to a pan containing more palak paneer.
Vibrant green curried spinach and golden fried paneer served with warm rotis and pickled onions.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Minstry of Curry

This was one of the first recipes I ever posted on this blog, my mom's palak paneer - simple, pureed spinach, seared paneer, and warm spices.

It's also the recipe I taught most often in my cooking classes. Over the years, I've picked up a few things that make it better! A little bit of tomato, a swirl of homemade cashew cream, exactly how long to blanch the spinach for that bright green color, and I've tucked all of it in here. Years later, I also developed an even easier 15-minute Instant Pot Palak Paneer that still is one of the most popular recipes on the blog!

Ingredient Notes

Ingredients for a spinach paneer dish, including spinach, paneer, tomato, spices, garlic, ginger, onion, green chilli, and cashews on a marble surface.
Everything this palak paneer needs: fresh spinach, soft paneer, ginger and garlic, and cashews to make homemade cashew cream for richness. Simple ingredients, but the technique is what makes it sing.
  • Spinach - A bunch of fresh spinach gives the most authentic texture, but baby spinach works fine if that's what's on hand.
  • Paneer - I love using Homemade paneer in this recipe, and I always make it the day before. But let's be honest; on busy weeknights I often reach out for store-bought paneer. And Gopi paneer from Costco is my go-to. Frying the paneer is optional: it gives a beautiful golden color, but when I'm short on time I skip it, and the dish is just as good. If you're using store-bought paneer, soak it in hot water for 10 minutes first to soften it.
  • Cream - I use homemade cashew cream, but heavy cream works well too if that's easier.
  • Tomato - My mom's original recipe didn't include tomato. I started adding a small, finely chopped one somewhere along the way, and I really can't imagine the curry without it now. It rounds out the flavor and gives it a slightly better texture.
A pan of palak paneer with golden paneer cubes in creamy spinach sauce, garnished with herbs, and a spoon resting inside.
Vibrant green palak paneer, rustic and full of texture, spooned over rice with soft, golden-edged paneer in every bite, this is the curry my kids ask for over any restaurant version.

Blanching - This is what keeps the color vibrant. Blanch the spinach for just a minute, then shock it in cold water right away to stop the cooking. Once the spinach puree goes into the pot, don't cover it, and once everything comes back to a simmer at the end, turn the heat off right away; covering the pot or letting it sit over heat too long both dull the color.

How to Make Palak Paneer with step-by-step photos

Fresh spinach leaves in a white saucepan with a gold handle on a gas stove, ready to be cooked.
Trim off the thick spinach leaves and discard them. Roughly chop the tender stems, then add both stems and leaves to the boiling water.
Fresh spinach leaves are being blanched in a pot of hot water on a stove, with green stems visible in the pot.
Blanch the spinach for just one minute and then turn the heat off.
A slotted spoon holds wilted spinach above a saucepan on a stove.
Remove the spinach from the hot water using a slotted spoon and add it to ice-cold water to stop the cooking.
Top view of a blender with pureed spinach.
Squeeze out some of the water, then blend with ½ cup water to make puree; I like to keep mine slightly coarse rather than perfectly smooth.
Cubes of paneer cooking in a light gray nonstick pan with oil on a stove.
Heat ghee in a non-stick pan and add the paneer pieces in one layer.
Cubed pieces of paneer are being pan-fried in a nonstick skillet, showing golden-brown edges.
Saute for 4 to 5 minutes, turning a couple of times until you see golden brown sides. Remove the paneer pieces and reserve.
Cumin seeds frying in oil in a light gray pan on a gas stove, with a marble countertop visible in the background.
Heat more ghee to the same pan and then add cumin seeds and let them sizzle.
Chopped onions and cumin seeds sautéing in a gray frying pan on a stove.
Add onions and saute on medium heat.
Chopped onions and cumin seeds are being sautéed in a light gray frying pan on a stovetop.
Cover and cook to speed up the process, cook just until the onions are translucent and lightly golden.
Chopped onions, garlic, green chili, ginger, salt, spices, and cumin seeds are being sautéed in a gray frying pan on a stovetop.
Add turmeric, ginger, garlic, green chilies, and salt. Mix well.
Chopped onions, tomatoes, and ground spices cooking in a frying pan on a stovetop.
Add coriander powder and tomatoes.
A frying pan on a stove contains sautéed onions, garlic, tomatoes, and spices.
Cook on medium heat until the tomatoes soften. Cover and cook to speed up the process.
A pan on a stovetop contains sautéed onions and tomatoes with green spinach puree being added.
Add the spinach puree
A pan filled with thick green spinach sauce cooking on a stove, with finely diced vegetables visible in the mixture.
Mix well and cook uncovered on low-medium heat.
A pan of creamy spinach curry cooking on a stove, topped with a swirl of cream and sprinkled with spices.
Drizzle over half of the cream and add the garam masala.
A white frying pan with a gold handle sits on a stove, filled with a thick, bright green spinach-based sauce or paste.
Mix well and cook just until it comes to a gentle boil.
Cubes of paneer simmer in a green spinach sauce in a pan on a stovetop, representing the Indian dish palak paneer.
Add the paneer and kasoori methi.
A pan on a stove contains palak paneer, with cubes of paneer in green spinach gravy, garnished with cream and herbs.
Drizzle over remaining cashew cream and serve hot.

Serving

Serve Palak Paneer with Roti, Paratha or Naan! I love serving it over steamed basmati rice and pickled onions for a perfect gluten-free meal.

A white plate with white rice topped with spinach curry and paneer cubes, garnished with pickled red onions. A fork rests on the side of the plate.
Vibrant green palak paneer, rustic and full of texture, spooned over rice with soft, golden-edged paneer in every bite, this is the curry my kids ask for over any restaurant version.

★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!

Recipe

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
A skillet of palak paneer, featuring cubes of paneer cheese in a creamy spinach sauce, garnished with herbs and cream, with a serving spoon on the side.
Print Recipe Pin Recipe
4.78 from 9 votes

Palak Paneer

Rustic, hearty palak paneer with lush texture in every bite, made the way I've perfected over 15 years. My kids ask for it over any restaurant version, and I'll show you how I keep the color so vibrant.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Lunch
Cuisine: Indian
Diet: Vegetarian
Servings: 4
Calories: 303kcal
Author: Archana Mundhe

Recipe Video

Ingredients

  • ½ pound fresh spinach 1 bunch
  • 3 cups water for blanching
  • ½ cup water for spinach puree
  • 6 oz paneer cubed, 1 cup
  • 2 teaspoons ghee or neutral cooking oil
  • 1 teaspoon cumin
  • 1 small yellow onion finely diced
  • ¼ teaspoon turmeric
  • 4 garlic cloves finely diced
  • 1 inch ginger grated
  • 1 green chili finely diced
  • 1 small plum tomato finely chopped (about ½ cup)
  • 1 teaspoon kosher salt
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • ¼ cup water optional, to adjust consistency
  • ½ cup cashew cream or heavy cream
  • 1 tablespoon kasoori methi lightly crushed between the palm of your hands

Optional for frying paneer

Instructions

  • Rinse the spinach well. Trim and discard the bottom inch of the stems; cut the remaining stems into smaller pieces so they blend evenly, and keep the leaves whole.
  • Boil water for blanching in a medium pot. Add the spinach and blanch for 1 minute, then transfer to a colander and pour cold water over it to stop the cooking. Gently squeeze out some of the water, then blend with ½ cup water for 20-30 seconds; keep the puree slightly coarse rather than perfectly smooth. Set aside.
    • Optional Frying Paneer: Heat 2 teaspoons ghee in a nonstick pan. Add the paneer cubes and fry for 3-4 minutes, turning to color evenly. Remove and set aside.
  • In the same pan, heat 2 teaspoons ghee and add the cumin seeds; let them sizzle. Add the onion and sauté for 2-3 minutes over medium heat, then cook covered for 2-3 minutes over low-medium heat until lightly golden and translucent.
  • Add the turmeric, garlic, ginger, green chili, and salt. Sauté for a minute.
  • Add the tomato and coriander powder. Mix well and cook, covered, for 2-3 minutes, until the tomato softens.
  • Add the pureed spinach and mix well. Cook uncovered over low-medium heat until it comes to a gentle simmer, adding up to ¼ cup water to reach your preferred consistency.
  • Add the garam masala and half of the cashew cream (or heavy cream). Mix well and continue cooking over low-medium heat for another minute.
  • Fold in the fried paneer and kasoori methi. Drizzle the remaining cashew cream on top. Cook until it returns to a gentle simmer, then turn off the heat right away to keep the color bright.
  • Serve hot with warm roti, parathas or rice.

Nutrition

Serving: 3g | Calories: 303kcal | Carbohydrates: 9g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 697mg | Potassium: 440mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5892IU | Vitamin C: 22mg | Calcium: 303mg | Iron: 2mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Filed Under

More Vegetarian Curries

Comments

    4.78 from 9 votes (6 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





  1. Shakuntala says

    I like all your recipes and cooking methods. Thanks a lot .

    Attaya

    Reply

    • Archana says

      Thank you so much Aatya!!

      Reply

  2. John Manley says

    This looks amazing! Do you think I could substitute in cream of coconut (zero carb) for half of the water and still have good results? I like it creamy, plus I'm trying to make it Keto friendly 🙂 Thanks for the recipe, all of them on your site look so great - so happy to have discovered it!

    Reply

    • Archana says

      Hi John, That sounds like a great idea. You should stir in the cream of coconut in the end, along with or instead of cashew cream. I think it will be delicious!!

      Reply

  3. Palak Paneer says

    I heard that this was an absolutely delicious dish, and I am curious. Isnt it wonderful that there are so many ways in the world to make food. Is your recipe hot? meaning you put red pepper or hot palak? This Indian dish combines fresh spinach and ricotta in a creamy palak paneer. Use paneer if you can find it! It is absolutely wonderful with basmati rice or naan.5 stars

    Reply

  4. Zunaira says

    Can we use baby spinach blended directly into cooking instead of blanching it?
    Why blanching part is important?

    Reply

    • Archana says

      Blanching removes the raw taste of spinach

      Reply

  5. Susan Larson says

    This dish is subtly delicious! It’s the cashew milk, I think. Your recipes have put ten pounds ob me and I don’t care. Thanks5 stars

    Reply

    • Archana says

      Thank you! Yes cashew cream add subtle sweetness and balances the spices.

      Reply

  6. Susan larson says

    I am growin Amaranth tri and use it in this recipe. Yum!5 stars

    Reply