The secret to restaurant-bright palak paneer is to blanch the spinach quickly and shock it, then blend — this locks in the vivid green instead of the dull khaki you get from over-cooking. A short simmer at the end keeps everything fresh-tasting.
Ingredients
- 500 g (1 lb) fresh spinach
- 250 g paneer, cubed
- 1 onion, finely chopped · 2 tomatoes, puréed
- 1 tbsp ginger-garlic paste · 1–2 green chilies
- 1 tsp cumin seeds · 1 tsp garam masala · ½ tsp turmeric
- 2 tbsp oil/ghee · ¼ cup cream (optional)
Method
- Blanch the spinach in boiling water for 1 minute, then drain and plunge into cold water. Blend to a smooth purée with the green chilies.
- Optionally pan-fry the paneer cubes in a little oil until lightly golden, then set aside (soak in warm water to keep soft).
- Heat the oil, crackle the cumin seeds, then cook the onion until golden. Add ginger-garlic paste, then the tomato purée, turmeric and garam masala. Simmer until thick and the oil separates.
- Stir in the spinach purée and a splash of water. Simmer gently 4–5 minutes — don't overcook or it dulls.
- Add the paneer and cream, warm through for 2–3 minutes, season with salt, and serve with naan or rice.
🌿 Blanch, don't boil to death
One minute in boiling water then straight into cold water keeps the spinach a brilliant green. Long boiling turns palak paneer a sad brown.
North India’s green comfort
Palak paneer — soft cubes of paneer cheese in a silky, spiced spinach gravy — is a North Indian favourite: vegetarian, nourishing and vividly green. It's a staple of home kitchens and restaurant menus alike, comforting without being heavy.
The mark of a good one is colour: a bright, fresh green, not a dull khaki.
Ingredient notes & substitutions
- Spinach (palak) — fresh or frozen; blanch and blend for a smooth, bright gravy.
- Paneer — firm Indian cheese; use tofu for a vegan version.
- Aromatics — onion, tomato, ginger, garlic and green chilli.
- Spices — cumin and garam masala, with a little cream or yogurt to finish.
🔥 Pro tips
Blanch the spinach briefly and shock it in cold water to lock in the bright green — over-cooking dulls it to army green. Blend it smooth. Fry the paneer only lightly (or soak fried paneer in warm water so it stays soft), then simmer it in the gravy and finish with a touch of cream and garam masala.
Common mistakes to avoid
- Dull, brown gravy. Blanch and shock the spinach and don't over-cook it.
- Rubbery paneer. Don't over-fry it; soaking fried paneer in warm water keeps it soft.
- Bitterness. Don't burn the garlic or spices.
- Watery gravy. Cook the base down before adding the spinach.
What to serve with palak paneer
- Warm naan or roti to scoop it up.
- Jeera (cumin) rice on the side.
- A simple dal to round out the meal.
Storage & reheating
Palak paneer keeps for 3–4 days in the fridge. It freezes for up to a month, though the texture is best if you add fresh paneer when reheating. Warm it gently so the gravy doesn't split.
Palak paneer FAQ
How do I keep the spinach bright green?
Blanch it briefly, then shock it in cold water before blending. Long cooking is what turns it a dull khaki.
Fresh or frozen spinach?
Both work. Frozen is convenient and consistent; fresh gives the brightest flavour. Either way, don't over-cook it.
Why is my paneer rubbery?
It was over-fried or over-cooked. Fry it lightly, or soak fried cubes in warm water to keep them soft.
Can I make it vegan?
Yes — swap the paneer for firm tofu and use a plant-based cream or cashew cream.
What's the difference between palak paneer and saag paneer?
Palak paneer uses only spinach; saag paneer can use a mix of greens like mustard leaves, so it tastes earthier.